#GCF24:
TALKS ROOM
DR. MANDI CAUDILL
Falcon Carbon Project, Peru
As global emissions have increased to an unhealthy level, companies worldwide have committed to reducing greenhouse gas emissions. However, to reduce emissions, we first need to know what they are, where they come from, and how to measure them.
For the past two years, Falcon Coffees has been researching coffee emissions as part of a collaborative project with the University of Brighton and coffee producers in Jaén, Peru.
Through this research, we have developed a methodology and carbon calculator model to accurately measure emissions associated with coffee production.
In this talk, we will share what we have learned about the sources and sinks of emissions in coffee production as illustrated by carbon footprints that we calculated for the farms in Jaén. We will also discuss the challenges and opportunities with measuring and reducing emissions within the coffee supply chain.
EWAN REID
Peru - future of smallholder farming
The talk will explore how Peru's perception in global coffee has been transformed in the last two decades in terms of quality and sustainability. Case studies from different Peruvian growing regions will look at how geography, macro-economics and culture impacts the local coffee economy for smallholders today and what this means potentially for Peru in the future.
ANA LUIZA PELLICER - Mió
Sombra - reimagining the future of Brazilian coffee production
Ana Luiza Pellicer is Mió's co-owner. Mió is a coffee farm in Monte Santo de Minas, Brazil and also an exporter and importer of green coffee in the UK and Europe. After managing contemporary art exhibitions throughout Latin America for many years, she decided to get involved with the family's coffee business, helping to transform the farm into an international company and oversee every part of the coffee supply chain.
STEPHEN HOUSTON - Lucid Coffee Roasters
What is Coffee Roasting?
Lucid meaning - To be expressed clearly, easy to understand, Vivid. At Lucid Coffee roasters we want to share our passion for coffee, where it comes from, how it gets here, how we roast it, how it can be brewed to showcase all the wonderful characteristics of origins and processes we have access to. Founded in 2021 by Stephen Houston, a well known coffee professional, a person who enjoys learning, advising on and producing some of the best coffees in the world, He began Lucid with the goal of breaking down barriers between consumer and producer, to be open and transparent with every part of the business, to express clearly what the producers wanted to do with their coffee through roasting and brewing.
KIRSTY ALEXANDER & ELLIE KOEPPLINGER
Borrow Cup – a groundbreaking reuse system for Glasgow
Join Hubbub and Reposit to hear about a pioneering, collaborative returnable cup scheme for Glasgow, launching in September 2024. Borrow Cup brings together a network of cafes across the city, enabling them to reduce single-use cups by providing a system for customers to borrow and return a reusable coffee cup from any participating location. Come along to find out how your business can be part this ground-breaking project, leading the way for reusable packaging schemes in the UK.
Visit hubbub.org.uk/borrow-cup for more information.
KEN LOVE - CHANGE PLEASE
Can social value and commercial success co-exist?
Change Please are one of the UK's leading Social Enterprise's having won numerous awards for their innovative model for tackling homelessness through barista training and provision of an outward route into hospitality employment. Glasgow-Based MD, Ken Love will talk about the work that Change Please has been undertaking since their beginnings in London in 2015 to now being an International organisation with a presence across 8 countries and who have recently signed huge partnerships with Nespresso, Selecta and even Take That's Mark Owen. Ken will aim to show that with some innovative thinking and a resolute focus on making a difference you can build a business that is both viable and can be an instigator & catalyst for societal change and value.
AISSATOU DIALLO - ENSAMBLES COFFEE
DANIEL ORMONDE - PARALLEL COFFEE
The Rise of Speciality Coffee
Parallel Coffee is a Glasgow-based specialty coffee company founded by Danny and Colin, two coffee enthusiasts dedicated to sourcing and roasting high-quality beans from around the world. Our mission is simple - to share our passion for coffee and provide our customers with exceptional beans that highlight unique flavour profiles. Our name, Parallel Coffee, is a nod to the region of Provence, known for its high-quality coffee sourcing. We're proud to be part of the specialty coffee community and are dedicated to sharing our love of exceptional coffee with our customers.
KARINA POVEDA COTO & MARTHA BYTOF
Climate Justice for Smallholder Coffee Farmers
introducing a Costa Rican case study and understanding the struggles of climate adaptation of smallholder coffee farmers in Latin America. This talk will aim to make the other end of the supply chain more approachable and appreciate the skills farmers have in already adapting to climate change
Karina and Martha met in their masters degree of Climate Justice at Glasgow Caledonian University, they immediately bonded over their passion of addressing climate and social injustice and drinking coffee. Martha is the sustainability coordinator for Dear Green Coffee Roasters and Karina has an agricultural science background having worked for mulitiple years with farmers and local communities in her home country Costa Rica
DAVID DEANS
Coffee Processes: What it all means
David is the head of coffee in Papercup Coffee Company. Bringing more that two decades of hospitality and coffee experience his role covers sourcing coffees, creating taste profiles and teaching sensory and practical techniques to staff and customers alike. His aim is to continue to make coffee and understandable and accessible part of life.
Anaerobic, shocked, stroked, natural, co processed: what do they all mean and why do we use them. I hope to introduce a top down framework to help open up discussion for domestic and industry consumers about the use of processing terminology, what they mean, how they may affect flavour and if they are important to use.