APRIL 22, 2017

Issue 3

Exhibitor of the Day EDUCATION AND COLLABORATION YUNAN COFFEE SENSORY EXPERIENCES AT RE:CO SYMPOSIUM FAIRTRADE AND BEYOND INTERACTIVE On the Cover EXHIBITS AT THE EXPO BUILDING YOUTH LIVELIHOODS IN NICARAGUA

A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION SATURDAY, APRIL 22, 2017

TABLE OF CONTENTS SCHEDULE OF EVENTS Japan 6 Coffee Education & Collaboration SATURDAY, APRIL 22 MIKE EBERT CHINA

7:30–9am IWCA Breakfast – Ticketed Event Nujiang 8 Swiss Water Sensory Experience 7:45am Kent Plant Tour Yunnan STEVEN LEE 8am Starbucks Kent Plant Tour Dali 8am–5pm Expo Registration Open 10 Fairtrade and Beyond 8am–10:30am Exhibit Hall open to Exhibitors only KYLE FREUND Baoshan 8am–5pm Pathway Classes Dehong 9am–12pm Lectures 14 Building Youth Livelihoods in Nicaragua Lincang Wenshan 23°26′ ROSEMARY TRENT 9am–10:15am Portrait Country Program: Kenya 9am–3:30pm United States Championship – Semi-finals Pu’er 10:15am–12pm Kenya Cupping: Kenya Coffee Directorate 10:30am–4pm United States Brewers Cup Championship – Round 1 continued Interactive Xishuangbanna Exhibits at 10:30am–4pm United States Cup Tasters Championship – Semi-finals the Expo 10:30am Starbucks Kent Plant Tour 10:45am Starbucks Kent Plant Tour 11am–4pm United States Roaster Championship 10:30am–5:30pm Exhibit Hall Open to Registrants Yunnan Province 12–1:30pm CQI Luncheon – Ticketed Event The 8th largest in China bordering Vietnam, Laos, and Myanmar with a population of 46 million 3–4pm SCA Volunteer Leadership Meet & Greet including 52 ethnic groups. Yunnan produces 98% of all Chinese coffee. 4:30–5:30 Roasters Guild Mixer – RG Members + Others Interested in RG 5:30–6:30pm Roasters Guild Meeting – RG Members + Others Interested in RG 7:30pm Roasters Guild Party, hosted by Roast – Everyone Invited 21 & over Pu’er is the epicenter of Yunnan coffee and home to the Yunnan International Coffee Exchange (YCE)

YCE’s headquarter facilities include a state of the art coffee trading center, SCA certified training STAFF ADVERTISERS ON THE COVER facility, full-service cupping lab, training café and finance center Lily Kubota Ahlstrom Introducing the e.PEBO Executive Editor Coffee Maker by Bodum: Bodum Yunnan Province boarders Vietnam, Laos and Myanmar and produces 98% of all coffee grown in China Bushwick Tea An electric edition of the PEBO Vacuum Coffee Maker Susan Gates Advertising Sales Cropster The PEBO Vacuum Coffee Maker became the modern version Curtis of the Santos; and today, an electric version, the e.PEBO, is Tiffany Howard EK/Clever now available. The e.PEBO continues to brew a perfect cup Visit us at booth 2733 Design Fetco of coffee as long as it’s near an electric outlet. Consequently, And our Pop-Up Café on the Skybridge an external heat source is no longer needed, making it even Danny Pinnell Host Milano simpler to use. Digital Edition HunterLab Cafe Best of Yunnan top 12 finalists Monin Participate in our E-Auction Rekerdres Insurance DAILY EDITION ONLINE Beginning Saturday, April 22 at noon Swiss Water Thanks to our digital edition sponsor: Brazil International Coffee Week Bid at www.yce.coffeeauction.org Yunnan Coffee To read the Daily Edition online, visit: http://bit.ly/Daily-Edition-2017

2 THE DAILY EDITION | SATURDAY, APRIL 22, 2017 SATURDAY, APRIL 22, 2017

Japan

CHINA

Nujiang

Yunnan Dali

Baoshan Dehong

Lincang Wenshan 23°26′ Pu’er

Xishuangbanna

Yunnan Province The 8th largest in China bordering Vietnam, Laos, and Myanmar with a population of 46 million including 52 ethnic groups. Yunnan produces 98% of all Chinese coffee.

Pu’er is the epicenter of Yunnan coffee and home to the Yunnan International Coffee Exchange (YCE)

YCE’s headquarter facilities include a state of the art coffee trading center, SCA certified training facility, full-service cupping lab, training café and finance center

Yunnan Province boarders Vietnam, Laos and Myanmar and produces 98% of all coffee grown in China

Visit us at booth 2733 And our Pop-Up Café on the Skybridge

Best of Yunnan top 12 finalists Participate in our E-Auction Beginning Saturday, April 22 at noon Bid at www.yce.coffeeauction.org EXHIBITOR, SPONSOR & INDUSTRY NEWS

Pop-Up Cafes | SATURDAY FEATURED

YUNNAN INTERNATIONAL COFFEE EXCHANGE (YCE) Altitudes ranging between 1,000m and The Yunnan International Coffee Exchange (YCE) is proud to be a Pop- 1,700m, rich soils, Up sponsor at the 2017 Global Specialty Coffee Expo. adequate rainfall, and unique cloud cover create perfect conditions for high quality . The YCE Pop-Up is the first to be serving beverages made Producing 98% of all Arabica coffees grown in China, Yunnan Province’s exclusively with coffees grown in Yunnan Province, China. Each of the location on the Tropic of Cancer provides cold nights not found in most coffees served are among the top 36 finalists in the 2017 Best of Yunnan coffee growing regions. Many feel that it is these cold nights that makes Brewers built by the sun. Coffee Competition held in March at YCE’s headquarters in Pu’er City, the predominate cultivar, Catimor, develop more sugars that lead to China. The competition attracted over 120 entries, each entry scored by unique and distinctive cupping characteristics. both national and international juries of licensed Q Graders. The coffees are artfully roasted by Camber Coffee Roasters of Bellingham, WA. YCE hopes that you will stop by the Pop-Up Café on the Skybridge and are being hand crafted on a La Marzocco Strada EP. The barista or the Pour Over Bar at booth 1733. Our staff will be happy to talk with team under the capable leadership of Kris Wu from Revolver Coffee you about how you can buy these great coffees from Yunnan. in Vancouver, BC and Charles VonHoogenstyn from End Game Café in YCE will also be facilitating an E-Auction of 1 bag (60kg) of coffee Oakland, CA will assure every shot is perfectly pulled. from each of the top 12 finalists in the Best of Yunnan Coffee Competi- Yunnan Province has a long production dating back tion—scores ranging from 82 to 85. There will be a cupping session at to 1893, but in the past 20 years has grown to become the 7th largest 3:45 on Friday, room 619. The auction will open at noon on Saturday, producer of Arabica coffee in the world. Over 380,000 families are April 22nd and close at noon on Sunday. Winners announced at the YCE involved in in Yunnan province. There are 8 coffee booth 1733 immediately following the auction close. regions in Yunnan each with its own characteristics and micro-climates. Register for the auction at yce.coffeeauction.org/register.

Since 2016. Wilbur Curtis has...

CO Emission Saved 1,756,867.63 lbs. COUNTER CULTURE Amazing coffees served by amazing people, quickly. That’s what Counter Culture’s pop-up cafe is all about. We will Light Bulbs Powered be serving espresso, espresso + milk, and batch brew drip 3,438,156.3 for a day using coffees from Bolivia, Burundi, Colombia, El Salvador, Panama, Papua New Guinea, and Rwanda - including Finca Nuguo - the Gesha from Panama that 2016 USBC champion Lem Butler used in his award winning signature beverage. Equivalent Trees Planted See us at SCA Expo 44,249.07 BOOTH #1344 Join us for the Curtis VREXPERIENCE

4 THE DAILY EDITION | SATURDAY, APRIL 22, 2017 EXHIBITOR, SPONSOR & INDUSTRY NEWS

Pop-Up Cafes | SATURDAY FEATURED COFFEE SERVICE

Brewers built by the sun.

Since 2016. Wilbur Curtis has...

CO Emission Saved 1,756,867.63 lbs.

Light Bulbs Powered 3,438,156.3 for a day

Equivalent Trees Planted See us at SCA Expo 44,249.07 BOOTH #1344 Join us for the Curtis VREXPERIENCE Coffee Education & Collaboration MIKE EBERT One of my fi rst educational experiences involving the Specialty Coffee Association of America (SCAA) occurred in the mid-nineties. One of the earliest “pathways” (even though that term would come more than a decade later) was the Golden Cup Technician class. the specialty coffee arena. There the work to merge the educational This was the fi rst class I took that was not offered by a company trying is one reason; it keeps me honest, programs started some time ago, to sell me something. Not that there was anything wrong with that at ahead of the curve and most im- this was our fi rst opportunity to some level—in fact, most of my early training and success in the coffee portantly, keeps me from believing work as one organization and start world came this way. But this was another level of education; a class put my own ideology as my primary to put the “meat on the bones” together by multiple subject matter experts, vetted and updated every source of knowledge. I still fi nd of a unifi ed educational program. few years. myself quoting old industry urban There were plenty of moments myths once awhile; some of them that I was in complete awe that I Years later, I played a small part in helping launch the SCAA pathway were beaten into my head from an was asked to be at that table; for programs. This was light years ahead of that fi rst Golden Cup class. Not early age. The pathway system has the talent and experience in that only had the curriculum been expanded and vetted at an even higher helped me grow into the coffee room was astounding. level of scrutiny; the process to become a Specialized Lead Instructor was professional I am today, but most implemented, bringing the quality of how classes were delivered to much It is true, this is an immense importantly, helps me to keep higher levels. undertaking—the fi rst of its kind, growing. if you will. We still have a lot of Personally, I utilize the SCAA pathway training system for private I am very excited about the work to do, and we will need a lot training within companies I have worked at, and now as a consultant in merging of SCAA and Speciality of support and expertise. There Coffee Association of Europe will be many opportunities to (SCAE) heritage educational learn more, ask questions, and programs. It is a continuation of give insight at Expo this year. The the journey we all started so many new Education Advisory Council years ago; trying to discover and has been formed, and the current learn all we could about specialty roster of people on this committee coffee. We are still trying to an- is listed here: swer those lingering questions we all have, but also making sure it is Andrew Hetzel, Chair based on science and most impor- Ludovic Maillard, Vice-Chair tantly, is inclusive to all cultures, tastes and practices. Todd Arnette The SCAA heritage educational Davide Cobelli programs were created by a huge Roukiat Delrue number of people I respect; peo- Mike Ebert ple I know are actively engaged Dorothea Hescock in their craft every day and our Panagiotis Konstantinopoulos striving for excellence. We are Paul Meikle-Janney now merging that program with another group people I have re- Tim Sturk spected for years from the “other John Thompson side of the pond.” They bring with Susan Hollins (SCA Staff) them the same experience and New Dessert Inspired Creations expertise we have had on our side; Some will be here this weekend. this just makes our educational Seek us out, ask us questions, get Who says you can’t have dessert for breakfast? Introducing program something we can now excited with us! truly call world-class. Monin Tiramisu and Butter Pecan Syrups, made with natural I saw the future fi rst-hand a few weeks back in Paris, where the fi rst MIKE EBERT IS A CO-FOUND- flavors and no artificial ingredients - perfect for crafting ER AT FIREDANCER COFFEE meeing of the new education advi- CONSULTANTS AND PAST indulgent hot, iced and frozen specialty coffee beverages. www.monin.com sory council took place. Although PRESIDENT OF THE SCAA.

6 THE DAILY EDITION | SATURDAY, APRIL 22, 2017 Visit Booth #2519 to try these tasty flavors! New Dessert Inspired Creations Who says you can’t have dessert for breakfast? Introducing Monin Tiramisu and Butter Pecan Syrups, made with natural flavors and no artificial ingredients - perfect for crafting indulgent hot, iced and frozen specialty coffee beverages. www.monin.com Visit Booth #2519 to try these tasty flavors! Sensory Experiences at Re:Co Symposium The world’s finest green coffee STEVEN LEE

Over the last couple of days, samples from the newly released something was going on at Re:- Le Nez du Whiskey. There was also right in the palm of your hand co—something to stimulate the an aromatic comparison of whiskey senses, promote discussion, and and coffee using a blended scotch Simple, connected, complete and free for buyers - hub.cropster.com open up the world of possibilities. to compare with a Sumatra, and a The Sensory Experience Area at Japanese whiskey to compare to a Re:co has been a fi xture of this Rwanda. fl avor and made one rethink a lot in conjunction with a talk given event since the Boston sympo- Coffee Futures: Tasting New of what we know about sensory by Dr. Christopher Hendon which sium in 2013. Each year we try to Hybrid Coffees was organized by experiences. involved previously frozen green explore and engage the senses in World Coffee Research (WCR) Day two started off with a wine coffee. We tasted vintages from new and meaningful ways, and to and offered a unique opportunity experience designed by Dr. Henry 2012 and 2013 with barely a hint tie those experiences back to the to taste some F1 Hybrids. There “Hoby” Wedler from UC Davis. It of age…which was pretty mind-al- talks that are taking place across was Starmaya—the fi rst F1 Hybrid involved a bunch of wine aromatics tering in the way that we can think the hall at Re:co. This year, we had from seed; Mudndo Maya—a cross and tasting of three wines. In fact, about preserving and maintaining an amazing line up of activities, between a Timor Hybrid and a there were only two—but part of the quality of coffee. integrating a variety of industries, wild Ethiopian accession; and Cen- the experience was to see how All in all, it was a great two days disciplines and concepts…and troamericano—a cross between one’s perceptions changed based of experimentation, discussion there were a couple of interesting a Timor Hybrid and Rume Sudan on context and sensory inputs. It and opening up one’s mind to the things involving coffee too. Here variety. was a pretty fascinating activity. opportunities out there. One of is the lineup that we had to offer Re:co Symposium fellow Olivia Dr. Amina Harris helped to the great things about coffee is this year: Auell designed the fi nal exercise design a honey tasting, illustrat- that it doesn’t stagnate and there Coffee and Whiskey Compar- of the day—Narrowing the Senses: ing the differences in honey and is always something to learn. ison: Le Nez Aroma Activity was The Physiology of Taste. This how there are so many fi elds that STEVEN LEE IS THE DIRECTOR Order samples Get the whole story lead by Viva Lenoir. It showed mind bending exercise involved a we as coffee professionals can OF COFFEE FOR GROUND- some of the similarities in aromatic bitterness blocker and a sweetness learn from. There were three very WORK COFFEE AND SERVES compounds in coffee and whiskey blocker to alter one’s expectations distinctly different honeys to taste ON THE ROASTERS GUILD EX- Find unique coffees from trusted sellers Complete information you can use and share and tied in process and how aro- and perceptions of taste. The and compare. ECUTIVE COUNCIL. HE WAS matic properties via those process- aftereffect of the experiment truly Last, but not least, George THE SENSORY EXPERIENCE es affect theswiss fi nal water product snow whiteusing r03v05_mh-scaa.pdf altered the 1way 3/2/17 that one 3:53 perceived PM Howell designed an experience LEAD VOLUNTEER FOR RE:CO

This is no fairy tale. We are C constantly improving our M process, removing Y and nothing else. Cup it CM yourself. Ask for a sample kit.

MY

CY

CMY Trust your senses. K

® are trademarks of Swiss Water Decaffeinated Coffee Company Inc.

8 THE DAILY EDITION | SATURDAY, APRIL 22, 2017 hub.cropster.com The world’s finest green coffee right in the palm of your hand Simple, connected, complete and free for buyers - hub.cropster.com

Order samples Get the whole story

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hub.cropster.com LOOKING INTO LIVING INCOME The majority of world’s coffee is produced by 25 million small- Fairtrade scale coffee farmers. And while KYLE FREUND the coffee industry aims to be a and Beyond sustainability leader, the fact is that many farmers continue to struggle to make ends meet and support their families.

• Farmer organizations and To develop a better under- traders comply with the Fair- standing of how Fairtrade can trade Standards, which cover help farmers move toward a living economic, social and environ- income, we recently worked with mental criteria. True Price on an assessment of Nathalie Bertrams Nathalie household income in seven pro- Fairtrade Standards are set in ducer countries, including Rwanda, • Farmer organizations receive a transparent process according Specialty coffee Tanzania, Uganda, Kenya, India, at least the Fairtrade Minimum to best practices outlined by the Indonesia and Vietnam. is a leader in sustainability. Price (currently $1.40 per ISEAL Alliance (www.isealalliance. From the world’s first fair trade pound) or the market price org). This involves consultation This research will be released in IF COFFEE IS YOUR coffee landing on store shelves (whichever is higher), and the with stakeholders at all levels June and will inform discussions more than 30 years ago, farmers, Fairtrade Premium ($0.20 per of the supply chain – including across the coffee sector on how traders, roasters, and consumers pound) on top of that. farmers – and regular collecting supply chain actors can partner CORNERSTONE have pushed the concept of sus- • Farmer organizations demo- of sustainable production costs to with farmers to achieve a ‘living tainability a long way. cratically invest the Premium inform policy (learn more at www. income’. As specialty coffee moves In North America, there are a with 25% earmarked for pro- fairtr.de/standards). forward, there is still space for new and innovative approaches to variety of approaches to Fair- ductivity and quality improve- In addition to a rigorous certifi- improve the livelihoods of coffee trade—but only products with the ments. cation, Fairtrade conducts regular farmers and their families. Fairtrade Mark meet international • Traders and companies engage research into how to improve our Fairtrade Standards. in fair and sustainable practic- impact, occasionally collaborating For more information on Fairtrade, visit www. Coffee sporting the FAIRTRADE es, including transparency in with other organizations like Utz fairtradeamerica.org. Mark ensures that: contracts, sharing of sourc- Certified, Rainforest Alliance, the KYLE FREUND IS THE DIGITAL ing plans, and trading with Global Coffee Platform, Conserva- CONTENT MANAGER AT FAIR- integrity. tion International, and others. TRADE AMERICA. EXHIBITOR, SPONSOR & INDUSTRY NEWS Coffee Merchants, Cyber Security & Data Breach Risk

According to the Washington they had eaten at one of those incident, address the steps taken Post, we have gone from only Wendy’s locations. For hacked and outline remedies. MAKE SURE YOUR FOUNDATION IS FETCO. storing 25% of our information customers, Wendy’s offered credit STEP THREE Notify State /Federal digitally to storing 94% of our monitoring protection. regulators (Cost: $20,000–$40,000) information this way. While this has So—apart from hardening your —Many states have similar remedi- been a boon for users, it also puts system with new routers, firewalls, ation plans, plus FBI, Federal Trade our data at risk for Cybercrime. filters, partitions, daily backups, Commission, and HIPPA may be Are coffee merchants at risk? etc.—for, say, a small coffee trader interested. The good news is not just that The perfect cup starts with the best equipment. Whether you’re an independent Yes, just the same as anyone off some 5,000 bags/year, what STEP FOUR Mount Your Defense this is insurable, but also that good today who uses credit cards! Yes, might be the steps and cost of (Cost: $15,000–$50,000)—Need- underwriters will help 'harden' coffee shop or a high-volume operation, FETCO offers energy-saving brewers 'chipped' credit cards and other your loss exposure from data less to say, there will be conse- your site and processes, will help anti-counterfeit measures are use- breach? quences to the breach, including train you and your team, and will you can truly depend on. We’ve spent the past 30 years developing a vertically ful. But, we also know that the risk STEP ONE Call Forensics Assessor proving whether the breach was at incentivize you to evolve your sys- integrated manufacturing process focused on innovation, precision and product landscape is constantly evolving, (Cost: $5,000)—Assessors figure all negligent. tems. The cyber thieves will pick along with our increasing duty out what information was taken, TOTAL COST: $60,000 – $105,000 on easier targets. integrity—so you can brew high-quality, consistent coffee every time. (meaning our liability) to protect how it happened and where it In 2016, Cybersecurity News An old saying applies: Two nat- third-party data. happened. Let's suppose it is 500 noted that “over 70 percent of at- uralists hiking in the woods discuss customers. CNN noted that in 2016, tacks target small businesses,” and how they would respond to a big Visit us at the Global Specialty Coffee Expo, booth number #1132, Wendy's discovered that 1,000+ STEP TWO Notify Customers (Cost: “it is estimated that 60 percent of grizzly. The first one opines that to learn more. Or, call 1.800.338.2699 to schedule a consultation. locations had been hacked for $5,000–$10,000)—Depending hacked small- and medium-sized he might run faster than the bear. fetco.com cardholder names, numbers, and on the jurisdiction, you will need businesses will go under after only The second notes that all he has expiration dates. A website was specialized language that is state six months." to do is run a just bit faster than hosted for customers to verify if law compliant to describe the the other! © 2017 Food Equipment Technology Company 10 THE DAILY EDITION | SATURDAY, APRIL 22, 2017

17-FET-0185 Ad_SCA_032817_1.indd 1 3/30/17 2:48 PM IF COFFEE IS YOUR CORNERSTONE

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The perfect cup starts with the best equipment. Whether you’re an independent coffee shop or a high-volume operation, FETCO offers energy-saving brewers you can truly depend on. We’ve spent the past 30 years developing a vertically integrated manufacturing process focused on innovation, precision and product integrity—so you can brew high-quality, consistent coffee every time.

Visit us at the Global Specialty Coffee Expo, booth number #1132, to learn more. Or, call 1.800.338.2699 to schedule a consultation. fetco.com

© 2017 Food Equipment Technology Company

17-FET-0185 Ad_SCA_032817_1.indd 1 3/30/17 2:48 PM SCA Kicks Off EXHIBITOR, SPONSOR & INDUSTRY NEWS INTERACTIVE EXHIBITS AT GLOBAL SPECIALTY COFFEE EXPO

Brewing Research A new chapter in the legendary BODUM® story: at UC Davis LIFTING THE LEGACY OF THE SANTOS TO NEW HEIGHTS. The Research Center of the Specialty Coffee Association this week announced the launch of a new, 2-year research project to study the fundamentals of coffee extractionat the legendary UC Davis in Califor- Many cups of coffee have been nia. This research study- fully funded by appliance designer Breville, brewed since the founder, Peter will focus on the sensory, chemical, and physical science of coffee Bodum, introduced the revolu- extraction, and promises to be the first public reexamination of funda- tionary vacuum coffee maker, mental science in two generations. “It’s an exciting the Santos. It has been a part of time for coffee science”, says Peter Giuliano, Chief Research Officer BODUM®’s core assortment since Be your own scientist: of SCA, “and it’s thrilling that academic institutions like UC Davis and 1958. Not only did it yield a tasty Create the ultimate cup of forward-thinking companies like Breville are interested in committing and aromatic cup of coffee, it did hot, black coffee. to the idea of coffee research that benefits all of us.” so in just four minutes. The patent- In America, the vacuum coffee The research will be led by Chemical Engineering Professor Dr. ed filter played a significant role method is often called “.” William Ristenpart and Sensory Science Professor Dr. Jean-Xavier in the brewing process, and also Siphon coffee is the “new” drip Guinard. Though the UC Davis Coffee Center is new, the two have a eliminated the use of a cotton or coffee, and will make your cof- ® strong background in coffee science: Prof. Ristenpart co-created the filter paper. BODUM continues to fee-skills look and taste even “hot- university’s ‘Design of Coffee’ curriculum and Prof. Guinard helped stand by its philosophy to “Make ter.” The brewing method ensures develop the SCA Flavor Wheel. It will be the first major piece of Taste. Not Waste.” all the precious oils are extracted research at the coffee center. Introducing the e.PEBO from the coffee beans. The meticu- Coffee Maker: An electric lously calibrated brewing tempera- edition of the PEBO ture and time, combined with the Vacuum Coffee Maker. vacuum created during the brew- ing process, will seal the flavor The PEBO Vacuum Coffee and yield a cup of coffee that will Maker became the modern version make your taste buds think they’ve of the Santos; and today, an elec- tasted a bit of heaven. The built-in tric version, the e.PEBO, is now filter has a snug fit that prevents available. The e.PEBO continues any sediments being transport- to brew a perfect cup of coffee as ed back into the jug. When the long as it’s near an electric outlet. e.PEBO brews, it’s almost like a Consequently, an external heat small lab experiment. Great tasting source is no longer needed, mak- coffee plus a fun, visual display at ing it even simpler to use. the touch of a button.

12 THE DAILY EDITION | SATURDAY, APRIL 22, 2017 INTERACTIVE EXHIBITS AT GLOBAL SPECIALTY COFFEE EXPO Tech Pavilion In an age when technology can mean so many different things to different people, SCA’s goal is to introduce members to the hardware, software, and services that empower coffee bar owners and staff to deliver a new and fresh experience to their customers. It’s not just about automation or flashy electronics—technology can and should be used to shorten the distance between a customer and her coffee; to speed the connection between the barista and the brew bar; and to grow the relationship between the team and the shop manager. In 2016, SCA presented the first Technology Pavilion, which concentrated a number of for- ward-thinking vendors in a single location that allowed members to see different technologies concentrated in a single location. At this year's Expo, you'll see real time applications of this pledge, as we’ve partnered with what we feel are some of the best-of-breed technology companies to showcase their services in a real cafe environment. We hope you’ll make time to experience this year’s From green to roast Technology Pavilion, and everything it has to offer. Uppers & Downers Uppers & Downers is a concept created by Only HunterLab combines full Good Beer hunting and Stephen Morrissey visible spectrum analysis and aims to explore the creative and technical cross-over between specialty coffee and craft with SCAA Roast Classification beer. As an education event series, including numbers, providing the most an annual festival, we’ve been able to inspire accurate and consistent more collaboration, innovation, and knowl- edge sharing in the realm of coffee beers. color values available As the series has grown, it’s become even to the coffee industry. more inclusive to roasters, brewers, cider makers, , bartenders, chefs, distillers and more. In our second year joining the Global Coffee Expo, we’re excited to bring you some of the most interesting expres- sions of this cross-over to-date. Join us for a conversation over some delicious beverages and learn about where we’re going next. Design Lab

After launching in Atlanta 2016, Design Lab is returning to the Global Specialty Coffee Expo this year in Seattle. Great coffee is synonymous with great design, and increasingly serves a critical function in distinguish- ing specialty coffee. Design Lab seeks to celebrate this effort through three key platforms—coffee spaces, coffee vessels and an expanded packaging showcase. Be sure to stop by the three locations throughout the show: Packaging in the South Hall on aisle 1100, Spaces in the Sky- bridge Lobby, and Vessels at theTCC on Level 3. Booth#541

THE DAILY EDITION | SATURDAY, APRIL 16, 2016 13 Building Youth Livelihoods in Nicaragua ROSEMARY TRENT DELIGHT IN THE Every young person imagines to feed their families, let alone Yasmir (14) works on the family coff ee farm in the mornings and goes what their future will look like to middle school in the afternoons. He considers himself lucky because, educate their children. Most youth unlike many kids his age, he can still go to school. BEAUTIFUL TASTE and dreams of what they would in the communities served by like to become. For those who the project have only completed live in poverty, the surest path to a 6th grade and spend their days OF ILLY brighter future is an education, but working on their families’ coffee in coffee producing communities plots. Even when they are not in Nicaragua, many young people working, they typically can’t access are forced to drop out of school secondary education because of to help their families make ends distance – most secondary schools meet. Absent an education, it’s are in the municipal capital – and very diffi cult for them to transcend the high costs of transport, room their circumstances. and board. Save the Children, a global hu- The chances of these children manitarian organization, is working realizing their dreams of a better in partnership with Student’s Re- life are slim. Nevertheless, these build, a collaborative program of young people—like 16-year-old “If I learn more, I can help other people improve their coff ee produc- the Bezos Family Foundation, and Deivin, a project participant—still project, by strengthening their learning how to get loans, how to tion,” says Deivin Eliú Zelaya, (16). other partners to implement youth have dreams, and want to work basic business skills and introduc- handle the loans, and how to start livelihoods and life skills projects in hard to make them happen. “I ing them to entrepreneurial saving.” 47 coffee-producing communities want to fi nish high school and activities that can provide in the departments of Matagalpa study to be an agricultural tech- “At home, there’s a little bit of additional sources of income, such and Jinotega in Nicaragua. nician. If I learn more, I can help income from coffee because it’s as beekeeping for honey produc- As is the case in many cof- other people improve their coffee harvesting season, so we live off tion or raising egg-laying chickens fee-producing countries, climate production,” he says. that,” says 13-year-old Candida, to complement their income from who, thanks to the training and change, globalization and declin- Save the Children is helping coffee. This is critical especially support she received from Save ing commodity prices are making Deiven, and other young people during the months when there is the Children, has been able to it increasingly diffi cult for micro like him, through the Skills to no coffee production, limiting procure hens and now runs an and small-scale coffee producers Succeed for Young Entrepreneurs income and putting families at risk egg business with another young of seasonal hunger. woman. “But, in the ‘quiet time’— The project empowers youth to April to June, when there is no take ownership of their livelihoods coffee picking – my brothers must and make informed decisions look for other work.” Candida’s for their futures by training them egg-laying hen initiative has 50 on employability skills, personal hens. The micro-business fosters Discover the distinctive taste fi nancial literacy and livelihood collective participation and team- of illy’s unique blend, sourced planning, in addition to supports work—another goal of the project. from the top 1% of Arabica for new business ventures, such “It’s been really interesting,” beans grown around the as access to credit and start up says 22-year-old Noemí, a partner “I’m also excited because we will know how to analyze whether… our farm is inputs. The goal of the project is globe. Roasted to perfection a good business,” says Norvin J. Herrera, age 23. in Candida’s egg business. “We to help young people learn how to won’t stop when the project ends; in Trieste, Italy and then manage coffee farming as a busi- we want to continue with what we packaged in our exclusive ness and how to develop sustain- already have, creating other initia- pressurized tins that lock in able livelihoods around it. tives that are maybe even bigger,” flavor and enhance aroma. All Project participant, Berling, 21, Noemí adds. “That’s the idea: not to deliver a beautiful taste, so explains: “Usually we sow the land to be satisfi ed with the little we the way our parents tell us, the have, but to expand.” you can sip something simply same way their parents did it. We She and Candida have already extraordinary. don’t account for how much we sold around 900 eggs and now invest and how much we make, so have four local stores as regu- Sip. Savor. Be Inspired. we do not have a good sense of lar customers. “The project is whether or not what we are doing important – it helps families with is good business. My expecta- limited resources, like mine,” says tion is to add value to our coffee Cándida, “It enables us to do production.” something new while continuing to Norvin, age 23, elaborates, “We farm coffee.” now know how to analyze whether ROSEMARY TRENT IS THE live or not what we are doing gives us DIRECTOR OF STRATEGIC profi ts, whether or not our farm PARTNERSHIPS AT SAVE THE happilly “The project is important - it helps families with limited resources, like mine,” is a good business. We’re also CHILDREN U.S. says Cándida (13). “It enables us to do something new while continuing to farm coff ee.” ® | ILLY and illy logo are registered trademarks of illycaffè S.p.A. via Flavia 110-34147 Trieste — Italy. 14 THE DAILY EDITION SATURDAY, APRIL 22, 2017 © 2017 illy caffè North America, Inc. All rights reserved.

ADV_Fiera_SCAA_95,25x122,76_13Febbraio.indd 1 13/02/17 12:59 DELIGHT IN THE BEAUTIFUL TASTE OF ILLY

Discover the distinctive taste of illy’s unique blend, sourced from the top 1% of Arabica beans grown around the globe. Roasted to perfection in Trieste, Italy and then packaged in our exclusive pressurized tins that lock in flavor and enhance aroma. All to deliver a beautiful taste, so you can sip something simply extraordinary.

Sip. Savor. Be Inspired.

live happilly

ILLY® and illy logo are registered trademarks of illycaffè S.p.A. via Flavia 110-34147 Trieste — Italy. © 2017 illy caffè North America, Inc. All rights reserved. Ahlstrom compostable lter solutions combine the best results in cup with a great processability of the media.

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