The accolade celebrates Eversys’s commitment to innovation, quality, and technical excellence, cementing its position as a top-tier brand in the specialty coffee industry.

Eversys UK Sales Director, Camilla Morgan, accepted the award on behalf of the team at the 15th-anniversary awards ceremony.

“Winning this award is a tremendous honor and a testament to the hard work and passion of every member of the Eversys team,” said Camilla Morgan. “We are deeply grateful to our visionary founders for setting an innovative course and maintaining an unwavering focus on the quality of both our coffee and our equipment. Their leadership has been instrumental in achieving this recognition.”

Key presence at ECS

Eversys made a significant contribution to the industry conversation during the ECS. Global Marketing Director, Miranda Caldwell, shared her expertise as a panelist on the session titled “Automation: The Future of Coffee Technology,” discussing the evolving landscape of automatic coffee preparation.

Attendees also had the opportunity to explore Eversys’s latest innovations firsthand, with live demos and tastings on its exhibited flagship machines: the Legacy+, Enigma, and Cameo.

Group Excellence

The win for Eversys was part of a major success for the wider De’ Longhi Group, highlighting the group’s leadership across all coffee equipment categories:

• Eversys: Best European Automatic Coffee

Equipment Brand

• La Marzocco: Best European Brand in

Traditional Coffee Equipment

• De’ Longhi Group: Home Coffee Equipment Category

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By Adriana Bustamante Romero – Sustainability Manager, INLOHER Coffee Exports Europe

Traceability? Don’t tell me about it — prove it from the farm to my cup.

“In an industry where sustainability is often spoken more than practiced, traceability has
become the turning point that defines the future of coffee.

It is not a code nor a compliance formality — it is a promise of integrity.

The launch of the first Honduran coffee certified Carbon Neutral, Organic and Fair Trade in Europe marks a before and after for responsible value chains. It proves that a verifiable, profitable, and profoundly human system is possible — one where every link, from farmer to consumer, shares purpose and value.

From the Origin: The Voice of Producers

The Honduran Sustainable Coffee Producers Group (PROHCAS) stands at the root of this
achievement.

“Being part of this model has given us visibility. We feel that our commitment to caring for
the land, cultivating responsibly, and maintaining sustainable practices is finally
recognized. Knowing that our coffee reaches Europe carrying our story — and that it is
now Carbon Neutral certified — fills us with pride. Most importantly, we have a voice in this
process.”

PROHCAS farms combine tradition with technology: certified agroforestry systems, natural
biofertilizers, protection of water sources and native forests.
Through digital monitoring and georeferencing, each lot is tracked and verified, ensuring
full compliance with the new European Deforestation Regulation (EUDR).

INLOHER: From Processing to Export

Based in Lepaera, Lempira, INLOHER Coffee Exports has led the transformation of
Honduran coffee towards a regenerative model.

Its Carbon Neutral certification, granted by CTG Certificaciones Técnicas Globales,
crowns seven years of continuous effort — from measuring and reducing emissions to
compensating through agroforestry systems and forest plantations.

Key actions include:
– Efficient water use and recycling in ecological wet mills.
– Renewable energy for drying and classification.
– Complete wastewater treatment.
– Gradual reduction of fossil fuels.

– Mixed plantations of native trees and shade-grown coffee.

These actions are complemented by Organic (Mayacert) and Fair Trade (FLO-Cert)
certifications, integrating environmental, social, and economic sustainability in one unified
value proposition.

“Exporting the first Honduran coffee with triple certification is not a title — it’s a starting
point. When every actor commits, traceability becomes a real tool for transformation,”
explains INLOHER.

Best Coffee Srl: The Guardian of Quality and Trust

At the heart of Europe’s logistics system, Best Coffee Srl plays a key role as the modern
green coffee importer — not just a buyer, but a custodian of integrity and transparency.

“Today, the importer cannot simply be an intermediary. We are the guarantors of quality,
ethics, and transparency. We follow every phase, from the selection of Honduran farms to
the containers’ departure for Italy,” Best Coffee explains.

Working with cooperatives that adopt regenerative agricultural practices and carbon
compensation systems, Best Coffee ensures that every lot is documented, measured, and certified.

Each step — cultivation, processing, shipping, and storage — is verified, allowing
European roasters to access a fully traceable and accountable coffee.

“Being an importer today means building relationships, not transactions. It means fostering
trust, regenerating soils, and ensuring that economic value remains where the coffee is
born.”

This model generates shared value across three dimensions:
– Environmental: CO₂ reduction and offsetting, biodiversity preservation.
– Social: empowerment of women and youth, training, and rural development.
– Economic: long-term commercial stability, client loyalty, and access to premium
markets.

“Carbon Neutral coffee is not just a sustainable product; it is a collective story that unites
producers, certifiers, importers, and consumers in one shared vision of the future.”

Especially Coffee: The Art of Roasting with Purpose

In Alba, Piedmont, Luca Paolucci, founder of Especially Coffee Roaster, represents the
perfect blend of science, art, and ethics.

“A certified and traceable supply chain is the result of a collective decision — to offer
coffee that speaks of quality and responsibility. Working with INLOHER and Best Coffee
means embracing a model where every actor has a name, a face, and a purpose.”
He highlights that sustainability doesn’t end at the farm — it extends to the cup:

“Carbon Neutral coffee requires a systemic approach. From renewable energy in roasting
to compostable packaging, every choice matters. We’ve reduced plastic use, adopted
clean energy, and share the story behind every bean with our customers.”

“Modern consumers seek authenticity. When they know who grew their coffee, when it was harvested, and how it was processed, the experience transforms. Taste becomes identity.”

“Each country has its own challenges, but the essence of this collaboration —
transparency, respect, quality — is universal. The Honduran experience proves that true sustainability is possible when the supply chain acts as a community, not a marketplace.”

The Consumer’s Voice: A Coffee that Tells Stories

Federico Bosco, sommelier at Tota Virginia Restaurant, closes the circle:

“Coffee, like wine, is a universe of nuances. I’ve discovered that behind a traceable coffee
there are people, values, and conscious decisions. I prefer to invest in products that
respect those who produce them and invite me to explore authentic flavors. That’s the
difference between drinking coffee… and living it.”

Conclusion

Traceability is not a trend — it is the new language of value.

When every actor — from producer to consumer — recognizes themselves as part of one
story, coffee stops being a commodity and becomes an ethical, cultural, and economic
experience.

INLOHER, together with Best Coffee, Especially Coffee, and PROHCAS, proves that
sustainability is profitable when it is shared — and that true innovation in coffee lies not in
technology or packaging, but in collective coherence.

“If the future of coffee wants to be sustainable, it must start by being traceable. And if it
wants to be traceable, it must be profoundly human.”

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Cimbali Group UK has been recognised in the 2025 UK’s Best Workplaces in Manufacturing, Production & Transportation list, in the ‘Small & Medium’ size category. 

Safety and inclusivity are also central to the workplace, with 88% affirming it is a physically safe environment. At Cimbali Group UK, every individual matters, and professional growth is actively encouraged. It is not uncommon to see employees progress from baristas to engineers, showcasing the company’s belief in unlocking potential and enabling diverse career journeys.

The Best Workplaces in Manufacturing, Production & Transportation list is created using anonymous employee feedback about workplace experience. The Best Workplace survey is the world’s largest study of workplace culture and people practices, recognised globally as the gold standard of employer awards. Rankings are based primarily (85%) on employees’ feedback about trust, values, and their ability to reach their full potential, benchmarked against industry peers. The remaining 15% reflects how consistently employees experience innovation, leadership effectiveness, and company values across all levels of the organisation.

Louise Felton, Group Regional Director, UK & Ireland, commented: “Being recognised as a Great Place to Work UK is a significant milestone for us, as it reflects the value we place on our people. This recognition makes us proud and reinforces our commitment to building a more inclusive, inspiring, and forward-looking workplace every day. This accomplishment belongs to all of us, and together we will continue moving forward towards an even brighter future.”

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To learn more about its origins, developments and criteria, we turn directly to Mr. Dave Lim, Technical Director of ASEAN Coffee Institute.

What motivated the ASEAN Coffee Federation (ACF) to create its ACF Coffee Appreciation Protocol (ACAP)?

“Asia is rapidly rising as a global coffee powerhouse. With consumption projected to surpass Europe by 2030 and accounting for around 30% of global production – 27% from Southeast Asia alone – the region is central to both demand and supply. Vietnam leads in robusta research, Indonesia and China gain global spotlight through championships, and Malaysia advances liberica development. In July 2024, China launched the world’s first coffee engineering degree.

Recognising the region’s need to express coffee in its own cultural terms, ASEAN Coffee Federation (ACF) introduced tools like the ACF Cupping Form (2018), ASEAN Coffee Flavour Sphere (2022), and the ACF Coffee Appreciation Protocol (ACAP) in 2025. ASEAN Coffee Institute (ACI) was founded in Singapore in 2021 to drive these initiatives and training.

ACAP, developed by and for ASEAN coffee professionals, offers a comprehensive, inclusive and innovative framework for coffee appreciation and training. It reflects regional diversity while contributing to global discourse. Guided by science and data, ACAP will be a key enabler in strengthening the ASEAN coffee ecosystem.”

Based on what criteria does it develop and what quality aspects does it assess of coffee? Only applicable to Arabica or also to Robusta, only to specialty?

“ACAP is an overarching quality and training framework, covering the full coffee journey from farm to cup. It consists of six integrated modules – three focused on material appreciation (cupping) and three on integrative appreciation (beverage and service). Each module comes with a corresponding training component.

The first three modules (material appreciation) have been launched; the next three (beverage and service) are in development and will release early 2026. This shift reflects a progression from one-dimensional appreciation to integrated, three-dimensional understanding, linking production, preparation, and consumer experience.

ACAP is built on the belief that quality is defined by how well a coffee expresses its origin and craftsmanship. It applies to all coffees, labelled specialty or otherwise, and values diversity across species, processes, and communities. Recognising the values of all coffees, ACAP adopts an attitude of appreciation, not evaluation.

While not a reinvention, ACAP reinterprets coffee appreciation through an Asian lens, grounded in familiar food and beverage traditions. Inspired by the original ACF Cupping Form and Flavour Sphere, it emphasises a foundational approach – starting with taste balance, then layering aroma, texture, and what we call Afterflavour (aftertaste, afteraroma, and aftermouthfeel) for a fuller sensory picture.

A dynamic system, ACAP is supported by and evolves alongside these key tools:

ASEAN Coffee Flavour Sphere streamlines flavour descriptors, making it easier to elicit intuitive responses. It also serves as a bridge between new and experienced cuppers – while newcomers benefit from guided vocabulary, seasoned professionals are encouraged to contribute additional descriptors, enriching and evolving the Sphere over time.

Cpin app integrates all six ACAP components into a seamless digital platform, bringing the Flavour Sphere to life while enabling real-time data entry, result aggregation, and display. It also streamlines the cupping process by eliminating the need to juggle pencils, cupping spoons, erasers, multiple score sheets and calculators traditionally used in manual evaluations.

Familiar swipe gestures replaces flipping of sheets. Scentible, which has bagged multiple awards for innovation, can be sprayed onto the coffee and tasted during ACAP training, sharpening the learner’s sensory acuity through both olfaction and gustation.

This approach significantly improves the accuracy and effectiveness of the training experience.”

How does it compare with the CQI protocol and the recent Coffee Value Assessment system introduced by SCA?

“ACAP values the clarity and intuition of numeric scoring where it adds insight (e.g., defect tracking or consumer preferences) but avoids scoring descriptors like “chocolate” or “apple,” which reflect diversity rather than quality or hierarchy. Instead, ACAP treats qualitative and quantitative assessments as distinct yet complementary tools for understanding coffee.

ACAP emphasizes defect analysis, recognizing farm-level quality as a key determinant of the final cup. Statistical methods inform how many samples are needed for confident quality assessments. It also explores flavour changes with temperature, leading to the development of a two-temperature cupping method. The protocol acknowledges that minor inconsistencies in exceptional coffees – naturals and experimental coffees – can still yield excellent results.

Grounded in everyday sensory experience, ACAP embraces all five senses, using taste, smell, and touch as primary inputs while incorporating sight and sound as contextual cues. This cross-modal approach offers a more intuitive, human-centered way to appreciate coffee.

Traditional cupping typically requires quick, English-based notes on paper forms—a challenge in Asia’s multilingual context. To bridge this gap, the Flavour Sphere is available in nine languages, with Cpin set to support multilingual input and automatic translation.

Enabled by Cpin, the six modules form an interconnected system with shared language and methodology. This consistency ensures seamless training across the coffee value chain, from farm to cup. Cpin also features online sensory calibration to reduce conformity bias, allowing cuppers to track and improve their performance through peer comparisons and quiet feedback. It promotes individual expression while enabling group learning over space and time. This functionality also supports ACF competitions.”

Which 13 countries are involved in the project?

“Over the years of development, the ACAP project has been shaped by the contributions of ACF Board Members and cuppers from across the ASEAN region – including representatives from Singapore, Malaysia, Thailand, Indonesia, the Philippines, Vietnam, Myanmar, and Laos. We have also had the valuable support of seasoned coffee professionals from Australia, whose experience has enriched the process.”

What are the prospects for the dissemination and use of this protocol?

“ACAP will be implemented across all ACF courses, events, competitions, and ACF-supported initiatives. With the wide range of coffee activities taking place throughout Asia, there are abundant opportunities to introduce and promote the framework. Its rollout will be powered by key tools – Flavour Sphere, Cpin, and Scentible.”

Are there certifications? How are they obtained and by whom are they recognised globally?

“ACAC (ACF Coffee Appreciation Course), scheduled for launch end 2025, offers an integrated approach to coffee sensory training in one single course, unlike traditional models that separate them.

While techniques can be taught quickly in a compact course, true skill in sensory recognition, memory, and cognition requires time and practice. To support this, ACAC adopts a paced learning model with individual cupping and peer comparison in cubicle-style settings, without the pressures of a fast-paced group setting. The course emphasizes not just the ‘how’ but also the ‘why’, linking sensory results to data through statistics and roasting curves to generate actionable insights across the coffee value chain.

ACAC is part of a broader curriculum that includes roasting, farm processing, and barista certification. Each course is multi-level, ASEAN-recognised, and designed with both off-site and residential phases to keep costs low and reduce work disruption.

ACF is also actively exploring partnerships with regional tertiary institutions to further strengthen and expand our educational offerings.”

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The intensive two-day program, organized in partnership with BWT water filtration systems, provided comprehensive training in professional coffee cupping methodologies, sensory analysis, and quality assessment protocols that form the foundation of the global specialty coffee industry.

Understanding the SCA CVA: The Gold Standard of Coffee Evaluation

The SCA CVA certification represents the highest level of professional coffee assessment training available in the industry. The program teaches participants to evaluate coffee using the internationally recognized 100-point scoring system, which examines ten distinct quality attributes including aroma, flavor, aftertaste, acidity, body, balance, sweetness, clean cup, uniformity, and overall impression.

“This certification is about more than just tasting coffee,” explains Eco. “It’s about understanding the complete journey from farm to cup, recognizing the subtle differences that distinguish exceptional coffee from the ordinary, and applying scientific methodology to ensure consistent quality.”

The CVA methodology serves as the industry’s universal language for coffee quality, enabling producers, traders, roasters, and café operators worldwide to communicate about coffee characteristics with precision and consistency.

Strategic Investment in Coffee Excellence

The Florence training represents 787 Coffee’s continued investment in professional development and industry leadership. The Accademia del Caffè Espresso, combines traditional Italian coffee culture with cutting-edge specialty coffee education, making it one of the world’s most prestigious coffee training facilities.

“Our participation in this program reflects our fundamental belief that great coffee requires continuous learning and improvement,” said co-founder Sam Sepulveda. “Every advancement in our understanding directly translates to better experiences for coffee lovers who trust us with their daily ritual.”

The training covered advanced topics including:

• Standardized cupping protocols and calibration techniques
• Sensory analysis and flavor wheel utilization
• Quality control methodologies for coffee procurement
• Understanding terroir and processing method impacts
• Water quality optimization for extraction excellence
• Documentation and scoring systems for professional evaluation
• Impact on Coffee Quality and Industry Standards

For consumers, this certification translates to measurable improvements in coffee quality and consistency. The rigorous evaluation methods learned through SCA CVA training ensure that every coffee selected by 787 Coffee has been assessed using internationally recognized standards.

“When consumers choose coffee from establishments with SCA-certified staff, they’re guaranteed a level of quality assurance that simply doesn’t exist elsewhere,” notes industry analyst Maria Rodriguez from Coffee Quality Institute. “This certification represents a commitment to excellence that goes far beyond casual coffee appreciation.”

The training also emphasized the critical role of water quality in coffee extraction, with BWT’s participation highlighting how every element of the brewing process contributes to the final cup quality.

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“We are so fortunate to have a diversity of representation from our stakeholders,” said CEO of CQI Michael Sheridan. “It is a testament to the value that our community finds in CQI, and the desire for our organization to thrive and increase impact.

The new trustees join a panel who provide us with skilled leadership, and we look forward to incorporating their experience into our ongoing activities.”

New trustees are as follows:

• Matt Daks: Volcafe Specialty Coffee Daks has worked in coffee since 2000 and has led Volcafe Specialty’s U.S. business since 2019. His foundational experiences in coffee—as a trainer for Peet’s in California and as regional quality manager for the TechnoServe Coffee Initiative in East Africa—ground his perspectives in the educational and development work that are at the core of what CQI does. He also has substantial experience in volunteer non-profit leadership: he is the outgoing president of the Pacific Coast Coffee Association and serves on the board of the Coffee Coalition for Racial Equity.
• Laura Elphick: Starbucks Japan and Asia-Pacific Elphick began in coffee in 2001 with Starbucks in the Asia-Pacific region where she grew up. Elphick is passionate about coffee and coffee quality, and shares her enthusiasm with colleagues and customers through education. In her current role, she is responsible for coffee education at a regional level for the company’s employees, to whom Starbucks refers to as partners. Elphick also serves on the board of the ASEAN Coffee Federation.
• Art Lander, Vice President Supply Chain, Dunkin’/Baskin Robbins at Inspire Brands Lander has led Dunkin’ supply chain operation since 2014, becoming vice president in 2019 when his remit expanded to include supply chains for Baskin Robbins. He currently leads a team of procurement professionals sourcing coffee, cocoa, sugar, dairy, and wheat. He has a culinary background and credits the “militaristic” training in culinary arts for the precision and punctuality he brings to his supply chain work; he was first exposed to inventory and logistics on a rotation at culinary school and fell in love with the discipline.
• Isabel van Bemmelen: Rabobank/Acorn van Bemmelen has spent most of her career as an international development professional, beginning in agricultural research in Latin America. Her involvement with coffee started in 2012 at Rabobank Foundation, leading risk assessment and supplier training in financial risk management. After five years at the Progeso Foundation, which focuses on serving coffee and cacao farmers, she returned to Rabobank’s Acorn Innovation Center to help lead its work on voluntary carbon removal credits in the agricultural supply chains in which the bank invests.

The new trustees join a board headed by Masteroast Group Commercial Director Matthew Mills.

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“The award not only showcases Löfbergs’ dedication to sustainability but also demonstrates how such initiatives create value for business. Strong relationships with coffee farmers, along with a focus on quality and risk management, have allowed Löfbergs to build a trusted partnership with McDonald’s, ensuring both taste and sustainability in every cup,” says Anders Fredriksson, CEO of the company Löfbergs.

Löfbergs was acknowledged for its innovative digital solution, the Era of We platform, which ensures full traceability of coffee from farm to cup. The platform plays a crucial role in meeting the new European Deforestation Regulation (EUDR) requirements, positioning Löfbergs as a leader in sustainable coffee production.

Löfbergs supplies coffee to McDonald’s in Sweden, Norway, and Denmark. This award further reinforces the company’s commitment to driving sustainability and innovation within the coffee industry.

Award Motivation:
The Sustainability Innovation Award recognizes a supplier who has innovated within their own business to solve an ESG challenge, demonstrating new levels of innovation and problem solving.

This year’s award goes to Löfbergs, for stepping forward to pilot how McDonald’s, as a global system, can meet the requirements of the new European Deforestation Regulation. Löfbergs created a platform that now serves as a global solution, ensuring sustainability and EUDR compliance at the product level. Furthermore, they have been recognized by McDonald’s Global for how they drive digital systems, their openness, collaboration, and willingness to share best practices with other suppliers.

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A man who has this role in his DNA, as his own father was part of the creation of the cooperative from its early years and now he supports the same project that has grown over time.

But first, an important premise to clarify the relationship between Expocacer and the Federation of Coffee Growers of the Cerrado: The Federation is responsible for issuing the Denomination of Origin (DO) certification for Cerrado Mineiro coffee, which was established in 2013. The Federation focuses on ensuring the quality, authenticity, and traceability of the coffee, aligning the region’s product with international quality standards.

Expocacer works directly with farmers, providing logistical support, facilitating certifications like sustainability and regenerative practices, and connecting the coffee to the market. It handles the operational side, helping farmers meet the criteria required for certifications while also exporting their coffee globally.

These two entities collaborate closely, but their functions are distinct: the Federation sets the standards and protects the DO, while Expocacer supports the practical implementation of those standards, particularly through sustainability initiatives.

Expocacer: from 1993 to today, how has the Cerrado Mineiro coffee market changed?

“We started our work in 1993, 31 years ago, as an Association. Now we have 6 cooperatives and 6 associations under us. Only later did we become a cooperative: the Association represents the producers from a political point of view, to meet environmental and labour needs; with the cooperatives in addition, we can also have warehouses in which to store our farmers’ coffee, which they can then sell through us.

In 1993 we made the choice to valorise our coffee – the first contest was in 1991 with illycaffè – which we know is of high quality: in the various competitions our raw material, Cerrado Mineiro, has distinguished itself several times.

So we set ourselves the goal of making this our identity: in 2005 we obtained the first proof that could attest to the diversity of our product, which is unique in quality and flavours. We wanted to give it a denomination of origin, in 2013, out of a desire to show it as a brand in the packaging we sell around the world.

In 2022, we counted 1 million bags of this coffee and we export to more than 30 countries.”

Which are the main ones and where would you like to strengthen?

“The most important country for us in terms of exports is Europe, Italy and Germany being the most significant, but then we also sell to Japan and the United States: the latter is the market we would like to penetrate more strongly. We are trying to improve and expand business opportunities towards this country.”

How long ago and why did you create a unit dedicated to specialty coffees and how much does it represent in terms of volume compared to the total coffee you handle?

“We started the first competition in Cerrado Mineiro in 2012: the first time we decided to raise the quality of the raw material among the producers, who found a way to do their best, and as proof of this change of pace, this year we counted 5147 farmers who proposed themselves for the competitions.

The look towards the specialty is due to our interest in the continuous search for an ever higher quality coffee: competing with these coffees gives a lot of good visibility to Cerrado Mineiro.

“Talking about numbers: we have an average of 6 million bags per year, an export percentage of 70% and an average of 40-60% of coffees score 80 and above for all the green produced – exported and sold internally -.

15% of the coffee scored above 80 is micro and nanolots highly graded”.

You distinguish between classic coffee, industrial coffee and specialty coffee: can you explain the difference between these categories?

“Almost all Cerrado Mineiro coffee falls in the range between 80 and 84 points: we are certainly talking about a coffee that is already very good and is what we can define as classic. The specialty naturally exceeds this threshold and must go beyond 86 to be considered as such. Industrial coffee, on the other hand, is the one that has many defects in it and is usually destined for domestic consumption.”

What certifications does Expocacer issue, and how do they represent a solution for both farmers and importers?

“Today there are so many certifications and it is a problem for producers because they are tied to the decision of someone coming from outside to their plantations to control every aspect of production and the process: it is not easy for a farmer to deal with this. With Expocacer we have created a Federation that works together to create knowledge around the Cerrado Mineiro.

We are trying to formulate a single protocol that can encompass the different certifications, which can make things easier for producers: however, it is not a method that is immediately understandable by importers. We started pushing in communication this year and maybe in 2025 we will have the first results.

Expocacer guarantees the main certifications, but we are putting them all – except for the Organic – under a single protocol that we have studied and approved.”

How many members does your cooperative have, and of these, how many large and how many small farmers?

“There are currently 7000 families in our cooperatives. 20% of these are large – in the order of 5000 hectares cultivated with coffee – and 50% are small – roughly 15 hectares and up -. We deal more with smaller farmers and this gives us a lot more work, because it is easier to manage large volumes.”

What is the added value of being part of Expocacer for the farmer?

“Having access to the market: cooperatives are in charge of finding the right outlets for a high quality product. Being a member of Expocacer also gives you the opportunity to improve your raw material or to recognise that you already grow speciality coffee and thus be more competitive on the market.”

How does one become a member of Expocacer?

“It is necessary to be a producer in Cerrado Mineiro of Arabica, respecting the working conditions of social and environmental sustainability that we have established and that we want to be guaranteed through continuous controls. Then you can get in touch with the offices of the cooperatives that are dedicated to new entries: to them you can hand in your application to become a new member and thus start the procedure to see if you meet our standards.

Membership of Expocacer is totally free of charge.”

EUDR: Expocacer is ahead on this issue. Tell us about the strategies already in place and those you will develop to meet this challenge?

“In Brazil, we do not have any particular problems with coffee with respect to the regulation: we already grow and are structured to export coffee that does not deforest, which therefore allows us to be prepared for this challenge”.

What other goals are on the table for Expocacer in the coming years?

“We should continue to collaborate with each other and with companies, just as we have done so far with illycaffè.

We would like to create new hubs in London, Korea, the US and further increase the quality of our coffee to reach all markets with this strong identity. With regard to the threat of climate change – which then puts Arabica at greater risk than Robusta – we are working hard on new irrigation systems, the cultivation of seeds that can lower the temperature and thus improve soil conditions, which will be richer in water.

In the Cerrado Mineiro we are also trying to proceed with regenerative agriculture: the first farm of this type is in our region.”

About the latest CM’s accomplishments: In 2024, the Cerrado Mineiro region saw a remarkable 160% increase in its coffee origin certification, reaching a total of 300,500 certified bags, compared to 2023. This significant growth is the result of strategic measures implemented to improve origin control, traceability, and certification processes, while also enhancing the region’s coffee profile in the global market.

These advancements include the certification of “bica corrida” coffee immediately after harvest, streamlining the certification process. Additionally, only coffees scoring above 80 points are now certified, ensuring that only the highest-quality coffees meet the region’s rigorous standards. The traceability process has been expanded beyond the demarcated area, allowing coffee to be tracked even when stored outside the region. Finally, the automatic delivery of certificates and quality reports to buyers has been implemented, enhancing transparency, building trust in the product, and meeting the requirements of international markets.

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Alkaff joins Dimitra’s EUDR DDS platform. What is it?

Rudi/Alkaff: “We have always believed that quality and innovation are the true drivers of
growth and development. In a context where changes are the order of the day, we want to
be a reliable partner for our customers. For this reason, we decided to rely on Dimitra’s
expansive experience, choosing their EUDR DDS platform to improve transparency and automate compliance with current and future regulatory requirements.”

Maurizio/Dimitra: “Alkaff is the first Italian company to equip itself with the software
necessary for compliance with the European Regulation called EUDR, essentially the
European monitoring system for natural products from areas that have not undergone
deforestation processes from 2020 to today. Dimitra offers solutions for the digitalization of the supply chain and technological support to all stakeholders, from the farmer to the importer to the value chain of the finished product.”

What advantages does this innovative tool bring compared to others of its kind?

Rudi/Alkaff: “The combination of the Dimitra system with the technology of our Alkaff app
makes the work of roasters extremely fluid and intuitive. This integration simplifies daily
operations, minimizing complexities and optimizing document management.

Compared to other tools, our solution not only increases efficiency, but also guarantees greater precision and ease of use, making each phase of the production process leaner and less prone to errors.”

Maurizio/Dimitra: “Dimitra develops proprietary artificial intelligence solutions and
blockchain enabled traceability and information management based on industry specific
knowledge from key team members with over 30 years of experience in the coffee sector.”

Dimitra: how important is it that a company like Alkaff has decided to integrate into this system?

Rudi/Alkaff: “The integration of our app with the Dimitra system represents an important
step in ensuring that roasters have quick and effective access to all the necessary
documents. To better meet the needs of our customers, we have also made the desktop
version of our app available. All the features that our users know and appreciate are now accessible directly from the PC. Through a link on our website, they can access an
interface optimized for the big screen and directly download the EUDR documents, thus
improving their productivity with the convenience of the desktop version.”

Maurizio/Dimitra: “Alkaff is an innovator on the Italian market and thanks to investments in
technology and vast product knowledge, they will now be able to offer its customers
constant monitoring and streamlined compliance required by the EU regulatory bodies.

Through this system, the batches of (green) coffee that Alkaff sells to its customers will
have total transparency including compliance with the European Deforestation Regulation,. Compliance and transparency powered by Dimitra’s technology.”

How are Artificial Intelligence and Blockchain technology used to ensure the supply compliance process?

Rudi/Alkaff: “I think it is right to leave the explanation of this process to Mister Zugna.”

Maurizio/Dimitra: “To identify potential deforestation problems in the production areas, high- definition satellite images are analyzed by proprietary artificial intelligence developed by Dimitra.

All this particularly “delicate” information is recorded on a blockchain system to guarantee the immutability of the data and definition of access for each participant in the value chain.”

At Triestespresso, at the Alkaff stand, will it be possible to touch the Dimitra technology with your own hands?

Rudi/Alkaff: “It is a pleasure for us to host Dimitra at our stand.”

Maurizio/Dimitra: “As honored guest at the Alkaff stand we will demonstrate the process of
data acquisition, analysis and drafting of the necessary documentation. Join us for a real leap into the digital future!”.

How much will its cost affect the final price of green coffee?

Rudi/Alkaff: “The cost associated with the implementation of this technology is so low that it is practically negligible in the final price of green coffee. On the contrary, the costs that the entire supply chain could sustain without this sophisticated process would be much more significant. Thanks to this technology, we guarantee efficiency and compliance, preventing potentially much more burdensome expenses.”

Maurizio/Dimitra: “The cost of the “certification” itself is marginal on the cost of the raw
material, the initial major effort that requires collaboration and investment by each
stakeholder in the value chain, is the global data collection of the producing entities, the
smallholder farmers. Dimitra is diligently working on this complex task together with public and private sector partners in all the coffee growing regions.”

The post Rudi Albert and Maurizio Zugna: “The combination of the Dimitra system and the Alkaff app tech streamline the work of roasters” appeared first on Comunicaffe International.

Established in 2021 and developed by researchers at ZHAW’s Coffee Excellence Center, the CAS in Coffee Excellence is a fully online learning course designed to provide coffee professionals with a multidisciplinary overview of applied sciences within the academic world of specialty coffee.

The postgraduate Certificate of Advanced Studies in Coffee Excellence is a program comprised of three modules:

• The modules are academic in focus and cover coffee production, processing, roasting,
grinding, extraction and sensory evaluation. These modules are delivered exclusively via
distance learning and are student-paced.
• Completing all 3 modules takes 15 months. Successful applicants earn 15 credits in the
European Credit Transfer and Accumulation System (ECTS) and are awarded a “Certificate
of Advanced Studies in Coffee Excellence” from ZHAW.
• ZHAW is also offering a new, short course format this year, with online courses for coffee
professionals who are interested in specific topics in the syllabus, or who want to take to full CAS in Coffee Excellence Course but are not ready to take the leap yet. There are 3 course openings in this format at regular intervals throughout the year.

“This fully online program is designed to be accessible to coffee professionals globally, providing participants unparalleled opportunities for a science-based education in the coffee industry from anywhere in the world. The CEC is dedicated to equipping individuals with an applied sciences foundation in order to build their coffee careers. Join us on the journey towards coffee excellence.” says Sabine de Castelberg, Head of Continuing Education in Coffee at ZHAW.

Applications are open until September 15, 2024 and courses begin September 30, 2024. Take advantage of Early Bird Pricing until August 1 2024: Save 10% on module fees: by signing up for the Early Bird Pricing, each module will only cost CHF 2160, instead of CHF 2400 (saving CHF 720 in total across the entire course.)

The course is available to people with a university degree and at least two years of professional coffee or related field experience. Persons without a university degree but who have an SCA Coffee Skills Diploma and at least three years of professional experience may also apply to partake in an admission interview.

Good written and oral skills in English are required.

Learn more about the CAS in Coffee Excellence and apply here.

Want to learn more? Join ZHAW for an info event on August 22 from 15:00 to 15:45 CET to learn about the program and facility, followed by an opportunity to ask questions. Register in advance here.

For more info click here.

The post Applications for the 2024/2025 Certificate of Advanced Studies in Coffee Excellence still open in collaboration with SCA appeared first on Comunicaffe International.