The Science of Specialty Coffees

1. The Science of Specialty Coffees “The role quality plays in creating sustainable economic viability for coffee agriculture” Connecting: Sense of Taste to Sense of Place

2. The “Coffee Lottery” at Origin • Coffee commerce evolved from a very small gene pool. • Micro-climates and soil types were the major precursors of success. • Traditions established the processing schemes. • Market prices seldom reflected the costs of production. • Coffee economics became “boom or bust.”

3. Coffee as a “Value Added” Product • Genetic codes determine coffee’s chemical composition. • Micro-climates and soil types influence coffee’s flavor nuances. • Processing schemes can be scientifically controlled. • Consumers pay more and drink more when coffee quality exceeds their expectations.

4. Quality Differentiations • Coffee adds to water: color, flavor, and texture. • Color relates to degree of roast • Flavor is driven by Aroma & Taste • Texture is a function of lipid content

5. Dynamics of Taste • Chlorogenic Acids • Quantitative versus Qualitative Analysis • Organic Acids • Interrelationships • Potassium • Interactions

6. Organic Acids

7. Organic Acids

8. Potassium

9. A Global Coffee Framework • Identify Value Added Coffees • Establish High Quality Standards • Create Verification Systems • Expand Favorable Prices

10. Identify Value Added Coffees • Appellation Designation of Coffee Growing Regions (DCA) • Scientific Selection / Validation of DCA Varietals • Technology Assessment of Current Production Schemes • Producer Technical Assistance

11. Establish High Quality Standards • Appellation Standards (Export Rules) for DCA Grades • Registration of Appellation Marks • Cupping Competitions • Exporter/Importer Certified Agent Network

12. Create Verification Systems • GIS/GPS Identifiers of Producer DCA Marks • Appellation Guarantee Tracking System (TAGS) • Origin Verification Testing Protocol • Organic (and Other) In-Country Certification Programs

13. Expand Favorable Prices • Appellation (GIS/GPS) Map on Internet Information Platform • Internet Sampling, Auction, and E-Commerce Trading of DCA Lots • Short and Long Term Financing of DCA Lots • Market Access for and Awareness of DCA Marks

14. Consortium for Coffee Science • Scientific Selection / Validation of DCA Varietals • Technology Assessment of Current Production Schemes • Producer Technical Assistance • Origin Verification Testing Protocol

15. Scientific Definitions of “Coffee” • Specialty Coffee • Great Taste ~ No Defects • Coffee • Substantial Transformation during Roasting • Coffee By-Products • PVA (Black, Unripe, and Fermented Beans)

16. Coffee By-Products • Alternative Marketing Strategies • Transparency • Alternative Production Strategies • Retention Schemes • Alternative Uses • The most important challenge in coffee’s future

17. Conclusion VALUE ADDED: Objective components of taste that build premiums for the product and economic viability for the farmers.