Public Cupping - Open to All Attendees

Cupping Room 33 A

Hosted by Tierra Alta

Public Cupping - Open to All Attendees

Cupping Room 33 C

Hosted by Caravela Coffee

Public Cupping - Open to All Attendees

Cupping Room 33 B

Hosted by Guatemalan Coffees

Workshop Description: What does freshness in coffee taste like? What causes green coffee to age prematurely? How should you store your beans for optimal shelf life?

This workshop explores what coffee freshness truly means, how it’s impacted, and practical ways to preserve it. Led by Chris Kornman and Isabella Vitaliano from the Crown’s Research Team, participants will engage in guided tastings of both fresh and aged coffees, and delve into recent experiments and findings on coffee storage and shelf life.

Learning Objectives:

1. Recognize key sensory markers of staleness in roasted coffee and age in green coffee

2. Understand the underlying causes of staleness and age

3. Gain actionable strategies for optimizing storage and preservation of freshness

4. Improve the ability to communicate about freshness, seasonality, and the importance of proper storage

Date: Friday, April 10, 2026
Time: 1:30 p.m. - 3:30 p.m.
Room Number: 31 C
Category: Cupping

REGISTRATION FEES:

EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230

*Early Bird pricing ends March 1, 2026

Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.

BOOK NOW >

Instructor

Chris Kornman

Director of Education

Chris Kornman is a coffee romantic and educator, and a quality specialist with a history of indiscreet coffee buying, roaster fires, ill-advised travel, and oversharing. He is the author of Green Coffee: A Guide for Roasters and Buyers and regularly contributes coffee-related disquisitions to publications worldwide. He lives and works in Oakland, California.

Isabella Vitaliano

Lab & QC Specialist

Isabella Vitaliano is a Lab & QC Specialist at Royal Coffee. Originally from Orlando, Florida, she worked as a barista and manager of a coffee research and development program in 2020. After moving to SF in early 2022, she oversaw operations of a coffee program at three cafes before coming to Royal Coffee. Her background in biomedical sciences lends a hand to her excitement around education and research in the coffee industry. You will most likely find her reading, hiking, or baking.

Workshop Description: Make your cafe work for you, your team, and your guests! Whether you’re in the process of designing a cafe space, or want to make sure that your team is working together, let’s come together to work on workflow!

In this workshop we will discuss the theory behind workflow management and intuitive customer design. We will examine case studies of different bar layouts - how they work and why they work, examine different approaches to bar layout and design flow, and discuss not just the physical workspace but how teams can work together to be efficient behind the bar while providing the most hospitable experience for your guests. Whether you have one person on bar, or two (or more!) we’ll discuss the best way to approach drink order and how everyone can work together to ensure the highest quality of drinks is being served and your customers are receiving the highest level of hospitality!

Learning Objectives:

1. Understand what “workflow” and “bar flow” is in a cafe

2. Understand the how and why of different approaches to bar layouts and workflows

3. Understand different roles and responsibilities behind the bar (from a 1-person bar to a many-person bar!)

4. Understand and apply team-building approaches to ensure high standards of quality and hospitality

5. Understand human-centered design principles and design psychology

6. Designing for optimization for people and culture behind and in front of the bar

Date: Friday, April 10, 2026
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 32 AB
Category: Business

REGISTRATION FEES:

EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230

*Early Bird pricing ends March 1, 2026

Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.

BOOK NOW >

Instructor

Selina Viguera

Cafe Leader

Selina Viguera is a Café Leader for Blue Bottle Coffee in Venice, bringing 25 years of experience in coffee, including 17 years in specialty coffee and 15 years with Blue Bottle. Her expertise spans café leadership, clear and effective communication, barista coaching and training, and cultivating hospitality-driven culture. An SCA volunteer since 2011, Selina has worked at and managed bars for the Barista Guild, TED, and TEDxMed coffee services. She has supported dozens of cafés across a wide range of workflow configurations, pairing operational excellence with a people-first approach to create memorable guest experiences.

Mo Maravilla

Owner, Founder & Head Roaster

Monique "Mo" Maravilla is a Filipino founder, roaster, and educator dedicated to diversifying coffee leadership. After twelve years at the helm of Los Angeles? acclaimed Kindness & Mischief Coffee, Mo launched Studio Tigre, a creative universe rooted in culture, community, and joyful hospitality. With over a decade of shop-ownership "heart and hustle," Mo bridges technical craft with community care. She combines roasting expertise with a commitment to inclusive excellence, often getting geeky about workflow optimization to ensure spaces are as functional as they are welcoming. Mo empowers coffee professionals to feel celebrated where craft and culture meet with intention.

Workshop Description: The Coffee Value Assessment (CVA) is reshaping how the industry evaluates and communicates coffee quality. This workshop provides a practical, sensory-science–driven pathway for understanding and applying the CVA framework across its four dimensions: Physical, Descriptive, Affective, and Extrinsic.

Aimed at cuppers, roasters, quality leads, and sourcing professionals, the session demonstrates how structured sensory practice strengthens CVA-aligned evaluation and supports more consistent, evidence-based quality decisions. Participants will explore key sensory-science principles—including perception, thresholds, attribute recognition, and panel calibration—and learn how these principles can enhance CVA scoring, interpretation, and communication.

A central hands-on component features a guided tasting using FlavorActiV’s GMP Flavour Standards and other globally recognised reference tools designed to align and calibrate human sensory panels. This exercise helps attendees develop sharper attribute identification skills, understand perceptual variation, and apply calibrated sensory outputs directly to the CVA’s descriptive and affective dimensions.

By the end of the workshop, attendees will be better equipped to connect sensory data with coffee value, improve panel reliability, and integrate CVA-aligned practices into their own evaluation processes. The session is designed to deliver both immediate practical skills and a deeper understanding of how sensory science underpins this new era of coffee quality assessment.

Learning Objectives:

1. Apply core sensory-science principles - including perception, flavour thresholds, and attribute recognition to improve alignment with the CVA framework.

2. Enhance panel consistency and reliability by using calibrated reference materials (GMP Flavour Standards) to standardise attribute identification and descriptive accuracy.

3. Interpret and connect sensory outputs to the CVA dimensions, particularly the Descriptive and Affective components, to support clearer and more meaningful evaluation outcomes.

4. Integrate CVA-aligned sensory practices into everyday cupping and quality workflows, enabling more confident, data-supported decisions across sourcing, roasting, and QC operations.

Date: Friday, April 10, 2026
Time: 1:30 p.m. - 4:00 p.m.
Room Number: 31 AB
Category: Brewing

REGISTRATION FEES:

Regular - $275
Paid Member - $230

Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.

BOOK NOW >

Instructors

Luis Héctor Valdez

Sensory Specialist

Luis approaches coffee through the lens of sensory. Trained as a brewmaster and chemical engineer, with more than ten years of professional experience in tasting and quality systems, he brings structured sensory thinking to everyday operations. As an international beer judge and trainer, he is used to calibrating palates and aligning language across cultures. In coffee, Luis brings that same discipline and curiosity, focusing on how to taste with intention, align language, and understand what a beverage and its creators are trying to express.

Leandro Fedele

Global Sensory Manager

Leandro Fedele is a Global Sensory Manager at FlavorActiV, a UK-based company specializing in sensory solutions, where he has worked since 2017. With a strong background in coffee sensory science, Leandro has completed several SCA (Specialty Coffee Association) courses, as well as professional training delivered by Sindicafé São Paulo. He is also a qualified Coffee Technologist, having studied at IFsul de Minas, Brazil. His work focuses on sensory evaluation, panel training, flavor standards, and supporting the coffee and beverage industry in building robust sensory programs that ensure quality, consistency, and product understanding.

Workshop Description: This workshop focuses on honing in and developing the necessary skills to become an impactful coffee educator! In “Train-the-Trainer,” we will give attendees the practical tools to create and deliver a great coffee training on any subject.

We will begin with how adults actually learn and why people need different approaches. Attendees will then learn how to build a complete training program step-by-step, from the big-picture curriculum to individual lessons with clear goals.

We'll practice the very important but often overlooked people and emotional skills that make training really work. Learn how to give feedback that helps instead of hurts, use language that builds confidence, and keep your trainees engaged and excited to learn. This workshop provides valuable insights whether you're a cafe owner, manager, professional trainer, or looking to be one. You'll walk away with a lesson you created yourself, ready to use right away, and with lasting teaching techniques to become an unforgettable educator!

Learning Objectives:

1. Design structured training programs that apply adult learning principles and accommodate diverse learning styles (visual, auditory, kinesthetic, reading/writing).

2. Develop complete lesson plans with measurable objectives, appropriate activities, and assessments for various coffee-related topics and experience levels.

3. Apply effective communication techniques, including depersonalized feedback, positive language framing, and validation strategies that build trainee confidence.

4. Implement engagement strategies such as pacing lectures, using body language effectively, and maintaining learner interest through varied instructional methods.

Date: Friday, April 10, 2026
Time: 1:30 p.m. - 3:30 p.m.
Room Number: 30 B
Category: Training

REGISTRATION FEES:

EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230

*Early Bird pricing ends March 1, 2026

Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.

BOOK NOW >

Instructors

Tarra Samuelson

Consultant

Tarra Samuelson (she/her) has spent the past 15 years working across retail, wholesale, and educational facets of the specialty coffee industry. She has contributed to the growth of both boutique roasters and large, fast-scaling companies through her expertise in sales, business development, and operations. Tarra co-owns Provision Coffee in Phoenix, Arizona with her husband and is the founder of Curated Coffee Consulting, a consulting agency dedicated to supporting specialty coffee start-ups in retail & wholesale. She brings a strong passion for education and relationship-driven sales, and has held national sales and business development roles with companies including Verve Coffee, Equator Coffees, Rishi Tea, and Eversys.

Julie Housh

Julie Housh bridges education, sustainability, and community engagement in the specialty coffee industry. Based in Los Angeles with more than fifteen years of global coffee experience, she develops education programs, leads sustainability initiatives, and creates meaningful events that connect people across the coffee supply chain. Julie has worked with the Specialty Coffee Association, World AeroPress Championships, World Coffee Events, and roasting and green coffee companies, always guided by her passion for connecting information, ideas, and people.

Workshop Description: This comprehensive workshop is designed for coffee retail business owners, managers, and staff seeking to enhance their coffee offerings through strategic roasting and menu development. Participants will learn to source green coffees, optimize blends, and plan production to establish a strong roasted coffee program for both retail and wholesale operations. The workshop also covers quality control, barista engagement, and building a vibrant coffee culture within your business.

Learning Objectives:

1. Understand the principles of designing a roasted coffee menu for both retail and wholesale markets.

2. Identify key factors in selecting green coffees by region and processing method to achieve desired flavor profiles.

3. Develop blends suitable for various brewing methods.

4. Optimize roasting techniques for single origin coffees and blends.

5. Calculate annual green coffee requirements and implement effective buying strategies.

6. Manage green coffee inventory and storage locally and remotely.

7. Plan and optimize production to ensure consistent quality and supply.

8. Implement quality control measures for roasting and final product evaluation.

9. Engage baristas in roasting knowledge and foster a culture of coffee tasting and education within the coffeehouse.

*Roasting concepts will be taught through theory and tasting exercises. No coffee roasting will take place in the workshop.

Date: Friday, April 10, 2026
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 30 DE
Category: Brewing, Business, Roasting

REGISTRATION FEES:

Regular - $275
Paid Member - $230

Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.

BOOK NOW >

Instructor

Ted Vautrinot

Green Coffee Buyer, Production Roaster

Since starting as a barista in 1998 (back when latte art meant a blob with ambition), Ted has brewed, taught, managed, and roasted his way through the coffee world. Along the way, he’s helped lead cafés generating up to $1.8 million a year, apprenticed under Master Roaster Martin Diedrich, become an accomplished roaster, judged global SCA coffee competitions, and worked alongside producers across Africa and Latin America. Today, Ted is proud to craft roast profiles, maintain relationships with producers and green traders, mentor new roasters, and occasionally fix a stubborn roaster with a wrench and a prayer. Coffee has taken Ted around the world, but it still humbles him with every perfect cup.

Workshop Description: A purposeful green coffee buying strategy is key to the success of every coffee roasting business. This workshop introduces the fundamentals of effective green coffee sourcing and purchasing. Participants will learn standard industry practices for how coffee is bought, traded, and transported, setting the stage for successful relationships with coffee producers, suppliers, and logistics providers. We will cover the core components of a complete green buying program, including quality and price discovery, sample and offer evaluation, contracts and risk management, relationships and effective communication, and how to align sourcing decisions with your company’s brand, budget, and values. Through an interactive lecture and small group activities, attendees will gain a clearer understanding of coffee sourcing best practices, current innovations, and practical tools they can apply to strengthen both their buying programs and supplier relationships.

Learning Objectives:

1. Design a basic green coffee buying plan: Attendees will be able to map out the coffee value chain and core components of a buying program for their own context.

2. Understand quality and pricing dynamics: Attendees will learn how commodity and specialty markets interact, connecting this to how they interpret offers, evaluate samples, assess risk, and build relationships.

3. Work more effectively with suppliers and logistics partners: Attendees will be able to identify key contract terms, logistics considerations, and communication practices that support stronger, more transparent relationships with producers, importers, and logistics providers.

4. Align sourcing with brand, budget, and values: Attendees will be able to connect day-to-day buying decisions to a company’s values, brand positioning, and financial considerations.

Date: Friday, April 10, 2026
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 30 C
Category: Brewing

REGISTRATION FEES:

EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230

*Early Bird pricing ends March 1, 2026

Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.

BOOK NOW >

Instructor

Gabriel Chait

Gabriel Chait is a green coffee sourcing and sustainability consultant with over a decade of experience working across the global specialty coffee supply chain. His work focuses on helping coffee roasters, importers, producers, and industry organizations build effective green coffee sourcing strategies, strengthen market relationships, and design more transparent and resilient supply chains.

Gabriel partners with roasters, importers, exporters, and producer groups across Latin America, Africa, and Asia on green coffee buying strategy, sustainability initiatives, resilience investments, and improving market access for specialty coffee producers. His work bridges the perspectives of producers and buyers to support stronger, more collaborative supply chains.

Lecture Description

Coffee faces one of its greatest challenges in the management of fungal pathogens — particularly Hemileia vastatrix, the causal agent of coffee leaf rust. In recent years, nanotechnology has emerged as a promising frontier for sustainable crop protection. This session will explore how engineered nanomaterials — specifically silica-based nanoparticles functionalized with chitosan oligomers and copper ions — can activate defense pathways in coffee plants, enhance horizontal resistance, and potentially reduce the need for conventional agrochemicals.

Drawing from ongoing research and greenhouse trials with Coffea arabica varieties, we will discuss mechanisms of action, results from plant defense gene expression studies, and leaf disc infection assays evaluating disease progression. Participants will gain a clear understanding of the opportunities and limitations of applying nanotechnology in coffee agriculture, including scalability, safety, regulatory considerations, and practical adoption for smallholder farmers.

This presentation aims to bridge cutting-edge plant science and field application. It is designed for coffee producers, agronomists, sustainability leaders, and anyone interested in innovative, environmentally conscious solutions for the future of coffee farming.

Date: Friday, April 10, 2026
Time: 1:30 pm - 2:45 pm
Location: Room 24AB
Category: Sustainability

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Presenter:

Al Liu
Director of Let’s Talk Coffee, Sustainable Harvest

Moderator:

Jorge Cuevas
Chief Coffee Officer, Sustainable Harvest

Jorge is the Chief Coffee Officer at Sustainable Harvest Coffee Importers. He oversees the company's global supply network and works proactively as a bridge between roasters and producers.

Paul Alvarez
Vice President Program Integrity & Supply Chains, Regenerative Organic Alliance

Paul Alvarez is Vice President of Program Integrity and Supply Chains at the Regenerative Organic Alliance, the Non-Profit Organization that oversees the Regenerative Organic Certified Framework (aka ROC). He focused on advancing regenerative and organic agriculture through credible and transparent systems. His work supports both smallholder and large-scale farmers and ranchers, with deep experience in coffee, global agricultural markets, and supply chain landscapes. Paul emphasizes the importance of integrity in building trust across value chains, aligning farmer livelihoods, market access, and long-term resilience. He collaborates with farmers, brands, and partners to strengthen supply chains, improve productivity, and drive meaningful impact for people, land, and local economies.

Fátima Ismael Espinoza
Producer, UCA SOPPEXCCA R.L

Fátima Ismael Ingeniera Agrónoma, con experiencia de 40 años de trabajo con organizaciones cooperativas de productores de Nicaragua. Actualmente es Gerente de UCA SOPPEXCCA R.L que es una organización de pequeños productores y desde su formación a impulsado el programa de café sostenible, de alta calidad y enfocado en la cadena de producción -exportación, así como la construcción de relaciones de largo plazo con la industria. Esta organización es pionera en alcanzar la certificación de Café Orgánico Regenerativo y la implementación de una visión de inclusión de la unidad familiar con programas educativos, sociales y ambientales.

Hovik Azadkhanian
CEO, Heirloom Coffee Roasters

Hovik Azadkhanian is a third-generation coffee roaster who has been roasting coffee since age eight. After years of roasting in his family's small roastery in San Francisco, Hovik launched Heirloom Coffee Roasters with the goal of roasting the cleanest, healthiest coffee with the most extraordinary flavor while honoring the land, the farmer, and the people who drink it.

Heirloom quickly grew to be the fastest growing coffee brand in the U.S. and the largest Regenerative coffee brand globally. Hovik's relentless commitment has propelled Heirloom to be a leader on the national specialty coffee stage in clean regenerative coffee

Michael Montalvan Tineo
Director Ejecutivo, Si se reconozca la cooperativa agraria cafetalera La Prosperidad de Chirinos

Michael Anthony Montalván Tineo Soy del distrito de Chirinos en Perú, toda mi vida estado vinculado al café y la agricultura, gracias al apoyo familiar logre estudiar Administración de Empresas en la Universidad Nacional Pedro Ruiz Gallo en la ciudad , mi experiencia laboral en la Cooperativa Agraria Cafetalera La Prosperidad de Chirinos:
Enero 2014-Febrero 2015 responsable de Administración y producción
Marzo 2015-Diciembre 2018 Responsable de administración finanzas
Enero del 2019 hasta la actualidad, soy Gerente General,con 14 años de experiencia trabajando con productores y certificaciones
Comercio Justo,
Orgánico,
Rain Forest Alliance
Bird Friendly
ROC.
Desde Junio 2023 soy director productor en el directorio del tostador Café Direct y de la ong Producers Direct haciendo llegar la voz de nuestros agricultores al directorio

Paul Alvarez
Vice President Program Integrity & Supply Chains, Regenerative Organic Alliance

Paul Alvarez is Vice President of Program Integrity and Supply Chains at the Regenerative Organic Alliance, the Non-Profit Organization that oversees the Regenerative Organic Certified Framework (aka ROC). He focused on advancing regenerative and organic agriculture through credible and transparent systems. His work supports both smallholder and large-scale farmers and ranchers, with deep experience in coffee, global agricultural markets, and supply chain landscapes. Paul emphasizes the importance of integrity in building trust across value chains, aligning farmer livelihoods, market access, and long-term resilience. He collaborates with farmers, brands, and partners to strengthen supply chains, improve productivity, and drive meaningful impact for people, land, and local economies.

Brendon Maxwell
Founder/Owner, Utopian Coffee Roasters

Lecture Description

Coffee faces one of its greatest challenges in the management of fungal pathogens — particularly Hemileia vastatrix, the causal agent of coffee leaf rust. In recent years, nanotechnology has emerged as a promising frontier for sustainable crop protection. This session will explore how engineered nanomaterials — specifically silica-based nanoparticles functionalized with chitosan oligomers and copper ions — can activate defense pathways in coffee plants, enhance horizontal resistance, and potentially reduce the need for conventional agrochemicals.

Drawing from ongoing research and greenhouse trials with Coffea arabica varieties, we will discuss mechanisms of action, results from plant defense gene expression studies, and leaf disc infection assays evaluating disease progression. Participants will gain a clear understanding of the opportunities and limitations of applying nanotechnology in coffee agriculture, including scalability, safety, regulatory considerations, and practical adoption for smallholder farmers.

This presentation aims to bridge cutting-edge plant science and field application. It is designed for coffee producers, agronomists, sustainability leaders, and anyone interested in innovative, environmentally conscious solutions for the future of coffee farming.

Date: Friday, April 10, 2026
Time: 1:30 pm - 2:45 pm
Location: Room 23BC
Category: Business

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Arash Hassanian
CEO, Roastronix

Arash Hassanian is the founder of Roastronix, a coffee technology and services company focused on advancing innovation in specialty coffee roasting and operations. With a background in petroleum engineering, he brings an analytical and systems-oriented approach to coffee roasting technology, education, and supply chain development. Through Roastronix, he supports cafés, roasters, and producers by providing roasting equipment, consulting, training, and logistics solutions. Arash is also actively involved in industry initiatives and educational events that promote knowledge sharing and sustainable growth in the coffee sector. His work focuses on empowering businesses to roast locally, improve quality, and build stronger connections between coffee producers and consumers.

Private Cupping - Open to Select Attendees

Cupping Room 33 C

Hosted by Cafe Imports

Public Cupping - Open to All Attendees

Cupping Room 33 B

Hosted by Artisan Coffee Imports

Public Cupping - Open to All Attendees

Cupping Room 33 A

Hosted by Federación Nacional de Cafeteros

Lecture Description

Green coffee moisture content is one of our core physical measurements and is a part of SCA, Q Grading, CVA, and GCA Green Coffee Specifications. Join us to learn about the different technologies for measuring moisture content as well as the benefits and drawbacks of each type of technology. There will be an introduction into the science of drying and we will also share some of the insights we have gleaned on moisture behaviour and control from many lots we’ve handled in transit, processing, and warehousing. Data and insights will also be shared from recent research and application of on-line moisture meters in green coffee mechanical drying.

Date: Friday, April 10, 2026
Time: 1:00 pm - 1:45 pm
Location: Room 26AB
Category: Science

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Owen Horn
Vice President Operations, Swiss Water Decaffeinated Coffee Inc.

Owen manages the operation of our facility to meet strategic objectives, and ensure daily consistency in production through systems management. He holds a Masters of Engineering from McGill University and brings to Swiss Water his many years of experience in process engineering and production management. He is a registered professional engineer with Engineers and Geoscientists BC (EGBC) and has lived and worked in the UK, US, and Canada. An avid trail runner and obsessive audiophile, Owen most enjoys his coffee as an Americano with a dash of cream and sugar.

Lecture Description

Improving working conditions in the coffee sector is not only the right thing to do and essential to reducing legal and reputational risk for companies, but also a key driver of profitability. The 2025 NCA & SCA National Coffee Data Trends report, based on surveys of almost 2,000 consumers, found that social and environmental sustainability-related factors – chief among them treating farmworkers well – constitute 3 of the top 5 claims that influence consumer coffee purchases. Treating workers fairly is more important to consumers than information about coffee grind, coffee varietals, and the specific origin of coffee, among many other factors. Furthermore, the survey shows that the impact of all major certifications (except organic) on consumer purchase intent has fallen sharply since 2017.

Many efforts to create shared value in the coffee sector stop at farmers, failing to provide benefits to farmworkers, who are the most vulnerable actors in coffee supply chains. The onus for improving working conditions cannot be placed on coffee farmers, the second most vulnerable and under-resourced actors in the supply chain, who are unable to pay living wages if they do not earn a living income. Therefore, coffee roasters and retailers need to identify and implement innovative, cost-effective, scalable approaches to improving worker wellbeing in the coffee sector.  

During this lecture, Verité will share open-source tools and online training modules for coffee roasters, traders, cooperatives and farmers, created through its Cooperation On Fair, Free, Equitable Employment (COFFEE) Project and our Farm Labor Due Diligence Toolkit, along with lessons learned from pilot projects to improve working conditions on farms, while at the same time creating cost savings for farmers and reducing labor shortages and improving quality. By implementing these tools and approaches, companies will drive measurable improvements of working conditions in their supply chains, significantly reducing legal and reputational exposure and increasing the marketability of their coffee.

Date: Friday, April 10, 2026
Time: 1:00 pm - 1:45 pm
Location: Room 24C
Category: Sustainability

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Esteban Gonzalez
Trainer, Verité

Esteban leads the implementation of Verité’s programs across Latin America, with a strong focus on the coffee sector, driving strategic initiatives to identify, mitigate, and prevent human rights risks across coffee supply chains. He works in close partnership with regional and global teams to design and deliver integrated approaches that combine human rights due diligence, risk assessment, and capacity building, engaging a wide range of stakeholders including coffee companies, traders, producers, government institutions, and civil society organizations. His work spans key coffee-producing countries in the region, where he has led complex, multi-stakeholder processes to assess, monitor, and strengthen systems for managing labor and human rights risks at origin, from farm-level operations to export. He has supported the development and implementation of responsible sourcing strategies in the coffee sector, addressing risks such as forced labor, child labor, and working conditions. He has also contributed to the advancement of regulatory and policy frameworks aligned with international standards, including the United Nations Binding Treaty on Business and Human Rights and emerging due diligence requirements relevant to agricultural commodities.

Lecture Description

Coffee oxidation is a multi-step chemical process that affects both the flavor and stability of brewed coffee. Although terms like “freshness” or “staling” are widely used, the reactions behind them are still not fully understood. Oxidation arises from the degradation of unsaturated lipids, phenolic compounds, Maillard products and volatile precursors, generating aldehydes, ketones, alcohols and furans associated with papery, stale, rancid or flat notes. While oxidation during roasting and storage is relatively well studied, oxidation in brewed coffee: especially in cold brew, remains unexplored. Low extraction temperatures preserve dissolved oxygen, alter redox conditions and slow hydroperoxide breakdown, creating unique oxidative pathways that have not yet been characterized. This lecture provides a science-based overview of how oxidation develops and why it matters, and introduces a new research framework from the Research and Innovation Coffee Hub (RICH) that integrates extraction architecture, oxidation markers, physicochemical parameters and sensory evaluation.

Date: Friday, April 10, 2026
Time: 1:00 pm - 1:45 pm
Location: Room 25C
Category: Science

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Agnese Santanatoglia
Coffee Scientist, Simonelli Group S.p.A.

Agnese Santanatoglia is a food chemist and postdoctoral researcher at the Research and Innovation Coffee Hub (RICH), a collaboration between Simonelli Group S.p.A. and the University of Camerino. Her research explores how extraction conditions shape coffee quality through chemical and sensory mechanisms. She combines analytical techniques, such as GC-MS and HPLC with sensory evaluation to translate coffee science into actionable insights for coffee professionals. She conducted part of her research at The Ohio State University, focusing on coffee acidity and flavoromics. Alongside her academic work, she is also involved in science-driven innovation projects and entrepreneurial initiatives aimed at transforming coffee research into real-world products and impact.

Lecture Description

This session explores product innovation strategies for expanding beyond traditional coffee offerings into adjacent beverage categories and hybrid formats. Drawing from experience developing beverages for major coffee chains like Starbucks, we'll examine how to identify opportunities in coffee adjacencies—from cold brew protein shakes and mushroom coffee lattes to cross-category innovations like coffee-matcha fusion drinks, espresso tonics, and coffee bubble teas.

We'll dissect successful launches like oat milk cortados, adaptogenic coffee blends, and nitrogen-infused cold brews, while examining why certain innovations gained traction and others failed. Attendees will learn how global flavor trends—from Vietnamese egg coffee-inspired creations to horchata lattes and turmeric-spiced cold brews—can be adapted for different markets, and discover actionable strategies for prototyping and testing hybrid beverage concepts in their own operations.

Date: Friday, April 10, 2026
Time: 1:00 pm - 1:45 pm
Location: Room 25AB
Category: Business

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Kalyn Rozanski
Ceo and Founder, HyperSight Labs LLC

Founder of multiple front end innovation firms, as well as a leading trend expert, Kalyn works with the world’s biggest food brands to spot and launch new trends 18 months before they hit the mainstream, using AI-powered trend intelligence. Kalyn has run over 500+ innovation programs for Fortune 500 companies including Starbucks, PepsiCo and Nestle.

Lecture Description

Across the coffee sector, interest in regenerative and biodiversity-friendly farming is higher than ever. Yet when climate shocks, pests, diseases, or market downturns hit, farmers often fall back on conventional practices. This reliance is not necessarily due to lack of interest at the farm level, but because there is a dearth of trusted and accessible information and support systems in place to help farmers respond to agronomic challenges using non-conventional means. This panel brings together farmers, NGOs, and industry partners working on strategies to close that gap.

In this panel, we will explore ways that agricultural information actually moves in coffee communities: farmer-to-farmer learning, cooperative and extension systems, and industry-funded field programs. Our panelists will highlight examples from across the supply chain to show what’s working and where the biggest opportunities lie. We’ll also share early lessons from a new collaborative effort led by Smithsonian Bird Friendly and regional partners to build an applied research and extension pipeline for biodiversity-friendly agriculture. The goal is simple: equip farmers and extension agents with proven organic and regenerative techniques, and identify priority research gaps that industry and research networks can help close. Attendees will walk away with a clear understanding of how roasters, baristas, and supply-chain teams can engage, from supporting farm-level R&D to strengthening long-term extension networks that help producers stay resilient.

Date: Friday, April 10, 2026
Time: 12:00 pm - 1:15 pm
Location: Room 24AB
Category: Sustainability

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Dr. Emily Pappo (Moderator)

Postdoctoral Researcher, Smithsonian Bird Friendly Coffee & Cocoa

Dr. Emily Pappo is an agroecologist working on research related to climate resilience in coffee and cocoa systems. She is currently a postdoctoral fellow with the Smithsonian Bird Friendly® Coffee & Cocoa program. Before her academic career, Dr. Pappo worked in the coffee industry for over 10 years as a barista, roaster, and green coffee buyer.

Dr. Ruth Bennett

Bird Friendly Program Director, Smithsonian Institution

Ruth Bennett is a Research Ecologist at the Smithsonian’s Conservation Biology Institute and Director of the Bird Friendly® program. Her work focuses on advancing biodiversity conservation in coffee and cocoa landscapes by linking ecological science, farmer extension services, and certification. She leads interdisciplinary research on biodiversity conservation, farm management, ecosystem services, and farmer decision-making at research sites across Latin America. Ruth works closely with producers, industry partners, and NGOs to promote practices that support livelihoods and conservation. She is committed to building science-based solutions that make biodiversity-friendly agriculture viable, impactful, and widely adopted across global supply chains.

Melissa Mazurkewicz - Latin America Program Manager, Smithsonian Bird Friendly. Melissa holds a master’s degree in Agricultural Education and Extension and leads Bird Friendly’s extension program. She’ll frame the conversation with a brief overview of what agricultural extension is and its value for agricultural learning and innovation.

Lecture Description

Independent cafes are full of passion and possibility, but behind the scenes, many are overwhelmed by daily fires, inconsistent systems, and leadership challenges. In this candid, solutions-driven panel, three respected operators and consultants - Erica Escalante, Laila Ghambari, and Eric Grimm - share the practical guidance they use to help struggling cafes regain stability and momentum.

Drawing from decades of combined experience across operations, leadership, training, and HR, the panel will unpack the patterns they see in shops nationwide and offer simple, high-impact shifts that make a meaningful difference. Rather than abstract theory, attendees will hear real talk and real solutions: what to focus on first, how to clean up messy systems, how to reset expectations with a team, and what successful operators do differently.

This session will include live Q&A, giving attendees the chance to ask specific questions and get direct, experience-based insight from all three panelists.

Designed for owners, managers, and anyone responsible for leading a cafe, this conversation offers clarity, encouragement, and actionable takeaways to help transform any shop - no matter how chaotic - into a more confident, consistent, and high-performing business.

Date: Friday, April 10, 2026
Time: 12:00 pm - 1:15 pm
Location: Room 23BC
Category: Business

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Erica Escalante
Cafe & Bakery Consultant, The Cafe Operator

Erica Escalante is a seasoned coffee professional and baker. She is most known for her time as a cafe/bakery owner for nearly 10 years in the Portland, OR area, starting her

entrepreneurship at just 21 years old. Her cafe was a beloved and bustling business, growing to 2 locations with a full bakery program (including over a dozen wholesale accounts), a full food program, and a commissary kitchen program. After her time as a cafe owner, she worked in various operational roles - Head of Retail for Canyon Coffee, and Director of Operations for Goodboybob Coffee Roasters. She now runs The Cafe Operator, a consulting agency helping businesses become more profitable and create better work environments for all. She focuses her time not only on client work, but also on hosting various virtual workshops and running her robust social media accounts where she puts helpful and entertaining cafe business-focused content. Erica lives in Los Angeles with her wife and her two cutie daughters.

Laila Ghambari
Owner, Guilder Coffee Company

Laila Ghambari is a specialty coffee leader with more than two decades of experience shaping the industry. Raised in Seattle’s iconic coffee scene at her family’s Cherry Street Coffee House, coffee has always been part of her story. In 2014, she won the United States Barista Championship, launching her onto the global stage as a competitor, educator, and industry voice. She has served on the Barista Guild Executive Council, developed education for the Specialty Coffee Association, and led retail and operations for some of the country’s most influential coffee companies. Today, she owns Guilder Coffee Company in Portland and continues to champion innovation, leadership, and community in specialty coffee.

Eric Grimm
HR Consultant, The Cafe Operator

Eric J. Grimm is a Human Resources consultant with eighteen years of operational experience in the specialty coffee industry. He has developed HR functions including recruitment, labor planning, and performance management for multiple coffee companies. He is currently the fractional Director of Human Resources for Canyon Coffee Co. and consults through The Cafe Operator.

Lecture Description

Coffee extracts contain thousands of different compounds, many of which contribute to the quality of the cup. Minor fluctuations in the ratios of these compounds gives rise to major differences in perceived flavor. However, to date the industry is only able to the measure the average total solvated mass (%TDS) or use cost prohibitive and slow chromatography methods. Electrochemistry offers one route to measuring coffee components in real time and provides insights into both the quantity of compounds as well as their identity. Together, our approach provides unparalleled insight into what is solvated in the cup, and we further explore how the same technique can be used to modify flavor. This talk will cover the fundamentals of electrochemistry, a demonstration of its utility, and a real-time demonstration. This work is supported by the the Cottrell Scholars award and Coffee Science Foundation in partnership with Nuova Simonelli.

Date: Friday, April 10, 2026
Time: 11:00 am - 11:45 am
Location: Room 25C
Category: Science

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Christopher Hendon
Professor, University of Oregon

Prof. Christopher Hendon is a computational chemist with interests in energy materials and coffee extraction. He obtained his BSc. Adv. HONS from Monash University (2011) and PhD from the University of Bath (2015). After a two-year postdoc at Massachusetts Institute of Technology he joined the University of Oregon in 2017 where he is now an Associate Professor of chemistry. He has published over 150 papers, was named a Cottrell Scholar in 2021, a Camille Dreyfus Teacher-Scholar in 2022, the Samuel R. Scholes Jnr. Lecture for excellence in scientific communication, and has been awarded the Rippey Award for Innovative Teaching. In coffee, he authored Water For Coffee and has written numerous peer-reviewed articles on the topic. He is also a founder of Overpotential, a startup that uses electricity to modify flavors in drinks.

Lecture Description

The difference between coffee roasters that experience accelerated growth and those who struggle to gain traction is typically marked by one key factor: a process, plan, and strategy for how they sell their coffee. In this lecture, we’ll cover the structure, techniques, and step-by-step processes to help owners and leaders develop a repeatable sales process.

Key topics include:

• Developing a sales plan based on top-line targets, growth verticals, and clear timeframes aligned with monetary goals.

• Defining and refining your Prospect-to-Nurture Process, encompassing first contact, follow-ups, onboarding, and ongoing support.

• Articulating which KPIs and reporting a salesperson should provide to ownership and leadership.

• Outlining tools such as the BANT+S framework and role-playing exercises to refine and improve the effectiveness of your sales team.

Owners and leaders will leave with a clear understanding of how to build and maintain a high-performing sales department and how to nurture specialty coffee buyers from first contact to close.

Date: Friday, April 10, 2026
Time: 11:00 am - 11:45 am
Location: Room 25AB
Category: Business

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Luke Waite
Consultant, Pomelo Coffee Consulting

Luke is the founder of Pomelo Coffee Consulting and the creator of the Core 7, a framework built to help specialty coffee roasters build efficient, profitable, and sustainable businesses. He helps owners of specialty coffee roasters from startup to multi-million dollar operations build stronger teams, smarter systems, and more profitable businesses. His background spans leadership roles at Metric Coffee, Passion House, Pickwick, and more, giving him a holistic, ground-level understanding of how roasteries actually work. He also hosts Good Folks, Doing Good Work, a podcast for specialty coffee professionals who believe business can be a force for good.

Lecture Description

When JNP Coffee and COSA set out to uncover what the actual costs were for coffee farmers and how to make their efforts profitable, they didn’t realize the ripple effects of gathering data. 

Interviews with the 400 farmers in Burundi involved in this pilot project found a number of initial challenges as well as additional benefits beyond profit and loss numbers.

This presentation will share lessons learned about cost of production through this project and in addition, describe the unexpected benefits of connections to the digital world, sharing the voices of farmers involved.

·      The introduction of smartphones required the introduction of solar panels to generate electricity to charge the phones.

·      The transmission of the reports required the establishment of an internet connection.

. The internet connection offered farmers access to the digital world far beyond Burundi. 

Date: Friday, April 10, 2026
Time: 11:00 am - 11:45 am
Location: Room 24C
Category: Sustainability

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Jeanine Niyonzima-Aroian
Jeanine Niyonzima-Aroian has been the primary contact with partners at COSA throughout this pilot project, identifying and connecting COSA with the farmers involved. As the founder and CEO of JNP Coffee, Jeanine has worked tirelessly since 2012 to bring innovative ideas and resources to the farmers she works with in her homeland of Burundi.

Lecture Description

Drying is one of the most underestimated stages in coffee production, yet it has a direct and measurable impact on cup quality, consistency, and shelf stability. While fermentation often receives more attention, improper drying can undo the benefits of careful processing—leading to defects, accelerated aging, or muted flavor potential. For producers, drying represents both a technical and economic bottleneck, especially in regions with high humidity or limited infrastructure.

This lecture will explore the science of drying, reviewing how moisture content, water activity, and drying curves directly shape the chemical stability of green coffee. We will also examine the most common bottlenecks producers face: unpredictable climate conditions, uneven airflow, and infrastructure limitations. New technology developments—such as mechanical dryers, solar parabolic systems, and digital monitoring tools—will be highlighted as solutions to improve quality and reduce risk.

By connecting technical insights with practical field experience, this session will help attendees understand why drying is not simply a logistical step, but a critical determinant of cup potential and long-term value.

Date: Friday, April 10, 2026
Time: 11:00 am - 11:45 am
Location: Room 26AB
Category: Science

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Shady Bayter
CEO & Founder of Forest Coffee

Shady Bayter is the CEO and co-founder of Forest Coffee, a coffee producer and project developer based in Colombia. From El Vergel Estate, he leads initiatives focused on innovative processing, drying systems, and varietal development to improve quality and education in specialty coffee. Through Forest Coffee, Shady works closely with producers across southern Caldas and northern Tolima to build a community connecting farm-level innovation and helping shape new approaches to quality, sustainability, and value creation in the coffee industry.

Lecture Description

We continue to experience an incredibly volatile NY”C” market, and it is likely that 2026 will continue to see unexpected movements. It is important for exporters, cooperatives and producers to understand the ever-changing market conditions so that appropriate trading decisions can be made. What awaits us in 2026? This presentation will provide participants with an overview of Sucafina’s methodology to evaluating global supply and demand. We will take an in-depth look at fundamentals, macroeconomic factors, fund positioning and technicals—all factors that strongly influence coffee market prices. We will dissect origin production figures, global demand, differential trends, the macro-economic situation, fund positioning, arbitrage, spreads and certified stocks. We don’t have a crystal ball, but the market information we present will hopefully provide origin partners with the resources and information to manage risk and execute successful trades. 

Date: Friday, April 10, 2026
Time: 10:30 am - 11:45 am
Location: Room 24AB
Category: Business

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Jordan Hooper
Head of Green Coffee Trading, Sucafina

Luis Fernando Esteves
CAMP Commercial Director, Sucafina

Tatiana Diaz
CAMP Origination Manager, Sucafina

Lecture Description

The specialty coffee industry often talks about diversity and inclusion, yet traditional hiring systems still overlook individuals with unique abilities, backgrounds, or paths into coffee. This lecture introduces a proven, skills-based approach to recruitment and team development. rooted in the inclusive hiring model of Not Your Average Joe, a nonprofit organization based in Oklahoma City, OK, operating ten coffee shops dedicated to providing meaningful employment for people of all abilities.

Led by Nicole Rosaly, Lead Coffee Trainer & Corporate Manager, Kyle Parker, VP of Human Development & Human Resources Director, and Maddie Pollock, Director of Acceptional Programs, this presentation explores how to hire for potential rather than experience. Together, they share how NYAJ’s inclusive framework, centered on mentorship, accessibility, and measurable growth, creates opportunity for all while improving retention, team culture, and customer engagement.

Through real-world examples and actionable strategies, attendees will discover how inclusive hiring cultivates stronger teams, authentic human connection, and a deeper sense of community within the coffee industry. This approach transforms cafés into spaces of learning, growth, and belonging, where every individual’s potential is recognized and valued. Participants will leave inspired and equipped to implement hiring practices that build empowerment, purpose, and a culture that truly reflects the heart of specialty coffee.

Date: Friday, April 10, 2026
Time: 10:30 am - 11:45 am
Location: Room 23BC
Category: Business

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Nicole Rosaly
AST trainer, NYAJ

Nicole Rosaly is an SCA Authorized Specialty Trainer (AST), coffee educator, and consultant with over 15 years of experience in the specialty coffee industry. She serves as Lead Coffee Trainer and Corporate Manager at Not Your Average Joe and is the founder of Barista Summit, a coffee education and consulting platform. Nicole is known for designing inclusive, hands-on training environments, supporting baristas of all abilities and learning styles. She has taught bilingual (English-Spanish) workshops across the U.S. and Puerto Rico, with a strong focus on calibration, milk technique, latte art, and skill confidence. Her work centers on accessibility, mentorship, and empowering individuals to grow beyond expectations.

Tim Herbel
Founder & Executive Director, NYAJ

Tim Herbel is the energetic, espresso fueled founder and executive director of Not Your Average Joe, a collection of inspiring coffee shops and cafes in Oklahoma dedicated to serving exceptional coffee and food while simultaneously reducing the unemployment of differently abled individuals. Launched in 2019 with 4 employees, today the organization has 350, half with a diagnosed disability. They dispense caffeine and hope under 4 brands at 15 locations: Not Your Average Joe, Stella Nova, Abe?s and Quincy Bake Shop. They have an award winning staff of baristas, roasters and trainers, as well as two formally trained chefs. The team has catered coffee and food for Gabriel Iglesias, Sylvester Stallone, ESPN Game Day, the NBA Finals, and has competed in USCC Championship events. Learn how to brew positivity with Not Your Average Joe in your community @nyaj.coffee.

Kyle Parker
VP of Human Development, NYAJ

Kyle Parker (Vice President of Human Development, Inclusion Seanchaí) joined Not Your Average Joe in 2021. Kyle has dedicated his adult life to service and people. He has worked in three major arenas. After graduating from Oklahoma Christian University in the previous millenia, he served as a pastor in Texas, Oklahoma, and Southern California. Upon leaving full-time ministry, Kyle has served as an Executive Director, Activity Director, and Coordinator in senior living and senior activity centers. He has three amazing children (one of whom is on the autism spectrum), two dogs, two cats, and fish. In his spare time, he enjoys spending time with family and friends, learning new things, and teaching others. He also has a vast repertory of useless facts and information.

Public Cupping - Open to All Attendees

Cupping Room 33 B

Hosted by Guatemalan Coffees

Public Cupping - Open to All Attendees

Cupping Room 33 A

Hosted by Trabocca BV

Public Cupping - Open to All Attendees

Cupping Room 33 C

Hosted by Atlas Coffee Importers

Lecture Description

In today’s digital marketplace, effectively leveraging e-commerce data is essential for coffee businesses across retail, wholesale, roasting, and allied product sectors. Although platforms such as Shopify provide extensive insights that can improve customer engagement, operational efficiency, and revenue growth, many organizations underuse these valuable tools. This presentation demonstrates how to unlock the full potential of data-driven decision-making.

Participants will learn how retail brands can use data to personalize the shopping experience and strengthen customer loyalty. Attendees will gain practical strategies that enhance marketing performance, including personalization, subscription development, market expansion, and customer retention.

Through concise case studies and actionable examples, the presentation will illustrate how e-commerce analytics reveal customer behaviours and emerging trends, enabling businesses to adapt with confidence. It will also outline approaches for optimizing product assortments, improving inventory management, and refining marketing and sales strategies for consumers and wholesale buyers alike.

By the conclusion of the session, attendees will understand how data driven insights support better decision making, drive growth, and enhance long term competitiveness within the coffee industry.

Date: Friday, April 10, 2026
Time: 10:00 am - 10:45 am
Location: Room 25AB
Category: Business

Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat. 

Speakers

Chris Legler
CEO, Axios Growth Consultants

Chris Legler is the dynamic founder and CEO of Axios Growth Consultants. He specializes in empowering businesses to thrive. With over 18 years consulting experience and 30 years experience at companies like Espresso Supply, Bonavita, Starbucks, and Sony, Chris brings unparalleled insight into fueling growth. His experience owning a coffee roasting company, provides intimate understanding of unique challenges and opportunities facing small businesses. Chris's expertise includes an MBA (Seattle University), he's a Certified Management Consultant. Canada, and certificate in Circular Economy and Sustainable Strategies (University of Cambridge). Chris is passionate about helping companies innovate, adapt, and unlock their full potential.