Coffee Symposium 2021 | Cultivation conditions
Watch the Coffee Symposium 2021 | Second day.
March 9, 2021 Cultivation conditions in view of the challenges posed by climate changes and the loss of biodiversity.
11.00 a.m. – 11.30 a.m. International Conservation Collection of Coffee Varieties – Review 2020 and future perspective. Climate change and zoonoses can no longer considered away from anyone. It is important to preserve biodiversity and old cultivated plants in order to avoid to lose entire markets in the event of an epidemic among plants. With the “International Preservation Collection of Coffee Varieties”, Wilhelma creates a basis for preserving a wide variety of coffee beans. Dr. Björn Schäfer, Wilhelma Botanical Garden, Germany
11.30 a.m. – 12.00 p.m. Why it is so important to grow various coffee varieties and use different coffee processing. As a 5th generation member of coffee farmer, Tomas Bruno Edelmann Toriello can look back on an eventful family and coffee history of over 125 years. The specialty coffee farmer from southern Mexico explains why it is now important for him to offer a wide range of coffee varieties and processing styles and to rely on direct trade. Tomas Bruno Edelmann Toriello, Finca Hamburgo, Mexico
12 noon – 12.30 p.m. Real sustainable farming – Farming in tune with nature Trees and natural cultivation are not only beautiful, they are also very important in order to be able to survive as a coffee farmer in the environment of the changes that are taking place due to climate change. Andrés Quintanilla Bellucci, 4th generation coffee farmer from El Salvador, explains how much trees and biodiversity affect today’s coffee cultivation and the resulting coffee quality. Andrès Quintanilla Bellucci, Finca La Buena Esperanza, El Salvador
12.30 p.m. – 1.00 p.m., stage 3 Coffee is the new wine – appreciation for coffee. Those who do not honor the coffee are not worth the sales. “Not everything that is warm and brown is coffee!”. Corona enabled consumers to sharpen their senses and taste buds, try them out, compare them and think about it. This will now break in on the catering industry, which can no longer justify and achieve the high prices for coffee beverages without a comprehensibly justified taste experience in the cup. Coffee needs appreciation and staging – coffee is becoming the new wine. Dr. Steffen Schwarz, Coffee Consulate, Germany
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