The Individual Convention Ticket offers you access to all two congress days, ensuring you don't miss any valuable insights. Your ticket also covers coffee breaks to keep you fueled throughout the event. Plus, gain access to Video-on-Demand, allowing you to revisit presentations at your convenience.Location:D5, 68159 MannheimAnna-Reiß-Saal | Museum für Weltkulturerbe (REM)Dates:17.10.2024 | 09:00 am till 07:00 pm18.10.2024 | 09:00 am till 05:30 pm

The Video-on-Demand Ticket provides exclusive access to a comprehensive library of convention content. With this ticket, you can watch recorded sessions, keynotes, and lectures at your convenience. Stay updated and gain insights from the International Coffee Convention even if you can't attend in person.

A complete overview of all the sessions at ICC 2024 in magazine form.

A complete overview of all the sessions at ICC 2023 in magazine form.

Evaluation of Coffee Cherry Flour as a Functional Ingredient in PastriesAlice-Jacqueline Reineke * 1 , Kristin Stadelmeyer 1 , Catalina Acuña-Gutiérrez 1, 2 , Víctor M. Jiménez 2, 3 , Tania Chacón 2, 4 , Oscar Acosta 4 , Joachim Müller 11  University of Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group (440e), Garbenstrasse 9, 70599 Stuttgart, Germany2  Centro para Investigaciones en Granos y Semillas (CIGRAS), Universidad de Costa Rica, 11501-2060 San Pedro, Costa Rica3  Instituto de Investigaciones Agricolas (IIA), Universidad de Costa Rica, 11501-2060 San Pedro, Costa Rica4  Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, 11501-2060 San Pedro, Costa RicaAcademic Editor: Dirk W. LachenmeierPublished: 15 July 2024 by MDPI in International Coffee Convention 2024 session Sustainable Utilization of Coffee By-Products: Challenges and Opportunitieshttps://doi.org/10.3390/ICC2024-18162Abstract:The coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powder and baker’s yeast. We characterized the nutritional and physicochemical properties of this flour, developed high-fiber recipes, and evaluated the effects of substituting wheat flour with varying proportions of coffee cherry flour in plain cakes and sweet yeast breads. We found that coffee cherry flour reduced yeast dough volume increase and pastry specific volume in the coffee cherry flour pastries but enriched them with higher mineral and dietary fiber content compared to the wheat flour pastries.Proceedings: Reineke, A.-J.; Stadelmeyer, K.; Acuña-Gutiérrez, C.; Jiménez, V.M.; Chacón-Ordóñez, T.; Acosta, O.; Müller, J. Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries. Proceedings 2024, 109, 31. https://doi.org/10.3390/ICC2024-18162Keywords: coffee flour; high-fiber pastry; coffee by-product; dietary fiber

Designing Coffee for HealthAdriana Farah1  Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941-902, BrazilAcademic Editor: Dirk W. LachenmeierPublished: 04 July 2024 by MDPI in International Coffee Convention 2024 session Coffee and Health: Exploring the Nutritional Impacts, Benefits, and Health Claim Substantiationhttps://doi.org/10.3390/ICC2024-18030Abstract:The first scientific reports on coffee and health date back to the 16th century. Since then, coffee has been prescribed by physicians and used for several purposes, although controversies about its positive or negative effects on health were always present. Despite numerous attempts to decrease coffee’s popularity, favorable opinions have invariably predominated. In recent decades, besides the stimulatory effects of caffeine, regular coffee drinking has been linked by epidemiological and clinical studies and meta-analyses to a reduced incidence of degenerative diseases such as type 2 diabetes, Parkinson’s, Alzheimer’s, liver diseases, different types of cancer, and stroke. These effects derive mainly from the antioxidant and anti-inflammatory properties of the beverage, associated with additional properties, all jointly exerted by several active compounds, including caffeine, chlorogenic acids, quinolactones, and minor phenolic compounds, trigonelline, N-methylpyridinium, nicotinic acid, diterpenes, phytosterols, fibers, and melanoidins, among others. Like many herbal medicines, however, coffee drinking has potential adverse effects involving natural and incidental compounds, including those produced during roasting. These effects can be minimized through the conscious use of pesticides, practices to avoid mold contamination, intelligent roasting, selective brewing methods, and several technological processes. In the same way, the presence of major beneficial compounds can be maximized from field to cup.Proceedings: Farah, A. Designing Coffee for Health. Proceedings 2024, 109, 29. https://doi.org/10.3390/ICC2024-18030Keywords: coffee and Health; chlorogenic acids; caffeine; trigonelline; stomach discomfort; acrylamide; mycotoxins; hypercholesterolemia; type 2 diabetes

Determination of Chlorogenic Acid, Caffeine and Antioxidant Capacities in Turkish-Style Coffee Bean SamplesHaydar Özpınar * 1 , Johanna Rebekka Morche 2 , Harshadrai M. Rawel 21  Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Aydın Üniversitesi, 34295 Küçükçekmece-İstanbul, Turkey2  Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, GermanyAcademic Editor: Dirk W. LachenmeierPublished: 08 July 2024 by MDPI in International Coffee Convention 2024 session Coffee Research: From Screening Methods to Sensory Profileshttps://doi.org/10.3390/ICC2024-18156Abstract:For many years, coffee has maintained its place in Turkey as Turkish coffee (i.e., boiled, finely ground, unfiltered), and has become globally recognized. However, in recent years, especially for young people, filter coffee has become more popular, instead of Turkish coffee. As is generally known today, climatic conditions and processing techniques have an impact on the constituents of coffee. It is also thought that the finer grinding of Turkish coffee may affect the variability of the coffee contents. The mentioned popularity of the coffee beverage is also causing an increased interest in its nutritional and functional properties as well as its chemical constituents. Therefore, an analytical determination of the coffee ingredients is essential. Taste may be the most important criterion for coffee consumption for most consumers, but the health benefits should not be underestimated. Coffee has an antioxidant effect due to the phenolic compounds present, such as chlorogenic acid. It is also known to prevent cellular damage, which has led to increased interest in its antioxidant properties. The aim of this study was to investigate the total chlorogenic acids (CQAs), caffeine and antioxidant capacities of coffees commonly consumed in Turkey. For this purpose, three green and three roasted coffee samples of the Coffea arabica, Coffea canephora and Coffea liberica varieties were selected for this study and characterized. Different targeted mass spectrometry (LC-MS/MS) methods were developed to encompass the above-mentioned ingredients. The roasting process significantly increased the caffeine content in three roasted samples compared to green coffees. These values ranged from 1.2 g per 100 g dry mass (DM) in green coffees to 2.6 g per 100 g DM in roasted coffees. It could be shown that the most dominant CQA contained was 5-CQA. While the amount of CQA in green coffees is approximately 49–64%, it decreases down to 33–41%, by isomer conversion partly, to 4-CQA and 3-CQA in the roasting process. The highest value was found at 3.5 g/100 g DM. The highest value for the antioxidation capacity was 4.4 g ascorbic acid equivalents/100 g DM roasted coffee and the lowest value was 2.4 g/100 g DM in green coffee. This study was the first attempt to demonstrate the presence of different CQAs, caffeine and antioxidation capacity in coffee beans from the market in Turkey and needs to be followed up further with a larger sample size in future studies.Proceedings: Özpınar, H.; Morche, J.R.; Rawel, H.M. Determination of Chlorogenic Acid, Caffeine and Antioxidant Capacities in Turkish-Style Coffee Bean Samples. Proceedings 2024, 109, 12. https://doi.org/10.3390/ICC2024-18156Keywords: coffee beans; CGA; 5CQA; caffeine; antioxidation capacity

Enhancing Competitiveness of Coffee Growers in Ituango, Colombia, through Science, Technology, and Innovation: “The Coffee Grower's Laboratory Initiative"Marcela Martínez Castaño * , Luis Esteban Pérez Pérez * , Deisy Johana Gómez Quintero * , Cecilia Gallardo Cabrera * , Juliana Rojas Gallardo * , María Alexandra Quirama Rivera * , Gabriela Sánchez Betancur * , Edilson Alexis Zapata Uribe * , Claudia Patricia Posso Carvajal * , Diana María Tabares Guevara * , Andres Julián Tobón Agudelo * , Juan Camilo Zambrano Sánchez * , Juan Camilo Lopera Idarraga *1  University of Antioquia, Calle 67 No. 53-108 Medellín, Antioquia ColombiaAcademic Editor: Dirk W. LachenmeierPublished: 02 July 2024 by MDPI in International Coffee Convention 2024 session Advancements in Coffee Preparation and Business: A Journey from Roasting to the Perfect Café Crèmehttps://doi.org/10.3390/ICC2024-18024Abstract:Different actors have observed divergences and imbalances related to quality understanding and value appropriation in the coffee value chain. Reducing this gap and ensuring sustainability requires innovative strategies. The “Coffee Grower’s Laboratory” in Ituango, Colombia, was established to enhance local coffee farmers’ capacities in science, technology, and innovation. Over 13 participatory methodologies were developed with design thinking to facilitate knowledge exchange between the farmers’ traditional expressions and international commercial practices. Key methodologies included brand co-creation (Artesanato), roast curves (Anatomy of Roasting), roaster operation (The Roaster’s Journey), understanding beans (Know the Bean), and coffee tasting (Deliciousometer). Additionally, methodologies for strengthening intra and interpersonal skills, such as self-care (Crossing the River) and empowerment (The Four Pillars of Trust), were included. Altogether 302 coffee farmers participated. We co-created a community brand, Itucafé, promoted on social media to highlight the farmers’ traditions and innovations nationally and internationally. Farmers, who previously sold only washed parchment coffee, now process, taste, and sell their coffee directly to buyers. Selling directly to buyers increased coffee growers’ profits to around 50% through the “Coffee Grower’s Laboratory”, compared to the less than 10% they earned previously. They also experiment with new fermentations using local fruits, creating unique sensory profiles for more competitive pricing. The “Coffee Grower’s Laboratory” has strengthened the coffee community’s capabilities and competitiveness, enhancing the visibility and recognition of Ituango coffee. It provides an ideal environment for continuous training and producer-buyer relationships, serving as a replicable model for other coffee-producing regions in Colombia.Proceedings: Martínez-Castaño, M.; Pérez-Pérez, L.E.; Gómez-Quintero, D.J.; Gallardo-Cabrera, C.; Rojas-Gallardo, J.; Quirama-Rivera, M.A.; Sánchez-Betancur, G.; Zapata-Uribe, E.A.; Posso-Carvajal, C.P.; Tabares-Guevara, D.M.; et al. Enhancing Competitiveness of Coffee Growers in Ituango, Colombia, through Science, Technology, and Innovation: “The Coffee Grower’s Laboratory Initiative”. Proceedings 2024, 109, 24. https://doi.org/10.3390/ICC2024-18024Keywords: coffee value chain; transformation techniques; coffee quality; economic sustainability; direct relationships

EUDR Coffee Check: A Tool to Support the Coffee Sector to Become Compliant with European Union Regulation on Deforestation-Free Products (EUDR)Pia Rothe * , Ilknur Celik Schoreels, Phuntsho Phuntsho, Jan Henke1  GRAS Global Risk Assessment Services GmbH, Hohenzollernring 72, 50672 Cologne, GermanyAcademic Editor: Dirk W. LachenmeierPublished: 15 July 2024 by MDPI in International Coffee Convention 2024 session Coffee Production’s Environmental Footprint and Addressing EU Deforestation Regulation (EUDR)https://doi.org/10.3390/ICC2024-18160Abstract:Due to the European Regulation on Deforestation-Free Products (EUDR), coffee and other commodities and their derived products from deforested areas will be prohibited from being placed on the European Union (EU) market starting in December 2024. With the “EUDR Coffee Check”, a comprehensive tool was developed, in collaboration with the German Coffee Association (DKV), combining a database solution with automated analysis methodologies, combined with a web-frontend, to support the EUDR compliance of the coffee industry. The tool supports the gathering of verifiable information to ensure that coffee is deforestation-free after the 31 December 2020 EUDR cutoff date. To determine deforestation-free status, deep learning-based mapping methods on satellite imagery along with open access local and global datasets were applied to develop a 2020 forest reference map that aligns with the defined EUDR forest categories and the cutoff date. The tool can be used to conduct automatic deforestation checks by comparing coffee farm locations with reference forest maps from 2020 and raises a potential deforestation alert. Potential deforestation alerts are identified as critical cases based on the annually updated series of land use changes and/or deforestations observed within the base 2020 forest areas after the cutoff date. The tool also allows users to conduct a structured risk assessment of the provided geo-coordinates of production areas and the supply chain to document the complete exercise of the required EUDR due diligence process. The tool uses internationally recognized indices and statistics, such as UNDP, UNICEF, World Bank, and many more, to calculate a risk score to evaluate governance and human rights risks such as child labor, forced labor, or corruption associated with the sourcing regions. The presence of forests, deforestation risk, and maps providing information on the protected areas of indigenous people are used to identify the coffee production areas’ proximity and relative risk exposure to provide a full picture of the risk factors in line with the EUDR requirements. In addition to the detailed analysis of deforestation risk alerts, the EUDR Coffee Check provides a questionnaire that guides the user through the structured process to supplement the risk assessment and documentation of legality. Following focused questions and providing potential answers, the user is enabled to evaluate the risk for non-compliance according to the exact requirements of the EUDR and provides guidance on risk mitigation measures, such as the implementation of internal due diligence strategies, the usage of third-party verification schemes to increase reliability through on-site audits, or the usage of traceability platforms. The developed EUDR Coffee Check supports companies to comply with the EUDR due diligence obligations by analyzing, documenting, and reporting on individual shipments and the associated production areas and can be used by operators, traders, or any actor along the supply chain, including authorities, to control the checks at their discretion. The tool is offered at a nominal fee structure based on a customized term of usage.Proceedings: Rothe, P.; Celik Schoreels, I.; Phuntsho, P.; Henke, J. EUDR Coffee Check: A Tool to Support the Coffee Sector to Become Compliant with the European Union Regulation on Deforestation-Free Products (EUDR). Proceedings 2024, 109, 21. https://doi.org/10.3390/ICC2024-18160Keywords: deforestation-free coffee supply-chain; deforestation risk assessment; sustainability; due diligence; digital EUDR solution

Democratizing Coffee Genetics: Outcomes of the “Coffee Genetic Discovery” ProjectChristophe Montagnon * 1 , Bianca Serito 21  RD2 Vision, 60 rue du Carignan, 34270 Valflaunes, France2  Luigi Lavazza S.p.A., R&D, Strada di Settimo 411 - 10156 Torino, ItalyAcademic Editor: Dirk W. LachenmeierPublished: 15 July 2024 by MDPI in International Coffee Convention 2024 session Coffee Research: From Screening Methods to Sensory Profileshttps://doi.org/10.3390/ICC2024-18159Abstract:The genetic conformity of the cultivated varieties of coffee is key for the sustainability of coffee growing. In the past years, various studies have shown that genetic conformity was overall low. This situation is mainly due to a lack of professionalization in the coffee seed sector. However, this can impact the economic performance of growers who expect yield, disease resistance, and/or cup quality from their coffee plants. With the sponsorship of Lavazza, RD2 Vision has launched the “Coffee Genetic Discovery”. The aim of “Coffee Genetic Discovery” is twofold: to democratize the genetic analysis of cultivated coffee varieties and provide guidelines for improving the professionalization of the coffee seed sector. Coffee growers (Coffea arabica for this first edition) from 24 countries took part in a draw. One hundred winners benefited from a free genetic analysis of their favorite coffee plants. Each grower received the results individually. Most participants were from Central America and Mexico (50%), followed by Asia (23%) and then Africa (14%) and South America (13%). A total of 73% of the participants had an idea of what their cultivar was, while 27% had no idea. Most submitted samples were from the Core Ethiopian genetic group, which includes Geisha, Chiroso, and Sidra, showing the interest of farmers for cultivars with a high cup quality. Two thirds of the supposed cultivars were genetically conformed, while one third was not. This confirms the need for a more professional seed sector.Proceedings: Montagnon, C.; Serito, B. Democratizing Coffee Genetics: Outcomes of the “Coffee Genetic Discovery” Project. Proceedings 2024, 109, 32. https://doi.org/10.3390/ICC2024-18159Keywords: cultivars; genetic diversity; coffee seed sector; DNA fingerprinting

Decoding Coffee Cardiometabolic Potential: Structure-Health Function RelationshipsFilipe Manuel Coreta-Gomes1  Food Chemistry Group, Chemistry Department, Aveiro University2  LAQV-REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal3  Coimbra Chemistry Centre - Institute of Molecular Sciences (CQC-IMS), University of Coimbra, 3004-535 Coimbra, PortugalAcademic Editor: Dirk W. LachenmeierPublished: 26 June 2024 by MDPI in International Coffee Convention 2024 session Coffee and Health: Exploring the Nutritional Impacts, Benefits, and Health Claim Substantiationhttps://doi.org/10.3390/ICC2024-18023Abstract:Coffee brew is a widespread beverage in human diet with several recognized health benefits. However, the relationship between the chemical portfolio of molecules present in coffee and their bioactive functions are still overlooked. One of the compounds most prevalent in coffee brew are soluble fibers, composed by arabinogalactans and galactomannans polysaccharides and melanoidins, which may influence cholesterol metabolism. Arabinogalactans- and galactomannans polysaccharides- rich fractions as well as coffee extracts were shown to decrease cholesterol bioaccessibility due to their capacity to sequester bile salt. Furthermore, coffee extracts with distinct roasting degrees were shown to affect the bioavailability of cholesterol through Caco-2 cell line model, decreasing sterol permeability, which was attributed to an increased sterol precipitation and its deposition on the apical epithelial surface. Arabinogalactans- and melanoidins-rich fractions were also evaluated regarding the outcome of their fermentability. Both fractions decreased the acetate:propionate ratio, which is indicative of a potential HMG-CoA reductase inhibition. Melanoidin-rich fractions were also shown to decrease the conversion of primary to secondary bile salts, the latter of which are known to be more prone to emulsify cholesterol, impacting cholesterol bioaccessibility and bioavailability. This study demonstrates that coffee exhibits cardioprotective properties, suggesting potential for developing functional food ingredients from coffee extracts to combat cardiovascular diseases, which are among the leading causes of death globally.Proceedings: Coreta-Gomes, F.M. Decoding Coffee Cardiometabolic Potential: Structure-Health Function Relationships. Proceedings 2024, 109, 28. https://doi.org/10.3390/ICC2024-18023Keywords: coffee; polysaccharides; melanoidins; arabinogalactans; galactomannans; cholesterol metabolism; soluble fibers

Beyond the Orthodoxy: An Overview of the Potential of 'Other' Coffee Species for Crop Use and their Associated ChallengesAaron P. Davis1  Crops & Global Change, Royal Botanic Gardens, Kew, TW9 4EP, Surrey, UKAcademic Editor: Dirk W. LachenmeierPublished: 08 July 2024 by MDPI in International Coffee Convention 2024 session Future Landscape of Multiple Coffee Specieshttps://doi.org/10.3390/ICC2024-18155Abstract:Coffea arabica (Arabica) and C. canephora (Robusta, Conilon) have satisfied the requirements of the coffee sector for the last 125 years. In the face of myriad challenges, most notably climate change, the coffee species crop portfolio requires diversification to ensure the long-term sustainability of coffee production. In addition, the specialty coffee sector relies on continual diversification and creativity to satisfy the requirements of its adherents, including the enrichment and diversification of the sensory experience. In this contribution, a review is presented on the status of ‘other’ coffee species to supplement C. arabica and C. canephora, based on research and first-hand experience. The aim is to address misinformation (e.g., global production figures, yields, climate tolerances, and cup profiles) concerning wild and ‘other’ species, identify opportunities, and highlight constraints. In the short-term, Libericoid coffee species, including C. liberica (Liberica) and C. dewevrei (Excelsa) coffee, offer substantial opportunities, especially for climate resilience. Over the longer term, other species (such as C. stenophylla) and inter-species hybrids offer considerable promise. Unlike C. arabica and C. canephora, research and development for other Coffea crop species is in its infancy and will require significant development. One of the other major constraints for Coffea crop species development is access to genetic resources. In the face of climate change, the coffee breeding challenge is now more demanding than ever.Proceedings: Davis, A.P. Beyond the Orthodoxy: An Overview of the Potential of ‘Other’ Coffee Species for Crop Use and Their Associated Challenges. Proceedings 2024, 109, 4. https://doi.org/10.3390/ICC2024-18155Keywords: Arabica coffee; robusta coffee; Liberica coffee; excelsa coffee; stenophylla coffee; species; climate change; genetic resources; breeding

Metabolomic Profiling of Cultured-Yeast and Spontaneously Fermented CoffeesCatherine Kiefer * 1 , Steffen Schwarz 2 , Sascha Rohn 3 , Philipp Weller 11  Hochschule Mannheim, Paul-Wittsack-Straße 10, 68163 Mannheim, Germany2  Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany3  TU Berlin, Straße des 17. Juni 135, 10623 Berlin, GermanyAcademic Editor: Dirk W. LachenmeierPublished: 20 June 2024 by MDPI in International Coffee Convention 2024 session Advancing Fermentation Techniques, Enhancing Processing Methods, and Green Bean Treatmenthttps://doi.org/10.3390/ICC2024-18020Abstract:Coffea arabica and C. canephora with all varieties make up for the largest share of cultivated coffee worldwide, whereas the C. liberica species only represents a minor proportion. This is mainly because the taste profiles of C. canephora and C. liberica varieties are typically less popular than those of C. arabica coffees. However, with evolving coffee fermentation methods, the sensory profiles of the three coffee species have advanced into more complex profiles with fewer off-flavors and, as such, have altered this traditional distribution. Pure culture yeasts partially suppress the growth of unwanted microorganisms and alter the composition of organic precursor compounds, which ultimately leads to better, more favorable sensory profiles of roasted coffee. This substantially boosts the quality of so far less popular Coffea species. Our study described a cross-platform metabolomic approach for the evaluation of the changes in the sensory metabolomes of green and roast coffees. The approach was designed in a comprehensive manner for the volatile fraction (“volatilome”) and the soluble fraction (classical metabolome). For the analysis of the volatilome, GC-MS, as well as GC-IMS, was utilized. The non-volatile compounds were analyzed and tentatively identified with LC-HRMS, paired with metabolomic tools. The first results from the volatilomics platform showed substantial differences in the volatile organic compound (VOC) profile of controlled fermented and wild fermented coffees. Preliminary orthogonal analyses based on non-targeted HPLC-ESI-HRMS tentatively allowed for the identification of individual substance groups that showed process-specific formation or breakdown during controlled coffee fermentation. The data from all platforms were evaluated and compared. Through this approach, a holistic and complementary view of the volatile and non-volatile metabolomes of cultured-yeast and spontaneously fermented coffees was accomplished. This study presents direct comparisons of the metabolomic analysis of different types of fermentation approaches for coffees, and the first results of the metabolomic platform will be shown. An outlook on the future and the relevance of fermentation for the flavor enhancement of coffee will be given.Proceedings: Kiefer, C.; Schwarz, S.; Rohn, S.; Weller, P. Metabolomic Profiling of Cultured-Yeast and Spontaneously Fermented Coffees. Proceedings 2024, 109, 6. https://doi.org/10.3390/ICC2024-18020Keywords: metabolomics; volatilomics; metabolomic profiling; coffee fermentation

Coffee Components and By-Products for Brain-Gut Axis HealthRaquel Abalo1  Department of Basic Health Sciences, Faculty of Health Sciences, University Rey Juan Carlos, 28922 Alcorcón, Spain2  High-Performance Research Group of Physiopathology and Pharmacology of the Digestive System (NeuGut-URJC), University Rey Juan Carlos (URJC), 28922 Alcorcón, Spain3  Associate Unit of R+D+I to Medical Chemistry Institute (IQM), Scientific Research Superior Council (CSIC), 28006 Madrid, SpainAcademic Editor: Dirk W. LachenmeierPublished: 02 July 2024 by MDPI in International Coffee Convention 2024 session Coffee and Health: Exploring the Nutritional Impacts, Benefits, and Health Claim Substantiationhttps://doi.org/10.3390/ICC2024-18026Abstract:Brain–gut axis disorders, such as functional dyspepsia and irritable bowel syndrome (traditionally known as functional gastrointestinal disorders), have a prevalence of more than 10% in most countries and affect females more than males. In these disorders, visceral pain and motor alterations affecting the gastrointestinal tract are the key symptoms, together with psychoaffective alterations (depression and anxiety). Two main etiologies are generally recognized for their development: they may be caused by a local inflammatory or infectious problem in the gastrointestinal tract that sensitizes the visceral afferents and lead to central hypersensitization; alternatively, they may be associated with some kind of prolonged psychological stress in vulnerable people or vulnerable periods of life (i.e., due to early life stress). In recent years, studies have focused on the effects of coffee, its components (melanoidins) and its by-products (e.g., coffee spent grounds and coffee silver skin derivatives) on the functions of the brain–gut axis, showing that these products may cause subtle alterations in gastrointestinal motility, visceral sensitivity and behavioral parameters, in a sex-dependent manner. For example, using male rats, we showed that melanoidins and coffee spent grounds slightly accelerate gastrointestinal transit in vivo. In contrast, the regular consumption of instant cascara (IC) did not alter GI transit or behavior in either male or female rats in vivo, but increased both the responses to mechanical intracolonic stimulation and the non-muscarinic responses to electrical field stimulation of the colonic muscle in vitro, specifically in females. These effects need to be taken into account when new functional foods based on coffee and its by-products are to be developed for the general population. Considering the high prevalence of the brain–gut axis disorders and its higher impact on women, with significant symptoms affecting visceral sensitivity and bowel habits, the effects of coffee components and by-products need to be more deeply evaluated in both relevant animal models of brain–gut axis disorders and in clinical trials.Proceedings: Abalo, R. Coffee Components and By-Products for Brain–Gut Axis Health. Proceedings 2024, 109, 26. https://doi.org/10.3390/ICC2024-18026Keywords: Brain-gut axis disorders; coffee; melanoidins; spent ground coffee; coffee silver skin; functional foods; visceral pain; gut; depression; anxiety; preclinical models

Mass Transfer of Dichloromethane from EU Retail Roast and Ground Decaffeinated Coffee into Prepared BeveragesMassimiliano Fabian * 1 , Oliver Süße-Herrmann 2 , Gregory McGaffin 3 , Johannes Hielscher 41  Demus S.p.A., via Caboto, 31, 34147 Trieste, Italy2  CR3-Analytik GmbH & Co. KG, Waterbergstraße 14, 28237 Bremen, Germany3  Coffein Compagnie GmbH & Co. KG, Sebaldsbrück 7, 28309 Bremen, Germany4  Deutscher Kaffeeverband e.V., Steinhöft 5-7, 20459 Hamburg, GermanyAcademic Editor: Dirk W. LachenmeierPublished: 14 October 2024 by MDPI in International Coffee Convention 2024 session Advancing Fermentation Techniques, Enhancing Processing Methods, and Green Bean Treatmenthttps://doi.org/10.3390/ICC2024-18166Abstract:Dichloromethane (DCM) is extensively used around the globe in various applications, such as in closed industrial installations for food processing or pharmaceutical extractions (vitamins, antibiotics, etc.). In the coffee sector, it is used as an extraction agent for the decaffeination process of green coffee beans. Due to its low boiling point, ranging at approx. 40 °C, DCM can be easily removed subsequent to caffeine extraction by applying state-of-the-art solvent stripping processes. The intention of this study is to assess how much DCM, if any, is present in decaffeinated coffee packages as sold to the consumer, as well as how much of the extraction solvent residue is transferred into the finally prepared, consumable coffee beverage. This study sets out to highlight DCM contents of decaf coffees, directly taken from six EU countries’ supermarket shelves. In addition, DCM mass transfer rates from roasted coffee matrices into the corresponding, variously prepared beverages (drip percolated coffee, French press) are determined. All analyses were performed applying a Headspace-GC-MS technique. All presented data demonstrate that DCM residues in the 34 coffee samples analysed have contents well below the DCM maximum residue limits for roasted coffee both in the European Union (2 mg/kg) and the USA (10 mg/kg), with an average of 0.127 mg/kg, median value of 0.059 mg/kg and P95 of 0.444 mg/kg. Furthermore, this study shows that DCM mass transfer rates from the coffee matrices into the corresponding beverages have, for drip coffee, an average of 24.7% and median of 26.8%, and for French press, an average mass transfer of 41.9% and median of 43.1%.Proceedings: Fabian, M.; Süße-Herrmann, O.; McGaffin, G.; Hielscher, J. Mass Transfer of Dichloromethane from EU Retail Roast and Ground Decaffeinated Coffee into Prepared Beverages. Proceedings 2024, 109, 33. https://doi.org/10.3390/ICC2024-18166Keywords: dichloromethane; decaffeination; roasted coffee; drip coffee; French press

A New Approach to Detecting DeforestationMark Furniss, David Browning *1  Enveritas Inc, 24 Innis Lane, Old Greenwich, CT, 06870, USAAcademic Editor: Dirk W. LachenmeierPublished: 04 July 2024 by MDPI in International Coffee Convention 2024 session Coffee Production’s Environmental Footprint and Addressing EU Deforestation Regulation (EUDR)https://doi.org/10.3390/ICC2024-18032Abstract:Deforestation in coffee-growing regions has long been difficult to accurately detect at scale, hampering efforts to protect rainforests. Recent advances in satellite technology and machine learning, however, offer a solution. Our team has developed a more precise method to address these challenges, combining improved imagery with these machine learning tools to more effectively monitor deforestation related to coffee production. Our approach not only enhances precision but also provides a more consistent and transparent framework for reporting deforestation events within coffee supply chains. This innovation supports ongoing efforts to combat deforestation and reduce the environmental impact of the coffee industry, offering a new resource for both policymakers and organizations on the ground. Furthermore, this work signals the broader potential of applying machine learning to address systemic environmental challenges.Proceedings: Furniss, M.; Browning, D. A New Approach to Detecting Deforestation. Proceedings 2024, 109, 36. https://doi.org/10.3390/ICC2024-18032Keywords: deforestation; satellite imagery; machine learning; environmental monitoring; climate change; sustainable agriculture; supply chain transparency; regulatory compliance; land use change

Coffee Challenges 2024Massimiliano Fabian1  Demus S.p.A., via Caboto, 31, 34147 Trieste, ItalyAcademic Editor: Dirk W. LachenmeierPublished: 25 June 2024 by MDPI in International Coffee Convention 2024 session Coffee in Transitionhttps://doi.org/10.3390/ICC2024-18021Abstract:The coffee sector is facing a number of challenges in 2024, including the implementation of the new European Union (EU) deforestation regulation, the proposed reclassification of dichloromethane, the significant increase in the price of green coffee, and the effects of the EU corporate sustainability due diligence directive. These factors have the potential to result in a shortage of products on the market, which could have a significant impact on consumer prices.Proceedings: Fabian, M. Coffee Challenges 2024. Proceedings 2024, 109, 35. https://doi.org/10.3390/ICC2024-18021Keywords: deforestation; coffee plots; dichloromethane; stock exchange; due diligence

From Bean to Cup: Innovations in Liberica Coffee Processing and Market Development in Sarawak, MalaysiaKenny Wee Ting Lee1  Earthlings Coffee Workshop, Soho East, Sublot 16 Ground Floor, Lot 188, Jalan Wan Alwi Lorong 5, Kuching 93350, MalaysiaAcademic Editor: Dirk W. LachenmeierPublished: 01 August 2024 by MDPI in International Coffee Convention 2024 session Advancements in Coffee Preparation and Business: A Journey from Roasting to the Perfect Café Crèmehttps://doi.org/10.3390/ICC2024-18169Abstract:This presentation builds upon the Sarawak Liberica Refinement Project introduced at the 2023 International Coffee Convention (ICC), focusing on advancements in coffee preparation and business strategies. The study explores how Liberica coffee (Coffea liberica), known for its resilience in extreme climates, is being cultivated, processed, and marketed in the low-altitude equatorial tropical regions of Sarawak, Borneo, Malaysia. The discussion will cover innovative processing methods adapted for the humid, hot environment of Sarawak, where annual rainfall exceeds 4000 mm. These techniques, developed in collaboration with hundreds of independent indigenous small plantation owners, are crucial in producing high-quality Liberica beans suitable for premium café offerings. The presentation will cover advancements in roasting techniques specifically tailored for Liberica coffee, highlighting how these methods enhance the unique flavor profile of this lesser-known species. This research illustrates how these roasting innovations contribute to creating the perfect café crème and other specialty coffee beverages, potentially opening new market opportunities for Liberica in the specialty coffee sector. The study will also explore the business aspects of Liberica coffee, including the following: (i) Market positioning strategies for Liberica and its by-products. (ii) Green bean market matching techniques. (iii) Crop economics and sustainability practices. (iv) The development of local coffee culture and its impact on business. The case studies of influential Liberica coffee plantations across Malaysia will be presented, including those utilizing the latest high-yield varieties developed by the Malaysian Agricultural Research and Development Institute (MARDI). These examples will showcase how advancements in agronomy translate to improved business prospects and trends in the specialty coffee market. To provide a hands-on experience of these advancements, an on-site coffee cupping activity will be conducted featuring various Liberica varieties roasted and processed using optimized processing and roasting techniques. This will allow attendees to appreciate the quality improvements achieved through these innovations and understand their potential impact on the specialty coffee business.Proceedings: Lee, K.W.T. From Bean to Cup: Innovations in Liberica Coffee Processing and Market Development in Sarawak, Malaysia. Proceedings 2024, 109, 27. https://doi.org/10.3390/ICC2024-18169Keywords: Liberica coffee; Sarawak Liberica; specialty Liberica

Coffee Leaves Valorization Through a Metabolomic ApproachDavide Rovelli 1 , Ada Nucci 2 , Bianca Serito 2 , Chiara Dall'Asta * 11  Department of Food and Drug, University of Parma, Parco Area delle Scienze 48/A (Campus Scienze e Tecnologie) - 43124 Parma, Italy2  Luigi Lavazza S.p.A. R&D, Strada di Settimo 411 - 10156 Torino, ItalyAcademic Editor: Dirk W. LachenmeierPublished: 13 June 2024 by MDPI in International Coffee Convention 2024 session Sustainable Utilization of Coffee By-Products: Challenges and Opportunitieshttps://doi.org/10.3390/ICC2024-17973Abstract:Coffee by-products, such as coffee leaves, are components of the coffee plant that remain underexplored. In recent years, driven by efforts from both the public and private sectors to pursue circular economy goals, there has been a resurgence in the interest in coffee leaves for producing new products and diversifying the coffee supply chain. It is well known that coffee waste is a source of bioactive compounds and secondary metabolites, which have various applications in the food and beverage sector for producing functional food ingredients and nutraceuticals. Recently, coffee leaf infusions have been approved as novel food in the European Union, demonstrating the feasibility of marketing coffee leaves. To support their potential applications, it is essential to thoroughly understand the chemical composition and phytochemical profile of the by-product to guide future investigations. Omics techniques can be used to support the valorization process, collecting a large amount of information from a complex matrix allowing the use of coffee by-products as extraction materials for the discovery and recovery of functional compounds. The simultaneous extraction of polar and non-polar fractions and the subsequent application of liquid chromatography coupled with high- or low-resolution mass spectrometry techniques allows the simultaneous identification and quantification of several compounds through a holistic approach. Moreover, through the application of chemometrics on the spectral information, it is possible to highlight the main similarities or differences in the batch that could change according to their origin or the post-harvest process as well as discover new molecules with bioactive properties. The application of omics techniques provides support for the reintegration of coffee by-products back into the production chain, reducing the impact on the environment, providing new business opportunities for farmers and companies.Proceedings: Rovelli, D.; Nucci, A.; Serito, B.; Dall’Asta, C. Coffee Leaves Valorization through a Metabolomic Approach. Proceedings 2024, 109, 3. https://doi.org/10.3390/ICC2024-17973Keywords: Metabolomics; Coffee leaves; Coffee by-products; Valorization; Bioactive compounds

Mozambioside Degrades During Coffee Roasting into Newly Identified Pyrolysis Compounds with Lower Activation Thresholds for Bitter ReceptorsColine Bichlmaier * 1, 2 , Antonella Di Pizio 2, 3 , Maik Behrens 2 , Roman Lang 21  TUM Graduate School, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Alte Akademie 8, 85354 Freising, Germany2  Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany3  Chemoinformatics and Protein Modelling, School of Life Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, GermanyAcademic Editor: Dirk W. LachenmeierPublished: 06 July 2024 by MDPI in International Coffee Convention 2024 session Coffee Research: From Screening Methods to Sensory Profileshttps://doi.org/10.3390/ICC2024-18034Abstract:As a global commodity with profound economic and social impact, coffee’s uniqueness is rooted in its distinctive flavor profile, characterized by roasty odors and a bitter taste. Mozambioside, a diterpene glucoside predominantly found in Arabica coffee, has emerged as a potent activator of human bitter receptors TAS2R43 and TAS2R46, exhibiting a bitterness threshold ten times lower than caffeine. The roasting process degrades mozambioside into new compounds. The roasting products were purified from model pyrolysis using liquid chromatographic techniques and their structures were elucidated and characterized by time-of-flight mass spectrometry (MS) and nuclear magnetic resonance spectroscopy. Mozambioside and its roasting products were quantified by targeted UHPLC-MS/MS in coffee powders and brews. Bitter receptor activation was investigated in HEK 293T-Gα16gust44 cells in terms of activation threshold and dose-response. Receptor activation thresholds of the major roasting products 11-O-β-D-glucosyl-(S)-16-desoxy-17-oxocafestol-2-on, 11-O-β-D-glucosyl-15,16-dehydrocafestol-2-on, 11-O-β-D-glucosyl-(R)-16-desoxy-17-oxocafestol-2-on, and bengalensol were lower than those of mozambioside. Molecular Modelling clarified the protein–molecule interaction. The compounds were formed during coffee roasting, reaching their maximum concentration in the final roasting grade. Quantitative analyses revealed that the degradation products were quantitatively extracted from the powder into the brew. During roasting, mozambioside undergoes degradation, giving rise to new compounds with a lower activation threshold for bitter receptors, putatively contributing to the bitterness of Arabica coffee brews. Advanced analytical techniques provide insights into the intricate chemistry underlying coffee’s unique flavor profile.Proceedings: Bichlmaier, C.; Di Pizio, A.; Behrens, M.; Lang, R. Mozambioside Degrades during Coffee Roasting into Newly Identified Pyrolysis Compounds with Lower Activation Thresholds for Bitter Receptors. Proceedings 2024, 109, 22. https://doi.org/10.3390/ICC2024-18034Keywords: bitter taste receptors; coffee; mass spectrometry; mozambioside; NMR spectroscopy; roasting products

Unveiling the Risk of Coffee Consumption Associated with the Presence of Acrylamide—A Study on Its BioaccessibilityMarta Mesias * 1 , Cristina Delgado-Andrade 2 , Francisco J. Morales 11  Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Nováis 6, Madrid 28040, Spain2  Estación Experimental del Zaidín (EEZ, CSIC), Profesor Albareda 1, Granada 18008, SpainAcademic Editor: Dirk W. LachenmeierPublished: 07 June 2024 by MDPI in International Coffee Convention 2024 session Coffee and Health: Exploring the Nutritional Impacts, Benefits, and Health Claim Substantiationhttps://doi.org/10.3390/ICC2024-17968Abstract:During coffee roasting, temperatures exceeding 200 °C induce chemical reactions such as the Maillard reaction, altering the beans’ chemical and sensory properties. This leads to positive and negative changes, including the formation of chemical process contaminants such as acrylamide. Acrylamide exposure involves risks to consumers, emphasizing the need for its control during food processing. Strategies to reduce acrylamide during coffee roasting involve managing precursor levels in the raw materials (reducing sugars and asparagine), adjusting processing conditions (time and temperature), and utilizing different roasting technologies. Additionally, alternative methods for eliminating acrylamide after roasting have been explored. However, there is limited information regarding the bioaccessibility of acrylamide in coffee, particularly in understanding the behavior of the contaminant once coffee is ingested. This aspect is crucial for accurately assessing the real risk associated with acrylamide exposure. In this context, the acrylamide bioaccessibility in different instant soluble coffees and coffee substitutes made from cereals and chicory were assessed. In addition, we further investigated the potential influence of mixing with milk. Following the in vitro digestion of the samples using the International Network of Food Digestibility and Gastrointestinal Health (INFOGEST) protocol, acrylamide bioaccessibility ranged between 73 and 90% (soluble coffees) and 78 and 99% (coffee substitutes). An increase in acrylamide bioaccessibility in instant chicory when samples were mixed with milk was observed but not in the remaining samples. These results underscore the importance of exploring the interactions between acrylamide and food matrix components, as they influence its availability during the digestive process and, consequently, the final risk of exposure to the contaminant.Proceedings: Mesias, M.; Delgado-Andrade, C.; Morales, F.J. Unveiling the Risk of Coffee Consumption Associated with the Presence of Acrylamide—A Study on Its Bioaccessibility. Proceedings 2024, 109, 10. https://doi.org/10.3390/ICC2024-17968Keywords: acrylamide; coffee; coffee substitutes; exposure; risk; bioaccessibility

The Need for Coffee Companies to Stay in the Market in the Face of DisruptionHolger Preibisch1  German Coffee Association, Deutscher Kaffeeverband e.V., Steinhöft 5-7, 20459 Hamburg, GermanyAcademic Editor: Dirk W. LachenmeierPublished: 04 July 2024 by MDPI in International Coffee Convention 2024 session Coffee in Transitionhttps://doi.org/10.3390/ICC2024-18028Abstract:The coffee industry is at a critical juncture where traditional business models and operational practices are no longer sufficient to ensure long-term sustainability and competitiveness. This study explores the imperative need for disruptive innovation across the entire coffee value chain, from coffee farmers and green coffee traders to coffee roasters. Climate change poses a significant threat to coffee cultivation, with rising temperatures, altered rainfall patterns, and increased pest infestations impacting crop yields and quality. Coffee farmers must adopt sustainable agricultural practices, such as agroforestry and precision farming, and leverage technology to mitigate these risks and improve productivity. Additionally, the entire coffee value chain must strive to become climate-neutral, incorporating eco-friendly practices from cultivation to consumption. Green coffee traders face the challenge of enhancing supply chain transparency and embracing digital platforms to streamline operations to meet the increasing demand for traceability. Future coffee trade agreements will not only be based on bean quality but also on comprehensive data accompanying the beans. This includes their precise origin details with geocoordinates, complex risk analyses, and adherence to the rights of indigenous peoples. Consequently, both bean quality and data quality will become fundamental aspects of commercial transactions. Coffee roasters need to innovate in roasting techniques, diversify product offerings, and adopt more sustainable packaging solutions. Furthermore, achieving climate neutrality requires integrating renewable energy sources, reducing waste, and improving energy efficiency throughout the roasting process. This presentation delineates the urgent need for adaptation and innovation at each stage of the coffee value chain. By providing a comprehensive overview of the required adjustments, a roadmap for coffee companies to navigate the complexities of the future market landscape is offered. The presented thesis underscores that only through significant disruption and continuous evolution, combined with a strong commitment to sustainability, can coffee businesses ensure their continued presence and success in the industry.Proceedings: Preibisch, H. The Need for Coffee Companies to Stay in the Market in the Face of Disruption. Proceedings 2024, 109, 39. https://doi.org/10.3390/ICC2024-18028Keywords: coffee; market; challenges; disruption

Wild Coffea Species: A Modern Genomic Approach to Unravel Variations for Future Cultivated Coffee ImprovementRomain Guyot * 1 , Laura Gonzalez 1, 2 , Rickarlos Bezandry 1, 31  Institut de Recherche pour le Développement, UMR DIADE, 911 Ave Agropolis, 34000 Montpellier, France2  Systems and Computing Engineering Department, Universidad de los Andes, Cra 1 N 18A Bogotá 111711, Colombia3  Université de Mahajanga, Faculté des Sciences, de Technologies et de l'Environnement, Campus Universitaire d'Ambondrona, BP 652, Mahajanga 401, MadagascarAcademic Editor: Dirk W. LachenmeierPublished: 24 July 2024 by MDPI in International Coffee Convention 2024 session Future Landscape of Multiple Coffee Specieshttps://doi.org/10.3390/ICC2024-18165Abstract:The genetic diversity of wild Coffea species holds immense potential for the enhancement of cultivated coffee trees, offering solutions to challenges such as disease resistance, climate adaptability, and yield improvement. This study leverages modern genomic approaches to investigate evolution and variations among wild Coffea species. By employing advanced sequencing technologies and comparative analysis, the aim was to understand the molecular evolution of these wild species, identifying key genes and genetic markers which contribute to desirable traits. This research integrates comprehensive genomic data analysis with field studies to provide an understanding of the genetic diversity within wild Coffea populations. The aim of this research is to target significant genetic variations that can be harnessed to develop superior coffee cultivars, ensuring sustainability and resilience in the face of changing environmental conditions. This study not only highlights the importance of preserving wild Coffea species but also underscores the role of genomic research in unlocking their potential for coffee breeding programs. By bridging the gap between conservation and cultivation, this work paves the way for future innovations in coffee agriculture.Proceedings: Guyot, R.; Gonzalez, L.; Bezandry, R. Wild Coffea Species: A Modern Genomic Approach to Unravel Variations for Future Cultivated Coffee Improvement. Proceedings 2024, 109, 23. https://doi.org/10.3390/ICC2024-18165Keywords: wild Coffea species; genetic diversity; caffeine metabolism; disease resistance; drought tolerance; climate change adaptation; conservation strategies

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A New Post-Harvest Process of Upgrading Coffea canephora (Robusta) Coffee BeansErnest George Mhlanga1  Bioroots ApS, Daleåsen 8, 3250 Gilleleje, DenmarkAcademic Editor: Dirk W. LachenmeierPublished: 15 July 2024 by MDPI in International Coffee Convention 2024 session Advancing Fermentation Techniques, Enhancing Processing Methods, and Green Bean Treatmenthttps://doi.org/10.3390/ICC2024-18161Abstract:There is a lack of innovation and process development in the post-harvest processing of coffee. The prevailing methods, such as wet washing, semi-dry/honey and natural drying, are still used to improve the sensory quality of coffee. Little attention has been paid to mitigating natural resource issues such as the availability of clean water and wastewater pollution. The aim of this research was to develop a simple process for upgrading Coffea canephora var. Robusta coffee with low water consumption and low effluent pollution. A controlled fermentation process was developed with optimal standard parameters. Process water requirements were reduced by 80% and effluent emissions were reduced by the same factor. A single-origin Robusta coffee drink was evaluated by sensory experts. The sensory profiles and roasting profiles were also evaluated. This innovative process resulted in the development of a pleasantly balanced single-origin Robusta coffee (not blended with other coffees) with a full body and rich flavour profile.Proceedings: Mhlanga, E.G. A New Post-Harvest Process of Upgrading Coffea canephora (Robusta) Coffee Beans. Proceedings 2024, 109, 18. https://doi.org/10.3390/ICC2024-18161Keywords: post-harvest coffee beans processing; robusta coffee upgrade; process water minimization; single-origin robusta

5S Instant Cascara for a Sustainable HealthMaria Dolores del Castillo1  Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, SpainAcademic Editor: Dirk W. LachenmeierPublished: 04 July 2024 by MDPI in International Coffee Convention 2024 session Sustainable Utilization of Coffee By-Products: Challenges and Opportunitieshttps://doi.org/10.3390/ICC2024-18031Abstract:The dried husk of the coffee fruit or coffee cherry called cascara has gained a lot of attention recently. Cascara has an added value as a food and food ingredient. The classic use of cascara is infusion in hot water. Chronic inflammation plays a central role in some of the most chronic diseases of our time (e.g., obesity, diabetes, cancer, Alzheimer). A healthy diet can stop inflammation before it compromises human health. Fruits and vegetables, nuts and seeds, some oils and fatty fish, coffee, cocoa and green tea have been proposed as foods that can fight inflammation. Coffee, cocoa and green tea contain phenols with anti-inflammatory properties and caffeine in different concentrations, the highest being in coffee. Recent research has suggested someone who weighs 68 kg would need about 200 mg of caffeine (2 cups of coffee) a day for protection against obesity. For people who experience anxiety from caffeine consumption, it may be best to consider lowering the dosage to a quantity that promotes anti-inflammatory effects. Cascara infusion in soluble powder form, “instant cascara”, can be a good option for people with this condition. The addition of other components can enhance its nutritional value, health benefits, sensorial acceptance and enable more applications. Since cascara has been mainly treated as a by-product, the adoption of the 5S method (sort, set, shine, standardize and sustain) for the production of instant cascara is a good strategy to achieve a safe and tasty product for sustainable health due to its anti-inflammatory and other properties. The 5S method is a five-step methodology that creates a more organized and productive workspace by encouraging operators to improve the work environment and reduce waste. It is an excellent model for the sustainability of coffee manufacturing and to ensure the quality and safety of health-promoting instant cascara.Proceedings: del Castillo, M.D. 5S Instant Cascara for Sustainable Health. Proceedings 2024, 109, 16. https://doi.org/10.3390/ICC2024-18031Keywords: water soluble powder; instant cascara; inflammation; 5S method; phenolic compounds; caffeine

Regional Variations in Italian Coffee Culture: Historical Influences and Contemporary Preferences for Robusta-Arabica BlendsMariano Peluso1  CoffeeBI, Via Messina, 47, Milan, ItalyAcademic Editor: Dirk W. LachenmeierPublished: 28 June 2024 by MDPI in International Coffee Convention 2024 session Advancements in Coffee Preparation and Business: A Journey from Roasting to the Perfect Café Crèmehttps://doi.org/10.3390/ICC2024-18022Abstract:Coffea canephora, or Robusta, plays an important role in the Italian coffee scene, particularly in the preparation of espresso, contributing to the coffee’s intense flavor and rich crema. But why do Italians prefer this type of coffee? Why does this preference not emerge in the same way in neighboring countries such as Germany, France, Austria, and even Spain? And why are there so many differences in coffee tastes among regions within Italy? The northern part of the country prefers lighter and longer coffees with a major presence of Arabica, while southern regions prefer shorter and darker coffees with a larger presence of Robusta. This kaleidoscopic coffee culture traces back to historical events linked to the introduction of coffee beans in Italy and to its varied regional landscape. Within the folds of history lie the origins that have shaped the Italian coffee identity. This journey presents an intriguing case study.Proceedings: Peluso, M. Regional Variations in Italian Coffee Culture: Historical Influences and Contemporary Preferences for Robusta-Arabica Blends. Proceedings 2024, 109, 9. https://doi.org/10.3390/ICC2024-18022Keywords: Coffea canephora; Italian coffee; espresso; regional coffee tastes; robusta; Italian coffee history; Neapolitan coffee; coffee cultures; coffee identity

Repurposing Fresh Coffee Husk into High-Nutritional-Value Fruit SpreadsCatalina Acuña-Gutiérrez * 1 , Anne Schlösinger 2 , Alice-Jacqueline Reineke 2 , Víctor M. Jiménez 1, 3 , Tania Chacón-Ordóñez 1, 4 , Oscar Acosta 4 , Joachim Müller 21  Center for Research in Grains and Seeds (CIGRAS), Universidad de Costa Rica, 11501-2060 San Pedro, Costa Rica2  University of Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group (440e), Garbenstrasse 9, 70599 Stuttgart, Germany3  Agricultural Research Institute (IIA), Universidad de Costa Rica, 11501-2060 San Pedro, Costa Rica4  National Center of Food Science and Technology (CITA), Universidad de Costa Rica, 11501-2060 San Pedro, Costa RicaAcademic Editor: Dirk W. LachenmeierPublished: 04 July 2024 by MDPI in International Coffee Convention 2024 session Sustainable Utilization of Coffee By-Products: Challenges and Opportunitieshttps://doi.org/10.3390/ICC2024-18033Abstract:In the coffee industry, approximately 60% of coffee fruit components are discarded after harvest, posing potential environmental challenges. To repurpose these organic by-products for human consumption, fresh coffee husks from wet coffee processing at a plantation in Tres Ríos, Cartago, Costa Rica, were used to prepare fruit spreads. Three formulations were developed, plain coffee pulp, coffee pulp with pectin, and coffee pulp with guava, each in high- and low-sugar versions (1:1 and 3:1 fruit-to-sugar ratio, respectively). The stability (moisture content, water activity, Brix, and pH), and key nutritional values (sugar profile, minerals, dietary fiber, and fat content) of these spreads were evaluated. Secondary plant metabolites, such as caffeine and tannins, and color were also analyzed. In addition, consumer acceptability was assessed using a hedonic test of the three formulations. The results showed that the high-sugar versions met stability requirements better than the low-sugar ones. Furthermore, both sugar variants had high mineral and dietary fiber contents, qualifying them for the “source of fiber” label according to European Union Food Regulation No. 1924/2006. Caffeine content was within safe limits for adult consumption at 60 mg per 20 g serving, with minimal tannin content (<0.7 mg/g dry basis). Sensory evaluation revealed a preference for the high-sugar guava formulation, followed by the high-sugar plain coffee pulp, and the lowest ratings were received for the low-sugar plain recipe. These results support the feasibility of converting coffee by-products into useful consumer products with potential health benefits and reduced environmental impact.Proceedings: Acuña-Gutiérrez, C.; Schlösinger, A.; Reineke, A.-J.; Jiménez, V.M.; Chacón-Ordóñez, T.; Acosta, O.; Müller, J. Repurposing Fresh Coffee Husk into High-Nutritional-Value Fruit Spreads. Proceedings 2024, 109, 17. https://doi.org/10.3390/ICC2024-18033Keywords: fresh coffee husk; jam; tannin; caffeine; fiber

Managing Cancer Risk from Very Hot Beverages: Influence of Brewing Temperature on Sensory Characteristics of CoffeeDirk W. Lachenmeier * 1 , Jéssika Morgado 2 , Alessandro Maia 2 , Adriana Farah 21  Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany2  Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941-902, BrazilAcademic Editor: Dolores del CastilloPublished: 24 July 2024 by MDPI in International Coffee Convention 2024 session Coffee in Transitionhttps://doi.org/10.3390/ICC2024-18163Abstract:In 2016, the International Agency for Research on Cancer (IARC) classified the drinking of very hot beverages above 65 °C as “probably carcinogenic to humans” (Group 2A), with esophageal squamous cell carcinoma (ESCC) particularly associated with the habit. As this finding may have practical implications for the coffee industry, there appears to be a need to critically reassess the often extremely high standard brewing and serving temperatures used in coffee preparation. This study presents a summary of the most recent IARC assessment on very hot beverage consumption and investigates the influence of brewing temperatures (80, 86, and 93 °C) and roasting degrees (light, medium, and dark) on the sensory profile of manual drip coffee. As the evidence linking very hot beverage consumption to increased ESCC risk has grown stronger, the IARC classification is likely to be upgraded in coming years. As the roast intensity increased, assessors preferred coffees brewed at lower temperatures and most of them were not able to distinguish brews extracted at different temperatures. Given these results, the potential for lowering the brewing temperature in commercial settings is clear. This approach not only enhances consumer safety, but also positions businesses as leaders in health-conscious practices, potentially redefining standards across the industry for the optimal temperature of coffee serving that aligns with both flavor and health research findings.Proceedings: Lachenmeier, D.W.; Morgado, J.; Maia, A.; Farah, A. Managing Cancer Risk from Very Hot Beverages: Influence of Brewing Temperature on Sensory Characteristics of Coffee. Proceedings 2024, 109, 13. https://doi.org/10.3390/ICC2024-18163Keywords: coffee temperature control; carcinogenesis; esophageal health risks; serving temperature guidelines; industry safety standards; thermal injury mitigation; consumer health

Multi-Omics and Sensory Analysis of Coffea canephora: Assessing the Impact of Roasting Speed on Safety and Energy EfficiencySara Triachini * 1 , Pier Paolo Becchi 1 , Terenzio Bertuzzi 2 , Ettore Capri 1 , Mario Gabrielli 1 , Luigi Lucini 1 , Fosca Vezzulli 11  Department for Sustainable Food Process, DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy2  Department of Animal, Nutrition and Food Sciences, DIANA, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, ItalyAcademic Editor: Dirk W. LachenmeierPublished: 02 July 2024 by MDPI in International Coffee Convention 2024 session Coffee Research: From Screening Methods to Sensory Profileshttps://doi.org/10.3390/ICC2024-18025Abstract:Coffee consumption is expected to steadily rise in the next few years, with an increasing incidence of Coffea canephora on the market. To date, consumers are demanding high-quality and healthy beverages produced in an environmentally respectful manner. The study aimed to determine the optimal combination of acrylamide formation, sensory quality, and energy efficiency for blockchain-driven environmental accounting during the roasting process of C. canephora of different cups and market quality. Coffee was roasted in a professional 5 kg drum roaster at three speeds (fast, intermediate, and slow) and profiles, resulting in a medium roast degree. The quantification of acrylamide complied with the European legal benchmark across all roasting speeds, enabling a qualified panel to perform a sensory analysis of coffees in an espresso brew, including aroma and taste attributes. The chemical fingerprint of coffee was initially investigated through an untargeted metabolomics approach based on high-resolution mass spectrometry (UHPLC-Q-Orbitrap-HRMS). An ANOVA Multiblock Orthogonal Partial Least Squares analysis (AMOPLS) applied to metabolomics data enabled an accurate discrimination of coffee samples based on coffee market quality and roasting speed. Notably, their interaction was identified as a statistically significant discriminant factor (Residual Structure Ratio p-value = 0.01), with the highest contribution to the model (Relative Sum of Squares = 32.6%). The majority of metabolites detected through the VIP2 approach belong to the lipid and lipid-like molecules chemical class, highlighting their pivotal role in defining the signature of C. canephora coffee. Regarding energy efficiency, the consumption recorded by the natural gas meter at the fast, intermediate, and slow speeds did not show significant differences. The roaster and gas valve employed may influence the efficacy of the “Energy Calculator” of the roasting program “Artisan” (v. 2.10.4), requiring an appropriate configuration. The optimized program resulted in a mean underestimation of real methane consumption by 0.207 kWh (SD 0.124), making it a promising tool for carbon emission calculation in coffee roasting. Moreover, further investigations will be performed to build a multi-omics approach by integrating the UHPLC-Q-Orbitrap-HRMS database with the volatilomic analysis performed by the GCxGC-MS technique to reveal the potential network between the chemical profile and the sensory characteristics of the samples.Proceedings: Triachini, S.; Becchi, P.P.; Bertuzzi, T.; Capri, E.; Gabrielli, M.; Lucini, L.; Vezzulli, F. Multi-Omics and Sensory Analysis of Coffea canephora: Assessing the Impact of Roasting Speed on Safety and Energy Efficiency. Proceedings 2024, 109, 7. https://doi.org/10.3390/ICC2024-18025Keywords: Coffea canephora; volatile compounds; coffee aroma; chemometrics; acrylamide

Genetic Material Exchange: Key for the Past, Present and Future of Coffee Cultivar ImprovementChristophe Montagnon1  RD2 Vision, 60 rue du Carignan, 34270 Valflaunes, FranceAcademic Editor: Dirk W. LachenmeierPublished: 06 July 2024 by MDPI in International Coffee Convention 2024 session Future Landscape of Multiple Coffee Specieshttps://doi.org/10.3390/ICC2024-17967Abstract:It all began with Arabica coffee seeds that crossed the Red Sea from Ethiopia to Yemen. It continued with seeds smuggled out of Yemen in various directions. Gesha, one of the cultivars producing the most expensive coffees in the world, went from Ethiopia to Tanzania, Kenya, Costa Rica and, finally, Panama, where it would become famous. Who would have thought that the main genetic solution to the devastating Coffee Leaf Rust disease would come from an unlikely natural cross between two species—Coffea canephora and Coffea arabica—introduced from Africa to the little-known Timor island in Southeast Asia? It is these numerous and uncontrolled movements of plant material that have shaped the genetic improvement of the Arabica coffee plant. It is highly likely that the present and future challenges facing the coffee sector will require new exchanges of plant material. We can already see that species that could be of interest in tackling climate change, for instance, C. racemosa, C. stenophylla, C. zanguebariae, are still in their natural African habitat. They will have to be studied and tested in different environments. A new wave of genetic material exchange will be needed from their natural habitat or domestication center to various coffee-producing countries from various Coffea species. This will first be so for agronomic research and then for actual production. However, in the 21st century, it is fortunately compulsory to perform this ethically and in compliance with international regulations. The coffee scientific community needs to be prepared and aligned.Proceedings: Montagnon, C. Genetic Material Exchange: Key for the Past, Present and Future of Coffee Cultivar Improvement. Proceedings 2024, 109, 15. https://doi.org/10.3390/ICC2024-17967Keywords: Nagoya; Breeding; genetic resources

Advancing Coffee Genetic Resource Conservation and Exchange: Global Perspectives and Strategies from the ICC 2024 Satellite WorkshopSarada Krishnan 1 , Steffen Schwarz 2 , Dirk W. Lachenmeier * 3 , Christophe Montagnon 41  Global Crop Diversity Trust, Platz der Vereinten Nationen 7, 53113 Bonn, Germany2  Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany3  Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany4  RD2 Vision, 60 rue du Carignan, 34270 Valflaunès, FranceAcademic Editor: Yves ZimmermannPublished: 10 September 2024 by MDPI in International Coffee Convention 2024 session Future Landscape of Multiple Coffee Specieshttps://doi.org/10.3390/ICC2024-18177Abstract:Climate change poses significant threats to coffee supply chains, highlighting the crucial role of coffee genetic resources in enhancing resilience and improving the livelihoods of coffee farmers. Increasing climate change effects are intensifying pressure to develop new high-performance resilient varieties. Current cultivated coffee species include Coffea arabica and C. canephora, while uncultivated genetic resources include C. stenophylla, C. racemosa, and many others among the 130 known coffee species. To protect and recognize the property rights of countries and people hosting and conserving genetic resources, the international community has developed regulations embodied in the Plant Treaty and the Nagoya Protocol, among others. The majority of coffee genetic resources originate in Africa and are maintained in large field collections, particularly in Côte d’Ivoire, Ethiopia, and Madagascar. The 2023 International Coffee Convention (ICC) highlighted the need for community awareness in applying these international regulations. To foster a common understanding and establish precise rules for exchanging coffee genetic resources, the Crop Trust and the International Coffee Organization organized an invitation-only satellite workshop in Mannheim, Germany, on 16 October 2024, in connection with ICC 2024. International experts on the Nagoya Protocol and Plant Treaty and genebank experts were invited to participate. This presentation summarizes key outcomes from the workshop, covering topics such as (i) key requirements of the Convention on Biological Diversity (CBD), its Nagoya Protocol, and the Plant Treaty specifically applicable to the coffee sector; (ii) assessment of the coffee sector’s readiness to implement these international regulations for the transparent use and exchange of coffee genetic resources; (iii) suggestions for mechanisms enabling transparent use and exchange of coffee genetic resources in compliance with international regulations; (iv) evaluation of strategies for generating benefits for communities hosting coffee genetic resources; (v) a practical, user-friendly checklist to ensure the correct handling of coffee genetic resources in line with international regulations; and (vi) a practical decision-making tree with examples to differentiate genetic resources falling under Nagoya/CBD and the Plant Treaty from others. The workshop’s discussions and outcomes expanded on these topics, yielding several concrete initiatives and recommendations. Most importantly, the workshop identified critical gaps in existing coffee genetic resource collections and proposed a global safety duplication strategy. Participants conceptualized a global platform to facilitate the exchange and use of coffee genetic resources, including a centralized database and a system for tracking benefit-sharing obligations. A comprehensive list categorizing coffee varieties based on their status under the Nagoya Protocol may be initiated to clarify access and benefit-sharing requirements. The workshop concluded with a clear roadmap for advancing coffee genetic resource conservation and exchange.Proceedings: Krishnan, S.; Schwarz, S.; Lachenmeier, D.W.; Montagnon, C. Advancing Coffee Genetic Resource Conservation and Exchange: Global Perspectives and Strategies from the ICC 2024 Satellite Workshop. Proceedings 2024, 109, 34. https://doi.org/10.3390/ICC2024-18177Keywords: coffee genetic resources; climate resilience; Nagoya Protocol; Plant Treaty; benefit-sharing; genetic diversity; international regulations

The Kajve Initiative: Establishing a Holistic Intervention Model for Prosperous Smallholder Livelihoods and Sustainable Supply ChainsFilippo Maggioni * , Rosa Inés Gonzalez Torres, Elisabeth von der Ohe1  BASF Agricultural Solutions, Speyerer Str. 2, 67117 Limburgerhof, GermanyAcademic Editor: Dirk W. LachenmeierPublished: 05 September 2024 by MDPI in International Coffee Convention 2024 session Coffee Production’s Environmental Footprint and Addressing EU Deforestation Regulation (EUDR)https://doi.org/10.3390/ICC2024-18174Abstract:In 2019, the voluntary initiative “Kajve” was established to improve the quality of life of smallholders in Chiapas, a hotspot for Mexican production where coffee often represents the main income source yet low production often keeps households below the poverty line. The initiative’s ambition is to jointly address the issues of low incomes, climate change vulnerability, and yield-threatening diseases, as well as ecosystem degradation due to deforestation, to promote more sustainable supply chains while respecting the legacy of indigenous communities. To date, Kajve has reached over 1500 growers across 37 indigenous communities partly situated within biosphere reserves. The initiative’s efforts rest upon collaboration with institutional and private partners and participatory dialog with growers and their communities. Trainings and extension visits covering Good Agricultural Practices, environmental education, and plantation renovation were offered in cooperation with UNESCO and value chain partners. The former characterized the value of traditional coffee farming practices in a baseline assessment, ensuring culturally appropriate methods that respect the ethnic components underlying coffee cultivation. The initial results highlight up to a 35% increase in coffee yields, a 98% reduction in rust incidence, and an improvement of over two points in cup quality. The initiative currently works with the International Center for Tropical Agriculture (CIAT) and Solidaridad Network to implement and assess high-productivity agroforestry system design; complementary interventions for multifunctional landscapes, including replanting native species and water retention structures; circular resource management (e.g., composting, efficient inorganic nutrient application, and coffee wastewater treatment); and the management of pests and diseases leveraging BASF technology. The current challenge is to complete the Kajve intervention model with commitment by actors in the value chain—creating the economic incentive to empower growers to secure their own prosperity while achieving truly sustainable coffee production.Proceedings: Maggioni, F.; Torres, R.I.G.; von der Ohe, E. The Kajve Initiative: Establishing a Holistic Intervention Model for Prosperous Smallholder Livelihoods and Sustainable Supply Chains. Proceedings 2024, 109, 38. https://doi.org/10.3390/ICC2024-18174Keywords: coffee; smallholder; livelihoods; agroforestry; resilience; innovation; landscapes; heritage

Non-Target Screening Approaches in Coffee Research–Opportunities and ChallengesStefan Bieber * 1 , Thomas Letzel 1 , Philipp Weller 21  AFIN-TS GmbH, Am Mittleren Moos 48, 86167 Augsburg, Germany2  Hochschule Mannheim, Paul-Wittsack-Straße 10, 68163 MannheimAcademic Editor: Dirk W. LachenmeierPublished: 08 July 2024 by MDPI in International Coffee Convention 2024 session Coffee Research: From Screening Methods to Sensory Profileshttps://doi.org/10.3390/ICC2024-18154Abstract:Mass spectrometric non-target screening (NTS) is a powerful analytical strategy applied, among others, in environmental analysis, metabolomics, and foodomics. It is well suitable for the analysis of complex sample sets and can be used to compare, evaluate, and assess these. For the analysis of coffee, NTS provides new insights into the chemical composition of coffee samples, the formation, and degradation of compounds during fermentation processes, and eventually helps to find marker compounds, specific for certain processes and qualities.Proceedings: Bieber, S.; Letzel, T.; Weller, P. Non-Target Screening Approaches in Coffee Research–Opportunities and Challenges. Proceedings 2024, 109, 30. https://doi.org/10.3390/ICC2024-18154Keywords: non-target screening; metabolomics; foodomics; fermentation; mass spectrometry

Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory ExperienceYves Clément Zimmermann * 1 , Steffen Schwarz 21  University of Applied Sciences Heilbronn, Max-Planck-Str. 39, 74081 Heilbronn, Germany2  Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, GermanyAcademic Editor: Dirk W. LachenmeierPublished: 24 July 2024 by MDPI in International Coffee Convention 2024 session Advancements in Coffee Preparation and Business: A Journey from Roasting to the Perfect Café Crèmehttps://doi.org/10.3390/ICC2024-18164Abstract:‘Freshly roasted’ has long been considered the ultimate indicator of coffee quality. This study challenges this concept by arguing that coffee, as a complex processed agricultural product, undergoes a critical developmental ‘maturation’ phase after roasting that is significant for its sensory experience. Thus, this study investigates whether there is (i) a discernible sensory effect and (ii) a perceptible consumer preference for ‘freshly roasted’ coffee beans by means of a triangle test (ISO 4120:2021) combined with a hedonic preference test (ISO 8587:2013) on 42 untrained participants. The triangle test results indicate that there is a significant difference between the samples, and a slight majority expressed a preference for not ‘freshly roasted’ coffee, encouraging a more nuanced approach to the issue.Proceedings: Zimmermann, Y.C.; Schwarz, S. Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory Experience. Proceedings 2024, 109, 8. https://doi.org/10.3390/ICC2024-18164Keywords: coffee; freshly roasted; post-roast maturation; preference test; quality; triangle test

Pathways to Achieving Net Zero in Coffee Agriculture: Long-Term Strategies for Emission ReductionsWisse ten Bosch, Simon Fox *1  JDE Peet's N.V., Oosterdoksstraat 80, 1011 DK Amsterdam, The NetherlandsAcademic Editor: Dirk W. LachenmeierPublished: 04 July 2024 by MDPI in International Coffee Convention 2024 session Coffee Production’s Environmental Footprint and Addressing EU Deforestation Regulation (EUDR)https://doi.org/10.3390/ICC2024-18029Abstract:Often, in the discussion of reducing the climate impact of coffee, there is a short-term focus on what is needed to hit short-term (2030) targets. To deliver systemic change, it is important to also look at what is needed to deliver in the long term. Using a simplified model built from emissions reporting, and studies on the key impacts of coffee agriculture (on farm), the authors have reviewed what needs to be true for all coffee agriculture, in order for coffee to be grown in a net zero (90% footprint reduction) future. This will cover the years of 2020–2070, following a science-based reduction pathway to net zero from 2050 to 2070. Looking at what the long-term drivers of change are puts shorter term removal projects like agroforestry into perspective, and sets the stage for the need for long-term collective action. Given timescales, the beginnings of this need to start now. Between now and 2070, the coffee industry needs to eliminate 1.2 Bn metric tons of emissions from its agricultural impact. Less than 10% can come from in-farm direct tree planting. Soil-organic carbon increase from regenerative practice is also unlikely to be significant. Key drivers will be the prevention of deforestation, farmer training, biochar, and new coffee varieties. To drive change, the sector needs to understand the scale of the challenge and the likely outcomes, in order to focus its investments on protecting its long-term value chain risk, as well as managing shorter term actions.Proceedings: ten Bosch, W.; Fox, S. Pathways to Achieving Net Zero in Coffee Agriculture: Long-Term Strategies for Emission Reductions. Proceedings 2024, 109, 37. https://doi.org/10.3390/ICC2024-18029Keywords: net-zero; carbon footprint; biochar; agroforestry

Deforestation Regulation Open Platform (DROP): An AI-Driven Open-Source Platform for Economically Sustainable Coffee Production and European Union Deforestation Regulation (EUDR) ComplianceMirko Ilowski1  M-IDEA.consulting, Landvogtstraße 9, 86156 Augsburg, GermanyAcademic Editor: Dirk W. LachenmeierPublished: 04 September 2024 by MDPI in International Coffee Convention 2024 session Coffee Production’s Environmental Footprint and Addressing EU Deforestation Regulation (EUDR)https://doi.org/10.3390/ICC2024-18173Abstract:The European Union Deforestation Regulation (EUDR) poses significant challenges for the global coffee industry. All the stakeholders involved, from smallholder farmers to global farming, trading and production corporations, are struggling with compliance. Hereby, the Deforestation Regulation Open Platform (DROP), an innovative AI-driven solution designed to address EUDR compliance challenges, is introduced. DROP utilizes artificial intelligence (AI) to manage extensive datasets, including farmer-uploaded images, 3D calculations, maps, ownership data, and export documents. The platform’s development involves collaboration with a globally renowned advisory board and employs experts in AI, computer vision, natural language processing, software development, and cybersecurity. DROP’s effectiveness will be assessed through its ability to integrate and verify various data sources, detect fraudulent attempts, and provide cost-effective compliance solutions. R&D efforts indicate that DROP will successfully offer a transparent, scalable, and secure alternative to traditional certification processes, effectively verifying EUDR compliance at significantly reduced costs compared to current certification expenses. These aspects of DROP provide a differentiating factor within the global coffee industry. The platform’s open-source nature and Linux-inspired business model enable it to provide free and easy access to smallholder farmers, while remaining economically viable, enabled via providing huge cost-savings and efficiency gains for large coffee-related corporations. The conclusion is that DROP represents a promising approach to EUDR compliance, potentially transforming how the coffee industry addresses deforestation regulations, as well as an increase in sustainable operations in general by promoting transparency, reducing costs, and fostering a more equitable and sustainable global coffee sector.Proceedings: Ilowski, M. Deforestation Regulation Open Platform (DROP): An AI-Driven Open-Source Platform for Economically Sustainable Coffee Production and European Union Deforestation Regulation (EUDR) Compliance. Proceedings 2024, 109, 14. https://doi.org/10.3390/ICC2024-18173Keywords: coffee; AI; deforestation; climate change impacts