Slow Food Coffee Coalition

Slow Food encourages a business model for coffee that respects biodiversity and nature in countering the climate crisis, and emphasizes the need to act quickly in producing more good, clean, fair coffee.

Coffee Programming Calendar

Terra Madre Americas is a free 3-day conference open to the public. Find details below about additional free and paid ticketed experiences to expand your experience.

All 3 Conference Days

Coffee Coalition Tasting Passport

Join us to taste coffee products from 6 international producers who are trailblazing the way in Slow Food Coffee production. (1) Coffee Coalition Tasting Passport included with purchase and limited to 6 tastings total.

Passports may be used on any/all three event days and coffee tastings will be available during all open hours of the event (10 am - 6 pm daily).

Friday, May 17th

Free Coffee Coalition Workshops

10:30 am - 12:00 pm - Barista Class

Presented by Francesco Impallomeni of Nordic Roasting

Perhaps you own a café and would like your employees to learn how to use the espresso machine and treat your clients to a well-served coffee. Or perhaps you would be simply interested in learning more about the coffee that you sell. Either way, we can tailor our barista class to match your demand.

Coffee is a complex product and a lot of knowledge and practice lies behind brewing a cup of coffee. During a barista class, we will cover the theoretical knowledge behind coffee, the origins, the roasting process, and of course, practice the hands-on elements.

The class is focused on espresso and espresso-based drinks and looks to both professional and simple coffee lovers. At the end of the class, the trainees will gain both a theoretical and practical understanding of espresso brewing as well as basic latte art skills.

Topics covered: Espresso brewing, grinder dialling, dosing, grind settings, tamping. Milk and latte art. Milk steaming and texturing, pouring, and basic patterning. Focus on both animal and plant-based milk alternatives. Daily cleaning, maintenance, and workflow optimization.

12:00 pm - 12:45 pm - Good, Clean, and Fair Coffee

Presented by Emanuele Dughera, Silvia Rota, and Francesco Impallomeni

Ever wondered about the environmental footprint of your daily cup? Learn about the impact of your coffee choices on the environment and the people who grow it. This Lecture is dedicated to all consumers who want to make more conscious choices when it comes to coffee. By supporting a good, clean and fair coffee industry, you can help shape the world that we envision.

3:00 pm - 4:30 pm - Coffee Value Assessment

Presented by Mario Fernadez, Technical Officer at Specialty Coffee Association and Peter Giuliano, Executive Director at Coffee Science Foundation + Chief Research Officer SCA

The Coffee Value Assessment is a new system to evaluate coffee, proposed by the Specialty Coffee Association, which looks at all the different attributes in a green coffee, to discover which attributes are valuable to the assessor. This is done through four separate assessments: Phisical Assessment (of the green bean), Sensory Descriptive Assessment, Sensory Affective Assessment, and Extrinsic Assessment. In this workshop, you will learn about the system and you will practice the sensory assessments in a tasting.

5:00 pm - 5:45 pm - Trends in Specialty Coffee

Presented by Mario Fernadez, Technical Officer at Specialty Coffee Association and Peter Giuliano, Executive Director at Coffee Science Foundation + Chief Research Officer SCA

The specialty coffee industry is now global, reaching almost all countries. What does this new diversity imply for this industry? From cold brew to automation, and from new post-harvest processing methods to new ways to analyze coffee flavor, this lecture presents a birds-eye view of the emerging trends in the specialty coffee industry.

Saturday, May 18th

Free Coffee Coalition Workshops

10:30 am - 12:00 pm - Barista Class

Presented by Francesco Impallomeni of Nordic Roasting

Perhaps you own a café and would like your employees to learn how to use the espresso machine and treat your clients to a well-served coffee. Or perhaps you would be simply interested in learning more about the coffee that you sell. Either way, we can tailor our barista class to match your demand.

Coffee is a complex product and a lot of knowledge and practice lies behind brewing a cup of coffee. During a barista class, we will cover the theoretical knowledge behind coffee, the origins, the roasting process, and of course, practice the hands-on elements.

The class is focused on espresso and espresso-based drinks and looks to both professional and simple coffee lovers. At the end of the class, the trainees will gain both a theoretical and practical understanding of espresso brewing as well as basic latte art skills.

Topics covered: Espresso brewing, grinder dialling, dosing, grind settings, tamping. Milk and latte art. Milk steaming and texturing, pouring, and basic patterning. Focus on both animal and plant-based milk alternatives. Daily cleaning, maintenance, and workflow optimization.

12:00 pm - 12:45 pm - Trends in Specialty Coffee

Presented by Mario Fernadez, Technical Officer at Specialty Coffee Association and Peter Giuliano, Executive Director at Coffee Science Foundation + Chief Research Officer SCA

The specialty coffee industry is now global, reaching almost all countries. What does this new diversity imply for this industry? From cold brew to automation, and from new post-harvest processing methods to new ways to analyze coffee flavor, this lecture presents a birds-eye view of the emerging trends in the specialty coffee industry.

3:00 pm - 4:30 pm - Coffee Value Assessment

Presented by Mario Fernadez, Technical Officer at Specialty Coffee Association and Peter Giuliano, Executive Director at Coffee Science Foundation + Chief Research Officer SCA

The Coffee Value Assessment is a new system to evaluate coffee, proposed by the Specialty Coffee Association, which looks at all the different attributes in a green coffee, to discover which attributes are valuable to the assessor. This is done through four separate assessments: Phisical Assessment (of the green bean), Sensory Descriptive Assessment, Sensory Affective Assessment, and Extrinsic Assessment. In this workshop, you will learn about the system and you will practice the sensory assessments in a tasting.

5:00 pm - 5:45 pm - Good, Clean, and Fair Coffee

Presented by Emanuele Dughera, Silvia Rota, and Francesco Impallomeni

Ever wondered about the environmental footprint of your daily cup? Learn about the impact of your coffee choices on the environment and the people who grow it. This Lecture is dedicated to all consumers who want to make more conscious choices when it comes to coffee. By supporting a good, clean and fair coffee industry, you can help shape the world that we envision.

Sunday, May 19th

Free Coffee Coalition Workshops

10:30 am - 12:00 pm - Barista Class

Presented by Francesco Impallomeni of Nordic Roasting

Perhaps you own a café and would like your employees to learn how to use the espresso machine and treat your clients to a well-served coffee. Or perhaps you would be simply interested in learning more about the coffee that you sell. Either way, we can tailor our barista class to match your demand.

Coffee is a complex product and a lot of knowledge and practice lies behind brewing a cup of coffee. During a barista class, we will cover the theoretical knowledge behind coffee, the origins, the roasting process, and of course, practice the hands-on elements.

The class is focused on espresso and espresso-based drinks and looks to both professional and simple coffee lovers. At the end of the class, the trainees will gain both a theoretical and practical understanding of espresso brewing as well as basic latte art skills.

Topics covered: Espresso brewing, grinder dialling, dosing, grind settings, tamping. Milk and latte art. Milk steaming and texturing, pouring, and basic patterning. Focus on both animal and plant-based milk alternatives. Daily cleaning, maintenance, and workflow optimization.

12:00 pm - 12:45 pm - Collaborative Coffee, Exploring the Participatory Guarantee System

Presented by Silvia Rota and Emanuele Dughera

As consumers, certifications serve as a means to aid us in making more responsible choices when direct engagement with producers is not feasible. However, when considering the perspective of coffee farmers, is certification a challenge or a gateway to opportunities? Discover alternative approaches to ensuring the quality of coffee while fostering inclusivity and active participation. In this lecture, we'll delve into Participatory Guarantee Systems (PGS), grassroots certification methods that engage various stakeholders across the supply chain. Explore how PGS is implemented within the Coffee Coalition, ensuring not only quality but also sustainability and equity within the coffee industry.

3:00 pm - 4:00 pm - Barista Class

Presented by Francesco Impallomeni of Nordic Roasting

Perhaps you own a café and would like your employees to learn how to use the espresso machine and treat your clients to a well-served coffee. Or perhaps you would be simply interested in learning more about the coffee that you sell. Either way, we can tailor our barista class to match your demand.

Coffee is a complex product and a lot of knowledge and practice lies behind brewing a cup of coffee. During a barista class, we will cover the theoretical knowledge behind coffee, the origins, the roasting process, and of course, practice the hands-on elements.

The class is focused on espresso and espresso-based drinks and looks to both professional and simple coffee lovers. At the end of the class, the trainees will gain both a theoretical and practical understanding of espresso brewing as well as basic latte art skills.

Topics covered: Espresso brewing, grinder dialling, dosing, grind settings, tamping. Milk and latte art. Milk steaming and texturing, pouring, and basic patterning. Focus on both animal and plant-based milk alternatives. Daily cleaning, maintenance, and workflow optimization.

5:00 pm - 5:45 pm - Good, Clean, and Fair Coffee

Presented by Emanuele Dughera, Silvia Rota, and Francesco Impallomeni

Ever wondered about the environmental footprint of your daily cup? Learn about the impact of your coffee choices on the environment and the people who grow it. This Lecture is dedicated to all consumers who want to make more conscious choices when it comes to coffee. By supporting a good, clean and fair coffee industry, you can help shape the world that we envision.