Dates: Call for Abstracts: 17.10.24-18.10.24

Venue: Mannheim, Germany

Theme: "Coffee in Transition"

Building on the momentum of ICC2023's remarkable achievements (for proceedings see, we are excited to announce the upcoming call for papers for ICC 2024, under the theme "Coffee in Transition." We welcome original research, case and policy studies, and comprehensive reviews for potential oral presentation from a wide interdisciplinary angle. This edition aims to delve deeper into the evolving facets of the coffee industry, from sustainability challenges and technological innovations to regulatory changes and health implications. By fostering a collaborative environment for experts, researchers, and industry practitioners, ICC2024 seeks to catalyze impactful discussions, share cutting-edge research, and unveil novel insights into coffee's future.

Important Deadlines:

Initial Abstract Submission: 30.04.24

Final Abstract or Proceedings Papers (up to 6 pages): 30.06.24

We invite submissions on the following topics, which reflect the dynamic shifts and emerging discourses in the coffee industry:

  •      Future Landscape of Multiple Coffee Species: Addressing "Robusta" (Canephora) Reputation, but also Racemosa, Stenophylla and other Candidate Species in the Context of Nagoya Protocol

  •         Land Use and Coffee Farming Systems: Deforestation Policies, and Innovations in Coffee Fermentation and Processing Technologies

  •         Advancements in Coffee Preparation and Business: A Journey from Roasting to the Perfect Café Crème

  •         Coffee and Health: Exploring the Nutritional Impacts, Benefits, and Health Claim Substantiation

  •         Sustainable Utilization of Coffee By-Products: Challenges and Opportunities

Stay tuned for the opening of the abstract submission portal and detailed instructions.

We look forward to your valuable contributions that will shape the future of coffee research and industry practices.

Whats the topic

Real, science-based, sustainable solutions to the coffee industry's challenges presented for and by coffee industry experts. (farmers, roasters, traders, machine manufacturers, coffee professionals, horeca)


  • The International Coffee Convention is aimed at all those involved in the coffee industry, including farmers,
    roasters, traders, coffee machine manufacturers and professionals.
  • Together with experts and colleagues, our aim is to identify challenges and offer solutions for the coffee industry.
  • It is time for real, science-based, sustainable solutions to the coffee industry's challenges.

Kaffeepflückerin erntet Kaffee von einer reichtragenden rotkirschigen Kaffeepflanze auf der Fazendas Dutra. Im Hintergrund sind Kaffeepflanzen und ein rötlicher Weg  zu erkennen.


  • The world is changing. The coffee industry is facing major challenges, largely driven by climate change, changing consumer habits, sustainability and digitalisation.
  • As an industry, we need to find answers to how coffee can be produced sustainably in the future.
  • Without true sustainability, there will be no future for coffee farmers - and without adaptation to climate change, there will be no coffee farming.
  • Scientists and practitioners from around the world and across disciplines will present the latest findings on climate change, sustainable agriculture, consumer habits and digitalisation, as well as solutions and best practices that can be applied.

Benefits / Why participate 

  1. Learn about the status quo of the coffee industry and how you can actively contribute to a modern and sustainable coffee future. 
  2. Join a unique, high-profile event in Mannheim to learn, discuss and contribute with leading experts and colleagues. 
  3. Get answers and hands-on solutions to the coffee industry's current and future challenges. 
  4. Based on cutting-edge science and research, you will learn about state-of-the-art approaches and practical solutions for the cultivation, trade, processing, and preparation of coffee. 
  5. Get a summary of all keynotes and video-on-demand access to all presentations.
  6. Opportunity to publish your abstract in an MDPI Biology and Life Sciences Forum special issue. 
  7. The chance to win the Kaldi Awards for scientific work in the field of coffee science

Topics and Questions

  • What is the future of coffee growing in the face of climate change?
  •  What is biodiversity and how can it help to make farming more sustainable?
  • How will the industry need to adapt to changing consumer behaviour?
  • How can coffee cultivation be made truly sustainable?
  • What do coffee by-products, production and processing mean for sustainability?
  • What are the solutions for producing coffee by-products in the short term?
  • What is the current status of novel food regulation and what are the implications for industry and trade?

International Coffee Convention 2023:

Click here to view the program
ICC Program 2023

17:00  Congress opening

Rittersaal - Barockschloss Mannheim (The Knights' Hall Mannheim Baroque Palace)

General introduction (Steffen Schwarz, Introduction Scientific Committe)

Introductory speeches:

         → The Novel Food Regulation - a major obstacle to sustainability in the coffee industry (Dirk W. Lachenmeier)

         → International plant treaty and Nagoya protocol: Why does it matter for the coffee community (Christophe Montagnon)

18:30 Get together with buffet

9:00 - 18:00 Working Day 1 - Congress Center Rosengarten

9:00 Introduction

9:15 Session 1 - Achieving sustainability through  coffee by-products – (Moderation: Steffen Schwarz)

9:15 Keynote 1 - Coffee by-products for sustainable health promotion (Adriana Farah)

9:45 Lecture 1 - Coffee by-products: Economic opportunities for sustainability and innovation in the coffee industry (Mariano Peluso)

10:05 Lecture 2 - Economic potential of using coffee cherries and waste to produce biogas and activated carbon  (Herbert Kowa)

10:25 Coffee break

11:00 Session 2 - Coffee cherry - waste to profit conversion – (Moderation: Adriana Farah)

11:00 Keynote 2 - How to increase farmers' incomes using coffee cherries (Jörg Rieke-Zapp)

11:30 Keynote 3 - Coffee fruit cascara: A new sustainable way to drink coffee  (Amaia Iriondo-DeHond)

12:00 Lecture 3 - Introduction into the flavour world of cascara (Ennio Cantergiani)

12:20 Lunch break

14:00 Session 3 - Coffea liberica the hidden champion of climate resilience – (Moderation: Dirk W. Lachenmeier)

14:00 Keynote 4 - Variability in Philippine Coffea liberica provides insights into development amidst a changing climate (Carmen Ablan Lagman)

14:30 Lecture 4 - New sensory lexicon for liberica coffee: Insights into the sensory attributes of the different orgins, processing methods, elevation, and roasting (Rave Sun Kwok)

14:50 Lecture 5 - Liberica coffee development and refinement project in Sarawak Malaysia (Kenny Wee Ting Lee)

15:10 Lecture 6 - The aromatic fingerprint of fermented Coffea liberica (Catherine Kiefer)

15:30 Coffee break with cup tasting of liberica

16:30 Session 4 - Innovating business and technology for the future of coffee – (Moderation: Steffen Schwarz)

16:30 Keynote 5 - Design thinking applied in the Coffee Industry: With common sense to unexpected outcomes (Kirstin Kohler)

17:00 Lecture 7 - Innovation through digitalization in coffee roasting (Christian Müller)

17:20 Lecture 8 - Grinding uncertainty: Business model innovation as a strategy for coffee sector SMEs (Yves Zimmermann)

17:40 End of day 1

19:30 Corporate night on invitation (various locations)

9:00 - 18:00 Working Day 2 - Congress Center Rosengarten

9:00 Introduction

9:15 Session 5 - Practical implications for the use of by-products – (Moderation: Maria Dolores del Castillo)

9:15 Keynote 6 - Sensorial and aroma profile of coffee by-products - coffee leaves and coffee flowers (Marina Rigling)

9:45 Lecture 9 - Regulatory aspects and correct labeling of coffee by-products on the EU food market (Ann-Kathrin Kull)

10:05 Lecture 10 - Utilizing the antioxidant properties of coffee by-products to stabilize bioplastics (Mirko Rennert)

10:25 Coffee break

11:00 Session 6 - Biodiversity in coffee as a response to climate change – (Moderation: Adriana Farah)

11:00 Keynote 7 - Refreshing our R&D approach towards coffee farmers' profitability (Christophe Montagnon)

11:30 Keynote 8 - "The international conservation collection of coffee varieties" at Wilhelma, Stuttgart, Germany – A first step towards preserving the diversity of coffee cultivars (Björn Schäfer)

12:00 Lunch break

14:00 Session 7 - Coffee and health (Dirk W. Lachenmeier)

14:00 Keynote 9 - Food security opportunities from plant to coffee cup (Maria Dolores del Castillo)

14:30 Lecture 11 - Instant cascara. A potential sustainable health promoter of gastrointestinal health. (Vanesa Sánchez-Martín)

14:50 Lecture 12 - Colonic fermentation of coffee melanoidins and resulting cardioprotective metabolites (Fernanda Machado)

15:10 Lecture 13 - The potentials of green coffee proteins as new functional food components (Harshadrai Rawel)

15:30 Coffee break

16:00 Session 8 - Changes in coffee consumption - New ways of drinking coffee – (Moderation: Steffen Schwarz)

16:00 Keynote 10 - Navigating the coffee business landscape: Challenges and adaptation strategies in a changing world (Mariano Peluso)

16:30 Keynote 11 - The new importance of coffee in the workplace (Aris Kaschefi)

17:00 End of day 2

19:30 Bus transfer from hotels to Schwetzingen castle

20:00 Apero - Schwetzingen castle

23:30 Return journey by bus – Hotels

9:00 Working Day 3 - Congress Center Rosengarten

9:00 Introduction

9:15 Session 9 - Challenges and future issues – (Moderation: Carmen Ablan Lagman)

9:15 Keynote 12 - 2023 Coffee challenges (Massimilano Fabian)

9:45 Keynote 13 - Volatilomics, foodomics and fermentomics at trace levels: Role of modern untargeted benchtop analytical strategies in improving coffee resarch (Philipp Weller)

10:05 Lecture 14 - Isotopic fingerprinting: A promising tool for coffee authenticity checks (Johannes Wintel)

10:25 Coffee break

11:00 Session 10 - Coffee, traceability and authentification – (Moderation Philipp Weller)

11:00Keynote 14 - Identification of coffee species, varieties, origins, processing and preparation methods - A status report (Dirk W. Lachenmeier)

11:30 Lecture 15 - "Highvalue.Coffee Project” and the growing importance of coffee traceability (Massimilano Fabian)

11:50 Lecture 26 - Application of nuclear magnetic resonance spectrometry to coffee authentication (Jan Teipel)

12:10 Kaldi Award

12:45 Closing Ceremonie

13:00 Farewell lunch


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