In this talk we are learning about how science can help us understand the WHY behind Specialty Coffee. Emma is focusing her presentation around two countries, Brazil & Colombia.
“We’re into a new era of coffee research—beyond production towards more sensory-based research.”
“There is no silver bullet to quality, a serious research program takes time”
Emma Bladyka is the Science Manager at the Specialty Coffee Association of America. She holds a M.S. in Botany from the University of Wyoming and B.A. in Ecology.
Emma oversees a variety of established SCAA programs is the staff liaison to the SCAA Standards Committee.
She has experience in a variety of laboratory and field research projects in botany, ecology, enology, and climate change science.
Emma also serves as the World Coffee Research Industry Liaison, where she observes the WCR Technical Advisory Committee and is currently participating in a new WCR sensory analysis initiative.