Lecture Description
In this lecture participants will embark on a fascinating exploration of Yemen's rich coffee heritage, renowned for its unique flavors and exceptional quality. This session delves into the historical practices that have shaped Yemeni coffee cultivation and processing, highlighting the traditional methods passed down through generations.
By examining these time-honored techniques, we will uncover the underlying principles that contribute to the distinctive characteristics of Yemeni coffee. The lecture will also integrate scientific insights, demonstrating how modern research can validate these traditional practices. Attendees will learn about the intricate relationship between environmental factors, cultivation methods, and flavor profiles, emphasizing the importance of preserving Yemen's coffee legacy and those like it.
Furthermore, the lecture will encourage discussions on how we can apply this knowledge to improve the quality of coffee globally while respecting and honoring its origins. This engaging session aims to inspire coffee enthusiasts, industry professionals, and researchers alike to appreciate the depth of Yemeni coffee culture, fostering a greater understanding of how historical wisdom can inform contemporary practices and elevate coffee quality worldwide. Join us as we bridge the gap between tradition and science in the pursuit of excellence.
Date: Friday April 25, 2025
Time: 10:15am - 11:15am
Location: Room 361ABC
Category: Science
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Dr. Anja Rahn (she/her)
Curious About Coffee Science
Anja Rahn, Ph.D., earned her Food Chemistry degree from McGill University under Prof. Varoujan Yaylayan, focusing on flavor generation. As Aroma and Flavour Lead at ZHAW’s Coffee Excellence Centre, she led numerous industry projects and became a Q & R Grader to connect with coffee professionals. In 2019, she joined JDE-Peet as Principal Coffee Chemist, tackling complex challenges and contributing to the Horizon 2020 project BOLERO. In 2023, she became independent, launched CuriousAboutCoffeeScience.com, and works as a consultant while preparing to publish a book on coffee quality's origin in 2025.