Seminars

This seminar highlights the scientific foundations of coffee transformation and its contribution to improving Colombian coffee quality. It explores how advances in processing, quality assessment, and process control enhance cup quality,
consistency, and value creation. It also presents the economic and environmental benefits of Coffee Processing, Transformation Centers, including greater efficiency, reduced environmental impact, and increased profitability for coffee farmers through circular bioeconomy approaches.

An in-depth talk on the specialty coffees from CVM’s Cup of Excellence-winning farms in Loja, Ecuador. We will cup coffees from Finca La Noria, El Dorado and Eliza. We will taste Gesha, Wush Wush and SL28, with various processes including anaerobic, washed and natural. We will also have time for questions after the cupping.

The seminar will focus on showcasing the quality and diversity of Rwanda’s specialty coffee through the Best of Rwanda initiative.
The seminar will commence with a presentation by representatives of the National Agricultural Export Development Board (NAEB). The presentation will provide an overview of Rwanda’s coffee sector, the development of the specialty coffee industry, and the significance of the Best of Rwanda initiative in promoting high-quality Rwandan coffee in international markets. The presentation will be followed by a cupping session. Participants will have
the opportunity to taste and evaluate award-winning coffees selected from the Best of Rwanda competition. The session will be conducted in a guided format, allowing participants to experience the distinct flavor profiles and characteristics of each coffee while gaining a deeper understanding of Rwanda’s diverse coffee-growing regions and quality standards. Following the cupping session, a Q&A and open discussion will be held. Participants will have the opportunity to engage directly with representatives from NAEB, JICA, and Rwanda’s coffee sector on topics such as coffee
production, quality enhancement, sourcing opportunities, and current market trends. The session will also provide an opportunity for networking and professional exchange, fostering potential business partnerships between Rwandan coffee stakeholders and Japanese buyers, importers, roasters, and other industry professionals.

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As the market seeks unique microlots, Myanmar is rapidly emerging as a specialty coffee origin. We are Thanaka Coffee, Taiwan's first brand dedicated to Myanmar coffee, providing a practical overview of its core regions. Guided by our "Nice, Brave, Pure" ethos, we share frontline origin observations and stories of our Taiwanese instructor team's technical training in Myanmar. The session concludes with an exclusive New Crop Cupping. We invite roasters and professionals to explore these high-altitude profiles and unlock the amazing potential of Asian coffee.

The Code of Conduct of this new group is to ensure the production of high-quality coffee that meets consumer expectations while preserving the natural environment and protecting ecosystems, and promoting the well-being of coffee producers and workers through a Social and Environmental Management System. The Alliance of Coffee Friends maintains up-to-date records to demonstrate compliance with the Sustainable Specialty Coffee Production Standard, ensuring traceability from seed to final consumer.

Regulatory developments on human rights and environmental risks, including measures to prevent greenwashing, are accelerating worldwide. In the EU, the Empowering Consumers Directive (EmpCo) is strengthening rules on environmental labeling, while Japan is also moving toward greater specificity and evidence in environmental claims. This seminar will explore these developments, the role of Fairtrade Certification in providing credible sustainability claims, and how producers are addressing challenges such as climate change. It will also highlight how stronger relationships with producers can build quality, trust, and supply resilience.

Our purpose is to bring the best coffees from Nicaragua—a land of lakes, volcanoes, and coffee—to the world.

Explore Brazilian specialty coffees that combine exceptional quality and sustainability.
Discover coffees from Daterra , a leader in environmentally responsible coffee production and worker welfare, including its prestigious Masterpieces auction lots.
Kanematsu will also present a selection of carefully curated Brazilian specialty coffees sourced through sustainable farming and quality-focused practices.
Join us to cup the latest crop and experience the flavors shaping the future of Brazilian coffee.

Taste of the Harvest presents a curated selection of Brazilian specialty coffees, showcasing the diversity, quality and unique characteristics of Brazil’s coffee origins. Through a guided tasting experience, participants will discover coffees from different producing regions and processing methods, while learning more about the people, terroirs and practices behind each cup. The session offers Japanese coffee professionals an opportunity to explore the richness of Brazilian specialty coffee and connect with one of the world’s leading coffee origins.

In recent years, it has become apparent that many people mistakenly believe that the rules for blend labeling under the Fair Competition Code for Coffee, approved by the Japan Fair Trade Commission in 1991, apply to all businesses selling regular coffee.
In fact, the rules of the Fair Competition Code for Coffee apply only to member companies of the All Japan Coffee Fair Trade Council. Non-member companies are required to label coffee blends in accordance with the Food Labeling Act, which came into force in 2015.
This seminar will explain these distinctions and the relevant labelling requirements, including their historical background.

What new research reveals about the next generation of coffee consumers — and why the category needs to catch up.

This presentation explores the implementation of the Sustainable Profitability Program in Guatemala's coffee sector over its first five years, highlighting the key milestones and challenges encountered along the way. Concludes with the opportunities and priorities for scaling the model to ensure long-term competitiveness and value creation for Guatemalan Coffees.

A workshop created with everything I have learned from hearing people say, “I want to open a café,” more than 3,000 times over the past 14 years.
As the head of NOVO, a roasting machine manufacturer with more than 750 units installed, I have advised countless café owners over the years. That experience has given me practical tools and insights that I can now share with you.
Why do people want to open cafés in the first place?
Sometimes it means providing two hours of service for just 500 yen. It can mean facing the constant pressure of monthly cash flow and stepping into a business that can feel like hell.
So why not create a specialty shop unlike any other?
In this 90-minute workshop, you will experience how to build one.

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① Introduction – Opening talk by the instructor
② Form groups, introduce yourselves, and present your theme
③ Decide who you want to serve and what you want to offer
④ Build your concept – Three unique strengths that set you apart
⑤ Decide on a shop or service name and present it

Once widely cultivated in Rwanda before disappearing from production, the indigenous Arabica variety Mibirizi has been revived through collaboration among research institutions, producers, and the government.
This seminar will explore its history, agronomic and quality characteristics, findings from five years of research, and ongoing public-private efforts in seed management and traceability. Through a guided tasting, we will also introduce the vision for building Mibirizi as a distinctive brand for international markets.
Discover a new dimension of Rwandan coffee through its floral aromas and uniquely expressive cup profile.

Future Coffee Farm has pioneered the potential of Vietnamese Robusta. In this seminar, farm owner Mr. Toi visits Japan to share his 10-year journey and new challenges. He will discuss the reality of sustainable farming and harmony with nature, inspired by Akinori Kimura’s "Miracle Apples."

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We will report on current farm updates and the growth of saplings funded by your support. Later, importer 8coffee will outline future local projects for the next generation. Join us to explore the future of Vietnamese coffee with our deepest gratitude to all supporters.

Guatemala is known for its high quality coffee, produced by smallholder farmers who often face challenges in accessing profitable markets. With support from JICA, MAGA, ANACAFE, and producer organizations worked together for three years to strengthen the coffee value chain. At this seminar, they will share the project’s achievements and experiences while participants enjoy tasting Guatemalan coffee.

Explore the diversity and quality behind two of Central America's most exciting coffee origins: Guatemala and Honduras. A journey through three distinct tables, each representing a different facet of what makes our origins special: from tradition, to purpose-driven sustainability, to the people who make it all possible.

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Table One: Traditional Washed Regionals
Table Two: Harvest Hope — Washed and Naturals
Table Three: Women in Coffee

The development of Taiwanese coffee has been supported by years of cupping evaluations, regional producer support, and hands-on practice by industry professionals across the country.

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Coffee competitions not only provide a platform for introducing outstanding coffees to the market, but also serve as valuable opportunities for cuppers to experience a wide range of samples, build their expertise, and develop shared evaluation standards.

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In recent years, Taiwanese coffee has expanded into the global market, and the role of evaluation has evolved significantly—from simply ranking coffees to supporting market transactions and broader value analysis.

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This seminar will look back on the development of coffee evaluation in Taiwan and introduce practical examples from the new competition and evaluation system launched this year, as well as the “Cupping Form for Genus Coffea.” Going beyond quality assessment alone, we will explore ways to understand, analyse, and communicate the value of a cup of coffee from multiple perspectives.