The coffee world is changing. Farmers and industry are facing major challenges, largely driven by climate change, changing consumer habits, sustainability and digitalization. One major way to solve these challenges is the coffee cultivars themselves. The coffee farmer might not be able to stop the effects of our changing climate or the habits of consumers, but by growing the right plant at the right place, they might be able to withstand at least harsh weather conditions like heavy rain or long-lasting dry periods. Moreover, the production of single-estate high-quality coffee of pure cultivars guarantees a higher income for the farmer and increased enjoyment for the consumer. For this reason, in 2016, the Zoological-Botanical Garden Wilhelma started to build up a living collection of coffee cultivars. The so called “International conservation collection of Coffee varieties” contains 115 accessions of Coffea arabica L., Coffea benghalensis B. Heyne ex Schult., Coffea canephora Pierre ex A. Froehner and Coffea liberica Hiern. The aim of the collection is to preserve as many different coffee cultivars for following generations as possible. The scientific collection is based on the trust and support of coffee farmers from all over the world. Currently, there are project partners in Brazil, China, Columbia, El Salvador, India, Malaysia, Mexico and Thailand. All of them are able to exchange knowledge about their different cultivars and have a backup of living specimens if their own plants are lost due to plant pests or natural disaster. They might even try new cultivars from foreign origins that might be better suited for changing local climate conditions. From every accession, four plants are grown, from which one is cultivated as a big, mostly natural-looking shrub used for exhibitions and cherry harvest. The three remaining plants are kept at a smaller size of up to 120 m to guarantee the preservation of the genetic resource. In addition, the “International conservation collection of Coffee varieties” might be the ultimate resource for all studies dealing with sensorial and aroma profiles of different coffee cultivars because all plants are grown under similar conditions, for instance, similar soil conditions, temperature and water quality. Another advantage is the permanent availability of 115 genetically different coffee varieties for genetic studies. This includes the possibility of generating a family tree of coffee varieties, and in reverse, this offers the opportunity to identify every cultivar by its genetic fingerprint. To be able to realize further projects, it is necessary to obtain an exemption from the Nagoya Protocol to access genetic resources and for the fair and equitable sharing of benefits arising from their utilization for all coffee cultivars. We are working on this, supported by the Federal Office for Agriculture and Food. Finally, to be able to conserve the diversity of existing coffee varieties, more effort will be necessary in traditionally coffee-growing countries on the African continent and the Arabian peninsula.

Proceedings: Schäfer, B. “The International Conservation Collection of Coffee Varieties” at Wilhelma, Stuttgart, Germany—A First Step towards Preserving the Diversity of Coffee Cultivars. Proceedings 2023, 89, 26. https://doi.org/10.3390/ICC2023-14843

Food systems (from farm to fork and disposals) are responsible for about a third of anthropogenic greenhouse gas (GHG) emissions. In turn, the agricultural sector is negatively impacted by GHG and climate change, while facing the challenge of having to reduce carbon emissions through sustainable practices and produce more food due to the continuous world population growth, projected to reach nine billion in 2050. At the same time, the incidence of obesity and degenerative diseases also continuously increases, demanding changes in the quality of dietary patterns that favor the intake of more plant foods with antioxidant and anti-inflammatory properties. According to the Food and Agriculture Organization (FAO), a sustainable food system contributes to food security and nutrition for all so that the economic, social, cultural, and environmental bases to generate food security and nutrition for future generations are safeguarded New types of foods are being presented as alternative ways to ensure food security. However, controlling waste is a priority. Food waste, including by-products, can be a relevant source of nutrients and bioactive compounds, delivering several benefits to health and adding value to the production chain. Coffee is one of the main food crops in the world. The annual production of about 10 million tons generates a large amount of waste material of excellent quality, which is converted into healthy bioproducts. In this presentation, we will approach the use of coffee by-products as a means for sustainable consumer health promotion and to support the improvement of the lives of those who work in the coffee production chain.

Proceedings: Farah, A. Coffee By-Products for Sustainable Health Promotion. Proceedings 2023, 89, 20. https://doi.org/10.3390/ICC2023-14845

The coffee industry, one of the world’s most vital commercial value chains, faces severe challenges, especially among its small- and medium-sized enterprises (SMEs) actors. These challenges encompass social, economic, and environmental crises, with climate change being particularly menacing. This perspective article highlights business model innovation (BMI) as a proactive strategic option for SMEs in the coffee industry, providing a roadmap from the field to the coffee cup for navigating these uncertainties. Drawing on recent BMI research within the coffee sector and related fields, the piece explores transferable strategies and potential implementations, with an emphasis on sustainability-oriented BMI. The discussion identifies both potential benefits and challenges of implementing BMI. Ultimately, the article positions BMI as a promising field for both researchers and practitioners, offering sustainable solutions to the multifaceted challenges faced by the coffee industry.

Proceedings: Zimmermann, Y.C. Grinding Uncertainty: Business Model Innovation as a Strategy for Coffee Sector SMEs. Proceedings 2023, 89, 16. https://doi.org/10.3390/ICC2023-14846

Without additives, bioplastics tend to undergo oxidative and light-induced decomposition, which limits technical applications. In addition to the lignocellulosic components, antioxidants in coffee by-products offer a recyclable potential for material utilization and completely bio-based bioplastics. Polyphenols and vitamins prevent or slow down radical-forming processes and thus the ageing of bioplastics if properly prepared. Four naturally processed coffee cherries from different varieties, two parchments, and a silverskin mix were investigated with respect to their composition, micronization, particle size, structure, thermal, and antioxidative properties. Compounded with bio-based poly(butylene succinate) and poly(3-hydroxybutyrate-co-3-hydroxyvalerate) in various concentrations, differences were found in extrudability and mechanical properties, next to successful thermo-oxidative stabilization.

Proceedings: Rennert, M. Utilizing the Antioxidant Properties of Coffee By-Products to Stabilize Bioplastics. Proceedings 2023, 89, 7. https://doi.org/10.3390/ICC2023-14847

1. Introduction

Liberica coffee, an often-overlooked species, has emerged from the shadow of Arabica and Canephora in recent years, gaining recognition and value due to various factors. As climate change continues to impact the global production of Arabica and Canephora, coffee professionals have begun exploring alternative species, with Liberica topping their list. Additionally, Liberica coffee has made notable appearances in world coffee competitions, challenging the dominance of prestigious Arabicas. Despite it’s growing fame, limited studies can be found regarding Liberica’s sensory lexicon and flavor profiling based on different growing conditions and post-harvest processing methods. Such information is crucial as sensory quality is mostly responsible for Liberica coffee’s rise in popularity in the past decade.

2. Methods

The information presented in this paper is mostly qualitative data collected via different means:

• _{Descriptions of Liberica’s sensory attributesfound in the existing literature.}
• _{Liberica sensory evaluation data in the form of flavor descriptions recorded via cupping tests by trained coffee experts in various cupping events (scores are not used because there is a lack of an grading system for Liberica).}
• _{Liberica sensory evaluation data collected from judges (coffee experts) at the first Liberica Roasting Competition conducted in 2019, which were later compiled into a graphic info chart that will be attached in this paper.}
• _{Descriptions of Liberica’s sensory attributes recorded from interviews with specialty Liberica coffee producers and coffee scientists who are specialized in coffee sensory.}

The above data will be analyzed and categorized according to the different origins, processing methods, elevation, and roast levels. The results will then be compiled and transcribed to data relatable to the Cirad Coffee Flavor Wheel used in a paper that studied sensory attributes of vaiours coffee species to assess which range of spectrum of the flavor wheel best represents Liberica’s sensory aspects in light of the different treatments and conditions of this species.

3. Results and Discussion

The recent emphasis on the different cultivation conditions, varieties, processing methods, and roast levels advocated within the specialty coffee community has led to new sensory discoveries of Liberica coffee. Unsurprisingly, many flavor descriptions from our data could not be located on the existing flavor wheels and sensory lexicon, and there are numerous positive sensory aspects that represent exotic fruits and spices and herbs found only in Asia. This opens up the discussion to why Liberica has been better appreciated in recent years compared to the negative sensory descriptions associated with the species historically, thus more focus should be placed on growing conditions and post-harvest treatment. The results also indicate the need for a new approach and grading system to evaluate this rare and uprising species. And more studies and flavor charting should be conducted for the many undocumented Liberica varieties that we had encountered during sample collection.

Proceedings: Kwok, R.S. New Sensory Lexicon for Liberica Coffee: Insights into the Sensory Attributes of the Different Origins, Processing Methods, Elevation, and Roasting. Proceedings 2023, 89, 25. https://doi.org/10.3390/ICC2023-14848

This article discusses the past, present, and future development potential of the Liberica coffee industry in Malaysia, a traditional producer of Liberica coffee. It explores the challenges faced by the industry in the context of the specialty coffee movement and global warming. The article focuses on the history of Liberica coffee cultivation among the indigenous communities in the inland regions of Sarawak and Borneo, highlighting the diversity of Liberica varieties and their potential from rainforest highlands to river valleys. The article introduces the “Liberica refinement project” in Sarawak, which emphasizes natural farming methods. It discusses how trust was built with the indigenous communities, effective quality control systems were established, and how this enabled Liberica to enter the specialty coffee market. Through market-driven approaches, the project aims to empower indigenous communities and improve their livelihoods.

Proceedings: Lee, K.W.T. Liberica Coffee Development and Refinement Project in Sarawak Malaysia. Proceedings 2023, 89, 15. https://doi.org/10.3390/ICC2023-14849

Food authenticity is becoming increasingly important to consumers, producers, and retailers. Furthermore, more and more food properties considered to be value-relevant are advertised. Food fraud, which is the intentional misrepresentation of a food’s true qualities, not only harms buyers but also undermines confidence in entire market segments. Worldwide coffee production has had a rising trend despite some setbacks in recent years. Global consumption is also increasing and has only been slightly attenuated by phases of economic weakness. For example, the appetite for coffee in Germany has been growing over the years, with an average consumption of 450 cups per person in 2022, which is equivalent to 5.4 kg of coffee. The top coffee-loving countries consume around 10 kg of coffee per person per year. The rising demand for higher quality coffee with declared origin, botanical variety, and/or processing methods, combined with the significantly higher market prices for such specialty coffee, are opportunities for food fraudsters. In addition to compliance visits to production and processing sites and to auditing a company’s accounting, well-established standardised and efficient laboratory analyses are an important part in fighting food fraud. As a metrological primary method of measurement, nuclear magnetic resonance spectrometry (NMR) has been increasingly used for routine chemical quantitative analysis. The NMR spectra typically show very good signal resolution, excellent reproducibility, and linearity of response independent of the substance. NMR can record signals from most metabolites in a biological sample with a single experiment in just a few minutes. Thus, NMR has a high potential to provide reliable data for the analysis of complex mixtures, such as food extracts. NMR spectra can be used as fingerprints to compare individual samples against databases of authentic references using multivariate analysis. This talk will present recent research on the potential of using NMR with targeted, quantitative analysis and also with non-targeted multivariate analysis to verify several product claims on roasted coffee, i.e. the geographical origin, botanical variety, and farming method (organic/conventional). By using targeted analysis, over a dozen characteristic substances can be quantified with good precision. The chemometrical evaluation of NMR spectra can raise reasonable suspicion about the geographical origin.

Proceedings: Teipel, J. Application of Nuclear Magnetic Resonance Spectrometry to Coffee Authentication. Proceedings 2023, 89, 28. https://doi.org/10.3390/ICC2023-14850

In addition to the well-known coffee bean, many other parts of the coffee plant can be used as food. These materials have been traditionally used in some coffee-producing countries but were not known in the European Union (EU) before 1997, and are therefore classified as novel in the EU and require approval before being placed on the market. Authorization of novel foods is carried out in accordance with the requirements of Article 10 of Regulation (EU) 2015/2283. For certain categories, such as plant products, there is also the possibility of a simplified notification as a “traditional food from a third country” according to Articles 14 and 15 of Regulation (EU) 2015/2283 if the product has a "history of safe food use" in a country outside the EU. Currently, only infusions of coffee leaves and cherry pulp and the dried cherry pulp as such (also known as cascara (“husk”)) are permitted in the EU as traditional foods from third countries for certain categories. When using authorized novel foods, the general legal requirements for food as well as the specific requirements of Regulation (EU) 2017/2470 (the so-called Union list) must be observed. The mandatory labeling elements according to the Food Information Regulation (Regulation (EU) 1169/2011) include the name of the food, the list of ingredients, the net quantity, the name and address of the food business operator, the date of minimum durability, the instructions for use, and the nutrition declaration. In addition, the Union list specifies certain labeling elements, such as the legally defined name of the authorized novel food such as “coffee cherry pulp”, “cascara (coffee cherry pulp)”, or “infusion from coffee leaves” and the categories of use, which must also be complied with.

Proceedings: Kull, A.-K.; de Rezende, T.R.; Lachenmeier, D.W. Regulatory Aspects and Correct Labeling of Coffee By-Products on the EU Food Market. Proceedings 2023, 89, 17. https://doi.org/10.3390/ICC2023-14851

The Philippines is one of only a few countries where Coffea liberica is commercially produced. Two infra-species, C. liberica liberica (also locally known as ‘liberica’) and C. liberica var dewevrei (also known as ‘excelsa’) comprise 1.1% and 5.7% of the national coffee production, respectively. These rare varieties are produced widely in the provinces of Batangas and Cavite mainly because of historical affinity, a local market, and more recently the renewed interest from importers. Aside from its unique flavor profile, renewed interest comes from the potential of the larger beans and deeper root systems of the species to thrive on a warming planet. In this paper, we present work that has been performed in evaluating bean morphology, chlorogenic acid, caffeine content and genetic variability of C. liberica varieties from different areas of the country. The initial efforts to predict areas for increased production were based on a maximum entropy model. Combining these data provides insights into development areas for increased production in the Philippines.

Proceedings: Ablan Lagman, M.C. Variability in Philippine Coffea liberica Provides Insights into Development Amidst a Changing Climate. Proceedings 2023, 89, 27. https://doi.org/10.3390/ICC2023-14852

Planting and harvesting coffee produces large amounts of waste biomass. This waste biomass has great economic and ecological potential. The presented information of the O2HC procedure (organic to hydrogen and carbon) shows possibilities for using these materials with influences on climate targets, soil improvement, CO₂-reduction and economic benefit. The lecture is oriented more towards the possibilities of structural improvements and practical experiences for the farmers.

Proceedings: Kowa, H. Economic Potential of Using Coffee Cherries and Waste to Produce Biogas and Activated Carbon. Proceedings 2023, 89, 32. https://doi.org/10.3390/ICC2023-14853