1. Conference Overview

The International Coffee Convention 2023 (ICC2023) is a unique three-day event in Mannheim, Germany, from September 30 to October 3, that will bring together academics, practitioners and coffee industry experts from around the world to discuss the challenges and solutions facing the coffee industry. The conference will feature keynotes from invited experts, presentations and discussions on a variety of topics. Key topics will include sustainability and coffee by-products, biodiversity in coffee production as a response to climate change with a special focus on Coffea liberica, coffee and health, the new ways to drink coffee, new technologies for tomorrow’s coffee world, challenges and opportunities in the coffee industry, traceability and authentication. The conference will conclude with the presentation of the Kaldi Award to an individual or organization that has made a significant contribution to the coffee industry. The meeting is chaired by the following scientific committee:

• Dirk W. Lachenmeier (CVUA Karlsruhe, Karlsruhe, Germany).
• Steffen Schwarz (Coffee Consulate, Mannheim, Germany).
• Dr. Carmen Ablan Lagman (De La Salle University, Philippines).
• Dr. María Dolores del Castillo (Spanish National Research Council, Spain).
• Dr. Adriana Farah (Federal University of Rio de Janeiro, Brazil).
• Massimiliano Fabian (International Coffee Organization).
• Dr. Philipp Weller (Mannheim University, Germany).

2. Scientific Program

The program of ICC2023 starts with a general introduction (Steffen Schwarz, Coffee Consulate) and an introduction by the Scientific Committee, followed by introductory speeches, including one on “The Novel food regulation: A Major Obstacle to Sustainability in the Coffee Industry” (Dirk W. Lachenmeier).

The scientific program of ICC2023 is comprised of the following 10 thematic sessions including 14 keynotes and 16 lectures.

• Session 1: Achieving Sustainability through Coffee By-Products—(Moderation: Steffen Schwarz).

Keynote 1—Coffee By-Products for Sustainable Health Promotion (Adriana Farah).

Lecture 1—Coffee By-Products: Economic Opportunities for Sustainability and Innovation in the Coffee Industry (Mariano Peluso).

Lecture 2—Economic Potential of using Coffee Cherries and Waste to Produce Biogas and Activated Carbon (Herbert Kowa).

• Session 2: Coffee Cherry—Waste to Profit Conversion—(Moderation: Adriana Farah).

Keynote 2—How to Increase Farmers’ Incomes Using Coffee Cherries (Jörg Rieke-Zapp).

Keynote 3—Coffee Fruit Cascara: A New Sustainable Way to Drink Coffee (Amaia Iriondo-DeHond).

Lecture 3—Introduction into the Flavor World of Cascara (Ennio Cantergiani).

• Session 3: Coffea liberica, the Hidden Champion of Climate Resilience—(Moderation: Dirk W. Lachenmeier).

Keynote 4—Variability in Philippine Coffea liberica provides Insights into Development amidst a Changing Climate (Carmen Ablan Lagman).

Lecture 4—New Sensory Lexicon for Liberica Coffee: Insights into the Sensory Attributes of the Different Origins, Processing Methods, Elevation, and Roasting (Rave Sun Kwok).

Lecture 5—Liberica Coffee Development and Refinement Project in Sarawak Malaysia (Kenny Wee Ting Lee).

Lecture 6—The Aromatic Fingerprint of Fermented Coffea liberica (Catherine Kiefer)

• Session 4: Innovating Business and Technology for the Future of Coffee—(Moderation: Steffen Schwarz).

Keynote 5—Design Thinking Applied in the Coffee Industry: With Common Sense to Unexpected Outcomes (Kirstin Kohler).

Lecture 7—Innovation through Digitalization in Coffee Roasting (Christian Müller).

Lecture 8—Grinding Uncertainty: Business Model Innovation as a Strategy for Coffee Sector SMEs (Yves Zimmermann).

• Session 5: Practical Implications for the Use of By-Products—(Moderation: Maria Dolores del Castillo).

Keynote 6—Sensorial and Aroma Profiles of Coffee By-Products—Coffee Leaves and Coffee Flowers (Marina Rigling).

Lecture 9—Regulatory Aspects and Correct Labeling of Coffee By-Products on the EU Food Market (Ann-Kathrin Kull).

Lecture 10—Utilizing the Antioxidant Properties of Coffee By-Products to Stabilize Bioplastics (Mirko Rennert).

• Session 6: Biodiversity in Coffee as a Response to Climate Change—(Moderation: Adriana Farah).

Keynote 7—Refreshing the Agronomic R&D approach towards Coffee Farmers‘ profitability (Christophe Montagnon).

Keynote 8—”The International Conservation Collection of Coffee Varieties” at Wilhelma, Stuttgart, Germany. A First Step Towards Preserving the Diversity of Coffee Cultivars (Björn Schäfer).

• Session 7: Coffee and Health—(Moderation: Dirk W. Lachenmeier).

Keynote 9—Food Security Opportunities from Plant to Coffee Cup (María Dolores del Castillo).

Lecture 11—Instant Cascara: A Potential Sustainable Promoter of Gastrointestinal Health (Vanesa Sánchez-Martín).

Lecture 12—Colonic Fermentation of Coffee Melanoidins and Resulting Cardioprotective Metabolites (Fernanda Machado).

Lecture 13—The Potentials of Green Coffee Proteins as New Functional Food Components (Harshadrai Rawel).

• Session 8: Changes in Coffee Consumption—New Ways of Drinking Coffee—(Moderation: Steffen Schwarz).

Keynote 10—Navigating the Coffee Business Landscape: Challenges and Adaptation Strategies in a Changing World (Mariano Peluso).

Keynote 11—The New Importance of Coffee and Food Solutions at Workplaces (Aris Kaschefi).

• Session 9: Challenges and Future Issues—(Moderation: Carmen Ablan Lagman).

Keynote 12—2023 Coffee Challenges (Massimiliano Fabian).

Keynote 13—Volatilomics, Foodomics and Fermentomics at Trace Levels: Role of Modern Untargeted Benchtop Analytical Strategies in Improving Coffee Research (Philipp Weller).

Lecture 14—Isotopic Fingerprinting: A Promising Tool for Coffee Authenticity Checks (Johannes Wintel).

• Session 10: Coffee, Traceability and Authentication—(Moderation Philipp Weller).

Keynote 14—Identification of Coffee Species, Varieties, Origins, and Processing and Preparation methods—A Status Report (Dirk W. Lachenmeier).

Lecture 15—”Highvalue. Coffee Project” and the Growing Importance of Coffee Traceability (Massimiliano Fabian).

Lecture 16—Application of Nuclear Magnetic Resonance Spectrometry to Coffee Authentication (Jan Teipel).

The proceedings published by MDPI in Proceedings presents all abstracts, including extended abstract and proceeding papers presented at the conference and peer-reviewed by the scientific committee (https://www.mdpi.com/2504-3900/89/1). The high-quality papers are all open access. A selection of extended versions of the proceedings papers will be published in a Special Issue of Foods (https://www.mdpi.com/journal/foods/special_issues/368DHJBA9O).

Proceedings: Schwarz, S.; Lachenmeier, D.W. Preface of the International Coffee Convention 2023 (ICC2023). Proceedings 2023, 89, 29. https://doi.org/10.3390/ICC2023-14823

Coffee is one of the most popular beverages in the world. It is made from roasted and ground beans of the coffee plant. There are over 100 species of coffee plants, but only 2 are widely available: Coffea arabica and Coffea canephora. There are many different ways to prepare coffee. The most common method is to brew the coffee with hot water. However, there are also many other methods, such as those employed to produce cold brew, espresso, and Turkish coffee. The brewing method can affect the flavor of the coffee. The identification of coffee species, varieties, origins and processing and preparation methods is important for a number of reasons. First, it can help to ensure that coffee is of the highest quality. Second, it can help to track the origin of coffee, which can be important for marketing and sustainability purposes. Third, it can help to develop new coffee products and to improve the quality of coffee. There are a number of different methods that can be used to identify coffee species, varieties, origins, and processing and preparation methods. One method requires the use of molecular biology techniques. Molecular biology techniques can be used to identify the genetic markers that are unique to each species of coffee plant. Another method is chemical analysis. Chemical analyses, such as NMR or GC/MS, can be used to identify the hundreds of compounds that are present in coffee, which can be used to determine the origin and processing and preparation methods of the coffee. This introductory lecture will summarize the current state of the art in coffee identification techniques and introduce the audience to the following specialized talks.

Proceedings: Lachenmeier, D.W. Identification of Coffee Species, Varieties, Origins, and Processing and Preparation Methods—A Status Report. Proceedings 2023, 89, 9. https://doi.org/10.3390/ICC2023-14824

The coffee industry is encountering a plethora of challenges amidst a rapidly evolving world. We will delve into the multifaceted landscape of the coffee business, highlighting the emerging hurdles that have reshaped its dynamics. Climate change remains an ever-present concern, threatening coffee production with unpredictable weather patterns and diminishing yields. Additionally, growing consumer demands for sustainable and ethically sourced coffee have urged the industry to adopt eco-friendly practices and support fair trade initiatives. The saturation of the market, coupled with changing consumer preferences, compels businesses to remain agile and adapt their offerings to meet evolving demands. The COVID-19 pandemic has demonstrated the fragility of global supply chains, highlighting supply chain disruptions, shipping delays, and labor shortages that directly impact the coffee business. Digital transformation has become a pivotal factor in connecting with customers, streamlining operations, and maintaining a competitive edge in an increasingly virtual world. Regulatory compliance, certification, and energy standards pose another layer of complexity. Navigating these challenges requires proactive approaches. Coffee businesses must embrace innovation to optimize processing, roasting, and brewing techniques while fostering sustainability and quality. Embracing e-commerce platforms, leveraging social media, and enhancing digital experiences are essential steps in establishing strong connections with the consumer base. The coffee industry stands at a crossroads, but with determination and ingenuity, businesses can adapt to these challenges. Embracing sustainability, digital transformation, and innovation will enable the coffee sector to thrive amidst changing.

Proceedings: Peluso, M. Navigating the Coffee Business Landscape: Challenges and Adaptation Strategies in a Changing World. Proceedings 2023, 89, 22. https://doi.org/10.3390/ICC2023-14825

Coffee processing is solely centred around isolating the seed of this sweet and fragrant stone fruit. Isolating the fruit seed from the waste stream does not denote excellent cherry quality and does not provide optimal financial benefit to the farmer. Only a fruit-centred coffee process will be both commercially viable and sustainable, supporting the farmers and preserving nature.

Proceedings: Rieke-Zapp, J. How to Increase Farmers’ Incomes Using Coffee Cherries. Proceedings 2023, 89, 11. https://doi.org/10.3390/ICC2023-14826

Proteins/enzymes, peptides and free amino acids in green coffee beans are the main contributors to the development of coffee flavor and quality during roasting, as a result of the Maillard reaction, and are ultimately responsible for the formation of the coffee aroma. Only 0.15–2.5% of free amino acids are present in the green beans. A crude protein content of 8.5 to 12% after correction for caffeine and trigonelline has been reported. The proteins can be classified into storage, structural and metabolic proteins. A recent UniProt data bank search (May 2023) delivered some 104 reviewed proteins, with mostly enzymes listed. The most abundant were the legumin-like 11S seed storage proteins, accounting for about 45% of the total proteins in the coffee bean. An accumulation of 11S during bean development/maturation is consistent with its storage function and ultimately is a source of amino acids. Recent data reveal that the proteins are being modified even before coffee roasting, and can be impacted by post-harvest treatment. Coffee’s own phenolic compounds are subject to oxidation reactions and can subsequently attack the amino acid side chains of the proteins. Such interactions result in unique properties in the coffee bean proteins, with enhanced antioxidative properties, altered structural properties and differences in solubility, surface hydrophobicity and emulsification. These naturally present protein modifications provide new potential uses of green coffee bean proteins for the food, cosmetic or pharmaceutical industry.

Proceedings: Rawel, H.; Sagu, S.T. The Potentials of Green Coffee Proteins as New Functional Food Components. Proceedings 2023, 89, 13. https://doi.org/10.3390/ICC2023-14827

Recommendations to coffee farmers regarding agronomic practices are eventually based on agronomic research. The main target of agronomic research is often, if not always, yield measured in Kilograms of green coffee per ha. We often see or hear claims that a given practice will double or even triple the yield. However, everyone can feel that supposed agronomic silver bullet solutions are not widely adopted by farmers. The reason often put forward is that farmers ignore these solutions and require training. Too often, agronomists and technical assistants explain that farmers are stubborn and will not change and not to mention other more derogatory statements used. We need to understand that the vast majority of farmers, just like any human being, is making rational decisions, optimizing the expected return on any investment in time or money. We hence need to refresh our R&D approach towards coffee farmers’ profitability. Yield is not profitability. Every entrepreneur will understand the difference between gross and net income. In fact, extra-coffee yield obtained by recommended practices is not necessarily covering the extra-cost related to these practices. It is a compulsory first step to understand what the limitations of farmers are and then specifically work out some practices addressing these limitations. In my presentation, I will give some illustrations and show what a refreshed agronomic R&D approach would look like.

Proceedings: Montagnon, C. Refreshing the Agronomic R&D Approach towards Coffee Farmers’ Profitability. Proceedings 2023, 89, 10. https://doi.org/10.3390/ICC2023-14828

Food insecurity and malnutrition, in a scenario further complicated by the enduring effects of the COVID-19 pandemic and the Ukraine War, are global priorities. The affordability of healthy diets, which determines food security and nutrition indicators, is a tremendous challenge to be solved by the transformation of food systems into sustainable ones. The coffee industry is being transformed to contribute to end hunger, food insecurity and malnutrition in all its forms and to achieve affordable healthy diets for all. For achieving these goals, the policy of the coffee system for its effective transformation should be based on innovation and research. About ninety percent of the coffee cherry is discarded before reaching the cup that we have for breakfast each morning. The “by-products” or waste generated in this process must be valued to increase the sustainability of the coffee industry, in addition to maximizing the benefits for the environment, society and economy. The by-products (cascara, mucilage, parchment, silverskin and spent coffee grounds) can be converted into new products to be incorporated into a healthy daily diet and daily life to enjoy, solve small problems and contribute to making this the first sustainable agricultural product in the world. In this way, it is feasible to achieve a coffee value chain with zero waste, neutral products for the environment and thousands of solutions for the present and future of humanity. As a consequence, in recent decades, a lot of innovation and research have been focused on these global objectives. We present our contribution in this field.

Proceedings: Castillo, M.D.d.; Iriondo-DeHond, A. Food Security Opportunities from Plant to Coffee Cup. Proceedings 2023, 89, 12. https://doi.org/10.3390/ICC2023-14829

In January 2022, dried coffee cherries from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner, commonly called cascara, were finally authorized as a Traditional Food from a Third Country and were added to the Union List of Authorized Novel Foods. Coffee fruit cascara is rich in nutrients and bioactive compounds with health-promoting properties. It is proposed that coffee fruit cascara is used for the preparation of infusions, hot beverages, and non-alcoholic, ready-to-drink beverages. Moving forward, the beverage industry will be able to upcycle this material that has been wasted and undervalued in the past. In addition to its use as a beverage, coffee fruit cascara has the potential to be consumed by humans in many ways before it is used for animal feed, compost, energy production, or incineration, which are less preferable revalorization options according to the Food Waste Hierarchy Pyramid proposed by the Food and Agriculture Organization (FAO). It is said that if you want to change the world, you should start with coffee. Therefore, the current research focuses on the valorization of coffee fruit cascara to contribute to the sustainability of the coffee industry and to achieve the Sustainable Development Goals.

Proceedings: Iriondo-DeHond, A.; Castillo, M.D.d. Coffee Fruit Cascara: A New, Sustainable Way to Drink Coffee. Proceedings 2023, 89, 14. https://doi.org/10.3390/ICC2023-14830

In a forcedly global system, we are facing a more and more regulated, sustainable coffee market. The International Coffee Organization is the only coffee intergovernmental organization working to face the numerous challenges of this polyhedric world, from producing fields to consuming markets. Coffee statistics, a unique table for discussion, starting from multilateral up to bilateral dialogue, involving private entities and civil society, cooperation and development projects, and the circular economy are some of the main issues for this intense year 2023. In Europe, one of the main issues for coffee contaminants is the renewal of the authorization as an active substance for glyphosate, which is a chemical widely used in herbicide products, especially in the coffee sector. The use of glyphosate is approved in the EU until 15 December 2023, subject to each product being authorized by national authorities following a safety evaluation. In July 2023, EFSA published the results of a risk assessment for the active substance glyphosate, where no critical areas of concern for the health of humans, animals, or the environment have been identified. Due Diligence: On 1 June 2023, the European Parliament agreed on its position on the Directive on Corporate Sustainability Due Diligence (CSDDD), which requires in-scope companies to conduct due diligence on and take responsibility for human rights abuses and environmental harm throughout their global value chains. The European Coffee Federation has supported the proposal in May 2022 through a position paper, as it is an important step toward the development and promotion of more socially and environmentally sustainable and responsible coffee value chains, sustainable sourcing approaches, and the prevention of loss of biodiversity and natural resources. Deforestation EU regulation: changes to food systems are required to halt deforestation and forest degradation to slow the rate of climate change and the threat to global diversity. Henceforth, the EU deforestation regulation aims to minimize the risk of placing products and commodities on the EU market that cause deforestation and forest degradation. There is a strong need to conduct country-level assessments on the readiness to fulfill the new EU legislation, especially on how smallholder coffee farming families would be affected. To be prepared, producing countries, coffee farmers (and particularly small-holder farmers) and their producer organizations need timely information on guidelines and capacity building on regulatory due diligence. Data requirements on geo-localization and traceability need to feed a discussion on how data should be managed and by whom, as well as on data ownership. Sector-specific guidelines are required, and for the coffee sector specifically, on how to differentiate between forest and coffee agroforestry systems such that coffee farm management is not seen as deforestation. As evident, more and more issues for a sustainable coffee world are arising, impacting the whole global coffee market; traceability is becoming a pillar on which it needs to be developed, stimulating multilateral and bilateral dialogue to help all countries align their capacities to reach this important common target.

Proceedings: Fabian, M. 2023 Coffee Challenges. Proceedings 2023, 89, 3. https://doi.org/10.3390/ICC2023-14831

Design Thinking is a human-centered innovation approach that has gained increasing attention in recent years, as it promises to manage complexity and supports organizations to prepare for a competitive future. Design Thinking helps to uncover the non-obvious that might remain hidden with purely analytical thinking. As such, it serves to identify new business opportunities and to address complex social or environmental challenges. The talk will provide insights into the Design Thinking projects conducted at Mannheim University of Applied Sciences with international partners. Drawing from examples out of the coffee industry, the essential elements of the approach will be explained and the audience will become inspired to rethink their own pathways to innovation.

Proceedings: Kohler, K. Design Thinking Applied in the Coffee Industry: With Common Sense to Unexpected Outcomes. Proceedings 2023, 89, 24. https://doi.org/10.3390/ICC2023-14832