Tasting the Standards: A Comprehensive View of Green Coffee Defects
Camila Khalifé
CQI Quality Evaluation Assistant Instructor
Session Description
This session will review the current SCA standards for green coffee, take a look on how green coffee is sorted at origin before it is exported, and discuss the impact of defects on the cup, as well as the challenges producers face to meet the standards.
The following day, a hands-on workshop will offer attendees the opportunity to sort green coffee samples, identify and classify defects, and explore the correlation between green coffee defects and cup quality.
Presenter Bio
Camila Khalifé is a coffee quality specialist with a background in communication. She started her journey in coffee in 2014, when she founded Botánica, a training center and quality lab in Ecuador. After working in different roles, she specialized in coffee quality and education; she is a Coffee Quality Institute’s Quality Evaluation Assistant Instructor and a WBC Sensory Judge.
Camila is also the Communications Lead & Programs Co-Lead of The Chain Collaborative, an organization focused on community-led development in the coffee sector that works with local leaders in coffee growing communities in Latin America and East Africa.
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