WCR @ SCAA

Where to find us in Atlanta this week

Onstage at Re:Co, presenting in the SCAA lecture series, accepting the 2016 SCAA Sustainability Award (+ a special lecture on coffee varieties), and our inaugural General Assembly.

Re:Co symposium presents: Making Progress on Climate Change
Thursday, April 14, 9:00-10:20 am
Location: OMNI Hotel at CNN Center (Re:Co registration required)

SCAA Event Lecture: The Coffee Variety Conundrum: Does Breeding for Disease Resistance Come at the Expense of Flavor
Friday, April 15, 9-10:15 am
Georgia World Congress Center, B407
What are the tradeoffs between cup quality and disease resistance? Are the two really mutually exclusive, or have coffee breeders simply not paid enough attention to quality? Featuring WCR CEO Tim Schilling.

SCAA Event Lecture: Innovating for Sustainability
Friday, April 15 10:30-11:45
Georgia World Congress Center, B408
Learn about the WCR International Multilocaiton Variety Trial, winner of the 2016 SCAA Sustainability Award. It's the largest global trial of coffee varieties ever conducted. Presented by WCR's scientific director, Chistophe Montagnon, one of the leading coffee scientists in the world.

Scientific poster session featuring WCR undergraduate student Keith Reid
Friday, April 15 12-2pm
Georgia World Congress Center, “Lectures area”
Keith has conducted research to create a chemical signature traceability system for Yemeni coffee and will share his research during the scientific poster session.

SCAA Awards reception
Friday, April 15, 5:30-7:00 pm
Georgia World Congress Center, Room C101
This year, WCR is honored to be receiving two awards—the Sustainability Award for our (International Multil0cation Variety Trial), and the Distinguished Newcomer award for communications director Hanna Neuschwander.

SCAA Event Lecture: The Science Behind the New SCAA Flavor Wheel and WCR Lexicon
Saturday, April 16, 9-10:15 am
Georgia World Congress Center, Room B402
Learn about the scientific underpinnings of the new World Coffee Research Sensory Lexicon, and our plans for putting it to use to study the origins of coffee quality. We'll also discuss how the lexicon became the basis for the new Coffee Taster's Flavor Wheel.