As the "Processing Revolution" continues apace, it's increasingly clear that there's no industry-wide consensus on the definition of green coffee when it comes to questions of authenticity and adulteration. In this presentation, Dr. Mario Fernández-Alduenda outlines the questions we currently face and explores why it's so difficult to agree on upon this foundational building block of our future. 

In the ten years since Tim Schilling stood on the Re:co stage and announced the formation of World Coffee Research, what has changed? Dr. Tania Humphrey explores how this announcement shaped the potential futures and possibilities of our industry before turning her attention to what the next ten years may bring.

In the face of climate change and advances in technology, we’ve seen increasing interest in coffee’s many species and varieties as well as “bean-less,” “cultured,” and “molecular” coffee, all of which continue to prompt questions about authenticity and adulteration in green coffee. As new possible paths emerge along our journey, how can we decide which road we’d like to take when it comes to how we define and think about a coffee’s intrinsic attributes?