Coffee and Chat with Alejandro Lozano Rojas of EXPOCAFE

Bent Dietrich, Trader at American Coffee Corporation and NCA Next Gen member, recently sat down with Alejandro Lozano Rojas, Manager of marketing and Innovation at EXPOCAFE S.A., for a discussion on his background and any words of advice he has for aspiring young coffee professionals.

Alejandro Lozano Rojas
  • Let’s start at the beginning. How did you start your coffee journey? How did you start at Expocafe and what made you decide that coffee is what you wanted to pursue?

I started as an independent businessman, broker and advisor for international business (import and exports) in the Colombian market. Then in 2005 when I was ready for a journey. I was recruited by Mitsubishi Corporation to the UK, to be a coffee buyer for the Japanese market. That marked 5 very intense years of learning the coffee trade and many other products. By the end of 2010, my chapter with Mitsubishi closed. It was during a vacation in Europe when I was contacted by Expocafe to become a coffee trader. The ten years since has been made up of incredible experiences and continuous learning in the world of coffee.

  • Since you started working at Expocafe in 2011, what would you say have been the biggest changes you’ve seen in the industry, on both the customer side, and also within Colombia?

Shifting from mainstream to 100% certified, I would say coffee drinkers around the world are thirsty to have more stories about coffee and better understand how they participate and consume sustainably. There is still work needed in solving problems the market cannot address. Colombia is shifting from just great quality to a leader in terms of sustainability and innovation. I still remember when the Scandinavian market was purely commercial and now it is interesting to see them shift to 100% certified coffee.  Also leading this change is the growth in specialty shops and the boom of micro-lots.

In Colombia, farmers are very open to change and ready to adapt. They want better farms and more income. They have and will continue to adopt modern technologies, be better informed and better connected.

  • Expocafe is known for their ties to local cooperatives. Can you please elaborate/explain your structure, and what makes you different?

Bent, this is such an interesting topic for economic theory. Basically, thousands of coffee growers in Colombia, let’s say roughly 77,000 out of about 540,000 are members of 33 Cooperatives. These Cooperatives make transactions with members and non-members accounting for about 30% of the total Colombian coffee output. Under this baseline, Expocafe S.A is owned by the Cooperatives and trades about 30% of this grand total, in this sense our channel trades roughly 9% of the total coffee exports of Colombia, in its majority differentiated coffee (total about 1.1 M bags 70Kg).

With this you can see, how complex and interesting our network to build this coffee economic system can be.

  • With that in mind, are there any special projects, initiatives you are particularly proud of on the sustainability front?

As about 80% of our portfolio is traded as differentiated coffees (certified, verified, Direct Trade, origin, micro-lots and preparation among others), we believe we are mature enough to build new initiatives to innovate and integrate resources with other players in the national and international economy. Our new venture in sustainability is named WRM (Water Resource Management – The Blue Coffee Bean). This represents the ethics of virtues to generate manageable projects, and to support highly vulnerable coffee communities such as children, indigenous, women and those in high poverty region, to name a few. The core is to first approach the person behind the coffee and help give access to basic sanitation, reduce water pollution in coffee processing and increase education among others.

Through this, we can help develop their capabilities to produce value added coffee (for example as certified coffee, or premium demanding specialty lots).

  • In your opinion, what should your customers (trade/roasters) be doing differently in their approach to promote sustainability? What steps can we take to improve the industry as a whole?

Sustainability is part of the business but should not be negotiable. Integrative vs distributive, changing the world starts solving problems at the source.

Origin is not a utopia. The new reality of Covid demonstrates how basic sanitation is still the key to survive.

The industrial revolution occurred in 1780 and after 240 years, many industries are still searching for a way to be environmentally friendly, to improve the world we live in. The environmental challenges are no longer just ideas, these are real threats.

Businesses should now be thinking about building wealth through elevating living standards (Conscious Capitalism). 

We should be starting discussions on sustainability from the bottom-up, not top-down. Sustainability initiatives should grow from discussions had with producers, and expand from there.

  • Since this interview is targeted for the NCA Next Gen, where do you see the industry in 10-20 years? What changes do you anticipate in Colombia (farmers/coops or anything else) and with your customers?

Cooperatives at the end will strengthen their operations as an expression of the local culture’s needs and desires. We will have coffee growers who will use the latest technology in their farms (solar panels, smart systems to clean water, smart soil fertilization) and generate their own food. Data will be collected from the farms, and the whole value chain will be more sustainable and transparent. In this sense, 20 years Juan Valdez will be recalled for growing the best coffee and the most sustainable one. In other words, we should be the Tesla of Coffee.

We will see stronger commitment from the industry and other stakeholders, to help make this dream come true.

  • What advice would you give an NCA Next Gener?

When I joined Expocafe in 2011 I attended my first NCA (that year was the NCA’s 100th Anniversary). With this in mind, I believe you are the ones who will write a new book. To Next Gen members, I would advise you all to unite forces and work on small projects origin. Build it up it from A to Z, suffer through it, manage it, make it come true and market it. You will enjoy the experience, and learn the values of the coffee chain.

  • How has the NCA helped Expocafe? What value does it provide?

The NCA is a great example of how an industry should perform and grow. For Expocafe, we find it to be the best network, information, and regular updates about the coffee industry. The friendships it facilitates.  All this shows how the coffee world is more than just business. It’s about community and relationships.

  • If you had to pick a favorite coffee/prep, what would it be? (Correct answer is anything traded through Hacofco 😊 )

I like tinto campesino. It’s black coffee, sweetened with sugar cane. It reminds me of good times with my father on our farm. When I’m at work, I enjoy an espresso. Now that I see the two faces of the business (commercial and sustainability), it’s a gratifying experience to drink a coffee I know benefits the coffee growers in our value chains

Serving Coffee, Serving Others

By Bill Murray, NCA President and CEO

In a year that has been so challenging, every little bit helps, especially for those who need that help the most.

Photo via @JaniceDean on Twitter

That’s why I’m so proud that NCA members are doing a lot more than a little bit to help others – in their own communities and around the world. In fact, over the past few months NCA has been fortunate to share in some of the amazing initiatives brought forward by our members and partners. We, in turn, would like to share these initiatives with the broader coffee community to inspire others.

At our most recent NCA board meeting, Willy Foote of Root Capital (NCA’s Coffee Charity of The Year) shared his organization’s commitment to growing agricultural enterprises that support smallholder farmers, especially seeking out businesses whose credit needs are too big for microfinance, but too small or risky for commercial banks.

Root Capital loans range from $200,000 to $2 million and are specially tailored to coffee farmers’ unique harvest and sales cycles. Root Capital also provides customized training to strengthen enterprises’ financial management skills and agronomic capacity. It is an honor to recognize organizations like Root Capital through NCA’s member-funded Coffee Charity of the Year program.

Each year we also hold an Annual Day of Service during our Convention. While we couldn’t be together in Music City for the Convention this year, we were proud to work with Chef Deb Paquette of Etch Restaurant in Nashville, TN to donate 200 meals to frontline emergency and medical responders.

We also made modest donations to the organizations featured in our 2020 Charity Showcase – just a small token to support their work and help keep our collective “shoulder to the wheel,” so to speak. The organizations in our 2021 Charity Showcase have been chosen because we believe in their mission, outcomes, governance, and financial practices. We support them, and we hope you will, too.

There is always more to do, and our work is focused not only on charity but on contributing to truly equitable and sustainable development that will ensure coffee farmers can thrive. Because there simply is no coffee industry without thriving coffee farmers.

In addition to supporting the work of organizations like Root Capital, NCA has been active in providing coffee stakeholders’ views through initiatives like the U.S. Agency for International Development’s Global Food Security Strategy and Feed the Future program. Coffee is a key part of the agricultural economy in many developing countries, and supporting coffee farmers should be part of all strategies to advance coffee growing communities’ futures, strengthen food security, and advance stability.

You can learn more about how coffee fits in the world’s sustainable future by exploring NCA members’ contributions in our Sustainability Showcase and also by exploring the ambitious goals established in Conservation International’s Sustainable Coffee Challenge. Together, we are committed to making coffee the world’s first truly sustainable agricultural commodity. And if you feel inspired, make a donation, large or small, to any of the organizations in our showcase – you’ll be helping a good cause.

Lastly, after a year of challenges both personal and professional, NCA wanted to recognize those organizations and individuals who stepped up to help their communities.  Our #NCAYearOfService initiative sought to highlight coffee companies big and small that helped fuel frontline workers to fight the pandemic, deliver meals to local hospitals, make charitable donations, and more. We also were happy to honor our Volunteer of the year, Ellen Jordan of Global Grounds, for giving so much of her time and many resources to coffee and the NCA Science Leadership Council; and Jonathan Feuer of LMZ Soluble Coffee, Inc., for his long track record of distinguished leadership in the industry and the Association.

NCA:  We Serve Coffee – through the generosity and commitment of our members. 

2021 Charity of the Year Award Winner

Root Capital- Origin Charity of the Year

Root Capital invests in the growth of agricultural enterprises that support smallholder farmers, seeking out businesses whose credit needs are too big for microfinance and too small or risky for commercial banks. Root Capital loans range from $200,000 to $2 million and are specially tailored to coffee farmers’ unique harvest and sales cycles. Root Capital also provides customized training to strengthen farmers’ financial management skills and agronomic capacity.

Past winners of the Origin Charity of the Year Award include TechnoServe (2020 winner) The Coffee Trust (2019 winner) and Grounds for Health (2018 winner).

Enveritas Inc. & Strategies for International Development (SID) — Charity of the Year finalists

Other NCA Charity Showcase Organizations include:

•           ECOM Foundation for the Development of Origin Resources

•           Elevate Nepal, Inc.

•           Enveritas Inc. – Finalist – 2021 NCA Origin Charity of the Year

•           Food 4 Farmers

•           Grounds For Health

•           International Women’s Coffee Alliance

Origin Spotlight: Ethiopia

By Alma Likic, Marketing Manager, PLITEK and NCA Next Gen member

Recently, Alma Likic, Marketing Manager at PLITEK and NCA Next Gen member, interviewed Yisehak Awel, a third-generation coffee grower and exporter from Mullege Coffee, for a discussion about the history of his company and the current coffee growing situation in his home country. 

But first, a little history about Ethiopian coffee:

Ethiopia has long been considered the place of coffee origin. According to legend, a goat herding monk noticed that when his herd was nibbling on the bright red berries of a certain tree, they became more energetic (“jumping goats”). The goatherder chewed the fruit himself and confirmed his discovery, which he then shared with others at the monastery. The rest is history: Word of this energizing bean spread, and by the 15th century, coffee was being sipped across the Arabian Peninsula, making its way to Europe by the 17th century and soon spreading around the world. To this day, coffee is critical to Ethiopia, accounting for 70% of all its export revenues and employing 15 million Ethiopians.

The flavors of Ethiopian coffee are notably diverse – from citrus, bergamot, and florals, to candied fruit and even tropical fruit flavors. It’s principle coffee-growing regions can be divided into the following: Sidama/Sidamo, Harrar, Yirgacheffe, Limu, Jima, and Ghimbi/Lekempti.

There are three coffee production systems used in Ethiopia: Forest Coffees, where wild-grown coffee is harvested by the local population; Garden Coffees, grown in small holder plots around homestead or other dwellings along with other crops; and Plantation Coffees, a very small percentage of Ethiopian coffee, grown on large estates.

The following interview with Yisehak Awel has been lightly edited and condensed for clarity.

Yisehak Awel

How did Mullege Coffee come to be?

My grandfather, Awel, started Mullege Coffee PLC in 1953. His beginnings were humbling as a lone farmer within the confines of small city called Areka in the southern part of Ethiopia. His big ideas weren’t as restrained as his economic situation for which he found a solution; He started as a farmer selling to wet mill owners. To increase sales, he managed to negotiate with other farmers to buy their red cherry coffee to expand and diversify his product line, having an advantage and opportunity to grow. He did that long enough to be able to own his own washing station and buy from multiple red cherry farmers in southern Ethiopia to sell parchment coffee directly to the exporters. And by 1996, thirty-three years after its inception, and with my father, Mustapha, joining the family business, Mullege Coffee started selling coffee directly to the European market.

“Joining the NCA is worth for me to take a 16 hour flight every year for this 3 day event.”

-Yisehak Awel

What is the socio-economic situation in Ethiopia?

The socio-economic status in Ethiopia may not be ideal, but through farmers’ growth in wages, there is some optimism of that continuous growth in the years to come. The productivity is still at an infancy stage. The most common farm size is 1.98 acres, limiting each farmer’s opportunities. Farmers’ inability to scale their crops encumbers growth at a more rapid pace, which ultimately affects their overall income. Despite this, the small but steady growth over the last decade has given everyone a glimmer of hope to see more significant changes to the country’s infrastructure to improve the lives of farmers.

What are the biggest challenges for young Ethiopian coffee producers? The greatest opportunities?

Scale of production is a major challenge. Most young farmers inherited land from their parents which they share amongst their siblings. Farm lot sizes are extremely small ranging from 1.5 to 5 acres of land. Therefore, the cost of production is high due to low output. However, there are tremendous opportunities in diversifying crops.  Avocado trees are used as a shade tree for coffee. There is an increase of demand for Avocado fresh fruits and avocado oil for both local and international markets.

Is there a sense of excitement about coffee for young producers?

Not quite. Young people want to work in an urban environment and pursue careers or entrepreneurship.

What is coffee consumption like among producers? 

Ethiopia consumes more than 50% of its production. Coffee is a ritual and part of our lifestyle. Majority of young people consume coffee.

How do young coffee producers view sustainability in coffee?

There isn’t enough awareness when it comes to sustainability of coffee among young producers. Those who are aware challenge the logic of sustainability since the monetary return is low. I’ve had a farmer who said to me “we barely have enough to produce let alone to sustain.”

Any current events/forces outside of coffee affection young coffee producers in Ethiopia?

Urban migration is a main factor affecting young coffee producers. There numerous industrial projects coffee growing region by local and international investors. Wages are very attractive and young people prefer the urban lifestyle.

Any message to your Next Gen counterparts in North America?

The perspective and perception of farmers has already changed. Farmers are aware and exposed to what’s happening in the global coffee value chain. As young coffee professionals in consuming countries you have different challenge than your predecessors; we all need to come together to convince coffee farmers to keep producing coffee.

What is the impact of Covid-19 on coffee growers and exporters?

As exporters, we have been negatively impacted by the Covid-19, but we’ve still managed to sustain during these unfortunate times. One of the reasons is because we serve the international market as well as the local market. And the local market has not been affected as much. Ethiopia consumes over 50% of the coffee produced. Coffee growers and exporters have been able to maintain their local customer base. Additionally, the government has provided incentives to farmers with a goal to increase farmland for coffee growers in certain areas like Jimma and Leemu, which will contribute to increase in farmers’ output.  Because of the mass consumption of coffee locally and government initiatives to sustain farmers, coffee growers have been able to weather this storm.

How would you describe your experience with NCA (events) to young professionals looking to join?

I have been attending NCA events since 2013. The contents of the presentations are very insightful and informative about the coffee industry. It is by far the best event for networking with potential clients, industry experts, and catching up with colleagues from the entire coffee supply chain. In the past few years NCA has focused on engaging young coffee professionals with the Next Gen initiative. Joining the NCA is worth for me to take a 16 hour flight every year for this 3 day event.

Coffee & Chat with John Demuria, Partner, Volcafe USA

Jonathan Gabbay (RGC Coffee) recently sat down with John “JD” Demuria, Managing Partner at Volcafe USA and past Chair of the NCA Board of Directors, for a retrospective on his time in the industry and what is in store for future coffee professionals.

How did you get into coffee?

The first 4 years, in the late 70’s, I started in the banking side, which gave me pretty good insight into the commodity sector. I was young and energetic and eager to learn from people. I was doing it from the side of a banker, not a trader, with Volkart Bros, which is known today as Volcafe, and I was able to take advantage of an opening on the trading side. I started in the low end. Not everybody starts in the boardroom, you have to pay your dues and learn and understand the fundamentals in all areas. I was fortunate being able to work with a group that was very much about educating and teaching and starting from the basics.

John “JD” Demuria

Starting your career in coffee the industry was different. Young coffee professionals have never experienced a Brazil frost or the ICO quotas that you’ve had to combat. What is the biggest difference in what we’re experiencing as an industry today vs when you were starting out.

The thing that sands out the most is the technology we have. Back in the day, we had a telex operator and long distance phone calls were not reliable. So your telex operator was your most important trader on the desk.  Today we talk across the world for free. Back in the day, there would be a frost in Brazil, and we’d know about it a week before the farmers in Brazil even knew about it! Today it’s instantaneous.

We didn’t have volatility like we had today related to macro issues, hedge fund trading, speculative trading, geo-political issues, currencies, climate change along with the supply and demand of coffee itself. In the early days it was flat price, we didn’t work out differentials yet. There wasn’t a big need to hedge like we do today. And we went from simple futures trading to buying underlying futures, options and all the different products out there today.

As a follow up to the above question, what piece of advice would you offer someone starting out in coffee?

I think the most important thing when you start out, no matter your background or education, is to understand that coffee is not a thing you can learn from a textbook. Take advantage of the people who come ahead of you, ask questions, and listen. Take the opportunity to learn. You will eventually get to the same result, but your approach will be different dealing with a different demographic and environment. You’ll have a whole new set of tools to work with but a whole new set of challenges to deal with.

Also relationships. At the beginning, I took the time to get out and network with people. Obviously it’s very different today. But I would encourage anyone to reach out and forge those relationships, they will come back to help you in the longer term.

As the industry has changed, so has the focus of the NCA. What are some of the bigger shifts in focus you’ve seen?

The focus has always been on making sure that we protect and promote the industry. This is an association that is 108 years old. Along the way a lot of changes and adjustments were made. Today we are more relevant than we were in the past and I think what’s important is having the right leadership in place. We’ve always been the voice of the coffee industry, but we lost that voice for a while. I mean that we were always the proactive voice when something would go wrong on the regulatory side, a health scare, or a scientific problem. When someone needed information, they’d come to the NCA. That kind of got lost. Today we are an association that is now leveraging the science behind coffee, and that is the Scientific Advisory Committee. A couple years ago, no one knew they existed, and today they are working on cold brew, prop 65, diacetyl among others. We had a great win with the IARC report. They hadn’t looked at coffee closely since 1992 and we successfully had coffee removed from the list of possible carcinogenic products. That was a great win for the association that has come back to help us with the prop 65 fight in California.

In your opinion, why should young professionals get involved in the NCA and how would they benefit?

Your voice doesn’t get heard if you’re not there. There’s no better way to make a mark in your industry than engagement. You have a voice if you get out and participate. If you are active, your voice will be heard. We all have a common goal to promote coffee and consumption and to try to proactively solve the issues in the industry.

Also being engaged allows people the opportunity to network and hear about other businesses and see how they’re doing. Maybe share some of the problems you have in the industry you have worked on.

The best thing we did as an association is to start the next-gen council, because it gives you that voice and you report to the boardroom. There’s also new projects coming down the road and its super important for us to develop the next wave of leadership in the industry. 

As past chairman of the NCA, what accomplishment are you most proud of?

My biggest takeaway when I retired as chairman, was how well the board worked together, how we all moved in the same direction. We all saw things eye to eye, and I think a lot had to do with Bill Murray’s leadership. The way they recognized the problems, gave resources, created the Next-Gen. We had the results of IARC, which needed emergency funding, and raised awareness of the Scientific Advisory Group (as mentioned earlier, they worked on prop 65, IARC, diacetyl, and cold brew standards that were just released).

We wanted to expand our global footprint. We are no longer a North American association, we’re much more than that and operate in a global space. The issues we deal with as an industry are not unique to us, they are global issues. We have to have common voices with other associations and not draw a line in the sand, but work together as a global unit.

Since this interview took place, a lot has changed in the coffee world and abroad with the global Covid-19 pandemic. We revisited this interview and followed up with JD early in 2021 to find out what has changed and how the NCA and his own business has adapted.

In 2021, what can we expect from the NCA and how has the association adapted to this new world?

(Laughs) I think the question is ‘what has not changed?’ Both in our personal and professional lives. We’ve had to learn and adapt on the fly and look for silver linings. With the NCA, we’ve had to keep everyone informed and on the same page. The association is very complex, there’s scientific research, office work, serving membership needs all will defending the needs of the industry in the political and scientific landscape. My hat is off to Bill Murray and the NCA Team for creating resources and toolkits that are extremely useful and keep everyone informed and safe. Each year the Association recruits, sends out info and different opportunities for people to get engaged.

What opportunities have now manifested for young professionals that were not there before Covid?

We can expect the future of the convention to be a hybrid type of event, that will be a combination of in-person and virtual meetings. Professionals can still co-mingle with people with years of experience. There will be new opportunities for new membership to get involved in the Next-Gen (committees) and for the younger generation the chance to attend the main event virtually when they may have not been able to before.

What has saved you in your own business?

What has saved us? Multiple things and they are difficult to prioritize. First, the team I have in place is spectacular. They have made sacrifices and shown dedication, and I’m very proud to say they are extremely young and diverse. Eight or nine are in the millennial category. Diversity helped us adapt to new technology, customer service, given us accessibility 24 hours a day and set up virtual meetings weekly with clients. We’ve adopted peoples’ homes, basements, kitchens. Mancaves became work caves. And we’ve added some extra technology like having multiple screens. A minimal investment has led to a massive benefit.

Retail Reboot: Away-from-Home Coffee’s Post-Pandemic Future

By William “Bill” Murray, NCA President & CEO


What does the post-pandemic future hold for the hundreds of thousands of retail outlets that provide coffee to Americans away-from-home?

The Spring ’21 NCDT showed a pandemic-induced dip in away-from-home coffee preparation, but there is reason to be optimistic.

The most recent study we conducted, the National Coffee Association’s National Coffee Data Trends report, offers many reasons for optimism for all segments of the coffee sector – including away-from-home.

Unlike some industries – travel, tourism, live entertainment – the coffee industry, as a whole, has fared reasonably well.  Coffee drinking is not only safe, no matter where you enjoy it, but is connected to numerous health benefits.  In fact, a large group of independent studies associates coffee drinking with lower levels of depression – important to know during a horrific pandemic.

All of which supports America’s continuing love affair with coffee, right through the pandemic.  In January of this year, 58% of Americans reported drinking coffee “yesterday,” down from 62% a year ago, a modest change – especially when considering the study’s 2.5% margin of error.

But while coffee continues to be America’s favorite beverage, it is true that the away-from-home segment has been impacted by the pandemic.  This impact, though, is temporary – a direct result of the pandemic – and is already reversing.

We know this because of what the data tells us about the recent past – and consumer attitudes – towards coffee.

First, one reason the away-from-home coffee segment has suffered is because of the rolling, random lockdowns the country has experienced.  These are coming to an end.

Second, the slight decrease in overall coffee consumption is linked to the economic impact of the pandemic.  24% of Americans told us in January of 2021 that their financial situation was “much or somewhat worse” than a year ago, up from 13% who told us the same thing in January 2020.  Stimulus checks are in the mail, and shortages of workers are growing.  Recent reports confirmed a surge in retail sales in March and dropping unemployment.  The economy is poised for a comeback – the worry now is actually over an “overheated” economy, and the inflation that could ensue.

Third, coffee drinking during the pandemic has been up marginally in the morning and at breakfast – but down marginally in the afternoon.  24% of Americans reported having an afternoon coffee in January ’20, down to 20% this past January.  That afternoon coffee is closely associated with socializing, work, or being out and about, and will reverse as America reopens.

Fourth, contrary to the headlines, away-from-home coffee never disappeared.  In fact, over two-thirds of respondents told us in January ’21 that they were already back in their coffee shops, or anticipating a return in the near future.  First responders, truckers, delivery service workers, skilled tradespeople, grocery store employees, public sector employees – those in the “Essential” parts of the economy (including many coffee suppliers, by the way) have been there all along.  About 11% of coffee drinkers drank their coffee during their commute – right through the pandemic.

Fifth, away-from-home coffee has pivoted quickly to adapt to the new reality, and coffee drinkers have responded.  By September of last year, 39% of away-from-home coffee drinkers had ordered through an app, up from 24% in January ’20.

But there’s more.  Turning from what has been happening to what coffee drinkers want to happen, the optimism grows even stronger.

The sixth reason for optimism is that coffee drinkers miss their away-from-home coffee.  In January, 2021, 35% of respondents either agreed strongly or somewhat agreed that they “miss the social aspect” of going out to coffee shops, cafes, and restaurants, 34% said that they miss their “regular” away-from-home venues, and 33% said that they miss treating themselves by going out. 

Some social psychologists have speculated that the post-lockdown period could be like the Roaring 20’s – a country ready to let loose.  Indulging in a favorite coffee beverage prepared by a favorite barista would be one way to do that!

Seventh, the steps that away-from-home venues can take to encourage customers’ return – while requiring some investment – are straightforward.  43% of respondents told us that having workers wear masks and gloves – and having other customers wear masks – were steps that venues can take to “encourage (me) to visit them more often.”  Practicing visible sanitation protocols, and limiting capacity/crowd control also scored highly.  (See our free NCA guide to safely reopening your coffee business for more on this topic.)

Bottom line?  Vaccines are rolling out, even with hiccups.  The economy is improving.  America has not lost its love for, its need for, and its relationship with coffee. America misses its favorite coffee shop, restaurant, and café – and for the one-third of Americans who are cautious about resuming their old routines, there are more reasons every day to feel reassured.

We’ve been through the worst we ever could have imagined – but today, and tomorrow, are better for all of us in coffee – especially the men and women around the world who grow the coffee we love.

What’s Happening with ‘Ideation to Action?’ A recap of the Next Gen Panel from the 2021 NCA Virtual Convention

By Nora Johnson, Commodities Manager, Massimo Zanetti Beverage USA

To kick off the 2021 NCA Virtual Convention, the Next Generation Council was proud to present the panel discussion: “Ideation to Action: Sharing the risks and rewards of sustainability in the coffee value chain.” Organized by the NCA Next Gen’s Events Committee, this panel discussion was an attempt to bring the supply chain together for an earnest conversation about sustainability.  As the Events Committee’s Chair, Eric Mitchell, explainsIt is clear to this generation that when it comes to sustainability, we must act united as an industry—individual initiatives will only get us so far.”

Thus, NCA Next Gen invited participants from each part of the value chain: Francisco Lacayo (L53 Estates), Hugo Valdivia (HVC Exports), Esteban Jaramillo (S&D Coffee and Tea), Nathalie Gabby Huddleston (RGC Coffee), and David Browning (Enveritas). And the panel was moderated by Olivia Bartelheim of the Rainforest Alliance.

Sustainability is one of the “hottest topics” in coffee, yet, despite the topic’s forefront position in conversations across the supply chain, getting from conversation to application has proven to be challenging. These knowledgeable panelists provided experienced-based insights into how the risks and rewards of implementing critical sustainability initiatives can better be distributed and how the next generation of coffee leaders can help forge the way.

We have highlighted some key insights from each of the panelists below, but if you missed your first chance to watch the panel live or think you would benefit from a second viewing, be sure to check out the recording above.

The responses below have been paraphrased and lightly edited for clarity.

Nathalie Gabbay Huddleston, President RGC Coffee:

In response to the opening question of the panel, Nathalie shared three themes to keep in mind in order to ensure a balanced risk and reward for all stakeholders in the value chain:

  1. Collaboration is critical – you can’t tackle the world’s challenges alone.
  2. Listen to your partners along the supply chain and then build something that makes sense. Use a ground up approach on a wash-rinse-repeat cycle of trying, testing, and measuring as every solution is going to be different based on the situation and the community.
  3. Start small and scale up but think big! Practice sustainability at scale.

When it comes to engaging other producers, workers, and customers, Nathalie said to “inspire the why.” Feel inspired about the initiative and the project and why it matters, then inspire others to understand the need to make these changes while backing it all up with the data-supported business case.

David Browning, CEO – Enveritas:

When asked about how companies should be using data to take on responsibility in accelerating progress towards the most urgent issues, David explained that “you can’t manage what you can’t measure.” 

David contextualized this issue by metaphorically contrasting the reactions that occur in sustainability with the more proactive measures that are part of most organizations’ day-to-day business practices. Quality testing and measurements are part of the standard practices within most companies, yet oftentimes it takes a media story to trigger actions in sustainability. The scientific process with quality testing works, so apply it to sustainability in the same manner.

Francisco Lacayo, Industrial Manager – L53 Estates:

As a young professional in coffee and seeing the struggles that many generations have faced due to both price and production cycles, Francisco invested additional capital to have a higher yield despite the higher risk on his side. This translated to a lower cost per pound in the long term. In order to support the higher yield, additional labor was required resulting in a more sustainable income for workers. The increased capital investment allowed for more consistent production cycles, yielding more consistent relationships with customers as well.

When speaking on the climate crisis, Francisco encouraged others within the supply chain to visit the regions where there is less mechanization. He elaborated, sharing that we need to create more awareness for the most vulnerable populations at origin as to what climate change is and how it can affect them. We need to increase awareness through education which requires added capital investment from throughout the supply chain.

Francisco shared that although the word “sustainable” is beautiful, sharing profits across the value chain is how we will be able to sustain lives. We cannot talk about sustainability when prices are staying the same or decreasing year after year.

Hugo Valdivia, COO – HVC Exports:

Based in Peru, Hugo spoke about the importance of the price to quality ratio and of how efforts get placed on volume over sustainability initiatives and quality. As an example from his experience in Peru, by focusing on specialty and certified coffees as opposed to commercial grades, his organization was able to increase the price to quality ratio in order to deliver a fair price to the farmer.

When asked about what the sector can do to support young professionals as they confront the climate and price crises, Hugo described of how the next generation of farmers are transitioning out of coffee and into other products with less volatility. He explained of how coffee in Peru is viewed as a cash crop, resulting in limited reinvestment. In order to support young professionals, Hugo encouraged the development of shared value relationships across the supply chain.

Esteban Jaramillo, Sustainability Manager – S&D Coffee and Tea:

Sharing the risk and reward depends on the customer – not all organizations understand the coffee supply chain. We need to start by talking about the risk of not engaging in a sustainable supply chain.

Climate change is getting more attention from consumers, nonprofits, and government institutions, yet there is a gap between the understanding and the willingness to invest in sustainability. We need to make companies accountable while sharing that accountability with consumers. Risk means something different to every company – try to understand how risk impacts each company. Sustainability needs to be understood holistically, not by only one angle.

Hope for the future:

It wouldn’t be a Next Gen panel without asking panelists to share of what gives them hope about the Next Generation of coffee professionals. From increased awareness to a greater sense of empathy and innovation, our panelists guaranteed that there is much hope to be had.

To all Next Generation professionals, David Browning left us with a challenge to harness the enthusiasm and awareness of industry and organizational leadership as it relates to sustainability. The enthusiasm from leadership is there, but it is up to us now, this next generation, to be the ones to take us from Ideation to Action.

Coffee and Chat with Jasmine Murphy, Assistant Manager, Green Coffee Trading at The J.M. Smucker Company

By Danielle Wood, Sustainability Manager, Dunkin’ Brands

Danielle Wood, Sustainability Manager at Dunkin’ Brands, recently sat down with Jasmine Murphy, Green Coffee Trader for The J.M. Smucker Company (JMS) to discuss her background, how she got involved in coffee, her current role with JMS, and her advice for budding coffee professionals. This interview has been lightly edited and condensed for clarity.


Jasmine Murphy, J.M. Smucker Company

How long have you been working in coffee?

I’ve been working in coffee for eight years – two years at JMS and prior to that I worked with Nestle at an R&D center in Marysville, OH.

How would you describe your role at JMS?

I am in the green coffee trading group, but my primary role is with sustainability. I am tasked with driving and managing the sustainability strategy forward, which includes projects linked to sustainability and green coffee.

What’s your favorite memory with NCA?

I really enjoy having the opportunity to meet and see people I work with regularly, face to face, and get to know them a little more. Especially when I was first starting out in coffee, I didn’t have a lot of exposure to the trade. With NCA, you get the opportunity to learn from coffee experts. In this industry, everyone wants to help each other learn.

Being an NCA Next Gen-er yourself, what advice do you have for other young professionals in coffee?

I would say, don’t be afraid to ask questions. People in coffee typically spend their entire career in coffee, or leave and come back. It seems like a big industry, but it’s actually very small and relationships are extremely important. Don’t be afraid to use the resources and people available to you. Make sure you’re fostering relationships with people and reach out to keep those relationships strong, as you never know when you’ll interact with those people in the future.

What’s something you’ve recently learned that you wished you’d learned sooner in your career?

I wish I pushed harder for myself in the beginning of my career. Especially as a woman, it is important to advocate for opportunities for training and travel. Over time I have learned to push for myself and bring opportunities up early, and often. For example, I wish I became a Q Grader earlier on in my career as it has helped me gain credibility in my quality approvals. Don’t be afraid to fight for yourself and your development.

Jasmine at origin.

What is something about coffee or the coffee industry in general that you wish more people knew about?

I wish people understood how many people are involved in growing and processing and the other steps throughout the coffee value chain. So many steps are involved to get to what ends up in your cup.

Speaking of your cup, how do you prepare your coffee?

I am not a coffee snob, I am a Q Grader and cup all the time, but right now I’m drinking coffee that was made in a normal drip coffee maker and has lots of liquid creamer. I also have all of the coffee making tools including a Chemex, French Press, Nespresso, etc., but I usually use a drip coffee maker.

What excites you most about the coffee industry now?

Moving forward, even the major players are seeing huge value in sustainability and understanding how sustainability risks can impact the coffee business and future of coffee. We are seeing a movement driven by the needs of the industry and consumers, and the industry is truly trying to push progress forward. Sustainability commitments are coming out almost monthly, and a lot of big players are jumping on board.

With all the momentum you just mentioned, what technology do you see having the biggest impact on coffee in the future?

Having more connectivity for farmers. It will be imperative for producers to have increased access to phone or internet connectivity to report on their crops. We are not there yet in every origin or region. Being able to receive texts would make a huge impact especially from a sustainability perspective.

I know this is almost impossible to imagine, but what would you recommend for someone who doesn’t like coffee or isn’t a regular coffee drinker?

We see young coffee drinkers starting with really sweet drinks, coffee with a lot of creamer, or specialty drinks – try that out. There are so many ways to prepare coffee, so if you don’t like drip coffee, it doesn’t mean you won’t like a well-prepared espresso. Just give it a try, there are so many options out there, you will probably find something that you like!

What are some of the biggest challenges facing the coffee industry?

Sustainability issues, climate change, aging farmer population, really any of the sustainability challenges that we’re hoping to address under the environmental, social, and economic risk spectrum. These risks need to be recognized in the near-term. Luckily, more companies are taking this seriously to meet the short-term goals for coffee sustainability.

As a young coffee professional, what are some challenges and opportunities that come with working for such an established, well-known brand?

In my career so far, I have been extremely lucky to work for such well-known and established coffee brands. There are so many resources available as they have well-established relationships, but also have opportunities for trainings, travel, [professional] development and more. I have been able to piggyback on the established relationships built by JMS and Nestle. Growth as a coffee professional would have been much more difficult in a smaller coffee company.


How to get involved in NCA Next Gen

We hear it all the time, “Oh, NCA has a Next Gen focused group? Sounds great—how do I get involved?”  Well, here is your roadmap to get involved with NCA Next Gen.

First, what exactly is NCA Next Gen?  NCA Next Gen is the arm of the NCA that focuses on engaging the next generation of coffee professionals. The NCA Next Gen has a council that is comprised of seven members who volunteer for a two-year term. The Council oversees two Next Gen committees: The Communications Committee & The Education & Events Committee. Both committees support young coffee professionals by providing resources, support, and a sense of community [For a list of current council members, click here].

You can get involved right now! The NCA Next Gen is always looking to get young coffee professionals more involved. Here are some ways to get started:

  • Stay Connected! Subscribe to our Next Gen Newsletter here. The newsletter format has recently been updated and will now feature content about your peers generated by fellow Next Gen members. We have a feeling this is one newsletter you will look forward to receiving each month.
  • NCA Convention 2021! The Next Gen Council organizes a variety of activities at the NCA Convention.  This year, we have organized a panel discussion about Next Gen’s role in sustainability within the coffee supply chain.  See more details about the NCA Convention here.
  • Want more? We are always accepting new members to our committees. We encourage you to serve on one of our Committees. You can sign up here.
  • Lead! If you have the time and passion to contribute beyond a committee, maybe a Next Gen leadership role is right for you?  Learn more about the application process and sign up here.

-NCA Next Gen Council

NCA Next Gen Interview with Gustavo Cerna of National DCP

By Nora Johnson, NCA Next Gen member and Commodities Manager at Massimo Zanetti Beverage USA

Nora Johnson, NCA Next Gen member, recently spoke with Gustavo Cerna, Senior Manager Coffee & Tea at the National DCP. Check out the interview below to learn more about Gustavo’s experience and his advice for fellow Next Gen members in the coffee industry.

The interview below has been condensed and edited for clarity with approval from the interviewee.

Tell me more about your background. How did you get to where you are today?  

Gustavo Cerna

I was born into coffee. My family started growing coffee in the 1990s after the civil war in Nicaragua. My dad had this idea that coffee would be a good business; he started with one farm, and that grew to 10 farms by the year 2000. It was a rough ride in the year 2000. I was young, a teenager, and that was when the coffee price crisis started. Over that time, coffee hit $0.46 per pound. That was when we [the family] really started getting involved in the business.

I was 15 years old and working on the exporting, doing the paperwork, gathering certificates of origin, going through customs, getting the quality analysis; that was what we had to do – we had to cut costs at $0.46 per pound. This experience allowed me to learn first-hand of the organization and the paperwork that it takes to get a container of coffee out from origin. I truly understand the great amount of work that happens at origin to get a container out, especially in countries where technology isn’t always friendly.

For me, going to a farm is almost like second nature. I know what is going on from the moment I step in – growing coffee, harvesting, fermenting, processing, going to farms every weekend – that was my childhood.

                My coffee journey then took me to other stages in the coffee supply chain. I started at Starbucks, working not on their coffee team, but as a demand planner. Working at Starbucks really gave me the full view of what happens once coffee gets to the roaster: what it takes to serve coffee at scale. All the things that happen in the middle – it’s incredible. From demand planning to supply planning to store development to the creation of the art on the bags; it’s a whole army of people working just to develop the concept and serve the cup of coffee to customers. My jaw dropped – this is what it takes to run a coffee operation. Sometimes, as coffee farmers, we forget that it’s not simple to serve coffee; there is a whole operation to serve coffee to consumers too. Yes, it’s a profitable business, but it also takes a lot of work: distribution, supply chain, roasting.

Gustavo at El Cielo farm.

I learned a lot there, and it was the moment in my coffee career the where I learned the breadth of the coffee industry. That’s where I explored other origins. I grew up drinking Nicaraguan coffee – a lot of farmers only drink their own coffee. Nicaraguan is my go-to, but now I have other coffees that I enjoy as well. It was when I learned to appreciate the coffee world outside of Nicaragua and how Starbucks really tries to deliver that story to the consumer, because at the end of the day, how you tell that story is also really important.

From there, I voluntarily left Starbucks to go to Cornell to get my master’s in Agricultural Economics. I was there for 15 months, but then I took a sabbatical from coffee and went into cocoa. I did cocoa for 2 years, then I saw this opportunity at Dunkin’ and went for it.

The business has changed so much from what is was in 1990, 2000, 2010. Now in the era of COVID, who knows what trends will stick. The business is upside down from what it was back when my dad started. Back then, consumers didn’t understand as much about coffee; now, the new generations have more clarity of where the coffee is coming from and they know what they want. There are more expectations for coffee: cup profile, ethical sourcing, how it is consumed. Cold beverages in coffee are king now.

There are more opportunities and more occasions for coffee, and that is giving consumers more power in today’s world. Origin diversity, sustainability targets – it’s great when consumer expectations and sustainability targets can meet. That’s my goal. At the end of the day, we can all be competitors, but if we all work towards something, it is a better coffee world and industry. All companies need to collaborate and work together to make a better coffee world. That’s why I took this opportunity – to take on this challenge.

Did you feel a pressure to stay in coffee?

I am the youngest out of four; my two older brothers still manage the farm and help my dad manage the whole operation. Generational relief had to be there – my brothers are great at doing that.

Gustavo and his father on a farm visit in 2014.

I didn’t feel that pressure. I am now using my knowledge that I gained there for the greater good in coffee. Someday I can go and apply what I have learned here back in Nicaragua. Coffee farmers need to understand that they live in a globalized world. Sometimes we want the best price for our coffee, but us farmers need to understand that it is going to be impacted by what happens in Vietnam, Peru, Kenya, etc. We need to be able to differentiate and create a product that is unique for consumers.

As the Senior Manager Coffee & Tea at the National DCP, what does your role entail? What does a typical workday look like for you?

I am responsible for working with our roasters to procure the green coffee that is needed for our Dunkin’-approved items. I work directly with five roasters to convert green coffee into the different packaging formats that we have. I also work with them to hedge that green coffee from the physical side and the futures side. Doing this requires having a good rolling hedge and a good strategy, determining how far out we cover for certain origins. I design that strategy and my roasters collaborate with me in taking those positions. It’s a constant work in progress. Outside of coffee, I also manage the tea side, which is a bit more straight forward than coffee as it is less volatile.

Finally, at the end of the day, I am responsible for ensuring that we have a constant supply within our DCs [Distribution Centers] in all formats. I need to guarantee that we have a non-issue supply chain from roaster to DC for roasted coffee from both a price and a supply perspective. 

What other commodities have you managed or traded? How did you best learn and get the skillset to be a successful trader? Have any tips for an eager trader at the front of his/her career?

                After Cornell, I went back to Nicaragua and managed a cocoa nursery. My goal was to start up a high-tech cocoa farm. Efficiency in production starts with having the right plant – in cocoa, by nature, you need to clone plants. It is a very diverse variety, so the seed is never the same as the mother tree. While there, I traded Nicaraguan and Ecuadorian cocoa.

Coffee people tend to only want to be in coffee. It’s always good to have a different perspective. The other non-soft commodities are more efficiently priced – coffee is in a gray area. In the other commodities, you also may have one major entity – like the USDA – regulating and controlling information. The softs are a world of their own – information is not clear, you must rely on on-the-ground information, and sometimes people don’t want to share information for that reason. My recommendation for any coffee person is to go work in another non-soft commodity. It will give you a different view on how risk is managed.

                In graduate school I really focused on derivatives. I also took some other courses with FC Stone [StoneX]. Since I was 12 years old, I’ve been watching the board [futures market] – I have always been interested in futures, how coffee is priced, and what goes into it. School gave me a great foundation; I still use it in my day-to-day work. Take a course on options and derivatives – I learn something new every time I take a course on something like that.

Sustainability is a critical topic in coffee, and there are so many facets to what sustainability looks like. Given your background and experience across the supply chain, if you could unite the industry around one or two main areas in sustainability, what would they be and why?

                We try to focus on all things sustainability, but at scale, we need to focus on one issue and that should be transparency. If we don’t know how our dollars are flowing from destination to consumer, then we don’t know what decisions to make. Transparency will tell us how efficient our supply chain is and where the farmer needs the most help.

We can’t just have data that gets thrown out there either. We need more tangible methods on how to tackle it. Once we know the issue to focus on – what steps do we need to take next? Do we contact a breeder? Is it a better soil management program that is needed by the farmers?

Let’s nail down one category and one subcategory and let’s tackle it one at a time with the category being reestablished on an annual basis. What we identify also needs to be the result of a group consensus in order to do it at scale, or else we are on a hamster wheel, and will revisit the same issue again in 5 years.

You mentioned your graduate degree in agricultural economics. How has what you learned in your graduate program impacted your career or supported you in your various roles?

                I learned a lot, particularly about agricultural optimization and what that means for a farmer in Kenya to a corn producer in Iowa. You evaluate the decision factors that these different people have and what their decision trees look like. Cornell provided me with an opportunity to understand the decisions that different farmers make based on different factors, their location, etc. This was very well suited for coffee – it helped me understand how decisions are made on a case-by-case basis, for instance, how to compare a corn farmer in Iowa with a coffee farmer in Brazil.  Cornell also had a wide range of paths and programs. I chose to go on a deep derivatives path combined with a focus on understanding farmer rationale and resource valuation. These two areas provide great value for both sustainability and futures trading.            

If you could change anything throughout your career path (i.e. timing of an event, more experience in a related area), what would it be? (No regrets, of course!)

                If I had the opportunity, I would not have left Starbucks to do my master’s full-time at Cornell. If there was a way, I would have remained at Starbucks while going to school.

                I also would have traveled more to other origin countries. I still want more experience with Asian coffee production. I would’ve liked to start that process earlier than I did. You don’t want to get too obsessed with the countries you regularly go to – from an origin diversity perspective, it would be great to experience these other origins and get a better understanding for how they make decisions based on their socioeconomics.

Based on your career experience, what skills do you look for in a strong leader or manager?

                Somebody that can listen. Listening skills are key – not just someone that hears you, but someone that absorbs and synthesizes what you said. Overall, the rest of the work will happen, but if you don’t listen to what people say and transmit that to others, it’ll be very hard.

COVID has required that we all adapt to working differently. Are there any changes or adaptations that you have made that you think will remain, even in a post-COVID work world?

                I think it is all connected – work from home is giving consumers more power, particularly when it comes to coffee. Consumers can now say “I like what I tried last time at the store, and now I am going to buy it again.” On top of that, this behavior is coming at a savings to consumers and more profit to farmers.

                Consider Colombia – Colombia has invested significantly in their marketing, name, and reputation. Consumers associate Colombia with good coffee – more people are drawn to buy Colombian coffee. That’s great – Colombia coffee has established this direct relationship and awareness from consumers. It is a differentiating factor in the market. Other origins will also have more direct contact with consumers now that consumers have more options in choosing what to brew at home.

What advice would you give to a fellow Next Gen candidate working in the coffee industry?

                For someone that is just getting started in coffee, be open minded – don’t think that coffee is everything. Be aware of trends that are happening in other categories. Try to explore and knock on the door of other decision makers if you are interested in something. Coffee careers and jobs aren’t often widely publicized – talk to people outside of your company and listen to the problems and opportunities that others are facing. You will definitely learn something new; don’t turn down an opportunity to learn something because you think you know everything.

                For people that have been in the industry, sometimes we need a break from coffee. It’s okay to take a break from coffee – post-COVID, travel, meet people in different parts of the supply chain – it will always benefit you in the long run. In coffee, we are fortunate to have this continuous learning experience. It is grown in so many countries that there is really no excuse not to learn.

                Don’t be afraid to speak up – being the young generation in coffee, it is easy to be intimated, but we have a unique point of view being from another generation, so don’t be afraid.   

Next Gen Interview with Bambi Semroc of Conservation International

NCA Next Gen recently had the chance to chat with Bambi Semroc, VP of Sustainable Markets and Strategy at Conservation International. The following Q&A has been lightly edited and condensed for clarity.

Bambi Semroc

Next Gen: How did you first become interested in conservation and sustainability work?  Did your Peace Corps work in Togo help set you on this path?

Bambi: As I was finishing undergrad, I started becoming more and more interested in international development and in working overseas.  One of my professors, however, challenged me, asking what skillset I would bring with me if I went abroad. What can you do that those in your hosting region couldn’t do better?  So, realizing I needed to bolster my skill set, I went back to school to study international development with a concentration on the relationship between gender and successful agroforestry systems. This led perfectly to my Peace Corps assignment in Togo, where I was living in small, rural community located next to a protected area and worked on agroforestry and other community development programs. Returning from Togo, I joined Conservational International (CI), which was just developing its Center for Environmental Leadership in Business, and haven’t looked back since.

Next Gen: You’ve spent most of your career with Conservation International (CI) following your time in the Peace Corps. What about the work and culture at CI keeps you excited and motivated?

Bambi: Well, when I first joined CI, the idea of an environmental NGO working with the private sector was still relatively new. It took some effort to convince the corporations we approached that we were not looking to launch an attack, but rather that we wanted to collaborate with them. It was an exciting time. Overall, CI has a culture of innovation. It allows you to stake a course for yourself, and there always seems to be something new and exciting to work on. 

Next Gen: How has your career at CI evolved and how did you come to lead the Sustainable Coffee Challenge (SCC)? Have you always had an interest in sustainability within the coffee sector?

Bambi: It’s evolved from an internship while in grad school to now leading the coffee program and forming a new Center for Sustainable Lands and Waters.  And while I have worked on coffee the entire time, I don’t actually drink coffee. Rather than a love of the beverage, my drive comes from a love of the coffee tree.  It’s a crop that can grow under a tree canopy and holds great potential for rural development. So, my role at CI is constantly evolving, and coffee is only a portion of the work I do. Leading the SCC, however, is basically a dream job: managing the coffee program, engaging with major corporate leaders, and working closely with local communities.  Can’t ask for much more than that. 

Next Gen: It seems that leading the SCC you wear many hats. Do you have a favorite part of the job?  A least favorite?

Bambi: Overall, I could name two favorite parts. The first would be getting to meet and speak with producers, visit coffee farms, and see amazing natural areas.  The second would be trying to get industry participants aligned on sustainability efforts and goals. Seeing this alignment happen is extremely fulfilling and rewarding.  And, well, my least favorite part would be… trying to get the industry participants aligned on sustainability efforts and goals. While seeing the alignment happen is fulfilling, it takes a lot of time and I know that, when it comes to our gravest environmental concerns, time is not a luxury we have. So, I worry about not being able to drive collective action and alignment fast enough.

Next Gen: You’ve taken on a very exciting role within sustainability and coffee industry. Is there anything you can point to that helped you achieve this success?

Bambi: In the first place, you have to find your passion, then you have to work hard. My first role at CI was an internship in which I had one task: research how to grow cocoa sustainably in one region of West Africa. I poured my heart and soul into that internship. As a result, my research grew and grew, and I received recognition within CI for this effort. I’ve been working side by side for the last 18 years with that same manager who took over the cocoa program while I was an intern.

Next Gen: The SCC’s mission is to make coffee the world’s first sustainable agricultural product. It seems “sustainability” means something different to each actor in the industry – what does “sustainability” mean in the context of the SCC?

Bambi: SCC recognized that there was not alignment regarding what sustainability means throughout the industry, so we set out to try to establish a common framework. The framework is based around four compass points: Improve livelihoods, conserve nature, sustain supply, strengthen market demand. We are now embedding carbon sequestration more formally in the conserve nature point. However, in additional to a common alignment on sustainability, we’ve also developed a common definition for success.  But yes, in the end, the question still comes up: What counts as sustainable coffee?

Next Gen: During your tenure leading the SCC, are you happy with the changes and improvements you’ve seen across the industry? In terms of sustainability, where do you see the industry heading?

Bambi: We have seen a lot of progress but, ultimately, I feel we are never moving fast enough. This is the reason behind forming the SCC:  How do we catalyze more effort? We have major challenges—climate change, deforestation, freshwater degradation, etc.—but we can get there.  Moving forward, we need to see more innovation around sustainability. We need to talk more about living incomes for producers and workers. We need to talk more about capturing CO2. And, in the end, we need to take a very holistic approach and ask what is good for the producers, communities, landscapes, and regions.

Next Gen: What challenges do Covid-19 pose to the work of the SCC and, more broadly, to the sustainability efforts across the coffee industry?

Bambi: Covid-19 brings tremendous challenges to the entire coffee sector. It’s changed where people drink their coffee, which has profound impacts on retailers and roasters in particular. Covid-19 also forces us to recognize the fragility of the coffee industry – from the safety and availability of workers picking the coffee to those milling and roasting the coffee. Then, it also gives us a moment to reflect on why we are so fragile and how we can find a better balance with people and nature. With regards to sustainability in general, Covid-19 only emphasizes how important the work we are pursuing is.

Next Gen: What advice do you have for someone trying to get involved in sustainability within the coffee industry?

Bambi: Again, first you have to find your passion.  If you want to get involved in sustainability, find exactly what it is within the space drives you and gets you excited.  Then, on a very practical level, field experience in invaluable. It gives you empathy and an understanding of the reality on the ground in some of the world’s most vulnerable places.

Next Gen: What changes would you like to see in the coffee industry moving forward? The audience of this interview is comprised of the young coffee professionals that will drive the coffee industry in the future—what message do you have for them?

Bambi: I see so much hope with the younger generations.  These are generations in which the majority actually care about social and environmental issues. So my hope is that this generation sparks a new wave of sustainability in the sector – that harnesses this interest and passion to truly transition the entire sector to a sustainable and resilient future.