WEDNESDAY, JUNE 14, 2017

Issue 2

Coffee Education: Through My Lens Extract Coffee Roasters and Boston Party Building a Coffee School in Kenya Promoting the Growth of a in Ukraine What Chapters Mean to the Coffee Community SCA Introduces Roaster/Retailer Financial Benchmarking Study

A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION Cover Photo: Jordan Sanchez Cover Photo: Jordan WEDNESDAY, 14TH JUNE, 2017

4 Official Host 9 Coffee Through My Lens Sponsor: BWT JORDAN SANCHEZ

5 Coffee Education: 10 Building a Coffee School Extract Coffee Roasters in Kenya and Boston Tea Party REGINE GUION-FIRMIN DAN LACEY

11 What Chapters Mean to 6 Promoting the Growth of the Coffee Community a Coffee Culture in Ukraine JACKIE MALONE TABLE OF CONTENTS TABLE ANDRII CHOOCKOVSKY & EUGENE KIM

8 SCA Introduces Roaster/ Retailer Financial Benchmarking Study HEATHER WARD

STAFF ADVERTISERS

LILY KUBOTA List & Beisler Executive Editor International Coffee Week

FEKETE RÉKA Photo Credit: Jordan Sanchez Jordan Photo Credit: made by zwoelf Design

KEITH AMOS Advertising Sales

DANNY PINNELL Digital Edition

2 THE DAILY EDITION | WEDNESDAY, 14TH JUNE, 2017 SCHEDULE OF EVENTS WEDNESDAY 14TH JUNE

9.00 - 17.00 Brew Bar & Bar hours Hall F North 9.00 - 17.00 Espresso Bar Service Hall F North 9.30 - 12.00 World Art Championship Round One Hall F North 9.00 - 17.00 World Cup Tasters Championship Coffee Tasting Hall G South East 9.30 - 17.00 Round One Hall G South East 10.00 - 17.00 World of Coffee Exhibition Opening Hours Hungexpo, Halls F, G & 2 10.00 - 17.00 Bar in Serve The Audience bar @Curtis Booth Stand A15, Hall G, Hungexpo 10.00 - 17.00 WOC Lecture Series First Floor, Hungexpo Halls F/G 10.00 - 12.00 World Cup Tasters Championship Quarter Finals Hall G South East 10.00 - 11.00 Fairtrade International Open Cupping Session Cupping Room 1, Hall F, Hungexpo 10.00 - 13.00 Ethiopian Women in Coffee Association Cupping Cupping Room 2, Hungexpo, Hall 25 11.30 - 12.30 Collaborative Coffee Source Closed Cupping Cupping Room 1, Hall F, Hungexpo 12.00 - 16.30 World Coffee in Good Spirits Hall F North Serve The Audience @ Espresso Bar 12.00 - 17.00 World Coffee in Good Spirits Serve Hall F North The Audience Spirit Bar 12.30 - 16.30 World Coffee in Good Spirits Round One 13.00 - 14.00 Café de Mexico Open Cupping Session WOC Cupping Room 1, Hall F, Hungexpo 14.00 -16.00 Leadership Volunteer Meet and Greet Hungexpo, Hall 25 14.30 - 15.30 Equatorial Traders OPEN Cupping Session Cupping Room 1, Hall F, Hungexpo 15:00 - 17:00 Cezve/Ibrik Championship Round 1, Day 2 Hall G South East 16.00 - 17.00 Cadefihulia OPEN Cupping Session Cupping Room 1, Hall F, Hungexpo 18.30 - 20.30 IWCA Cocktail Reception (Registration Required) Intercontinental Hotel, Budapest

LEARN ABOUT THE COFFEE PRODUCERS GUILD IWCA Cocktail Reception will be held on Wednesday 14th June Join us for a Meet and Greet on Wednesday, 14th June from at 18.30 at the Intercontinental Hotel. Tickets for this IWCA 14:00-15:00 at Hungexpo - Hall 25 Room 121 Cocktail will be sold at Euro 35,00 each. Open to all who are interested in learning more about Coffee IWCA European working group invites you to join a meeting on Producers Guild activities and progress! Wednesday 14th at 2pm in Hall 25 to get to know the volunteers who have shown interest so far in supporting the IWCA in Europe, LEARN ABOUT THE COFFEE TECHNICIANS GUILD and to develop ideas how to move forward. Join us for a Meet and Greet on Wednesday, 14th June from 15:30-16:30 at Hungexpo - Hall 25 Room 118 ETHIOPIAN WOMEN IN COFFEE ACTIVITIES Open to all who are interested in learning more about Coffee Technicians Guild activities and progress! Two cupping sessions will feature from representatives of the Ethiopian Women in Coffee association (EWIC), including cup quality competition winners. Twenty coffee samples produced by INTERNATIONAL WOMEN IN COFFEE ACTIVITIES EWIC members will be presented at 10:30–12:30 and 14:00–16:00 Cupping of IWCA coffees will take place on Wednesday 14th on Wednesday, 14th June in the Hall 25 cupping facility adjacent all day and Thursday 15th in the morning in Hall 25 next to the to the main exhibition hall. exhibition hall – just follow the signs!

Official Host Sponsor: BWT

→ Official Host Sponsor for World of Coffee 2017: BWT water+more Deutschland GmbH

WATER OPTIMISATION WITH VISION FOR the world over, too. Many of them swear determines the mineral composition WORLD-CLASS COFFEES by these systems, which ensure effective of the local water. The diversity of the The technology provided by BWT wa- machine protection and an outstanding countryside reflects the differences in ter+more delivers the optimum require- sensory experience in equal measure. local water qualities. But, with modern ments for success with brewing speciality BWT water+more always takes a proac- water optimisation, it is possible to coffees, using clever filter systems and tive approach, and once again this year conjure cups of the best coffees with package solutions. BWT water+more it is ensuring the best coffee water and maximum repeatability, day after day boasts the world's biggest product port- refreshing kicks of flavour throughout and anywhere in the world. folio of optimising water for hot and cold World of Coffee. Show exhibitors are With BWT water+more, coffee-lovers beverages. Founded in 2005, the water welcome to draw off their ideal coffee can share in any amount of vision: both filter specialist is a member of the global water at the BWT water+more stand. A from the comprehensive know-how of Best Water Technology AG (BWT). Estab- second filling station is located in "The the filter specialists, and similarly by lished in Austria in 1990, the BWT Group Village", which is home to roasters, cof- entering the major competition that is Europe's leading player in the water fee farmers, coffee-shop operators, and BWT water+more is running at World of treatment industry, with more than 3,300 manufacturers from all around the world. Coffee 2017. employees in 70 subsidiaries and affiliates. BWT water+more is making high-quality, food-safe 18-litre bottles available to The prize is a magnificent balloon flight all exhibitors for refilling. For endlessly for 2 x 2 people, as part of International good coffee pleasure. Hot-Air Balloon Week 2018 in Salzburg's Lungau region. And in the SCA Member Lounge, the water specialists are supplying visitors The lucky winners will be our guests at with minerally-balanced drinking water the Vital- und Relaxhotel Alm.Gut in St. from the dispenser. Margarethen from 12-15 January. The BWT hot-air balloon will be taking off in the company of many other colourful balloons and providing views of this magnificent Alpine winter panorama.

The prize includes a 3-night stay with half board and a balloon ride in the Lungau FILTER SOLUTIONS, DESIGNED WITH AN EYE TO region. The winners will be responsi- THE BIGGER PICTURE ble for making their own return travel The coffee world is looking to Budapest: arrangements. But BWT water+more will the vibrant metropolis is this year's home be contributing a generous sum towards to Europe's hottest coffee event. BWT the costs of travel. To take part, visit BWT water+more is again contributing to the water+more at Stand C5 or online at www.bwt-wam.coffee. staging of this event as the host spon- sor. And that’s not all: on Stand C5, the SHARE THE VISION, WIN, AND LIFT OFF company is exhibiting unbeatably good A hot-air balloon offers a breath-taking We look forward to connecting with you solutions for water optimisation, designed 360-degree view of the world. But what at World of Coffee! with attention to every detail and an eye does this aerial vision have to do with to the bigger picture. They enable users good coffee? Quite a lot, actually! From to produce the ideal water for coffee, the air, it is easy to recognise the variety anywhere in the world. That's something in the countryside, with each different known to and coffee professionals area underpinned by a geology that

4 THE DAILY EDITION | WEDNESDAY, 14TH JUNE, 2017 Official Host Sponsor: BWT Coffee Education: Extract Coffee Roasters and Boston Tea Party BY DAN LACEY

At its best, coffee education can transform a business. It inspires and engages employees, and it enhances customer loyalty and experience. Developing, retaining, and attracting talent are vital activities for business growth and success. So why is formally recognized training so often treated as an afterthought or a ‘nice to have’? So often in hospitality I've seen budding baristas put in charge of with little to no knowledge or guidance. The resulting coffee is often terrible. Customers get disenfranchised, baristas become demotivated, and growers and roasters don’t get the respect that their carefully produced coffee deserves.

We must ask ourselves, is it really fair to ex- pect baristas to make great coffee without the knowledge, skills, and time to practice? Those of us who work in coffee understand that there’s both an art and a science to making great coffee, pouring beautiful milk and running a busy cafe. Having worked together since 2011, last year justice. Furthermore, it’s an opportunity for These are skills that take time to master. One Extract Coffee Roasters and Boston Tea Party baristas to truly understand the story behind the business championing coffee education is Boston embarked on an ambitious project which has coffee they serve. When baristas come to Extract Tea Party, a group of twenty-strong cafes, which since seen over 100 baristas—an entire work- Coffee Roastery for training, they learn in a puts every through SCA Foundation Level force—receive SCA Foundation Level qualifica- dedicated space in the heart of the roastery, and training as standard procedure. tions in just under nine months. What’s more, they watch the process unfold from start to finish. with the support of Extract Coffee Roasters, eight They hear the hum of the roasters, they smell have since gone on to complete intermediate the , and they watch beans being training, with another 12 scheduled in for the packed by hand. second half of the year. It’s an immersive learning experience, founded “We have been able to raise our coffee game on the principle that by experiencing first-hand through committing to the SCA program. Our the care and passion that goes into roasting our baristas are given training to emphasize the coffee, the barista will, in turn, put the same care importance of consistency, how to achieve it in into making it. Investing in the SCA’s education the heat of service and are shown a pathway into system results in a team of baristas that are pro- coffee as a career. By investing in our team, we fessional, knowledgeable, and better equipped retain quality at our core as people work their to serve your valuable customer base. way through our organization.

"We are able to provide a better experience for Dan Lacey joined Extract Coffee Roasters as our customers, and we believe that through a Head of Training and Development in 2015 greater understanding of the role of a barista you having previously taught at London School of can increase value for them too. Extract Coffee Coffee. Dan is an Authorized SCA Trainer (AST). Roasters and Boston Tea Party share the ideals of quality and education being at the center of everything we do.”

Simon Buckingham, Group Drinks Trainer

Why does investing in formalized training work? Taking a new barista out of their busy cafe environment and into a dedicated learning space helps them build an appreciation for the product, and for the skills required to do it

THE DAILY EDITION | WEDNESDAY, JUNE 14, 2017 5 Promoting the Growth of a Coffee Culture in Ukraine BY ANDRII CHOOCKOVSKY AND EUGENE KIM

Although coffee is not new to Ukraine, there is a new generation of Ukrainians who want to change and evolve the old and outdated coffee traditions. The way things happen throughout the centuries is not always the best way. The new generation always wants to improve old traditions or adapt them to modern day needs. Coffee people today want to search for the new ways to realize their ambitions, and the new ways of developing a coffee culture as well.

Everything we had was based on tradition. As a country, we didn’t have much experience or constant access to the world’s coffee knowl- edge. The only thing left to do was to imagine the coffee itself, and also the principles of coffee promotion.

We were lucky because the principles of under- standing coffee that we create—while being outside of the core of the community—were similar to the new coffee vision of the world. But, accidentally while we were working on cof- fee popularisation, a codex of coffee promotion was created. We want to share our experience with you, the coffee community. We only create a tasty cup and give the guest UNITY only an honest cup. A cup that a barista is not THE NEW CLASSICS confident in shouldn’t be given to a guest. We all are different. That doesn’t mean we Try to imagine a recording of an old concert Only in this way can we attract new people to should be at odds or become rivals. Why do we that was made seventy years ago. It has its own becoming interested in coffee every day. need it all when our only aim is the growth of power and charm. But the same music, played the coffee culture? We don’t spend time on the by a modern orchestra now sounds amazing as EVERYONE IS A PROMOTER OF COFFEE rivalry and we search for allies in our competition well, but with more clarity. who know how to do things that we don’t know. As every bean from the pod can create a new And trust us, in most cases that’s how it works. sprout, a person who is on fire with an idea can We provoke the sharing and share ourselves, While working with the classical coffee, you ignite a passion in others with this idea. can’t reject the new equipment and modern and we were very surprised to see the monolith technologies that are available to us. Modern that was created of people who are different but The coffee brewer who is deeply engaged in interested in coffee in the same way. We don’t technologies that are able to easily improve the his work can get the guest interested in it too. perception and the clarity in a cup of coffee, the waste our strength on feuds. But we have the Then the guest, impressed with a barista’s work, strength to improve thanks to our unity. same way that modern sound systems improve can attract other people to the cafe. The cafe the sound of a classical orchestra. owner, who understands the coffee, encour- DO IT ONLY WHEN YOU’RE HAPPY ages the roastery to buy the green coffee that We don’t offer the new classics. We offer a new is interesting to them, and fits the roast profile It really doesn’t matter what you do. Do you vision of things that are already familiar. that they are aiming for. The roastmaster, then, brew coffee? Or bake? Are you a journalist, or is able to ask for something more from an an aviator? It doesn’t matter if you have your HONESTY FOREMOST enthusiastic farmer. own idea or share someone else’s idea. The When we talk about honesty (in the coffee only important thing is that you love the thing context) we mostly mean the traceability, All of us are promoters. You only need to be you do. The love of the thing you do gives process, price, and things along these lines. In interested in what you do. We are interested in everyone the strength to be honest, to seek the this article, we mean something different when coffee, and we know how to engage people. creation of something new, to search for people referring to honesty. We mean the state of mind They know how to talk about us. But all of us who share the same idea, to grow and to have of the person who crafts the cup coffee. talk about coffee. fun, and to find something interesting about it every day.

6 THE DAILY EDITION | WEDNESDAY, 14TH JUNE, 2017 This is the most important part of this article and it’s not only about coffee, but about life as well: Always be happy. We use this simple codex in Ukraine for our- selves. We created it for ourselves, and many of us are happy to live with it. We will be very happy to know that this Codex will be yours as well.

Andrii Choockovsky is the communications coordinator for SCA Ukraine Chapter and Eugene Kim is a chief volunteer for the Chapter.

ONLY WITH THE BEST GREEN COFFEE YOU CAN REACH THE PERFECT ROAST.

VISIT US AT WOC - BOOTH J8 DAILY CUPPINGS

QUALITY. EXPERIENCE. RESPONSIBILITY. FINEST GREEN COFFEE FROM MORE THAN 25 DIFFERENT COUNTRIES WORLDWIDE.

List & Beisler GmbH Pickhuben 6 ∙ 20457 Hamburg ∙ Germany [email protected] ∙ www.list-beisler.de

L&B_Anzeige_216x108.indd 1 22.05.17 11:30

THE DAILY EDITION | WEDNESDAY, JUNE 14, 2017 7 SCA Introduces Roaster/Retailer Financial Benchmarking Study BY HEATHER WARD

The market research focus at Specialty Coffee comparative benchmark information in which and results can be accessed. Customized Association (SCA) is to examine the landscape of roasting companies can compare their financial reports can be instantly downloaded based specialty coffee businesses and provide insight performance relative to other companies. The on the user’s needs. to our members and the coffee community. study resulted in a report that provided industry 2. Two separate surveys will be deployed: one The idea is to deliver information that supports benchmarks broken out into eight groupings: all presented in Euro and the second presented business decisions, leading to improved business roasters, profit leaders (based on highest return in US Dollar. performance. on assets), net sales, company type, pounds of 3. The survey is extended to roaster retailers One way to deliver insights is through the Special- coffee roaster per year, number of locations, (non-roasters) as a separate segment. ty Coffee Roaster/Retailer Financial Benchmarking community size served, primary facility location, Study. This tool provides roasters and retailers a and SCAA membership. The results showed the The survey is open for data collection and can way of measuring their company performance top three greatest threats roasters were facing be accessed at http://scafbs.com The results are against the objective industry standard, a process were increased prices, saturated markets, and the expected to be released in July and those who fill called benchmarking. health of the economy. out the survey will get free access to the results. The idea for this study transpired over 20 years ago, when coffee roasters in the U.S. community In partnership with Pacific Bag, we are offering the The Roaster/Retailer Benchmarking Study is an were requesting shared business information. second iteration of the financial benchmarking extraordinarily useful tool for coffee roasters and They were seeking help with writing their business survey. The main objective continues to be to pro- retailers of all sizes. The study exists to provide plans, setting sales targets, or just looking for vide comparative benchmark information in which information that supports business decisions, industry norms. They wanted data and evidence roasting companies can compare their financial leading to improved business performance. The of what the industry was doing to support their performance relative to other companies. SCA invites you to make the most of this tool and business decisions, rather than going off gut The 2017 study includes three significant use it not only to benchmark your business but to feelings or assumptions. improvements from 2015: contribute to the greater cause of improving the roaster and retailer sector of the coffee industry. The first large study was deployed in 2015 that 1. The survey has been moved to an collected roasters’ financial, sales, and opera- online platform where data can be entered Heather Ward is the Market Research Manager for tional data. The main objective was to provide the Specialty Coffee Association.

Roaster/Retailer Financial Benchmarking Survey Now Open!

8 THE DAILY EDITION | WEDNESDAY, 14TH JUNE, 2017 Coffee Through My Lens BY JORDAN SANCHEZ

I took part in my first coffee event in 2014 out- side of Athens, Greece at the first Barista Guild of Europe (BGE) Camp. As a part of a rad group of volunteers, outside of taking photos and running the BGE’s Instagram account, it was the hustle and bustle of an event—doing the things that volunteers do. Camp turned out to provide a pretty insightful look into the industry, which I knew almost nothing about. At that first Barista Camp, I asked Reg Barber what he did, to which he replied that he worked in the industry and was one of the sponsors. After a minute or so I figured out who he was, but I was pretty floored by his nothing-to-it response. Later that day, I stopped asking people what they did once I realized most people there were rock stars.

Since then, I’ve been able to shoot photos for the BGE and Roaster Guild of Europe a couple of times per year as a media partner. It has been a cool connection I’m very glad to have made, so a big thanks goes out to Janis Podins (Five Elephant) for suggesting that I volunteer, and to Isa Verschraegen (Guilds Director of the SCA) for making it happen.

Having a foot in the door as a photographer at coffee events has given me the opportunity to meet people, hear talks, and be a part of something worth fostering, not only so busi- conversations that I’ve learned a lot from—and nesses can be sustainable, but also so that we I hope to take many of the things I’ve learned as people can function in a healthy manner as a with me as I take a step further into coffee. part of society, and hopefully improve every- Another part of the industry that’s made an thing around us. The potential the specialty impact on me is the community. And sure, coffee community has for making an impact on everyone talks about community—whether it’s society—even just at the “neighborhood coffee about the communities at origin or the bond shop”—is great, and it’s that part of coffee that that’s made between producers and buyers, I think has a lot of merit. or the other aspects of community—I don’t know of many other industries that try to foster While I love having the opportunity to shoot at it like specialty coffee does. And it’s definitely events, learn about geeky things, visit amazing shops around Europe, drink great coffee and tasty craft beer—it’s the folks that a make it all happen the best part of it all.

Jordan Sanchez is an adventure, lifestyle, wedding, and coffee photographer. You can see Roaster/Retailer his work at http://www.jordansanchez.photo. Financial Benchmarking Survey Now Open!

THE DAILY EDITION | WEDNESDAY, JUNE 14, 2017 9 Building a Coffee School in Kenya BY REGINE GUION-FIRMIN

delivered from Japan that was on sale, with the small grant Sophie and Francis Mukua could wire me. Unfortunately, I couldn’t afford every- thing and we still need more material.

But we did not stop there, Sophie, Francis, and Benjamin represented Kenyan coffees at the Global Speciality Coffee Expo 2017 and attract- ed a lot of volunteers interested in the project and ready to help, which is absolutely fantastic. Meanwhile, in London, the equipment is packed and waiting to be pick up in a few weeks to be sent to Kenya.

The next step is to promote the project at World of Coffee in Budapest, then I will have to go back to Kenya at a later date to start the SCA school, organize our team of volunteers, and start running courses.

We already have some students contacting us. This is going to be something wonderful and extremely valuable for Kenyan farming community and Kenyan coffee.

Regine Guion-Firmin is an Authorized SCA Six months ago, after passing my SCA Green students who wanted to learn at origin, with Trainer (SCA) and trainer for Perky Blenders. Coffee Professional Level, I asked Henry Wilson advice from Andrej Godina from the Umami of Perfect Daily Grind to put me in contact with Kaffee Camp. These events fund the educa- coffee people at origin. He connected me with tional programming for farmers, and co-cop Sophie Mukua from the Fair Trade Organiza- managers and owners. tion of Kenya (FTOK), a NGO who supports small-holder farmers and small to medium size Meanwhile, Sophie Mukua, supported by Ben- cooperatives. jamin Kiarii—who is the agronomist of FTOK— were looking for large equipment in Nairobi As soon as Sophie began talking to me about for our future SCA school. Unfortunately—as her deep desire to bring SCA education to my partner was diagnosed with pancreatic Kenyan farmers—in order to improve their yield cancer—I had to go back to London urgently, at the lowest cost possible for the farmers— and all operations stopped at once. Sadly, my I just loved the idea. partner passed away. Sophie Mukua and her husband, Francis Mukua, and the personnel We had a problem—who would fund the farm- at FTOK were very supportive. ers’ education? Sophie and her organisation did not have the financial ability to pay for the ma- Meanwhile, Sophie looked for a suitable place terials, nor my plane ticket to Nairobi. However, to run the SCA school—and she found one. the project was so interesting, I decided to take After more than a month dealing with mourn- the risk. I paid for my plane ticket and brought ing, I decided to come back to the project from my own materials to Kenya. London. As it is cheaper and easier to find the materials in Europe rather than Kenya, I decided Once there, I met the farmers and the co-ops to gather as many materials as I could get—at owners. I knew this project could work, but it the lowest price as possible—to run SCA courses. would demand a lot of our effort. So, I started I obtained a second-hand and planning Kenyan SCA Barista education for grinder, and a pocket refractometer

10 THE DAILY EDITION | WEDNESDAY, 14TH JUNE, 2017 What Chapters Mean to the Coffee Community BY JACKIE MALONE

The Chapter structure of the Specialty Coffee nities together, but also their fellow Chapters. Association (SCA) is what fastens the coffee Through events such as CoLab, Barista and community together. SCA Chapters connect Rosters Camps—and the further development people who have a shared passion that revolves of the Guilds such as Technicians & Producers around coffee—be they baristas, coffee shop Guilds—the Chapters now have more to offer. owners, small or large businesses. The commu- The benefits of Unification are only just begin- nity is diverse and dynamic, and the Chapter ning to filter into the Chapters, bringing more committees work at engaging all members opportunities for members to participate in. through communication, Education, Competitions, Guilds, and other activities. Through our global community, committees are now traveling more to other Chapters, through Chapters are the SCA’s channel on the ground, judging, exhibiting, or supporting these events. ensuring that all committee coordinators reflect They are networking and seeing for themselves the vision and aspirations of the association the new and different activities/opportunities in engaging with members and the wider that they can bring back to their members. community. This is done in many ways for the community, mainly through competitions—where Chapters are constantly looking for inspiration the community is there competing, sponsoring, and how can they be more resourceful and or supporting. This is an activity where the creative for their communities. The energy day-to-day business of coffee is left outside and and enthusiasm of the committee is the force people join together in conversation. It is the that brings all of the coffee professionals in a annual celebration of coffee professionals who Chapter together. want to compete and learn more, ultimately representing their Chapter (Country) at the World Coffee Championships. WHAT DOES THE COMMUNITY MEAN But it’s not just about competitions—Chapters TO THE CHAPTERS? are now planning festivals, engaging with the Often the formation of a new Chapter be- in Brewing—who would you recommend as an Guilds, and bringing not only their own commu- gins with a simple query: “How do we from instructor?”. It’s a network where not everyone a Chapter?”. From that query, a conversation is in the exact same profession in coffee, and starts with members in that country, bringing are sometimes competitors in business, but I them together at the very foundation of the often wonder if we are somewhat unique as an Chapter. Other times it is driven out of a desire Industry in that even though we are not exactly to send a representative from their community colleagues, we are all friends through coffee— to compete at the World Championships, where brought together and united as a community by they can become a part of our global coffee our shared love for coffee. community. The community creates the Chapter and therefore this is just the beginning of build- ing an active community. Jackie Malone is the Senior Community Manager Europe – for the Specialty Coffee Association. The committees are often formed by members that are committed to making a difference, which is often from their own experience in a Chapter—so there is real understanding of the needs of the community.

A Chapter does not function without its commu- nity and through their involvement the Chapter truly realises their potential. I know from my own experience in the Irish Chapter that we are all linked, be it through social media or by visiting local coffee shops. I’m often asked, “Do you know when the next course is on, or, “I am looking to obtain my Professional Level

THE DAILY EDITION | WEDNESDAY, JUNE 14, 2017 11 YOUR COFFEE JOURNEY BEGINS IN BRAZIL

October 25-27, 2017 Belo Horizonte • Brazil

The Brazil International Coffee Week is the most important specialty coffee event in Latin America. It is your opportunity to connect with the fresh, new Brazilian crop.

www.internationalcoffeeweek.com.br

Diamond Sponsor Support Media Promotion

Diamond Sponsor Support Media Promotion

Diamond Sponsor Support Media

Diamond Sponsor Support Media Promotion

Promotion

Diamond Sponsor

Support Media Diamond Sponsor

Promotion

Support Media

Promotion

Diamond Sponsor Support Media Promotion

Diamond Sponsor Support Media Promotion