In the first half, we are pleased to welcome Mr. Rony Ariel Gamez Castillo, the owner of Raga Coffee Honduras, for a seminar on Honduran coffee, which will include a tasting session. In the second half, the SCAJ Training Committee will hold the Coffee Tasting Championship, a competition for coffee sensory evaluation. This event, designed for SCAJ-certified coffee masters, challenges participants on their coffee cupping accuracy. The master with the most correct evaluations will be determined through a final showdown and crowned the 2023 Coffee Master Tasting Champion. Attendees can enjoy the event while learning about the flavors and characteristics of various coffees from various countries, ranging from commodity to specialty brews.
Event Stage A, West 4
13:15 - 14:45
About specialty coffee ~assessing from the correlation between sensory evaluation, physical and chemical values, and taste sensor values~
Japan Coffee Cultural Society
Instructor: Toshihide Horiguchi (Doctor of Ecological Symbiotic Science)
The concept of specialty coffee (SP) has spread globally since it emerged in the early 2000s. It has mainly been sustained by green coffee grading and sensory analysis. However, as the concept is still ambiguous in some aspects, we will incorporate chemical data and taste sensor values as quality indicators in addition to sensory analysis scores, and verify the concept of SP based on the correlation between these metrics.
Seminar Room D, South 3
11:00 - 12:30
Taste MASTERPIECES by Daterra 2023 crop
Kanematsu Corporation／Daterra Coffee Farm
Daterra coffee farm, who looks for sustainable coffee production with maintaining natural enviroment, and worker's condition healthy, holds seminar and cupping session. You can learn latest challenges that Daterra farm faces with, and can enjoy the brand-new selective lots of Masterpieces by Daterra 2023 crop.
Co-NECT PROJECT is a service connecting coffee producers with roasters managed by Uminomukou Coffee. The service is based on an "advance reservation" that allows roasters to directly purchase from a single bag of coffee.
During SCAJ exhibition, we held a cupping for Co-NECT PROJECT Indonesia. You can taste the unique, rare and proud coffees grown by farmers in Indonesian islands and make an advance reservation. Also, we invite suppliers from the Indonesia on that day.
Please visit our cupping to taste the coffee, learn about the producing countries, and feel the farmers' pride and passion in their coffee.
Seminar Room D, South 3
15:00 - 16:30
Innovations in processing for the differentiation of the characteristics of high quality Colombian coffee.
Café de Colombia
The Practices implemented by Colombian coffee growers in the picking and post-harvest process with the aim of guaranteeing the quality of the coffee. Emphasis on the advances made in various stages of coffee processing, such as the selection of fruits in an advanced state of maturity, the prolonged fermentations of the mucilage and the different drying methods used to produce honey and natural coffee. These practices contribute to the differentiation of the sensory attributes of coffee, always keeping in mind the safety of the drink.
Presentation about BSCA - Brazilian Specialty Coffee Association and the current situation in Brazil hosted by the President and Executive Director of BSCA. The main focus is on producers who will exhibit their excellent coffees at BSCA Taste of Harvest 2023, covering details of their farms, harvesting and processing procedures. Cupping sessions of their coffee and Q&A. Approximately 35 lots will be exhibited. Exhibited lots are pulped naturalk and natural coffees from the 2023/2024 harvest.
Kilimanjaro Coffees: Cup and Meet with Producers and and Traders from Tanzania
Tanzania Coffee Board
H.E. Ambassador Baraka H. Luvanda / Mr. Frank Joseph Nyarusi
1.0 KILIMANJARO COFFEES FROM TANZANIA
Tanzania is home to the world’s finest coffees, considered to be nature's gift to the world. The country is ranked 4th among the 25 coffee-producing countries in Africa and one among the three countries in the Colombian mild category. Tanzania produces two types of coffee, Arabica and Robusta. Due to its geographical diversity, Tanzania offers different cup profiles that cater to a wide range of consumer preferences from Mount Kilimanjaro and Mount Meru areas of the Northern Zone to the fertile mountainous ranges of Southern Tanzania and West of Lake Victoria and Kigoma.
Cup of Excellence - A new Executive Director and innovative plans for auctions
ACE／Cup of Excellence
This is an introduction to the new Executive Director for both The Cup of Excellence and The Alliance For Coffee Excellence. He will explain his plans for the future of the program as well as explain the upcoming Brazil auction which will have spearate catgories for3 different processing techniques. A tasting of these different categories will accompany the explanation.
Guatemalan Coffees: Transforming the future of coffee together
Ana Lucrecia Glaesel
Discover what makes Guatemalan Coffees so special and what is being done to lead the coffee industry with a thoughtful and inclusive approach that benefits everyone involved in the coffee supply chain.
A Tasting Experience of Costa Rican Best Boutique Coffees
Exclusive Coffees S.A.
Francisco A Mena / Jose Javier Carmona
We will taste and present the top 10 best micro mills of Costa Rica and producers visiting SCAJ Japan, and taste their coffees!
Seminar Room E, South 3
13:00 - 14:30
The front lines of Fairtrade certification, which balances sustainability and quality
SCAJ Sustainability Committee
In recent years, people have started to think more highly of the quality of Fair Trade coffee. We'll introduce initiatives that combine sustainability and quality, using examples from Peru. There will also be a tasting of certified coffees that won top prizes at the first-ever Fair Trade coffee cupping event held in Japan, called "Golden Cup Peru Pre-cupping @ Japan."
Seminar Room E, South 3
15:00 - 16:30
Coffee Value Assessment
Specialty Coffee Association
The long-term vision for the SCA’s Coffee Value Assessment is more than the beta version of the protocol and forms that have been released earlier this year. There are really two paradigm shifts happening here: there’s the paradigm shift of having a holistic record of what could make a coffee valuable to someone, somewhere. But there’s also the paradigm shift of taking all these new, high-resolution pictures that the protocol and these forms capture, and leveraging them to create a global database of what is valued, where, and by whom. It’s about addressing the information asymmetry that resulted in the dichotomy of price-makers and price-takers in our industry by making that database accessible to everyone.
Seminar Room F, West 4
12:30 - 14:00
How to start your own café
Release the TODO list and cost until the opening of the cafe!
A cafe opening seminar taught by a popular cafe owner
For those who want to open a cafe, owners of popular cafes will comprehensively introduce the road to opening, the things and things to prepare, and the most worrisome start-up funds.
(1) Flow until opening:Concept design, property selection tips, interior design, DIY, health center application, menu creation, etc.
(2) Overall cost: About the property, interior, and the funds required to get on track
(3) Tips for creating a cafe that will be loved for a long time
Promotional measures, cost reduction, etc. centered on experiences
A Strategy Seminar for Success at Cafe Branding ~ Aim for Differentiation by Skillfully Using Press Releases ~
todo-o-nada Co., Ltd.
The Strategy Seminar to be Successful at Cafe Branding offers managers and persons in charge of PR brand strategies and effective ways of using press releases. Through practical content such as an emphasis on originality, the tricks of creating a press release, and ways to build relationships with the media, participants will learn strategies for a cafe to differentiate itself from others and succeed. The seminar will also share success stories, and participants will be able to strengthen their brands and polish their media exposure skills.
A land that offers a unique diversity of 100% arabica coffee 360 days a year, requires specific climatic conditions for its production. Although it is a product of the tropical zone, its cultivation also requires special soil conditions, temperature, atmospheric precipitation and a certain altitude, but what makes us unique are the 548.000 families who ensure the highest quality and always taking care of the environment.
Learn from Ronal Valero, two-time Colombian national barista champion, the different origins that are hidden within the same country, the richest in the world.
Daterra coffee farm, who looks for sustainable coffee production with maintaining natural enviroment, and workers's condiion healthy, holds seminar and cuppind session. You can learn latest challenges that Daterra farm faces with, and can enjoy the brand-new selective lots of Masterpieces by Daterra 2023 crop.