This year’s Nordic Roaster Forum theme comes off the heels of 2018’s forum on sustainability. As we learned, sustainability is a wide ranging and complex topic with far-reaching consequences. Each of us are contemplating what we can do to minimize our impact on the environment, while simultaneously creating more sustainable models for running our coffee businesses.
The objective for this year’s forum is to explore ‘climate change adaptation in coffee’. How are coffee professionals across the coffee supply chain addressing and tackling climate change?
In line with this year’s forum theme, the Nordic Roaster Competition coffees will be leaf rust resistant hybrid cultivars. We are very much looking forward to both cupping the competitors’ roast approaches to these cultivars, along with discussing our respective perceptions about the quality and cup profiles of hybrids.
Thursday October 3rd: (TW Lab, Tøyengata 29C, 0578)
| 12:00 – onward | TW open roastery for roastery setup questions, etc. |
| 12:00 – 13:30 | Algrano Discovery Cupping |
| 13:45 – 14:15 | IKAWA workshop: Taste of Harvest Challenge |
| 14:30 – 16:00 | Belco Presentation & Cupping |
| 16:00 – 19:00 | Meet & Greet – Hosted by Roest & TW |
Friday October 4th
Venues:
Educational Program & Cuppings: Bruket, Schweigaards gate 34C, 0191
Dinner & Wine: Vinoteket, Henrik Ibsensgate 60A, 0255
| 08:00 | Arrivals, Coffee & Pastries – Hosted by S&H and Kaffebrenneriet |
| 08:30 | Welcome & NRF Program Intro – Erik Rosendahl |
| 08:45 | Cropster Introduction: Tim Wendelboe |
| 09:00 | Cupping calibration for all attendees (2 rounds) – Morten Wennersgaard (Nordic Approach) |
| 10:30 | Keynote presentation: Greg Meenahan – Boosting Farm Profitability at a Time of Record Low Prices |
| 11:15 | Nordic Roaster Competition Cupping |
| 12:15 | Lunch |
| 13:15 | Lecture 1: Anders Nielsen – Coffee pollination – How Biodiversity Might Benefit Coffee Yields (University of Oslo) |
| 13:45 | Anders Nielsen: Q&A |
| 13:50 | Lecture 2: Francisco Velazquez (coma) – Interrupting the Biological Process of Aging in Green Coffee |
| 14:20 | Cupping: Interrupting the Biological Process of Aging in Green Coffee |
| 15:05 | Francisco Velazquez: Q&A |
| 15:10 | Coffee Break – Hosted by S&H |
| 15:25 | Lecture 3: Eva Eriksson (Löfbergs)- Responsibility from bean to cup |
| 15:55 | Eva Eriksson: Q&A |
| 16:00 | End of Program |
| 19:00 | Dinner & Wine – Vinoteket, Henrik Ibsensgate 60A – Hosted by S&H |
Saturday October 5th
Venues:
Educational Program & Cuppings: Bruket, Schweigaards gate 34C, 0191
Competition Announcement & Dinner: Sentralen, Øvre Slottsgate 3, 0157
| 08:30 | Arrivals, Coffee & Pastries – Hosted by S&H and Kaffebrenneriet |
| 09:00 | Lecture 4: Milda Rosenberg (University of Oslo) – What is my role in climate change adaptation in coffee? |
| 09:30 | Milda Rosenberg: Q&A |
| 09:45 | Nordic Roaster Competition Cupping |
| 10:45 | Lecture 5: Jacques Chambrillon & Fufa Eticha (Belco) – How to approach an agro-system in Ethiopian coffee supply chains |
| 11:15 | Cupping & Honey Tasting: How to approach an agro-system in Ethiopian coffee supply chains |
| 12:15 | Lunch |
| 13:15 | Lecture 6: Simo Kristidhi (Solberg&Hansen) – Preparing for Competition |
| 14:00 | Cupping: Preparing for Competition |
| 15:00 | Simo Kristidhi: Q&A |
| 15:05 | Panel Discussion: TBA |
| 16:00 | End of Program |
| 19:00 | Party, food and Nordic Roaster announcement at Sentralen. Top-3 winners from each category present their approaches |
Sunday October 6th: (NA HQ, Tøyengata 29c, 0578)
| 11:00 | Open Board Meeting |
