With the goal of facilitating spaces where our coffee community can build relationships among different stakeholders, we will continue with Green Coffee Connect in 2025, a space created to promote promising connections in the coffee industry.
Con el objetivo facilitar espacios donde nuestra comunidad cafetera construya relaciones entre los diferentes actores, este año 2025 continuamos con Green Coffee Connect, un espacio creado para promover las relaciones promisioras en la industria del café.
Welcome to Green Coffee Connect, presented by Barista Attitude, an event at the forefront of fostering an inclusive environment for shared knowledge and networking for the green coffee industry. In 2025, our event will offer a dynamic platform for participants to engage in enriching learning experiences and forge valuable connections.
Join us for Green Coffee Conversations, where industry experts share their insights and expertise to the World of Coffee community, offering participants invaluable lessons to elevate their coffee businesses. Whether you’re an experienced green coffee trader or someone just exploring this sector of our industry for the very first time, we invite you to join us to learn, grow, and connect.
At Green Coffee Connect, we believe in the power of connection and knowledge-sharing to drive positive change within the coffee community. Best of all, participation is entirely free, ensuring accessibility for all who wish to join us on this journey of growth and collaboration. Don't miss out on this opportunity to connect, learn, and thrive at Green Coffee Connect 2025.
ienvenido a Green Coffee Connect, programa patrocinado por Barista Attitude, como un evento a la vanguardia que fomenta un ambiente inclusivo para el intercambio de conocimientos y contactos dentro de la industria de café. En 2025, nuestro evento ofrecerá una plataforma dinámica para que los participantes se involucren en experiencias de aprendizaje enriquecedoras y forjen valiosas conexiones.
Te invitamos a participar en Green Coffee Conversations, donde los expertos de la industria compartirán sus conocimientos y experiencia con la comunidad del World of Coffee, ofreciendo a los participantes lecciones invaluables para elevar sus conocimientos en los negocios de café. Puedes participar siendo una persona con mucha experiencia en la industria o alguien que está explorando este sector de nuestra industria por primera vez, te invitamos a unirte a nosotros para aprender, crecer y conectar.
En Green Coffee Connect, creemos en el poder de la conexión y el intercambio de conocimientos para impulsar un cambio positivo dentro de la comunidad cafetera. Lo mejor de todo, la participación es totalmente gratuita, asegurando la accesibilidad para todos los que deseen unirse a nosotros en este viaje de crecimiento y colaboración. No pierdas esta oportunidad de conectar, aprender y prosperar en Green Coffee Connect 2025.
Green Coffee Conversations
This informal series of Talks will be hosted by industry experts, professionals, academics, and entrepreneurs to foster continued learning and growth within this vital specialty coffee sector. These sessions are open to all World of Coffee attendees and are designed to inform experienced professionals as well as those just getting started in the green coffee trade.
These sessions are occasionally paired with cuppings and tastings so attendees can enjoy a sensory exercise to enhance their understanding of topics and theory. There will also be the possibility to explore aspects of the new coffee value assessment format developed by the SCA (CVA), as well as the opportunity for participants to learn about the intrinsic and extrinsic values of coffee.
Las conversaciones incluirán expertos de la industria, profesionales, académicos y empresarios para fomentar el aprendizaje continuo y el crecimiento dentro de los cafés especiales. Estas sesiones estarán abiertas a todos los participantes del World of Coffee y están diseñadas para informar a los profesionales experimentados, así como a aquellos que recién comienzan en esta industria.
Estas conversaciones pueden incluir cataciones o degustaciones para que los asistentes puedan disfrutar de un ejercicio sensorial que mejore su comprensión de los temas y la teoría. También habrá la posibilidad de explorar aspectos del nuevo formato de evaluación del valor del café desarrollado por la SCA (CVA), así como la oportunidad para que los participantes aprendan sobre los valores intrínsecos y extrínsecos del café.
PROGRAM CONTENT COLLABORATORS
Schedule of Events
Calendario de eventos
Thursday, June 26, 2025
10:15 | Green Coffee Connect Welcome by Kim Elena Ionescu
10:30 – 12:00 | TASTING: Unveiling the Science and Identity of Coffee
Step into an exclusive tasting experience at Green Coffee Connect, where coffee’s identity is explored through a curated selection from SCA’s Spotlight event. This session invites you to discover the intricate chemistry, processing methods, and sensory nuances that shape each cup. Engage in a dynamic discussion with industry experts as we unlock new perspectives on coffee’s ever-evolving character.
Speakers:
Mario Fernandez, PhD, Technical Officer, SCA
Hernando Tapasco, Q Processing Instructor, Cereza Coffee
Darveris Rivas, CEO Café y Ciencia
Olga Lucia Botero, Q grader, Cereza Coffee
12:00 - 12:45 | COFFEE CONNECTIONS: Featuring Cup of Excellence Winners
Discover the stories behind some of the world’s top coffees as we taste and learn from Cup of Excellence winners. This interactive session explores their journey through the competition and their current experiences across the value chain. Engage in meaningful dialogue that sparks connection and collaboration.
13:30 - 14:45 | Innovation Exhibition: Circular Economy and Regenerative Agriculture
Hear the entrepreneurial journeys of trailblazing companies and small businesses who have created new products using upcycled spent coffee grounds, accessing markets beyond coffee as a beverage. Discover how trailblazing companies are transforming spent coffee grounds into new products through circular economy, accessing markets beyond coffee as a beverage. In an interactive Innovation Exhibition format, engage in small group dialogues with pioneering entrepreneurs. This panel discussion brings new findings from the Center for Circular Economy in Coffee (C4CEC)’s forthcoming white paper on Spent Coffee Grounds to life. This session is co-created with the Center for Circular Economy in Coffee (C4CEC) and International Trade Centre (ITC).
Circular Economy Entrepreneurs:
Ricardo Garcia, CEO, Coffee Kreis, USA and Colombia
Kacper Kossowski , Cofounder, EcoBean, Poland
Laura Gallo, Cofounder, Coffeefrom, Italy,
Carla Rodrigues, Head of RD & Innovation, Delta Coffees, Portugal
Frederik Muylle, Co-founder, More2Coffee, Belgium
Moderators:
Katherine Oglietti, Center for Circular Economy in Coffee (C4CEC) and International Trade Centre (ITC)
Mariamawit Solomon, Center for Circular Economy in Coffee (C4CEC)
Dario Toso, Center for Circular Economy in Coffee (C4CEC)
15:00 p.m. - 15:45 p.m | COFFEE CONNECTIONS: Free Space to Connect
Take a moment to slow down. This 45-minute open session invites you to drop in, decompress, and recharge. Whether you need a quiet break or want to spark a spontaneous conversation, the space is yours to rest, reflect, or connect.
16:00 p.m. - 17:00 p.m. | COFFEE PARTY: Sip & Greet
Join us for a dynamic tasting experience featuring this year’s Cup of Excellence winning coffees alongside standout selections from roasters and importers. In the first half. Then, shift into full Coffee Party mode—relax, mingle, and enjoy the vibrant energy of the coffee community. A perfect blend of sensory discovery and meaningful connection.
JUEVES, 26 de Junio, 2025
10:15 | Bienvenida Green Coffee Connect por Kim Elena Ionescu
10:30 a.m. - 12:00 p.m. | DEGUSTACIÓN: Revelando la Ciencia e Identidad del Café
Sumérgete en una experiencia de catación exclusiva en Green Coffee Connect, donde exploramos la identidad del café a través de una selección curada del evento Spotlight de la SCA. Esta sesión te invita a descubrir la compleja química, los métodos de procesamiento y las sutilezas sensoriales que dan forma a cada taza. Participa en una conversación dinámica mientras descubrimos nuevas perspectivas sobre el carácter siempre cambiante del café.
Speakers:
Mario Fernandez, PhD, Technical Officer, SCA
Hernando Tapasco, Q Processing Instructor, Cereza Coffee
Darveris Rivas, CEO Café y Ciencia
Olga Lucia Botero, Q grader, Cereza Coffee
12:00 p.m. - 12:45 p.m | COFFEE CONNECTIONS: Conociendo a los Ganadores de la Taza de Excelencia
Descubre las historias detrás de algunos de los mejores cafés del mundo mientras degustamos y aprendemos de los ganadores de la Taza de Excelencia. Esta sesión interactiva explora su recorrido en la competencia y sus experiencias actuales a lo largo de la cadena de valor. Participa en un diálogo significativo que fomenta la conexión y la colaboración.
1:30 pm – 2:45 pm | Exhibición de Innovación: Economía Circular y Agricultura Regenerativa
Conoce los recorridos emprendedores de empresas innovadoras y pequeños negocios que han desarrollado nuevos productos a partir de los posos de café reutilizados, accediendo a mercados más allá del café como bebida. Descubre cómo estas compañías están transformando los residuos de café en nuevas oportunidades a través de la economía circular.
En un formato interactivo de Exhibición de Innovación, participa en diálogos en pequeños grupos con emprendedores pioneros. Esta conversación también presentará hallazgos del próximo informe técnico del Centro para la Economía Circular del Café (C4CEC) sobre los posos de café.
Sesión co-creada con el Centro para la Economía Circular del Café (C4CEC) y el Centro de Comercio Internacional (ITC).
3:00 p.m. - 3:45 p.m | COFFEE CONNECTIONS: Espacio Libre para Conectar
Tómate un momento para desacelerar. Esta sesión abierta de 45 minutos te invita a entrar, relajarte y recargar energías. Ya sea que necesites un descanso tranquilo o iniciar una conversación espontánea, este espacio es tuyo para descansar, reflexionar o conectar.
4:00 p.m. - 5:00 p.m. | COFFEE PARTY: Sip & Greet
Acompáñanos a una experiencia de catación dinámica con los cafés ganadores de la Taza de Excelencia de este año junto con destacadas selecciones de tostadores e importadores. En la primera parte, compartiremos impresiones y sabores; luego, el ambiente cambia al modo Coffee Party: relájate, socializa y disfruta de la energía vibrante de la comunidad cafetera. Una mezcla perfecta de descubrimiento sensorial y conexión significativa.
Friday, June 27, 2025
10:15 a.m. - 11:30 a.m. - CONVERSATION: Breaking into DACH Coffee Market: A Roundtable Conversation
Join us for a dynamic session at Green Coffee Connect, hosted by SCA in collaboration with Vuna. Led by Sara Morrocchi, we explore key trends in the DACH coffee market through a 30-minute-deep dive, followed by roundtable discussions where producers and roasters connect over coffee. Expect candid conversations on supplier relationships, ethical sourcing, and direct trade, plus valuable networking opportunities. Don’t miss this chance to learn, share, and grow!
Moderator:
Sara Morrocchi, Founder & CEO, VUNA
Speakers:
Raphael Studer, CEO, Algrano
Roasters and Traders:
Cameron Milne, Caventura, Germany
Philipp Schallberger, Kaffeemacher, Switzerland
Stephanie Racinski, The Good Life Coffee, Switzerland
Florian Eckert, Martin Auer, Austria
111:45 a.m. - 12:30 p.m - COFFEE CONNECTIONS: Producer Perspectives
As a coffee producer, do you think coffee producers receive a fair share of the value of coffee end-products based on the value you provide your buyers? What are the effects of high prices on your coffee farm & operations? In which ways do your buyers help you manage risk?
The VOCAL (Voices in Coffee Alliance) Network invites coffee producers for informal discussions about how you, as a producer, think and experience value and risk, and how that affects your relationship with your buyers. Later this year, the VOCAL Network will build recommendations for coffee buyers about how to improve their value and risk-sharing approaches so producers get their fair share - so be vocal with us because your voice and experience matters!
Speakers:
Ashlee Tuttleman, Global Coffee Lead, VOCAL
Antonie Fountain, Executive Director, VOCAL
1:30 p.m.- 3:00 p.m. - CONVERSATION: Durable Carbon Removal Credits in Coffee: Emerging Opportunities with Engineered Biochar
As climate commitments become more urgent, the coffee industry is beginning to adopt systems-based climate strategies, including durable carbon removal methods that create long-term environmental and economic benefits.
This panel explores how biochar—a stable form of carbon made from agricultural waste—is being used in coffee-producing regions to improve soil health and create new income streams for farmers through high-integrity carbon credits.
David Griswold, founder of Sustainable Harvest and advisor to biochar startup Terraton.ai, will moderate the session and outline the emerging market opportunities for durable carbon removal for the coffee sector.
Panelists:
Thomas Kaslin, Co-Founder, Cotierra (Switzerland/Colombia)
Monica Marino, Carbon Credits Manager, ECOM Agroindustrial Corp
Luisa Marin, Executive Director, International Biochar Initiative (IBI)
3:00 p.m. - 4:00 p.m - CONVERSATION: Days, Not Months: Tracking Coffee Production Costs in Real-Time
With more than seven months of field data collected through an innovative digital app, COSA, sponsor JNP Coffee, and coffee farmers are gaining insights from this real-time monitoring of the costs of production. Especially in this year of wild fluctuations in coffee prices, the Cost of Production & Living Income project is yielding important results.
Speakers:
Jeanine Niyonzima-Aroian, Founder and CEO, JNP Coffee
Sylvia Calfat, Senio Project Manager, COSA
Gilbert Gatali, Executive Director of the African Fine Coffees Association
4:00 p.m. - 5:00 p.m. - COFFEE PARTY: Sip & Greet: Feature Farmer from Coffee Coalition of SLOW FOOD
Join us for a unique networking experience featuring producers from the Slow Food Coffee Coalition, a movement rooted in environmental preservation, sustainability, and social justice.
In the first half, we’ll taste a curated selection of coffees presented by the producers themselves, discovering the values, stories, and practices behind each cup. Then, shift into a more relaxed Coffee Party atmosphere—connect, exchange ideas, and engage in meaningful conversations around the principles that guide the Slow Food movement in coffee.
Viernes, 27 de Junio, 2025
10:15 a.m. - 11:45 a.m. - CONVERSACIÓN: Cómo Ingresar al Mercado de Café DACH: Discusión en Mesa Redonda
Participa en una sesión dinámica de Green Coffee Connect, organizada por la SCA en colaboración con Vuna. Exploraremos las principales tendencias del mercado de café en la región DACH (Alemania, Austria y Suiza) a través de una presentación de 30 minutos, seguida de mesas redondas donde los productores se conectarán alrededor del café. Espera conversaciones francas sobre relaciones con proveedores, compras éticas y comercio directo, además de valiosas oportunidades de networking. ¡No te pierdas esta oportunidad para aprender, compartir y crecer!
Moderadoras:
Sara Morrocchi, Founder & CEO, VUNA
Oradores:
Raphael Studer, CEO, Algrano
Tostadores y Comerciantes:
Cameron Milne, Caventura, Germany
Philipp Schallberger, Kaffeemacher, Switzerland
Stephanie Racinski, The Good Life Coffee, Switzerland
Florian Eckert, Martin Auer, Austria
Sara Morrocchi, Founder & CEO, VUNA
11:45 a.m. - 12:30 p.m - COFFEE CONNECTIONS: Perspectivas de los Productores
Como productor de café, ¿consideras que los productores reciben una remuneración justa del valor del producto final de café en función del valor que aportan a sus compradores? ¿Cuáles son los efectos de los altos precios en tu finca y en tus operaciones? ¿De qué maneras te ayudan tus compradores a gestionar el riesgo?
La red VOCAL (Voices in Coffee Alliance) invita a los productores de café a participar en conversaciones informales sobre cómo, en tu rol de productor, percibes y experimentas el valor y el riesgo, y cómo eso afecta tu relación con los compradores. Más adelante este año, la red VOCAL elaborará recomendaciones para los compradores de café sobre cómo mejorar sus enfoques de distribución de valor y gestión de riesgos, para que los productores reciban una remuneración justa. ¡Así que alza tu voz con nosotros, porque tu experiencia y tu voz importan!
1:30 p.m.- 3:30 p.m. - CONVERSACIÓN: Créditos Duraderos de Remoción de Carbono en el Café: Oportunidades Emergentes con Biochar Tecnológico
A medida que los compromisos climáticos se vuelven más urgentes, la industria del café comienza a adoptar estrategias climáticas basadas en sistemas, incluyendo métodos de remoción de carbono duraderos que generan beneficios ambientales y económicos a largo plazo.
Este panel explora cómo el biochar—una forma estable de carbono creada a partir de residuos agrícolas—se está utilizando en regiones productoras de café para mejorar la salud del suelo y generar nuevas fuentes de ingreso para los agricultores a través de créditos de carbono de alta integridad.
David Griswold, fundador de Sustainable Harvest y asesor de la startup de biochar Terraton.ai, moderará la sesión y presentará las oportunidades emergentes del mercado de remoción de carbono duradero para el sector cafetalero.
3:30 pm – 4:00 pm CONVERSACIÓN: Días, No Meses: Seguimiento en Tiempo Real de los Costos de Producción del Café
Con más de siete meses de datos recolectados en campo a través de una innovadora aplicación digital, JNP Coffee y productores de café están obteniendo información valiosa gracias al monitoreo en tiempo real de los costos de producción. Especialmente en un año marcado por fuertes fluctuaciones en los precios del café, este proyecto está generando resultados importantes.
Oradoras:
Jeanine Niyonzima-Aroian, Founder and CEO, JNP Coffee
Sylvia Calfat, Senio Project Manager, COSA
4:00 p.m. - 5:00 p.m. - COFFEE PARTY: Sip & Greet con Productores de la Coalición de Slow Food
Vive una experiencia de networking única con productores de la Slow Food Coffee Coalition, un movimiento basado en la preservación del medio ambiente, la sostenibilidad y la justicia social.
En la primera parte, degustaremos una selección curada de cafés presentados por los propios productores, descubriendo los valores, historias y prácticas detrás de cada taza. Luego, el ambiente se transforma en un Coffee Party: conecta, intercambia ideas y participa en conversaciones significativas sobre los principios que guían el movimiento Slow Food en el café.
Saturday, June 28, 2025
10:30 a.m. - 12:30 p.m.- Sip, Connect & Reflect: A Sunday Session on Coffee & Wellness
Ease into your Saturday at Green Coffee Connect, with a session of reflection, learning, and connection. Enjoy a mindfulness tasting, and a tasting of alternative milks. This is a space to slow down, engage, and explore coffee’s role in self-care and community.
10:30 am – 11:00 am – Mindfulness Tasting with Freda Yuan, Director of Coffee, Origin Coffee
Join Freda Yuan, Director of Coffee at Origin Coffee, for a guided mindfulness tasting that invites you to slow down and fully connect with your senses. Through intentional, present-moment awareness, this session will deepen your sensory experience—not only enhancing your coffee skills, but also offering tools for greater clarity and balance in daily life. A grounding moment in the midst of a busy event.
11:00 am – 11:30 am - Plant Based Drink Tasting and Conversation, with Merijn Gijsbers & Damian Burgess Baristas representing Alpro
Curious about plant-based options for coffee? Join us for a guided tasting of Alpro’s plant-based drink led by expert baristas from the brand. Discover how different plant-based drinks perform in coffee, explore flavor and texture, and gain insights into their role in today’s coffee culture. Taste, ask questions, and learn more about this growing segment of the industry.
11:30 m - 12:15 pm - Cascara, with Dr. Ed Wieland Sebastian Opitz of ZHAW School of Life Sciences and Facility Management
In some coffee-producing countries, people have already been using dried coffee cherries for a very long time, primarily as an alternative to coffee in the form of tea. Thanks to the coffee community's endless inventiveness, cascara has been rediscovered as a stand-alone ingredient and a component of foods and beverages. We will provide insight into its composition of health-promoting compounds as well as its current and potential future applications.
SABADO, 28 de junio, 2025
10:30 a.m. - 12:30 p.m. - Sip, Connect & Reflect: Una Mañana de Bienestar y Café
Empieza el sábado con una sesión de reflexión, aprendizaje y conexión en Green Coffee Connect. Disfruta de una catación guiada de mindfulness y una degustación de leches vegetales. Un espacio para desacelerar, compartir y explorar el papel del café en el autocuidado y la comunidad.
10:30 a.m. - 11:00 a.m. - Catación de Mindfulness
Participa en una sesión de catación guiada que te invita a desacelerar y conectar plenamente con tus sentidos. A través de la conciencia del momento presente, esta práctica profundizará tu experiencia sensorial, potenciando tus habilidades en café y aportando herramientas para el equilibrio en la vida diaria.
11:00 a.m. - 11:30 a.m. - Degustación de Leches Vegetales y Conversación
¿Te interesa conocer más sobre las opciones vegetales en el café? Acompáñanos a una degustación guiada de leches alternativas de Alpro, dirigida por baristas expertos. Descubre cómo se comportan estas bebidas en el café, explora sabores y texturas, y conoce su papel en la cultura actual del café.
11:30 a.m. - 12:15 p.m. - Cáscara, con el Dr. Ed Wieland Sebastian Opitz de ZHAW School of Life Sciences and Facility Management
En algunos países productores de café, las cerezas secas del café (cáscara) se han utilizado desde hace mucho tiempo, principalmente como una alternativa al café en forma de infusión. Gracias a la constante creatividad de la comunidad cafetera, la cáscara ha sido redescubierta como un ingrediente independiente y como componente en alimentos y bebidas. En esta sesión exploraremos su composición, destacando compuestos con beneficios para la salud, así como sus aplicaciones actuales y su potencial futuro.
Cameron Milne - Germany (he/him)
Operations Manager, Caventura
Cameron Milne is an Australian coffee professional based in Berlin. With over 15 years in the industry, he began his journey as a barista before opening his own café, Vvaldmeer, in Brisbane in 2017. After relocating to Berlin in 2019, he deepened his expertise by learning to roast at Fjord Coffee Roasters. In 2024, he joined Caventura as Operations Lead and Account Manager, where he blends hands-on experience with a passion for quality and customer care. Fun fact: when he’s not drinking coffee, Cameron enjoys bouldering, music, and pretending Berlin’s canals are the Australian coast.
Carla Isabel Igreja Rodrigues - Portugal (she/her)
Manager, Grupo Nabeiro - Delta Cafés
Carla is a circular economy & green processes innovation manager with more than 10 years of experience in innovation management and science & business. She integrated Delta Ventures team, Grupo Nabeiro corporate venture prior to joining Delta Sustainability team of the company.
Dario Toso - Italy (he/him)
Circular Economy Manager, Center for Circular Economy in Coffee
With a Ph.D. and over 15 years of professional experience in product and packaging sustainability, Dario is dedicated to crafting strategies that advance the Circular Economy across both products and processes. His journey with Lavazza Group began in 2019, focusing on sustainable packaging and the practical application of Circular Economy principles. In 2023, he took on a pivotal role as the coordinator for the Coffee Circular Economy Center and assumed leadership of the Scientific Board.
David Griswold - United States (he/him)
Founder, ClimateB2C
David Griswold, winner of the 2023 SCA Sustainability Award, is focused on building producer-centered climate solutions for the coffee industry, with a current emphasis on engineered biochar. As founder of Sustainable Harvest, he developed the Relationship Coffee model, a pioneering approach that brought farmers, roasters, and other stakeholders together to address supply chain challenges through transparency and collaboration. Through his initiative ClimateB2C, David is promoting pilot biochar projects in coffee-growing regions and sharing knowledge with producers, roasters, financiers, climate tech partners, and academics. His goal is to build transparent carbon credit models that support regenerative agriculture, generate additional revenue for farmers, and help coffee become a net-positive climate industry.
Freda Yuan - United Kingdom (she/her)
Director of Coffee, Origin Coffee Roasters
Freda Yuan is the Director of Coffee for Origin, a licensed Q-grader. An advocate for transparency across the industry, Freda works tirelessly to build relationships while navigating the complexities of supply chains to purchase coffee. As winner of the SCA UK Cup Tasters (2017, 2018, 2020), as well as 3rd and 5th place wins in the World Cup Tasters (2017, 2021), Freda is a trusted voice. Her win as Best Coffee Writer (Sprudgie Awards, 2021), for her book, Sip ‘n’ Slurp, testament to this. Her passion in sensory elements began after her struggle – and recovery from – bulimia.
Frederik Muylle - Belgium (he/him)
CEO/Founder, More2Coffee
Frederik Muylle is the Founder and CEO of More2Coffee, a Belgian start-up turning coffee by-products into high-value ingredients for cosmetics and more. In 1999, he graduated as a Pharmacist from Ghent University and also received a postgraduate degree in Cosmetic Sciences from Erasmus University College Brussels. While science and healthcare dominated the first part of his purpose-driven career, in 2021 he made a bold shift toward circular entrepreneurship. More2Coffee, with its "third crack" biorefinery approach, embodies Frederik's belief that coffee's true value extends far beyond the cup.
Hernando Antonio Tapasco Gonzalez - Colombia (he/him)
Trainer
Hernando is Agronomist engineer, with a experience 20 years as a coffee cupper and 15 years as coffee processor. Currently, he trains to the producers’ families about the new processing technics with the purpose to expand the commercial portfolio of cup profiles, nowadays, he is researching other fermentation technics to modulate the coffee flavor.
Jeanine Niyonzima-Aroian - Germany (she/her)
CEO, JNP Coffee
Jeanine Niyonzima-Aroian, owner, and manager of JNP Coffee, advances the global specialty coffee industry and farmers in her native Burundi, East Africa, by producing, promoting, and trading the specialty coffee grown there. With an MBA from Northwestern University’s Kellogg School and a 20-plus-year international career, she entered the coffee industry in 2012.
A strong advocate for women coffee farmers in Burundi, Jeanine supports high-quality production through Dushime® premium incentives for high-scoring coffee, lessons in financial literacy, and leadership skills. Jeanine is committed to educating Burundi’s people for the economic empowerment of self-sustaining coffee communities. She was named to the Sprudge 20 in April 2023.
A current SCA board member, Jeanine is a Licensed Q Grader and certified Q processor Level 1. She was previously SCA Northeast Regional Coordinator, Community Coordinator for the SCA U.S. Chapter, and host of frequent online Business Chats with a wide range of experts on the coffee industry.
Kacper Kossowski - Poland (he/him)
Co-Founder, EcoBean
With 20 years in the coffee world, Kacper is now focused on transforming it—shifting coffee from a throwaway resource into a circular asset with real value. He believes true sustainability only works when it’s built on strong economics and can scale with impact.
Katherine Oglietti - United States (she/her)
Coffee Guide Network Coordinator, International Trade Centre & C4CEC
Katherine coordinates the Coffee Guide Network with the International Trade Centre’s Alliances for Action initiative. She is also the Co-Coordinator of the Center for Circular Economy in Coffee (C4CEC). She facilitates pre-competitive collaboration to deepen and share knowledge toward a more equitable, inclusive, and sustainable coffee sector. With over 20 years of experience in international development, her background ranges from coffee importing, nonprofit work, and academia. She proudly served 3 years in the Peace Corps in Nicaragua and holds an MBA and MA in International Development Studies from The George Washington University.
Laura Gallo - Italy (she/her)
CEO & Founder, Coffeefrom
Laura Gallo, CEO & Founder of Coffeefrom, has built her journey as an innovator around two lifelong passions: the social inclusion of people with vulnerabilities in the workplace and the pursuit of a circular economy rooted in the values of happiness.
In 2019, she launched Coffeefrom: a scalable, design-driven project that transforms coffee waste into high-value materials. Through Coffeefrom, Laura has collaborated with multinational companies, disrupting traditional linear supply chains and introducing circular innovation at scale.
Coffeefrom is more than a materials brand—it bridges social enterprise and the profit world, showing that sustainability, inclusivity, and creativity can thrive together.
Luisa Marin de Block - Mexico (she/her)
Executive Director, International Biochar Initiative (IBI)
Luisa Marín has over 25 years of experience in the NGO sector, with a focus on environmental conservation and sustainable development. She is Executive Director of the International Biochar Initiative and formerly led General Biochar Systems in Mexico, the country’s first industrial-scale biochar initiative. Her work includes leadership roles at The Nature Conservancy and Conservation International Mexico, managing internationally supported projects. Throughout her career, she has prioritized social inclusion, ensuring communities are central to environmental efforts. Passionate about impact, Luisa brings strong skills in environmental management, project leadership, and collaboration to advance sustainable, locally grounded solutions.
Mariamawit Solomon Kassa - Italy (she/her)
Research and Project Development Consultant, The Center for Circular Economy in Coffee
Mariamawit Solomon oversees operations and project development at the Center for Circular Economy in Coffee. Her path into the coffee sector draws on a varied background spanning marketing, international development, and food systems. With over six years of experience in coffee export, project management, and strategy consulting, she brings both on-the-ground insight and a systems-level view of the industry. Mariamawit holds an MA in Policies for Sustainable Production and Consumption from The American University of Rome and has received advanced training in coffee processing, adding technical depth to her work.
Mario Fernández - United States (he/him)
Technical Officer, Specialty Coffee Association
Mario Fernández, is a Food Technologist with a Ph.D in Food Science. He is currently the SCA Technical Officer and former CQI Technical Director. He has a vast experience in coffee sensory training and assessment and is a Q-Grader and Q-Processing instructor. He has more than 30 years of experience in “Cafeología” and applied coffee flavor science.
Mónica Mariño - Switzerland (she/her)
Carbon Credits Manager, ECOM
Mónica leads ECOM's new carbon credits business unit, overseeing the trading, development, and investment in projects focused on biochar, community initiatives, and nature-based solutions. With over a decade of experience in sustainability management and climate finance, she has worked across Latin America, Africa, and Europe, having worked with First Climate, the International Labour Organization, and Althelia Climate Fund, among others. Mónica holds dual Bachelor's degrees in Biology and Environmental Engineering from Universidad de los Andes, Colombia, and a Master's in Aquatic Tropical Ecology from Bremen University, Germany.
Olga Lucia Botero Hernandez - Colombia (she/her)
Catadora Profesional, Cereza Company SAS BIC
Cuenta con 15 años de experiencia como catadora y barista profesional de café. Actualmente, centra sus esfuerzos en conectar a los productores con el mercado, ayudando a las familias de muchos caficultores. Ha participado como líder de cata en numerosos proyectos y cuenta con una amplia experiencia en análisis físico y sensorial.
Philipp Schallberger - Switzerland (he/him)
Coffee Buyer, Kaffeemacher GmbH
Philipp Schallberger is Co-Managing Director and Partner of Kaffeemacher GmbH, a company operating under a stewardownership model. He oversees the roastery, is responsible for green coffee sourcing, and leads development projects at origin, focusing on partnerships with cooperatives in Nicaragua, Mexico and Brazil. Philipp works to build partnerships that challenge conventional structures within the coffee sector and open new pathways for collaboration and sourcing.
Ricardo Garcia - United States (he/him)
CEO, Coffee Kreis
Ricardo is the cofounder and CEO of Coffee Kreis, a Colombian startup which recycles used coffee grounds into sustainable, reusable and compostable everyday consumer products.
Sara Morrocchi - Netherlands (she/her)
Founder, Vuna Origin Consulting
Sara Morrocchi is the Founder of Vuna, a well-established digital company in the coffee industry. With a global team of expert coaches, Vuna provides coffee professionals at origin with digital training, business coaching, market linkages, and access to international buyers. Through strong partnerships with producer organizations, exporters, financiers, and NGOs, Vuna strengthens the coffee value chain and drives sustainable growth. An expert in green coffee trading and a recognized industry leader, Sara is dedicated to building a resilient coffee sector rooted in market and technical expertise.
Stéphanie Racinski - Switzerland (she/her)
Director of Coffee and Education, The Goodlife Coffee
Passionate about coffee since her first sip in 2018, Stéphanie, who studied geography and urban planning, trained in coffee all over Europe. She then completed an internship at Nordic Approach in Oslo, and began her career as a roaster in Zermatt, Switzerland. Since 2023, she has been in charge of green coffee purchasing, roasting and quality control at Goodlife in Lausanne, as well as the courses given at the Academy.
Sylvia Calfat - Colombia (she/her)
Senior Project Manager, Committee on Sustainability Assessment
With over two decades of experience at the intersection of agricultural sustainability, data systems, and policy, Sylvia Calfat specializes in designing and leading farmer-centered initiatives that deliver practical, scalable impact. She works closely with intergovernmental bodies, governments, grassroots organizations, and producer groups to co-create tools and strategies that reduce the cost of data collection while returning meaningful value to farmers.
Her work includes facilitating learning communities on EUDR compliance, supporting local associations in building business models that promote data sovereignty and alternative income streams, and developing systems that strengthen institutional capacity. With hands-on field experience across Africa and Latin America, Sylvia brings a deep commitment to inclusive, data-driven approaches that empower communities and advance sustainable agricultural transformation.
Thomas Käslin - Switzerland (he/him)
CEO, Cotierra
Thomas Käslin is the CEO and Co-Founder of Cotierra, a company focused on decarbonizing and building resilient agricultural value chains through decentralized biochar solutions. Married to a Colombian wife and through his time spent in the country, he recognized the real challenges many local communities are facing, especially farming communities that are most affected by climate change. His objective is to leverage carbon finance and strong collaboration with value chain partners to build stronger supply chains and decarbonize the agricultural sector, starting with coffee.
