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Ensure the future of coffee

Mission

Grow, protect, and enhance supplies of quality coffee while improving the livelihoods of the families who produce it.

Strategy

All of our projects are designed to enhance the livelihoods of the producers who are the stewards of both quality and productivity. If we lose them, we lose the game and future of the industry.

Vision

To create a toolbox of coffee varieties, genetic resources and accompanying technologies and to disseminate them strategically and collaboratively in producing countries to alleviate constraints to the supply chain of high quality coffee.

Impact

Our globe-spanning trials and projects in 21 countries are all designed to deliver:

  • Higher quality coffee

  • More productive coffee farms

  • More sustainable and dignified livelihoods for coffee farmers

How we work

Collaboratively

We don't do this work alone. Many of our core scientific staff work in agricultural research departments at Texas A&M University, where we are headquartered. But we collaborate with the best minds in coffee science, wherever they are. We have partnered with researchers from the International Center for Tropical Agriculture (CIAT), one of world-leading food security research organizations; CIRAD, a French academic institute that has made critical contributions to coffee research; and Kew Gardens, one of the world's premier botanical research centers, among many others.

Globally

Most of our research is done in the places where coffee is grown. We partner with local research institutions, coffee organizations, governments, and NGOs who can ensure maximum impact.  We believe its essential to build the human and institutional capacity in these countries, and are working to foster the next generation of coffee scientists and expand the network of coffee research institutions in producing countries through collaborative research and training.

Openly

Our research is “precompetitive” and for the benefit of the entire coffee industry. As often as possible, scholarly works resulting from our research are published in open-access journals. 

Who we are

We are the coffee industry’s global research team. A collaborative, not-for-profit 501(c)5 research organization, we were created by the global coffee industry in 2010 to ensure the future of coffee in the face of threats like climate change.

Staff

Our core scientific and administrative staff apply their expertise in coffee, genetics, plant science and diseases, and sensory science to create and execute an ambitious research agenda.

Francisco (Paco) Anzueto

Francisco (Paco) Anzueto

Scientific Coordinator, Central America

Francisco Anzueto is WCR's Regional Scientific Coordinator for Central America. He holds a doctorate in coffee breeding, a diplomas in biology and agronomy. For 39 years, he worked for Guatemala’s National Coffee Association (Anacafé), and was their director of research from 1986 to 2014. His research has focused on topics including plant breeding, nematology (the study of nematodes), quality and food safety, as well as different coffee environments and production systems, with experience in providing technical advice to farmers. He is the author and co-author of numerous scientific papers.

Nicole Atwell

Nicole Atwell

Financial Accountant

Nicole has been working in the accounting field since 1998.  She provides financial and accounting technology support to World Coffee Research in addition to coordinating travel and assisting with the organization of meetings, trips, and special events for the WCR staff and board.  Her background includes extensive experience working with educational and non-profit organizations and assisting them to more accurately report activity and make the most of every dollar to achieve their organizational goals.


Dr. Benoît Bertrand

Benoît Bertrand

Coffee breeder

Dr. Bertrand has worked in coffee for 25 years and is currently the Deputy Director of Research Unit for CIRAD. His research areas include quantitative genetics, functional genomics, and breeding, and brings this expertise to lead the WCR Breeding and Pre-Breeding program. His current topics of interest are gene expression stability in contrasted thernal regimes, coffee plant circadian rhythms, and pre-breeding strategies. Email: benoit.bertrand@cirad.fr

Sara Bogantes

Sara Bogantes

On Farm Demostration Trials Regional Coordinator

Sara Bogantes has worked in coffee for five years. Previously, she worked at the Doka Estate and La Hilda coffee plantations in Costa Rica. She has developed and implemented agricultural best practices,  as well as designed and created a germplasm bank to assist in the improvement of coffee plants on the farm. The latter project included evaluating different varieties, their performance in the cup, pest and disease resistance, and yield per plant. She was responsible for the entire seed exportation process that included managing a staff to collect and execute seed selection for export, quality control, and necessary documentation.

Siaska Castro

Siaska Castro

Administration and Finance Director

Siaska provides overall administrative and financial coordination for the World Coffee Research Program as well as financial planning, coordination and reporting, fund raising accountability and management, and international research contract and grant management. She works with the Board of Directors and is their liaison for financial and administrative work. She grew up in The Netherlands and is fluent in English, Dutch, Portuguese and French. Email: siaska@worldcoffeeresearch.org.

Daniel Dubon

Daniel Dubon

Data Manager

Daniel Dubón is a Guatemalan who is passionate about environmental sciences and working with indigenous communities. He is an agronomist in renewable natural resources profession, specializing in geographic information systems, hydrologic modeling, use of remote sensing to analyze changing land use and management of databases, performing mapping, data analysis, etc. He has taught at the University of San Carlos de Guatemala in courses related to soil and water management. He is also a researcher; and currently is participating in the project "Participative Mapping Research in Guatemala" in collaboration with Kansas State University. Email: dandubon@worldcoffeeresearch.org

Iris Hazel Romero

Iris Hazel Romero

Research Farm Manager

Iris is in charge of the supervisión and control of activities at the WCR Research Farm located in Santa Ana, El Salvador. She is from Santa Ana, El Salvador and has 13 years of experience working at the J. Hill Beneficio las Tres Puertas coffee mill.  She has extensive experience in post-harvest processes including wet and dry milling and quality control.  Additionally she is an accomplished nationally (in El Salvador) recognized barista and barista judge.  She has also received training in coffee cupping and roasting.  Iris is currently finishing her degree in civil engineering the University of El Salvador.  She is passionate about coffee and to be working towards to the good of the coffee industry on a global level. Email: iris@worldcoffeeresearch.org

Dr. Christophe Montagnon

Christophe Montagnon

Scientific Director

Dr. Montagnon is a world-renowned expert on coffee breeding and agricultural development. He previously led the successful CIRAD coffee and cocoa research programs, and has published two books and over 100 articles on coffee. Dr. Montagnon stands at the crossroads of various pathways; he works with both research and development projects, basic and applied science, with both the public and private sectors does so in both northern and southern countries. He is the founder of RD2 Vision, a consulting company whose mission is to contribute to sustainable investments in tropical crops production sector. Email: christophe@worldcoffeeresearch.org

Hanna Neuschwander

Hanna Neuschwander

Communications Director

Hanna Neuschwander has been communicating about coffee and science since 2004. Her writing about coffee and food has appeared in publications including Travel + Leisure, Edible Seattle, Portland Monthly, and the Oregonian, among others. She is the author of Left Coast Roast, a guidebook to artisan and influential coffee roasters on the west coast. She has presented about the history, sustainability, and economics of coffee at everywhere from Boston to Panama City. She is based in Portland, Oregon. Email: hanna@worldcoffeeresearch.org

Emma Bladyka

Emma Sage

WCR Industry Liaison

Emma Bladyka serves as liaison between coffee industry representatives and World Coffee Research. She is also currently the Specialty Coffee Association of America (SCAA) Coffee Science Manager. She holds a M.S. in Botany from the University of Wyoming and B.A. from Hampshire College with a concentration in Ecology. Her experience in a variety of laboratory and field research projects in botany, ecology, and climate change science has given her a solid foundation to apply to coffee. She has always been committed to science education and is dedicated to acting as a translator for the coffee industry. She is also helping with implementation of a Coffee Sensory Program for World Coffee Research.

Dr. Timothy Schilling

Timothy Schilling

CEO

Dr. Schilling is the Executive Director of World Coffee Research (WCR), a non-profit, collaborative research and development program to grow, protect and enhance the supplies of quality coffee while improving the livelihoods of the families who produce it. The program is funded and driven by the global coffee industry, guided by producers, executed by coffee scientists around the world and managed by the Norman Borlaug Institute for International Agriculture of the Texas A&M University System. Dr. Schilling is also a plant breeder and agricultural development specialist with strong market orientation and experience in agribusiness and has worked in agricultural research and development in Africa, Latin America and Central Asia for over 30 years. Email: tim@worldcoffeeresearch.org

Salvador Urrutia Loucel

Salvador Urrutia Loucel

WCR Central American Representative

Salvador Urrutia Loucel is the Central America Representative of World Coffee Research, providing coordination and oversight of all activities in the region. Salvador earned his degree in Agricultural Engineering with a specialization in economics at the University Centroamericana José Simeón Cañas. In his 34 years of professional work, nearly 20 years have been in the cultivation of coffee. He has worked as a technician, as general manager in a local coffee company, and at the research institution PROCAFE. From 1999 to 2004, he was the Minister of Agriculture and Livestock of El Salvador, where he supported the coffee sector with economic and production-focused programs and provided support to coffee institutions in El Salvador and across Central America. He lives in Santa Ana, El Salvador. Email: salvador@worldcoffeeresearch.org

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Collaborating Researchers and Students

Researchers and graduate students from around the world are working on problems and projects identified as essential by World Coffee Research core scientific staff.

jacques avelino

Jacques Avelino

Shade and coffee leaf rust study

Jacques Avelino has been a plant pathologist for CIRAD (Centre de coopération Internationale en Recherche Agronomique pour le Développement) in France since 1986. He has spent his career conducting research primarily on coffee and cacao pests and diseases in Mexico, Guatemala, Honduras and Costa Rica, and has worked on coffee quality. He is currently posted at CATIE (Centro Agronómico Tropical de Investigación y Enseñanza) in Costa Rica, studying agroforestry systems with perennial crops. Dr. Avelino has studies the relationships between pest and disease epidemics, the environment and crop management. Recently, he has led different studies on the effect of plant biodiversity on coffee pests and diseases at the plot and landscape scales. He earned his PhD degree from the University of Orsay, Paris, France.

Bharath Bommaraju

Bharath Bommaraju

Visiting student

Bharath Bommaraju is a visiting student intern at Texas A&M University. He is pursuing his M.Sc in Horticultural sciences at Univesity of Bologna in Italy; he spent his second semester at the Technical Universty of Munchen in Germany and his third semester at the Free University of Bozen in Bolzano. His deep interest in coffee drives him to do research under the supervision of Dr. Leonardo Lombardini. His research with World Coffee Research is focused on the use of biochar as an alternative substrate to soil in order to improve the growth and nutritional status of coffee plants during the nursery stage. He is also keenly interested in learning about the coffee production chain in the world.

Taya Brown

Taya Brown

Ph.D. Student

Taya Brown is a Ph.D. student in the Horticulture Department at Texas A&M University focused on food security issues, specifically related to small-scale farming in rural areas, and monitoring and evaluation of international agricultural development projects. Originally from Seattle, Washington, Taya has a strong background in agriculture and plant science. She spent several years working for a small-scale organic farm in Washington State and at the orchard on Washington State University’s (WSU) campus. She holds bachelors degrees from WSU in agricultural food systems, where she majored in organic agriculture and botany, and minored in horticulture and soil science. As part of an undergraduate internship, Taya designed and built a passive-air solar food dehydrator to address the needs of a community in rural Rwanda. In her time at Texas A&M she has won several awards for her service to the university and her promise as a future leader in the international agricultural development community. She spent the summer of 2015 in Guatemala among the indigenous Maya-Itza population, learning Spanish while assisting efforts to preserve the natural and cultural heritage of the Petén region. She is currently developing an instrument to collect feedback data on the social impact of development assistance given to small-scale coffee farmers affected by the recent coffee leaf rust disorder epidemic.

Bárbara Castanheira Ferrara Barbosa

Bárbara Castanheira Ferrara Barbosa

Postdoctoral Fellow

Barbara is a Brazilian student currently pursuing a Ph.D. Degree in Plant Physiology. She is conducting her research at Texas A&M University with a scholarship from the Brazilian Federal Agency for the Support and Evaluation of Graduate Education (CAPES). She holds a M.S. Degree in Plant Physiology from the Federal University of Lavras and a B.A. in Biology from the Federal University of Juiz de Fora. In the last few years Barbara has been involved in numerous research projects, including investigations of coffee flowering and responses to abiotic stresses. Barbara’s past experiences have allowed her to develop skills in molecular biology and improve her knowledge in plant metabolism, which will be useful in future studies regarding coffee. She is also a member of the Brazilian Society of Plant Physiology.

Fabian Echeverria Beirute

Fabian Echeverria Beirute

Ph.D. Student

Fabian is a researcher and professor from Costa Rica pursuing a Ph.D. degree in Plant Breeding in the Department of Soil and Crops at Texas A&M University, with a funding from WCR and the Technological Institute of Costa Rica (ITCR). He holds an M.Sc. degree from the University of Costa Rica (UCR), with his investigation on prospecting candidate resistance genes from Coffea germoplam for controlling the Mycena citricolor fungi. For almost eight years he worked on coffee breeding and phytopathology for the Center of Investigation in Coffee (CICAFE) of the Institute of Coffee of Costa Rica (ICAFE) and as a breeding professor at ITCR.

His research in Texas A&M University is emphasized in evaluation the gene expression of coffee plants under physiological stress such as leaf rust and yield and it's impact on the quality.

Lauren Fedenia

Lauren Fedenia

Ph.D. Student

Lauren Fedenia is a Ph.D. candidate in the Department of Horticultural Sciences researching coffee under Dr. Leo Lombardini for World Coffee Reasearch at Texas A&M University.  She holds a B.A. in horticulture from the University of Wisconsin-Madison.  Her interest in coffee originates from studying and working in agriculture in Central America.  Her past experience includes working at research field stations, conducting tissue culture in a seed certification laboratory, and teaching on tropical farms.  Coupled with four years of experience as a barista, she has an unyielding passion for coffee.  At Texas A&M, Lauren is motivated to contribute to solving large-scale agricultural problems intertwined with environmentalism and social justice.  She is particularly interested in the investigation of cultural controls to manage disease and increase plant nutrition in coffee systems.

Chris Kerth

Chris Kerth

Sensory Analysis

For World Coffee Research, Dr. Chris Kerth works on the sensory analysis of coffee samples. Specifically, his lab tests the chemical components, including volatile aromatic compounds, of coffee samples from WCR research trials undergoing sensory evaluation.

Separately, he is an associate professor of meat science and muscle biology in the Department of Animal Science. His research interests focus primarily on the nutritional, management, and genetic factors that impact the sensory and quality traits of meat. His work includes everything from consumer acceptability to color quality and oxidative stability to fatty acid composition of different meat products.

Chris graduated with a bachelor’s degree in animal science from Kansas State University in 1993. Kerth received a master’s and doctorate degree in animal science with an emphasis in meat science from Texas Tech University in 1995 and 1999, respectively.

Patricia Klein

Patricia Klein

Molecular biologist in coffee genetic diversity and genomic selection

Dr. Klein’s research focuses on developing the genomic tools and resources in crops to enable map base cloning of economically important genes, to understand the underlying mechanisms that plants use to withstand stress (both biotic and abiotic) and quality. For World Coffee Research, Dr. Klein  supervises an innovative program in genetic diversity, molecular breeding, and genomic selection for coffee. She leads the development of WCR's molecular genetics and genomics program, which allows us to connect the molecular traits of green coffee with genetic precursors. This will substantially aid our efforts to breed improved coffee varieties that will meet the needs of the 21st century. She works collaboratively with the WCR breeding team to develop genomic selection modelling related to growth, productivity, rust resistance and quality.

Patricia Klein received her B.S. in Horticulture from Texas A&M University in 1982. She received an M.S. in Crop Science from Texas Tech University in 1985 and a Ph.D. in Biochemistry from Texas A&M University in 1989. She joined the faculty of the Department of Horticultural Sciences in 2002. Dr. Klein is also a member of the Interdepartmental Molecular and Environmental Plant Sciences program, a member of the Plant Breeding program and a member of the Institute for Plant Genomics and Biotechnology. In 2012, Dr. Klein was awarded the College of Agriculture and Life Sciences Dean’s Outstanding Achievement Award for excellence as a member of the Sorghum Bioenergy Breeding and Genomics Interdisciplinary Research Team.


sarada krishnan

Sarada Krishnan

Lead: Coffee Genetic Resource Conservation

Dr. Sarada Krishnan is Director of Horticulture and Center for Global Initiatives at Denver Botanic Gardens where she is responsible for directing the design and maintenance of the horticulture collections, and for developing and leading global projects. She has several years of experience in public and commercial horticulture. Her global work and research has taken her to places such as Haiti, Madagascar, South Sudan, Mexico, Jamaica, South Africa, India, Argentina and Mongolia. In collaboration with Crop Trust and World Coffee Research, she was selected as the coffee expert to lead the development of the Global Strategy for Conservation of Coffee Genetic Resources, to be completed by end of 2016.

Sarada has a Bachelor of Science degree in Horticulture from India and a Master of Science degree in Horticulture from Colorado State University. Her doctorate research at University of Colorado, Boulder, focused on the conservation genetics of wild coffee (Coffea spp.) in Madagascar. Sarada owns coffee plantations in the Blue Mountains of Jamaica.

Dr. Leo Lombardini

Leo Lombardini

Academic Program Director

As an Italian, Dr. Lombardini's enthusiasm for coffee has always been part of his life. As a Professor at Texas A&M University in the Department of Horticultural Sciences, he has conducted research in plant physiology, especially in relation to gas exchange and environmental stresses, and teaches courses regarding the origin of most common and less common horticultural commodities, the social and economic aspects related to their cultivation, and the issues associated with their international trade. Lombardini had research projects in Guatemala and Costa Rica in collaboration with the Borlaug Institute and the AGTEC program. Email: l-lombardini@tamu.edu

Rhonda Miller

Rhonda Miller

Lead: Sensory Analysis

Professor, Agrilife, Texas A&M University

Dr. Rhonda Miller is the director of the Sensory Science Evaluation Laboratory at Texas A&M University and a professor in the meat science section in the Department of Animal Science. For World Coffee Research, she leads the sensory evaluation of coffee samples from research trials using the World Coffee Research Sensory Lexicon. Her team is one of only two in the world currently trained on the use of the lexicon.

At A&M, Dr. Miller conducts research on the quality, quantity, safety and usefulness of meat and meat products through her appointment with the Texas Agricultural Experiment Station. She earned her bachelor’s and master’s degrees and her doctorate from Colorado State University. She conducted her doctorate research in cooperation with the USDA Agricultural Research Service in Clay Center, Nebraska.

Dr. Vincent Petiard

Vincent Petiard

Strategic Advisor Emeritus

Dr. Vincent Pétiard has a long career in industrial research and is the former Director of the Nestlé Corporate R&D Center for Plant Science and Technology, an institute he founded and developed in Tours, France. He has considerable experience in Plant Science applications and supply chain for Consumer Good Companies with pharmaceutical, cosmetic, and food industries. He is the co-founder (2006) with two professors from Cornell University of Nature Source Genetics, a company of Computational Genomics giving long term services to major seed/food and plantation companies. His technical expertise in agriculture and plant breeding/biotechnology has been applied to a variety of crops — including both specialty and tropical plants. 

Keith A. Read

Keith A. Read

Undergraduate Student

Keith A. Read is an undergraduate horticultural sciences major with an agronomy minor at Texas A&M University. Keith is conducting research on the characterization of coffee varieties using Near-Infrared Reflectance Spectroscopy (NIRS) and gas-exchange parameters. His work with WCR will help to develop a database for reflectance on coffee beans to improve traceability of Yemeni coffee within the industry. During the summer of 2015, Keith interned in Brazil at Empresa de Pesquisa Agropecuaria de Minas Gerais (EPAMIG) and NKG Fazendas Brasileiras Ltda, where he learned about farm management and production systems and sciences related to coffee production. Keith also attended the 18th annual Expocafe symposium in Tres Pontas, Minas Gerais, which is the host to more than 22,000 visitors, 140 exhibitors, and over 370 participants in field dynamics. Keith also attended the IX Simposio de Pesquisa dos Cafes do Brasil in Curitiba, Parana, the largest research symposium of its type in Brasil, attended by top coffee research organizations from around the country, along with the major coffee companies. 

Herman Restrepo-Diaz

Herman Restrepo-Diaz

Visiting scholar

Dr. Restrepo-Diaz is an associate professor in the Department of Agronomy at Universidad Nacional de Colombia. His research focuses on the physiological responses of crops to abiotic stresses in tropical conditions. Also, he works on the use of agronomic strategies to mitigate the effects of abiotic stresses on crop yield. Dr. Restrepo-Diaz is currently a visiting scholar at Department of Horticultural Sciences at Texas A&M University and is studying the use the biochar in coffee plants with World Coffee Research.


Elmer Roldan Salazar

Elmer Roldan Salazar

Ph.D. Student

Elmer is currently pursuing a Ph.D. in Horticulture under Dr. Patricia Klein at Texas A&M University. Originally from Guatemala, he grew up around the coffee industry as his family produces this crop in the highlands of Santa Rosa. Elmer received his B.S. in Agronomy from Universidad de San Carlos de Guatemala. In 2007, he was awarded a Fulbright Scholarship and came to the U.S. to pursue a M.S. degree in Horticulture at the University of Arkansas. While working on his M.S., he gained practical knowledge in substrate physical and chemical properties, bedding plant production, plant physiology, mineral nutrition and research methods under protected conditions. Coupled with six years of experience in vegetable seed research and production practices at multinational companies, he became interested in the principles of breeding and genetics in plants. During his time at Texas A&M, Elmer seeks to gain an understanding and practical experience in plant molecular breeding, genomics and bioinformatics using coffee as a model crop.

Mark Smith

Mark Q. Smith

Lead: Coffee Leaf Rust GDA

Mark Q Smith is a Texas native and graduate of Texas A&M University with a B.Sc. in Animal Science and a M.Sc. in Horticulture. For 22 years, Mark managed operations and quality control/food safety for Chiquita Brands International in the Dominican Republic, Panama, Costa Rica and Guatemala and finally served as Global VP of Quality and Food Safety. In 2008, Mark joined the Borlaug Institute at Texas A&M University where he was part of a groundbreaking team of scientists working on agricultural projects in 18 provinces of Iraq for the U.S. Department of Defense. With funding from the Buffett Foundation and US DOD, Mark and the Borlaug Institute continued similar work in three provinces of Afghanistan. In 2016, he took over the project “Revitalizing the Central American, Caribbean and Peruvian Coffee Sectors after the Rust Crisis of 2012 through Applied Research and Development,” a collaborative program of the Borlaug Institute at Texas A&M University, World Coffee Research, PROMECAFE, CATIE and USAID.

Board of Directors

Our board members are some of the most important leaders and thinkers from coffee companies around the world. They work hard behind the scenes to guide our programs.

Lindsey Bolger

Lindsey Bolger

Board Member

Vice President of Sourcing, Keurig Green Mountain Coffee

As Vice President of Coffee Sourcing Excellence for Keurig Green Mountain Coffee Roasters, Bolger travels extensively in the coffee-producing world, working to build relationships with farmers and supporting sustainable farming practices. Her duties include overseeing coffee sourcing, new product development, and coffee quality assurance. Bolger often serves on the international coffee judging circuit and her work with coffee dates back to her college years when she worked part-time for Batdorf & Bronson Coffee Roasters. She is Immediate Past Chairperson of WCR.

Tracy Ging

Tracy Ging

Vice Chair & Secretary

Sales and Marketing Director, Volcafe

With nearly twenty years of experience in the food & beverage industry, Tracy has spent the majority of her career in coffee in a variety of roles throughout its value chain. She is deeply and personally committed to making sure coffee drinkers enjoy their favorite beverages with the confidence of responsible sourcing practices. She holds a M.A. in Communication and Organizational Leadership from Gonzaga University and a B.S. in Business from Indiana University. In addition, she has completed executive education at Stanford University in strategic marketing.

Shawn Hamilton

Shawn Hamilton

Treasurer of the Board

Vice President of Operations and Coffee Buyer, Java City

Shawn Hamilton is the Vice-President of Operations and Coffee Buyer for Java City, located in Sacramento, California. Since 1985, Java City has pioneered initiatives designed to enhance the global village, support the communities and protect the environment. Shawn has been involved in the Specialty Coffee industry since 1987. During his tenure he has worked in almost every facet of the industry from Barista, packaging, roasting, quality control, coffee buying, purchasing, futures and options hedging to executive management. He was instrumental in several mergers and acquisitions within the industry. His experience also includes a proven dedication to the industry and volunteering. Shawn has been a volunteer in Colombia to teach and evaluate cuppers for Coffee Corps, participates as a lead judge in the annual Cupping for Quality for the Rainforest Alliance, and has been a judge for Cup of Excellence. In addition, he is one of the founding members of the Roasters Guild and served for six years on the Executive Council. While on the Executive Council, Shawn served as Chairman and was instrumental in the creation of the overall structure of the Guild. He has also served on the Board of the Pacific Coast Coffee Association. 


Mike Keown

Mike Keown

Board Member

President and Chief Executive Officer Farmer Brothers/Coffee Bean International

Farmer Brothers (CBI) played a founding role in the development of WCR. Mike joined Farmer Brothers in 2012. In the past 100+ years, Farmer Brothers has grown to become one of the leading coffee-focused foodservice suppliers. Recently, Farmer Brothers has refocused on taking a leadership position in the coffee industry, including leading Specialty Coffee Association of America (SCAA) and Pacific Coast Coffee Association (PCCA), active participation in the Roasters Guild, and with origin programs with Mercy Corps and Grounds for Health. Farmer Brothers has also revamped its sustainability programs, ramping up our recycling efforts and driving large reductions in water usage and greenhouse gas emissions. In his spare time, Mike is an avid (okay – aging) runner, and active with Feeding America.

Tanya Lomax

Tanya Lomax

Board Member

Mars Drinks

From Kraft Foods to Mars Drinks, Tanya has pursued her career from the beginning with a passion for coffee and a focus on Sensory Science and Ingredient Development. She is currently directly responsible for leading a team of Sensory professionals and Ingredient development managers focused on making great tasting moments in the worlds workplaces at Mars Drinks, based in West Chester PA. Tanya has over 17 years' experience in the Food Industry with over 10 of those in Coffee R&D.

She is the Chairman of the Sensory and Consumer Science Research Panel at Leatherhead and actively involved with the wider External Sensory and Consumer Science professional network.

James McLaughlin

James McLaughlin

Board Member

President, Intelligentsia Coffee and Tea

James McLaughlin is the president of Intelligentsia Coffee and Tea.  Previously he served as the company’s Chief Operating Officer, General Counsel, and Director of Green Coffee.  James' work with coffee began in earnest in Taquaritinga do Norte, Brazil where he was the director of an organic shade coffee farm. Prior to that James was a corporate lawyer for Kirkland & Ellis LLP. He received his law degree from Northwestern University School of Law.

Ed Price

Ed Price

Board Member

Howard G. Buffett Foundation Chair on Conflict and Development

Edwin C. Price leads the Center on Conflict and Development at Texas A&M, seeking to create and utilize an understanding of the role of development in preventing and mitigating armed conflict. He conducts research, teaching and development on fragile states, including Iraq, Afghanistan, Southern Sudan, Democratic Republic of the Congo, and other conflict affected regions.

He was the founding director of the Norman Borlaug Institute for International Agriculture. Within the U.S. university community he has pioneered public-private sector partnerships including formation with the McDonald’s Corporation of the American Potato Trade Association; management of The Coca-Cola Company/McDonald’s/Conservation International Amisconde Project for Central America; and the InterAmerican Development Bank program on intellectual property rights and private investment in research in the Americas. He served in many agricultural research and development roles for the international agricultural research centers, US Department of Defense, US Department of Agriculture, US Agency for International Development, International Fund for Agricultural Development and other UN Agencies.

Ric Rhinehart

Ric Rhinehart

Executive Director, Specialty Coffee Association

Ric Rhinehart is currently serving as the Executive Director of the Specialty Coffee Association of America. Prior to taking on this position he was the President of a Los Angeles, California based roaster and retailer. Mr. Rhinehart has over the past twenty years held executive positions in several coffee and tea firms. Mr. Rhinehart has designed, developed, and produced a wide range of both tea and coffee products and is co-author of Tea Basics a primer on premium tea, published by John Wiley & Sons in 1998. Mr. Rhinehart is a frequent presenter and panelist on industry issues and trends at trade shows and symposiums. He has served as a Director and Vice President for the Specialty Coffee Association of America, as a Director for Coffee Kids, the Coffee Quality Institute and he was a founding member of the American Premium Tea Institute, where he served on the Board of Directors and as President.

Matt Saurage

Matt Saurage

Board Member

Chairman of the Board, Community Coffee Company

Matt Saurage is Chairman of the Board and the fourth generation in the largest family-owned coffee brand in America. Saurage believes in coffee research, particularly that which focuses on origin and agriculture, and is pleased to be part of a research program that allows information to be shared broadly and freely within the coffee industry. 

Marc Shonland

Marc Schonland

Board Member

Vice President of Coffee Strategy and Innovation, Royal Cup

Marc Schonland is the Vice President of Coffee Strategy and Innovation for Royal Cup Coffee, where he is responsible for sourcing and identifying new coffee origins, developing new blends, overseeing Royal Cup’s risk management programs, supporting its sustainability initiatives and achieving greater market insight. Marc is an international coffee and quality specialist. A native of South Africa, he has worked in leadership assignments in coffee procurement, trading, marketing and international logistics in five countries—the United States, United Kingdom, Switzerland, Kenya and South Africa. Prior to joining Royal Cup, Schonland served as senior director of commodities at the buying organization for Dunkin’ Donuts, vice president of green coffee at Starbucks and regional coffee manager at Louis Dreyfus Commodities.



Brett Smith

Brett Smith

Chairperson of the Board

Founder and CEO, Counter Culture Coffee

Brett Smith is the co-founder and President of Counter Culture Coffee of Durham, North Carolina. Founded in 1995, Counter Culture Coffee is a different kind of coffee company. Dedicated to finding and bringing to market the most exciting, authentic, and delicious coffees in the world, Counter Culture Coffee approaches their work with a passion for the ideal of coffee perfection, a dedication to real sustainability, and a commitment to cutting-edge education throughout the coffee chain. Brett also serves as a director for SouthWings; a non-profit promoting environmental conservation through aviation.

Sugi Liverani Furio

Furio Suggi Liverani

Board Member

Director of Research, illycaffè s.p.a

Furio Suggi Liverani is director of illycaffè Research, member of illycaffè strategic board and past President of Biosensor Technologies (an Area Science Park biotech company).He has contributed to several projects of industrial and laboratory organization and to the development of illycaffè operation information system. He has developed technologies and innovative products such as an electronic coffee sorting machine. In 1993 he introduced the use of Internet and multimedia to the company, actualising in 1996 the web site www.illy.com . In 1998 he founded, on behalf of illycaffè, AromaLab, a laboratory focused to the study of coffee chemistry, located in the Area Science Park of Trieste. Currently he is board member of Qualicaf, president of coffee department of Trieste Industrial Association, member of scientific committee of ASIC (International Association for Coffee Science) and member of the “ Italian Congress of Artificial Intelligence” committee.

Jim Trout

Jim Trout

Board Member

Vice President of Coffee Research & Development, J. M. Smucker Company

Jim Trout has more than 23 years of product development and innovation management experience, including 14 years in coffee. In 2008, Jim joined Smucker from The Procter & Gamble Company as part of the Folgers acquisition. In his current role, Jim oversees coffee research and development, the coffee innovation portfolio, as well as several strategic innovation partnerships. Prior to Smucker, Jim held numerous R&D management and staff roles at Procter & Gamble in the areas of process development, formulation, device development, and program management.

Jim’s career has focused primarily on the food and beverage industry, and has spanned several product categories including oils, coffee, and salted snacks. Jim currently holds 18 U.S. patents. He graduated from Ohio State University with a bachelor’s degree in chemical engineering. Jim lives near Cleveland in Broadview Heights, Ohio with his wife and three children. In his spare time, he is a board member of BioHio Research Park and volunteers with the Conservancy for Cuyahoga Valley National Park.

Doug Welsh

Doug Welsh

Board Member

Vice President, Peet's Coffee & Tea

Doug Welsh is Vice President of Coffee for Peet’s Coffee & Tea. Peet’s was established in 1966 in Berkeley, California, fount of the farm to table renaissance in American foodways. Originator Alfred Peet brought the focus of the industry to the finest grades of Arabica coffee and the pursuit of roasting as a craft. As only the third Roastmaster at the pioneering company and leader of the quality movement. 

Doug is responsible for coffee overall, from sourcing to the blending, roasting, and brewing of a superior customer experience. Among other international fora, he has served as a judge at Cup of Excellence, speaker at Symposium, and is past President of the Pacific Coast Coffee Association. Doug resides in Berkeley and holds degrees in Sociology and Law from the University of California.

Keith Writer

Keith Writer

Board Member

Sourcing Director, Taylors of Harrogate

Keith Writer is the Sourcing Director for coffee and tea at Taylors of Harrogate and has overall responsibility from bush to cup through the value chain. This includes overseeing the sustainable sourcing of coffee, tea and herbs, the transportation, warehousing and the quality of the product through the factory. As a member of Taylors Leadership Team, Keith is responsible for defining and shaping the family business’ strategy in order to ensure a sustainable, ethically sourced supply of products now and for the future.

With over twenty years of experience Keith has travelled extensively around the world seeking out the top quality teas and coffees enjoyed by Taylors of Harrogate customers, including bringing to market new organic teas, rare teas and coffees and a herbal range. Travel is integral to his job and he spends several months in the course of the year visiting suppliers and growers worldwide, creating and sustaining strong direct relationships that are key to the business' approach to sourcing. Keith is a past member Board member of the Ethical Tea Partnership, United Kingdom Tea Council and British Coffee Association.

Partners

Our global network of coffee research institutions includes universities, consortiums, public agencies, and laboratories including private company research departments. These institutions have dedicated human and infrastructure resources to the implementation of the World Coffee Research strategy and are models of the cooperative and collaborative approach necessary to mitigate today’s constraints and face tomorrow’s challenges.

Research Institutions
Africa Fine Coffees Association
African Coffee Research Network
Agricultural Research for Development in Africa
American Public Land Grant Colleges and Universities
CAFÉ Brazilian Coffee Research Consortium, and 10 other Brazilian coffee research institutions
Catholic University of Bukavu, Democratic Republic of Congo
Centre for Agricultural Bioscience International
Coffee Research Institute, Kenya
Coffee Research Program
French Agricultural Research Centre for International Development
Global Coffee Review (WCR Media Partner)
Guatemalan National Coffee Association
Hawaii Agriculture Research Center
Indian Coffee Board Research and Development
Indonesian Coffee and Cocoa Research Institute
Institut National Pour L’etude Et La Recherche Agronomiques, Democratic Republic of Congo
Instituto De Ecología, Mexico
International Center for Tropical Agriculture
Junta Nacional de Café Peru
Ministerio de Agricultura y Riego de Perú
Regional Cooperative Program for the Technical Development and Modernization of Coffee Culture
Royal Botanic Gardens, Kew
San’a University (Yemen)
The African Coffee Organization/Research and Development
Tropical Agricultural Research and Higher Education Center
Universidade Federal de Viçosa, Brazil
Affiliated Organizations
Alliance for Coffee Excellence-Sensory data
Coffee Quality Institute-Quality extension
International Coffee Organization-Endorsement
National Coffee Association-Endorsement
Specialty Coffee Association of America-Genesis partner
Specialty Coffee Association of Europe-Collaborator
Specialty Coffee Association of Japan-Partner

Members

Our members—companies and organizations large and small—help set the global agenda for coffee research. Their support is the foundation for a vibrant and sustainable coffee sector.

Platinum
$100K and Higher
Keurig Green Mountain Inc.
Mars Drinks
The J.M. Smucker Company
Gold
$10K to $99K
Allegro Coffee Company
Community Coffee Company
Counter Culture Coffee
Daterra
Farmer Brothers/Coffee Bean International
Foodbuy
illycaffè
Intelligentsia Coffee
Java City
Key Coffee
Mercon Coffee Group
OLAM Specialty Coffee
Peet’s Coffee & Tea
Royal Cup Coffee
Taylors of Harrogate
Silver

Up to $9K

1 Lounge
Arab Coffee Coffee Co., Ltd.
Atlas Coffee Importers
Batdorf & Bronson Coffee Roasters
Bontain Coffee
Bridge Coffee Company
Buckman Coffee Factory
Cafe Fadie (Kyokuto Fadie Co., Ltd.)
Camel Coffee Company
Caravela Coffee
C-COOP
Coffee Nexus
Crop to Cup
Cuperus Koffie
Dunn Brothers
Equator Coffee and Tea
Gaerock
Gaviña
Genius Coffee
Greenway Coffee Company
Hacienda La Minita
Honey Coffee, Inc.
InterAmerican Coffee
Irving Farm Coffee Roasters
Japan Roasters Network
Kaldi's Coffee
Kickapoo Coffee
La Marzocco International, LLC
Marigold Coffee
Marubeni Foods Corporation
Mr. Espresso
NEAT Coffee
Old City Coffee
Orsir Coffee
Pacific Espresso
Philz
Quaffee
Rave Coffee
Reunion Island Coffee
RGC Coffee
Rose N Cranz Roasting Company
Salt Spring Coffee
S&D Coffee Roasters
Specialty Coffee Association of Japan
Sweet Maria’s Coffee
Swiss Water Decaffeinated Coffee Company, Inc
Terarosa (Haksan Co Ltd)
The Coffee Source
Toa Coffee Co. Ltd.
Tony's Coffee
Union Hand-Roasted Coffee
Vessel Coffee Roasters
Walker Coffee Trading
Wilbur Curtis

Send Us A Message

Contact Us

  • info@worldcoffeeresearch.org
  • Phone: 979-458-5579
  • Fax: 979-845-5663

Email: Please see the "Who We Are" section for staff emails.

Global Headquarters
John Kimbrough Blvd., Suite 230
College Station, TX 77843-2477
Scientific Headquarters
106 rue Breteuil
Marseille
13006 FRANCE
Central American Regional Headquarters
Beneficio Las Tres Puertas
Calle a Ciudad de Los Niños
Santa Ana, El Salvador
Where else to find us
Our academic staff is based at Texas A&M University in College Station, Texas.

We have core scientific and administrative staff based in France, El Salvador, and Guatemala City. Our communications office is located in Portland, Oregon.

Media inquiries
Please contact Hanna Neuschwander, hanna@worldcoffeeresearch.org, 503-560-7828