PRF El Salvador announces speakers and panellists

PRF El Salvador announces speakers and panellists

Why it’s easier for wealthier producers to grow specialty coffee

It takes money – and sometimes a lot – to grow specialty coffee. Producers not only need to continuously maintain and improve quality and yields, but they also have to invest back into their farms. Whether it’s replacing equipment and machinery or planting more resilient varieties, producers need to turn a profit to operate their […]


Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]


10 Minutes With Keith Hawkins of the Color of Coffee Collective

We dive into everything you need to know about the Color of Coffee Collective’s mission, initiatives, and the upcoming second edition of the Symposium Experience.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Keith Hawkins  Today at Barista Magazine Online, we sit down for a chat with Keith Hawkins, a passionate entrepreneur and advocate for […]


Playing Leaderboard, the Arcade-Inspired Coffee Game

We sat down to try the newest version of the game—a fun opportunity to learn more about coffee while vying for cool coffee prizes.  BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti I’ve never been much into video games, except for the classic arcade games of my youth.   Growing up in the ‘80s meant […]

PRF El Salvador announces speakers and panellists

What are modular espresso machines & how do they work?

For decades, espresso machine design and technology have been evolving to meet the ever-changing needs of coffee shop owners and baristas. From multi-boiler systems and automation to custom branding, there are now more factors to consider than ever before when it comes to the design of an espresso machine. Many businesses choose to position their […]


Breaking New Ground: A Sicilian Coffee Plantation, Part One

The impacts of climate change are starting to be felt in Sicily, but while they’re causing problems, the rising temperatures are also bringing new opportunities. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Featured image courtesy of Henrique Ferreira on Unsplash The Sicilian love affair with coffee is known the world over. Sicily, the largest of […]


What are modular espresso machines & how do they work?

For decades, espresso machine design and technology have been evolving to meet the ever-changing needs of coffee shop owners and baristas. From multi-boiler systems and automation to custom branding, there are now more factors to consider than ever before when it comes to the design of an espresso machine. Many businesses choose to position their […]


Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]

PRF El Salvador announces speakers and panellists

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

We explore three standout Brooklyn cafés: drip, BKG, and Coffee Project New York. BY EMILY MENESES BARISTA MAGAZINE ONLINE Cover photo by Nelson Ndongala via Unsplash Whether you’re a New York local or planning your next NYC trip, you won’t want to miss out on Brooklyn’s vibrant (and constantly evolving) coffee scene. Today, we’re exploring […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


The First Women-Only Coffee Championships Held in Costa Rica

Feria del Café Frailes seeks to increase the gender diversity of coffee competitions. BY SUNGHEE TARKSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by Sunghee Tark The coffee industry has come a long way in the past 20 years, with innovations happening in many parts of the world and in different links of the supply chain. […]


A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]

PRF El Salvador announces speakers and panellists

PRF El Salvador announces speakers and panellists

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

PRF El Salvador announces speakers and panellists

Following a call for applications in October 2022, Producer & Roaster Forum (PRF) has announced its first speakers and panellists for PRF El Salvador. The two-day forum will be held on 16 and 17 March 2023 at the Salamanca Exhibition Centre in San Salvador.

The event is set to return to El Salvador after it was first held there in 2016, and will welcome thousands of local producers and international roasters, traders, baristas, and more.

Every year at PRF, a number of industry experts give speeches and take part in panels. Attendees can also participate in a number of activities, including workshops and cupping sessions.

Read on to find out who the speakers and panellists will be at PRF El Salvador.

Learn more about PRF El Salvador here. 

PRF El Salvador panellists host a panel discussion.

What is Producer & Roaster Forum?

PRF is the coffee industry’s largest producer-focused event. Each year, it brings together thousands of coffee professionals from around the world – including producers, roasters, green coffee traders, baristas, and more.

As well as facilitating sales of green coffee for farmers in the host country, PRF also includes an extensive programme of speeches, lectures, panels, presentations, workshops, and cupping sessions. Every year, these include some of the most knowledgeable and respected figures in the coffee industry.

Henry Wilson is the founder of PRF. 

“PRF El Salvador will host a number of industry-leading coffee professionals from over a dozen countries,” he says. “Many of these people haven’t been able to speak at other major coffee events because they are in high demand.”

Julio Guevara is the Director at PRF.

“For many of the roasters who will be attending PRF El Salvador, this will be their first-ever PRF event,” he says. “Some of them are travelling from newly-emerging consumer markets, such as Chile, China, and Egypt, alongside key market players like Saudi Arabia, the US, and the UK.”

Why El Salvador?

PRF El Salvador is set to be the biggest PRF event of its kind ever held in El Salvador. A big part of PRF’s focus is putting coffee producing professionals at the centre of the important industry conversations – where previously there has been a significant gap.

Moreover, as it is a prominent international trade hub in Central America, El Salvador was a clear choice for the next PRF event.

Nicole Battefeld-Montgomery hosts a workshop.

Speakers and panellists at PRF El Salvador

PRF invites industry leaders from across the coffee supply chain to share their knowledge and experiences in speeches and panels, and in the process discusses key topics and issues in the coffee industry. 

“We want to ask questions which no one else does,” Henry says. “As part of this, we aim to remain objective and independent.”

Lectures at PRF El Salvador

  • Creating a pathway for selling ultra-premium coffees (José Guzman – Kofra Specialty Coffee Roasters, UK)
  • Data & green coffee quality: Why is it so important? (Darina Onoprienko – Agrivero.ai, Germany)
  • Micro to macro: How to scale a specialty roastery (Rodrigo Jaeger – Café Señor K, Chile)
  • What are the purchasing priorities of Chinese roasters? (Lewis Harding – Coffee Exchange, China)
  • Exotic processing: Leveraging biochemistry to produce experimental coffees (Wilton Benitez – Varietales Finos SAS, Colombia)
  • Key steps for managing quality control (Dulce Barrera – Bella Vista Coffee, Guatemala)
  • It’s time to change the standards for how we market and sell coffee (Martin Mayorga – Mayorga Coffee, US)
  • How can El Salvador differentiate and grow sales in Europe & the UK? (Dale Harris – Hasbean, UK)
  • The evolving coffee market in the US (Matt Swenson – Nestlé, US)
  • Coffee prices: What happened in 2022 and what can be expected in 2023? (Albert Scalla – StoneX, US)
  • A roaster’s guide to entering the Eastern European market (Zoran Stanojevic – Kafeterija&Love&Brands DOO, Serbia)
  • How direct relationships lead to improved quality (Eduardo Choza – Mayorga Coffee, US)
  • Reviewing the challenges which direct trade roasters are facing (Mohamad Merhi – Cypher Urban Roasters, UAE)
  • Addressing the North-South divide in the coffee supply chain (Sam Corra – ONA Coffee, Australia)
  • More than a market trend: Why cold brew quality matters (Julia Leach – Toddy, US)
  • Circular economy: Implementing scalable coffee packaging solutions (Mark Zhou – MTPak Coffee, China)
  • Entrepreneurship in coffee: How can we encourage more young people to join the coffee industry? (Luis Eduardo López – Quality Coffee Assurance Association, Colombia)

There will also be a lecture hosted by Bram de Hoog of Ally Coffee.

Federico Bolanos at a coffee shop.

Panels at PRF El Salvador

  • How can we make specialty coffee less elitist?
    • Lead panellist: Jonathan Moral (Café de Finca, Spain)
    • Guests: Estella Zuleta Carmona (Deep Café and Roastery, UAE), Rodrigo Giammattei (Café Caté, El Salvador)
  • Winning the World Barista Championship: Who’s involved and how?
    • Lead panellist: Federico Bolanos (Alquimia Coffee, El Salvador)
    • Guests: Carlos Pola (Finca San Antonio & Las Brisas, El Salvador), Alejandro Mendez (2011 WBC Champion & 4 Monkeys Coffee Roasters, El Salvador)
  • How to connect with the Saudi green buyer
    • Lead panellist: Osamah Alawwam (Roasting House, Saudi Arabia)
    • Guests: Yousef Alzayer (Leanitai Coffee, Saudi Arabia), Miguel Candel (Saudi Coffee, Saudi Arabia)
  • The role of women in the Salvadoran coffee sector
    • Lead panellist: María Pacas (Café Pacas, El Salvador)
    • Guests: María Elena Botto (International Women’s Coffee Association & Women’s Coffee Alliance of El Salvador, El Salvador), Ana María Schmidt (Finca Montealegre, El Salvador)
  • Customising coffee education and training for Central America
    • Lead panellist: Johanna de Rodríguez (Academia Barista Pro, El Salvador)
    • Guests: Jonathan Rodríguez (Academia Barista Pro, El Salvador), Carlos Guerra (Café San Rafael, Honduras)
  • What is a buyer looking for? How can you add value to both yourself and the buyer?
    • Lead panellist: Ryan Garrick (Watchhouse, UK)
    • Guest: Jordan Montgomery (Fjord Coffee Roasters, Germany)
  • Are we defining coffee quality incorrectly?
    • Lead panellist: Tony Dreyfuss (Metropolis Coffee, US)
    • Guests: Nicole Battefeld-Montgomery (Rancilio Group DE, Germany), Jorge Raúl Rivera (Finca Santa Rosa, El Salvador)
  • Reviewing Middle Eastern specialty coffee trends
    • Lead panellist: Cleia Junqueira (Coffee Planet, UAE)
    • Guests: Anthony Bedoyan (Golden Goose, UAE), Mostafa El-Saiid (Al Fayrouz, Egypt)
  • Scaling specialty coffee consumption through relationships with fast food chains
    • Lead panellist: Edgar Cabrera (Thrive Farmers, US)
    • Guest: Kenneth Lander (Thrive Farmers, US)
  • How can roasters add more value for producers?
    • Lead panellist: Jeffrey Chean (Groundwork Coffee, US)
    • Guests: Adam Kline (Coffee Unified, US), Sara Corrales (La Tostadería, Nicaragua)

Want to watch lectures and panel discussions from PRF Colombia in 2022? Take a look here.

PRF El Salvador speaker Dulce Barrera cups coffee.

Who will be hosting workshops and cupping sessions?

Alongside lectures and panels, PRF El Salvador attendees can also participate in hands-on workshops, as well as cupping sessions which will allow visitors to taste some of the highest-quality coffees in Central America.

Workshops

  • How can we make sample roasting more relevant to producers? (Sam Corra – ONA Coffee, Australia)
  • The relationship between water and coffee: How to make a barista’s life easier (Antoine Communaudat – BWT Water+ more, international)
  • A coffee bean changed my life: stories from Africa (Ryan le Roux – Leva Foundation, South Africa and Shaun Aupiais – Red Band Academy, South Africa)
  • The basics of price risk management and hedging (Albert Scalla – StoneX, US)
  • How to roast exotic coffees (Ola Brattas – Kaffebrenneriet, Norway)
  • The influence of temperature on coffee extraction (Nicole Battefeld-Montgomery – Rancilio Group DE, Germany)
  • Reviewing high-barrier packaging options for roasted coffee (Alejandro Ocampo – Alico, Colombia)
  • Educational roundtable for Mayorga Scholarship recipients (Becados) (Martin Mayorga – Mayorga Coffee, US)
  • World Barista Championship: How to develop your drinks & routine (Dale Harris – Ozone Coffee Roasters, UK)

As well as these sessions, there will be more workshops hosted by Fair Trade Academy (US).

PRF El Salvador speaker Miguel Candel performs at the 2022 World Coffee Championships.

Cupping sessions

As well as workshops, a number of cuppings will be hosted by the following companies at PRF El Salvador:

  • Café Tuxpal (El Salvador)
  • MAV Coffee (El Salvador)
  • EFICO/Cuprima (Belgium)
  • San José Specialty Coffee (El Salvador)
  • Granja Paraiso 92 (Colombia) – who will also host public cuppings for all attendees
  • Ally Coffee (Central America)
  • Café de El Salvador/El Consejo Salvadoreño del Café (El Salvador)
  • Café Pacas (El Salvador)
  • Finca Santa Matilde (El Salvador)
  • Finca Altamira (El Salvador)
  • Finca El Silencio (Guatemala)
  • Finca Katharina Pacaya (Guatemala)
  • Beneficio Santa Rosa (Honduras)

The PRF El Salvador cupping programme, as well as all cupping protocols used, will be managed by founder of La Escuela de Catadores, Cup of Excellence judge, and co-founder of the Global School of Coffee Excellence, Carlos Pineda.

Spaces will be limited for all workshops, cupping sessions, and micro-lectures, so attendees will need to pre-register well ahead of time to secure their place.

A PRF El Salvador Sourcing Trip Experience hosted by Fundación Bancolombia.

El Salvador is set to host the biggest PRF event yet, with an extensive lineup of industry experts and thought leaders. In the coming weeks, PRF will also be announcing more speakers and panellists.

PRF El Salvador will take place at the Salamanca Exhibition Centre in San Salvador on 16 and 17 March 2023.

To find out more about tickets for the Sourcing Trip Experience, a separate package which also includes a ticket to the two-day PRF event, you can find more information here.

You can stay up to date with all announcements for PRF El Salvador here, or by subscribing to the newsletter here. 

Photo credits: Paulina Pérez, Dulce Barrera, Federico Bolaños, Miguel Candel, Nicole Battefeld-Montgomery, Fundación Bancolombia

Perfect Daily Grind

Want to read more articles like this? Sign up for our newsletter!

The post PRF El Salvador announces speakers and panellists appeared first on Perfect Daily Grind.

PRF El Salvador announces speakers and panellists

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

PRF El Salvador announces speakers and panellists

Shopping cart0
There are no products in the cart!
Continue shopping
0