Martes 21 de febrero

7:00 – 8:30 am


8:30 – 8:45 am

Anuncios de bienvenida

Albert Scalla, Stonex
Albert Scalla, Stonex

8:45 – 9:45 am

¿Cuál es el futuro de este mercado de café?

Market Access

Panelista (s): Albert Scalla, Senior Futures & Commodity Trader, StoneX.

Moderador: Jorge Cuevas, Sustainable Harvest

This year, the coffee market rose to peak prices not seen in decades, only to come crashing back down to prices that, for washed arabica producers, fall below their current costs of production. The ebbs and flows of the C market have impacted all stakeholders in the coffee supply chain, with no quick solution in sight. With such volatility, producers and buyers alike are looking for answers on how to make ends meet. Business relationships are becoming more challenging across supply chains as economics take a toll on the ability to buy and sell coffee. With a global recession on the horizon, we are entering peak harvest season in Central America. What happens next? But beyond the C market, what are the expectations for consumer demand as the world begins to face an economic recession?

During this session, we’ll hear from two expert coffee minds – one from the physical and financial side of coffee and the other from the demand and consumption trends side. They will provide an up-to-date financial and data-driven narrative of what to expect from the future of the coffee market in terms of prices and consumption trends globally.

Lo que aprenderás:

  • A better understanding of the current coffee market drivers and best risk management practices.
  • Insights into the consumer demand by major countries and globally.
Andrea & Jon Allen - Onyx Coffee Lab
Andrea & Jon Allen - Onyx Coffee Lab

9:45 – 10:30 am

¿Cómo construimos el Modelo Onyx?

Brand Building & Marketing

Panelista (s): Andrea and Jon Allen, Onyx Coffee Lab

Moderador: David Griswold, Sustainable Harvest

Over the last 10+ years, Onyx Coffee Lab has become one of the specialty coffee community’s most well-known models and brands. Their “Never Settle for Good Enough” mantra has led them to buy, roast, and serve some of the most unique coffees from across the globe. Today, Onyx sells roasted coffee, equipment, and other goods online and in-store. They also offer coffee education via the Onyx Academy, covering topics such as sourcing, roasting, and brewing. Committed to the environment, they only use sustainable materials that are compostable and plant-based, in addition to implementing a carbon-neutral roastery.

Lo que aprenderás:

In this session, we’ll hear from Andrea and Jon about how they built – and continue building – the Onyx brand and community. More importantly, we’ll explore how this model could be replicated in origin countries to promote domestic consumption of specialty coffee.

10:30 – 11:00 am

Onyx Coffee Break

Elizabeth Whitlow - Regenerative Organic Certified Alliance (ROC)
Rachel Peterson - Hacienda La Esmeralda
Lucy Ward - Lucy Ward
Sarah Allen - Barista Magazine

11:00 am – 12:00 pm

¿Quiénes son las mujeres que revolucionaron el café de especialidad?


Moderador: Sarah Allen, Barista Magazine

Many people in our industry are now aware that one of the fastest-growing trends in specialty
coffee is new processing methods with fanciful names like “hydro honey” and “carbonic
maceration.” What is not so well known is the role that women have historically played in the
development of these methods. Sarah Allen, editor of Barista Magazine, will lead a panel of
coffee processing pioneers with El Salvador’s Aida Batlle and Panama’s Rachel Peterson: what

processes have they implemented, what are they experimenting with, and how it’s done in
practice. They are joined by green coffee buyer Lucy Ward of Australia’s St. Ali’s Coffee to get
the consumer reaction to these new models and the role these women have had in changing
the specialty coffee industry.

Lo que aprenderás:

Participants will learn how to implement experimental coffee processing, its impact on costs and
price, and how to market it – whether producers selling processed coffee to roasters or roasters
marketing to consumers. Brewed coffee samples will allow the audience to experience the
“process” for themselves!

Cosimo Libardo - Nomad Coffee Consulting
Ludivine Berouard, Proteen Soil “Black Soldier Flies”

12:00 – 1:00 pm

¿Cómo creas la marca?


Presentador (es): Cosimo Libardo, Nomad Coffee Consulting; Ludivine Berouard, Marula Creative Consultancy; Carlos Guerra, Hacienda & Café San Rafael.

In today’s world, branding is the key ingredient in any good sales pitch. Whether you’re a roaster selling coffee to consumers, or a producer group selling coffee to a green buyer, your brand is your selling point. During this session, audience members will learn about why branding should be a fundamental part of their business approach. Cosimo Libardo will share his approach on how to design and create “emotional revenue,” captivating emotion and sentiment in a brand. He will be joined by Next Gen leader Ludivine Berouard, known for bringing a creative ad agency concept successfully to help coffee and cacao farmers in East Africa tell their brand story. This panel will be followed by an optional hands-on workshop for attendees to look at their own brand and develop elements of the emotional contract and other strategies.

Workshop to be held on the patio outside the convention center.

Lo que aprenderás:


  • How to look at your brand
  • How to improve your brand’s emotional contract with your audience
  • Hands-on practice with others to develop your brand strategy and receive feedback

1:00 – 2:30 pm


Veronika Bolduc ROEST
Andrea Allen, Onyx Coffee Lab
Andrea Allen, Onyx Coffee Lab

2:30 – 3:30 pm

¿Cuál es el futuro del análisis sensorial?

Sensory science

Panelista (s): Mario Fernandez, Specialty Coffee Association; Ivan Hartanto, Tastify; Isabel Cerqueda, Sustainable Harvest.

Moderador: Claudia Rocio Gomez, Sustainable Harvest

The role of coffee cuppers is to provide a service to the industry, which is also to help producers improve their coffee quality. By doing their work correctly, cuppers have the ability to maximize the value of the coffee that producers extract from their crop. In 2023, the Specialty Coffee Association (SCA) will introduce a new cupping form and cupping protocol as part of a new SCA coffee value assessment system. As the SCA gears up for a new sensory approach, cuppers and quality experts at Let’s Talk Coffee will be participating in a cupping workshop designed to pilot the cupping form that combines new learnings based on science and research. This panel will share some of the new findings and expert insights on the approach while also highlighting Tastify, a digital tool that will be used during the hands-on workshops, allowing participants to test the new protocols live during the event.

Lo que aprenderás:

This panel will provide a comprehensive overview of the new cupping protocol. Participants will learn how to be involved in the 2023 workshops and training to launch the new sensory system. It will help participants understand the path to the new SCA cupping form in comparison with the older systems. These cupping events will be the basis of an SCA White Paper in conjunction with World Coffee Research.

3:30 – 4:00 pm

Coffee Break

Michel Hendrikz, Farmstrong
Ted Stachura, Equator Coffee

4:00 – 5:00 pm

¿Cómo lo rastreamos?


Panelista (s): Oscar Magro, Sustainable Harvest; Michiel Hendriksz, Farmstrong Foundation; Martin Löfberg, Löfbergs.

Moderador: Ted Stachura, Equator Coffee

Traceability is an increasingly important factor in global supply chains. With upcoming legislation on deforestation and human rights, certain traceability levels will be required by law. This is not only raising concerns about compliance but about costs, especially for smallholder farmers in coffee-producing countries.

During this panel, we’ll embark on a deep discussion to explore the importance of data-driven farming and traceability from the farm level onward. The panelists, pioneers in global digital supply, will give their insights on new tools and technology, satellite imagery, and mapping, in addition to cost factors, challenges, and opportunities. More importantly, the audience will see first-hand examples of how they are aiming to achieve their traceability goals here and now.

Lo que aprenderás:

This panel will give participants an idea of how important traceability is becoming – what new legislation will require, how companies plan to meet these requirements, and what technology is available to make it happen.

5:00 – 7:00 pm

Reuniones de negocios 1 x 1 de Modelo de Café de Relación

7:00 pm

Sevan’s Grill: BBQ night at Marina Copán Convention Center

Miércoles 22 de febrero

7:00 – 8:30 am


Nolan Hirte - Proud Mary Coffee
Lucy Ward - Lucy Ward
Jack Allisey Veneziano Coffee
Sarah Baker, BeanScene Magazine _ Global Coffee Report

8:30 – 9:30 am

Presentación de país destacado: Australia

Brand Building & Marketing

Panelista (s): Lucy Ward, ST. ALi Coffee Roasters; Jack Allisey, Veneziano Coffee(TBD); Debra Knight, Knight Mattingly Coffee Roasters

Moderador: Sarah Baker, BeanScene Magazine / Global Coffee Report

One of the key questions we receive from all coffee producers is: how can we better understand how to sell to new markets? This panel of the top experts in the Australian coffee sector, led by the Editor of BeanScene Magazine, Sarah Baker, will provide an insightful look into selling coffee to Australian roasters. The roasters on the panel are among the leaders for the land down under, including specialty pioneers Veneziano, Proud Mary, and St Ali’s Coffee. They will share their insights on informative resources, market trends, consumer preferences, and marketing – all of which are few and far between for coffee producers, especially when it comes to niche markets like Australia.

Lo que aprenderás:

During this panel session, we’ll gather insights from Australian coffee roasters themselves – what is happening in their market, new models they’re testing in retail, what kinds of coffees are of interest to them, and how producer groups can tailor coffees to their quality-focused market.

Osmar Matute, IHCAFE
Benjamin Paz, La Salsa Coffee Farm
Katia Duke, Finca San Isidro

9:30 – 10:30 am

Presentación de país destacado: Honduras

Market Access

Panelista (s): Osmar Matute, IHCAFE; Benjamin Paz, La Salsa Farm; Katia Duke, Finca San

Moderador: Nestor Meneses, IHCAFE

Many in the coffee industry do not know or realize that Honduras is one of the largest
coffee-producing countries in the world. It grew to produce 4% of the total global amount in just under a decade, making it a hidden gem. An effort is only possible with the combined forces of IHCAFE and Honduran coffee farmers. Today, Honduran farmers and entrepreneurs are innovating with new processing methods and environmental practices in the field while also creating a local specialty coffee market in Honduras.

During this panel, we’ll hear firsthand experiences from IHCAFE and Honduran coffee farmers
about how they did it and what they envision for the future.

Lo que aprenderás:

  • We’ll learn how Honduras has differentiated itself from other producing countries in production, processing, and environmental practices
  • We will explore how to grow specialty coffee and coffee consumption at origin.


10:30 – 11:00 am

Coffee Break – Café Hondureño tostado por tostadores Australianos

Elizabeth Whitlow - Regenerative Organic Certified Alliance (ROC)
Casey Wojtalewicz - Canyon Coffee
Casey Wojtalewicz - Canyon Coffee

11:00 am – 12:00 pm

¿Cuál es el potencial del mercado para Café Orgánico Regenerativo?

Regenerative Agriculture

Panelists (s): Elizabeth Whitlow, Regenerative Organic Alliance (ROA); Casey Wojtalewicz, Canyon Coffee; Urania Liseth Hernandez, UCA Soppexcca

Moderador: Mark Inman, Sustainable Harvest

As the negative effects of climate change increasingly impact our lives, consumers are searching for concrete ways to do their part to reduce their carbon footprint. While there has been notable growth in the sales of home solar installations and personal electric vehicles, we are still failing to reduce the effects of our carbon output.

In 2014, The Rodale Institute produced a white paper titled “Regenerative Organic Agriculture and the Soil Carbon Solution.” This study made the case that Organic Agriculture, specifically Regenerative Organic Agriculture, can sequester carbon from the atmosphere and reverse climate change. The compelling argument became the blueprint for a new movement in agriculture called The Regenerative Organic Alliance, which, in turn, launched Regenerative Organic Certification, also known as ROC.

Lo que aprenderás:

In this panel, we will discuss the origins of the Regenerative Organic Alliance with the Executive Director of ROA, the difference this type of farming makes to that of traditional organic farming – from the perspective of groundbreaking producers – to develop a consumer market for ROC coffees by visionary roasters, some of the first to sell ROC certified coffees in North America. We will also learn about consumer trends, supermarket presentations (i.e. how to present ROC coffee to consumers), and the growing opportunities in regenerative organic.

Carli Rosencranz - Walmart Sourcing
Erin Reed, Swiss Water
Ashley Singer, Fair Trade USA

12:00 – 12:45 pm

¿Quién es el consumidor de café ético?

Brand building & marketing

Panelista(s): Carli Rosencranz, Walmart Sourcing; Erin Reed, Swiss Water; Shanita Nicholas, Sip &

Moderador: Ashley Singer, Fair Trade USA

Fairtrade certifications have been around for over 25 years, with labeled products sold globally on a daily basis. Today, terms like “ecological” and “sustainable” are commonly found on many packaged goods, but what does all this really mean? Who are the ethical consumers of today going above and beyond to investigate and purchase products that are good for farmers and good for the environment?

Panelists will share insights on income diversification at farm level, the use of recyclable materials and waste byproducts, as well as other alternative ideas to make products more sustainable from the source and beyond.

Lo que aprenderás:

Participants will learn about what consumers are looking for in a product and how they make purchase decisions. We’ll also hear about what brands and companies are looking for – in terms of sourcing ethical products – and how they are showcasing this work to consumers.

12:45 – 2:15 pm


2:15 – 2:45 pm


Felix Camposeco, ACODIHUE

2:45 – 3:45 pm

¿Cuál es la perspectiva del productor sobre el Ingreso Digno?

Market Access

Panelistas: Carla Veldhuyzen Fair Trade (TBD), Felix Camposeco, ACODIHUE; Camilo Enciso, Asopep (TBD)

Moderador: Grayson Caldwell, Bellwether

By anchoring green coffee prices to farm-specific costs of production and Living Income Benchmarks, we can close the living income gap for coffee producers worldwide and build a truly sustainable and fair supply chain.

Created in partnership between Bellwether Coffee, Heifer International, and Sustainable Harvest®, Verified Living Income is a new pricing model designed to meet coffee farmers’ livelihood needs; and determines the minimum price farmers need to be paid for their coffee to earn a living income.

Often, programs for farmers are presented without the perspective of the participating farmers. To level the playing field on the conversation around Living Income, this panel will focus on the perspectives of two producers involved in a pilot led by Bellwether Coffee; Camilo Enciso, from Colombia, and Felix Camposeco, from Guatemala; alongside other contributing stakeholders.

Lo que aprenderás:

During this panel, we will reflect on the pilot’s successes and challenges and how we can scale models like this as a coffee community.

3:45 – 4:15 pm

Coffee Break

Luis Zelaya, Bella Vista
Lalo Perez, BUNA

4:15 – 5:15 pm

¿Son las soluciones biológicas el futuro de la agricultura en café?

Regenerative Agriculture

Panelistas: Lalo Perez, BUNA / Come Vital (Mexico); Tommie Hooft van Huijsduijnen, Proteen (Uganda), Luis Zelaya, Finca Bella Vista Antigua (Guatemala); Gabriel Chait, IDH.

Moderador: Karla Quiñones (TBD)

Organic agriculture is the future of our modern food system, yet sometimes it might be a bit too romantic in the greater scheme of things. Not only because the transition to organic agriculture is very time-consuming and expensive but also because consumers haven’t yet fully jumped on board with it. One thing we do forget – which Lalo reminds us – is that “Biology is the best technology on Earth.” He has come up with a holistic biological approach to coffee (and many other crops), which can render positive results by regenerating soil in just one year.

We will also hear from Proteen, an organization in Uganda feeding organic waste to Black Soldier Fly larvae, which ultimately creates protein for livestock production. This is yet another mechanism for creating organic fertilizer and reducing carbon footprint. Together, we’ll hear from the creators and implementers to learn more about how to use biology to improve agricultural practices, increase yields, and lower costs.

Lo que aprenderás:

This panel will provide a comprehensive overview of other approaches for regenerative agriculture so that farmers can produce sustainable coffee while transitioning into healthier and more climate-conscious farming.

6:30 pm

Noche Cultural en la Plaza Central de Copán

Jueves 23 de febrero

7:00 – 8:30 am


Nora Šmahelová, La Marzocco Accademia
Massimo Battaglia, La Marzocco Accademia

8:30 – 9:15 am

Accademia Del Caffè Espresso:
un enfoque único a la educación de café


Presentadora: Nora Šmahelová and Massimo Battaglia, Accademia Del Caffè Espresso


Parte I por Massimo: Presentation of the research project «Control of water,fermentation
and traceability of Honduran coffee.»
After Massimo’s presentation about the research project he is conducting together with IHCAFE
in Corquin, Honduras, there will be a «sensory experience,» where coffee will be brewed and
served using a) traditional bottled water and b) the improved water with Third Wave Water.
Attendees will put their taste buds to the test to analyze the importance of quality and minerals
in water.
Part II by Nora: Presentation «Education 2.0»
Nora will give us a virtual tour of the Accademia Del Caffè Espresso laboratories and talk about
the importance of machine manufacturers, like La Marzocco, paying attention to specialty
coffee. In addition, she will explain the importance of sensitizing similar businesses

Lo que aprenderás:

  • How coffee education and training has evolved, best practices, and techniques for
    hands-on learning.
  • The impact of water quality on the taste of coffee.
Katherine Löfberg, Climate ICP project (1)
Karol Castillo, RAOS
Guillermo Lopez, Cafescor

9:15 – 10:15 am

¿Quién es la Nueva Generación de líderes climáticos?

Panelista (s): Dulce Posadas, Honduran HNS Trifinio Project (TBD), Katherine Löfberg, Chair of the Coffee and Climate ICP Project; Karol Castillo, RAOS; Guillermo Lopez, Cafescor.

Moderador: Pablo Ruiz, Hans Neumann Foundation

Climate change is impacting farmers more and more each day, with changing weather patterns and extreme weather events on the rise. In Central America, a number of industry actors are taking action to prepare for what’s to come.

During this session, with opening words from Kathrine Löfberg and moderated by Karol Castillo, a young NextGen producer, we’ll learn about the work being done to implement climate-smart agricultural practices in the tri-border area of Guatemala, El Salvador, and Honduras, also known as the Trifinio Region. This collaborative project aims to contribute to improved and sustainable livelihoods for smallholder farmers, to diversify beyond coffee production, and mitigate the immediate impacts of climate change.

Lo que aprenderás:


10:15 – 10:45 am

Coffee Break

Lauren Grace J, University of California
Blanca Castro, IWCA

10:45 – 11:45 pm

Panel destacado: ¿Cómo está afectando a las mujeres la crisis de migración cafetera?

NextGen & Gender Equity

Introducción: Lauren Grace Jones, University of California Berkeley

Panelista (s): Sarah Kim, IWCA South Korea Chapter, IWCA Colombia, and Honduras representatives

Moderador: Blanca Castro, IWCA Global

The International Women’s Coffee Alliance (IWCA) has been around since 2003 when a group of women from Costa Rica, Nicaragua, and the US came together to empower and connect women in coffee. Today, they are a global network with IWCA chapters in over 30 countries.

This Next Generation of IWCA wants gender equity, but more importantly, they want to take action on fundamental issues impacting women in coffee. Such as the issue of rising migration and acute labor shortages for the coffee harvest.

During this panel, IWCA chapter leaders will speak to how migration is affecting women in coffee, particularly in Central America. While many flee north, women are left to sustain households, farms, and even communities. Migration is a key issue in coffee and is increasingly common in the Northern Triangle region, where Honduras, El Salvador, and Guatemala meet. Though it is often overlooked, the issue of migration disproportionately impacts women and girls who are left in producing countries to carry out the harvest. Several IWCA groups have devised innovative ways to address the migration problem, as husbands, family members, and even children continue moving north in search of a better livelihood.

Lo que aprenderás:

  • In this panel, we will learn about the current coffee migration crisis and how many people it is impacting.
  • We’ll hear from next-generation women leaders from global IWCA chapters on how they are facing the issue with new solutions.
  • We will explore how IWCA in consuming countries can find ways to support their suppliers with programs and resources to help reduce the challenges women face when men and youth head north.
Alan Lai, Profile Print
Ji Hoon, Eggstone
Veronika Bolduc ROEST

11:45 – 12:45 pm

¿Cómo construimos cadenas de suministro más basadas en datos?

Sensory Science

Panelista (s): Alan Lai, ProfilePrint; Ji Hoon, Eggstone; Peter Roberts, Emory University; Bill Ristenpart, UC Davis Coffee Center (TBD).

Moderador: Veronika Bolduc, 5x Slovak Barista Champion and Cup Tasters

As data and technology evolve, more and more mechanisms are being developed to evaluate the quality of coffee – from cherry to green bean, and final cup profile. What if technology can extract more data on coffee quality than a Q Grader or a barista – before it’s even roasted?

New technologies and machines, driven by data science, are now able to determine the taste potential and quality of green beans. We’ll also explore coffee telemetry – systems that collect data from coffee equipment. Together, these tools provide much deeper insight into coffee quality and how we control it along the supply chain. With the potential to change how we approach coffee quality, coffee and tech professionals share their insights on how the technology works, how it is currently being implemented, and what they envision for the future as we approach the era of humans versus machines in coffee.

We will also be using Profile Print technology during the cupping at Let’s Talk Coffee.

Lo que aprenderás:

  • New technology to extract data from coffee equipment and analyze green beans
  • How these new technologies can be implemented to improve quality control, and how they might change the future of coffee quality control

12:45 – 2:15 pm


Trond Simonsen ROEST
John Lee Strongold Roaster

2:15 – 3:30 pm

¿Cuál será el impacto de la tecnología de tostadores eléctricos?

Sensory Science

Panelistas: Arno Holschuh, Bellwether; Trond Simonsen, Roest; Andrew Stordy, Ikawa; John Lee, Stronghold Technology, Inc. (TBD)

Moderador: Juan Welchez, Sustainable Harvest

While sustainability efforts have long been imposed upon producers, today, coffee roasters are stepping up to do their part in making coffee more sustainable across supply chains. With evolving technology, it is possible to reduce the amount of energy it takes to roast our daily cup of coffee.

During this panel discussion, we’ll hear from three influential and pioneering renewable energy coffee roaster companies talk about the role of technology and the bright future of craft specialty coffee roasting. They’ll share insights on their technology, carbon footprint reduction, and what’s on the horizon for climate-smart roasting.

Lo que aprenderás:

  • How to implement smart-roasting technology
  • Alternatives to carbon footprint reduction

3:30 – 4:30 pm

Coffee Break

3:30 – 5:30 pm

Reuniones de negocios 1 x 1 de Modelo de Café de Relación

7:00 – 7:30 pm

Transporte a Centro de Convenciones Marina Copán

7:30 pm

Cena de cierre en Centro de Convenciones Marina Copán