{"id":31143,"date":"2025-08-03T21:34:14","date_gmt":"2025-08-03T19:34:14","guid":{"rendered":"https:\/\/www.supercom.agency\/?p=31143"},"modified":"2025-08-07T17:19:20","modified_gmt":"2025-08-07T15:19:20","slug":"world-of-coffee-geneva-2025-part-2","status":"publish","type":"post","link":"https:\/\/www.supercom.agency\/en\/world-of-coffee-geneva-2025-part-2\/","title":{"rendered":"World of Coffee Geneva 2025 – Part 2"},"content":{"rendered":"\t\t
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Immersion in World Of Coffee Geneva 2025 \u2013 The Interview Series \u2013 Part 2.<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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After a packed first day exploring the buzzing halls of World of Coffee Geneva 2025, we returned for Part 2 of our deep dive into the specialty coffee universe. Held each year in a new European city, World of Coffee brings together passionate coffee professionals from across the globe and Geneva offered the perfect stage. Between the intense summer heat and the rich aroma of freshly brewed espresso, the atmosphere was nothing short of immersive.<\/p>

Following the trail of specialty coffee, we continued to meet innovators, roasters, engineers, and sustainability champions who are redefining what coffee can be. From cutting-edge espresso machines to origin-focused cooperatives, each conversation added a new layer to our understanding of the coffee value chain.<\/p>

In Part 2, we share interviews and insights from:<\/p>

Mokavit<\/b><\/a>, Gilda Coffee Machines<\/b><\/a>, Honduras Coffee \/ IHCAFE<\/b><\/a>, Specialty Coffee Association<\/b><\/a>, La San Marco (Part of SEB Group)<\/b><\/a>, Meron Roastery<\/b><\/a>, Guatemalan Coffees<\/b><\/a>, De\u2019Longhi Switzerland AG<\/b><\/a>, Uganda Coffee<\/b><\/a>, Bottoni Impianti<\/b><\/a>, GrainPro<\/b><\/a>, and Ligre<\/b><\/a>.<\/b><\/p>

Their stories, spanning education, equipment, origin, and innovation, showcase the diversity and depth of the global coffee movement. Let\u2019s continue the journey.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Federico Manera – Mokavit<\/a> – A Moka Masterpiece from Italy<\/b><\/p>

At World of Coffee 2025 in Geneva, among the many espresso machines and specialty roasters, stood a moka pot that caught our eye – elegant, classic, and proudly Italian. That pot came from Mokavit<\/b>, a young but deeply rooted brand based in Val d\u2019Ossola, Northwest Italy<\/b>. Founded just a few years ago by seasoned experts in Italian coffee hardware, Mokavit is one of the very few brands still producing moka pots entirely in Italy<\/b>. With a commitment to quality, local manufacturing, and timeless design, Mokavit is bringing the art of stovetop brewing back into focus – one cup at a time.<\/p>

We sat down with Federico Manera<\/b>, Sales Manager of Mokavit, to learn more.<\/p>

Federico, hello, pleased to meet you again.<\/b>
<\/b>
Right, again! We love telling stories.<\/p>

Tell me a bit about your brand – where in Italy you’re from, how Mokavit was created, and the different models you offer.<\/b>
<\/b>
Quite frankly – and I challenge anyone to say otherwise – we are the only moka coffee maker still fully made in Italy<\/b>. Yes, the moka was invented in Italy, but nowadays, most production has moved abroad. We decided to stay. It\u2019s not easy – the moka doesn\u2019t come cheap, and there\u2019s a lot of sacrifice behind it – but it pays off. We\u2019re proud to keep this tradition alive.<\/p>

Moka, for us, is about people, passion, and a century-old legacy. The Mokavit brand itself is quite recent – a couple of years old – but the people behind it have been producing moka pots for major, well-known brands for decades. When those brands moved production to countries like China, our founder decided not to give up. He launched Mokavit instead, and today, we\u2019re selling in Italy, across Europe, the U.S., and beyond.<\/p>

So everything is done in-house?<\/b>
<\/b>
<\/b>Exactly. From design to production – we make them one by one in our own factory<\/b>. We’re based in Val d\u2019Ossola<\/b>, Northwest Italy, close to the Swiss border. It\u2019s an area famous for cookware production – brands like Lagostina also come from there.<\/p>

And I see you have an induction model too?<\/b>
<\/b>
<\/b>Yes. Today, many moka pots don\u2019t work with induction stoves, but ours are made with a special base that works on all heat sources: induction, gas, ceramic, electric. We actually only produce induction-compatible models now.<\/p>

I also saw some special editions on your stand.<\/b>
<\/b>
Yes! We customize moka pots for clients. One of our partners is Chicco d’Oro<\/strong>, a Swiss brand. We created white-label moka pots for them, including custom packaging. We also produced special editions for events like the Giro d\u2019Italia<\/b>, La Vuelta<\/b>, and even for the Catholic Jubilee 2025<\/b> in Rome. We struck an agreement with the Vatican<\/b> for that one. It\u2019s a limited-edition collector’s item.<\/p>

And yes – we even made one for Napoli Football Club<\/b>. I\u2019m not a Napoli fan myself (just joking!), but it\u2019s a fun collaboration.<\/p>

What sizes do you offer?<\/b>
<\/b><\/p>

Mostly, we do three-cup moka pots. In Italy, that makes about four espresso-sized coffees. We also offer six- and nine-cup versions, but three is the most popular. In the U.S., one moka might be considered a single serving but Italian coffee is strong! Mocha really wakes you up.<\/p>

Do you produce coffee too, or just the moka pots?<\/b>
<\/b><\/p>

Just the moka. We don\u2019t deal with coffee beans. We focus entirely on making the best moka pots – that\u2019s our expertise.<\/p>

So how did you find the trade show?<\/b>
<\/b><\/p>

Great. We had a lot of good contacts. I\u2019ve done World of Coffee before with other companies, and every year, in every city, it delivers. Geneva was no exception. Next year in Brussels – we\u2019ll be there too.<\/p>

Thank you, Federico. It was a pleasure<\/b>
<\/b>
<\/b>Thank you, always a pleasure.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Swiss Precision in Every Cup: Interview with Bruno Trepp, Owner of GILDA<\/a> Kaffeemaschinen AG<\/b><\/p>

Based in Lucerne, GILDA Kaffeemaschinen AG<\/b> is a Swiss company dedicated to crafting precision espresso equipment. With over 13 years of expertise, GILDA takes a focused approach-producing just two core machines<\/b>: a compact, high-performance espresso machine<\/b> and a matching grinder<\/b> featuring a patented volumetric dosing system.<\/p>

This minimalist product range embodies GILDA\u2019s core philosophy: master a few things to perfection<\/b>. Entirely manufactured in Switzerland, both machines reflect the country\u2019s tradition of exceptional craftsmanship, engineering excellence, and refined design.<\/p>

At the World of Coffee, we met with owner Bruno Trepp<\/b>, who describes GILDA as a \u201cstart-up with 13 years of experience.\u201d The company delivers a fully integrated system built for professionals-combining efficiency, elegance, and Swiss-made reliability in every detail.<\/p>

Bruno, nice to meet you. You’re the owner of GILDA Kaffeemaschinen \u2013 can you introduce your brand?<\/b>
<\/b>
Yes, absolutely. GILDA has been around for 13 years. We often say we\u2019re a start-up with 13 years of experience. Everything is made here in Switzerland. The machine you see here was originally developed 13 years ago, and we\u2019ve stayed true to our core values: Swiss precision, compact design, and energy efficiency.<\/p>

Can you walk us through the machine\u2019s special features?<\/b>
<\/b>
Sure. Our espresso machine uses a boiler system, but with minimal water inside \u2013 that\u2019s what makes it so quick to heat up. The steam function, for example, is ready in just 45 seconds. And we\u2019ve engineered it so the steam only activates when needed, saving energy. After four minutes of inactivity, it automatically shuts off. The temperature is extremely stable, and because the water tank is removable from the front, it\u2019s perfect for tight kitchen configurations. It holds 2.6 liters \u2013 quite generous for its size.<\/p>

And the grinder? You mentioned it has some patented elements.<\/b>
<\/b>
Yes. Our grinder \u2013 we call it simply “die M\u00fchle” \u2013 has a patented volumetric dosing system<\/b>. Many grinders just rely on timers. Ours uses volume, which ensures much better repeatability. You just rotate the bean container to select the volume, open a dosing chamber, and the exact amount falls in. You grind by pressing and can stop anytime, resume, or adjust. It\u2019s very barista-friendly and fits perfectly with our integrated knock box<\/b> and tamping drawer<\/b> below.<\/p>

<\/b>
<\/b>Can people buy the machines directly from you or online?<\/b>
<\/b>
No, and that\u2019s intentional. We\u2019re a B2B-only brand. Our machines are sold through resellers and specialty retailers who are trained by us. They introduce the product to the end customers, offer barista training and after-sales service. For us, that human touch and expertise is crucial \u2013 you don\u2019t just buy a machine, you get a professional experience.<\/p>

Are you only selling in Switzerland at the moment?<\/b>
<\/b>
Up until now, yes \u2013 90% of our customers are Swiss. But being at World of Coffee has opened new doors. We\u2019re looking to expand internationally and find the right distribution partners abroad. It\u2019s exciting to hear the reactions \u2013 people from outside Switzerland really notice the quality: the machining, the finish, the way the parts fit perfectly with no gaps. That\u2019s what Swiss craftsmanship means.<\/p>

Final thoughts?<\/b>
<\/b>
In the end, it\u2019s all about consistency, quality, and a little bit of magic. A good espresso needs good water, a good machine with stable temperatures, and a grinder that performs consistently. That\u2019s what we aim to deliver \u2013 a full system, from grind to cup, built with care.<\/p>

Thank you Bruno!<\/b>
<\/b>
<\/b>Thank you too.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Honduras: A Land of Diverse Coffees and Organic Commitment. <\/strong><\/b>Interview with Oscar Serrano<\/a>, Coagricsal Cooperative<\/strong><\/p>

Honduras is one of Central America\u2019s largest coffee producers and an increasingly important player in the global specialty coffee market. Its rich volcanic soil, high altitudes, and diverse microclimates allow the cultivation of a wide range of Arabica varieties such as Bourbon, Typica, Catuai, Pacas, and IHCAFE 90. From the highlands of Cop\u00e1n to the tropical zones of Olancho and El Para\u00edso, Honduran coffees are known for their balance, complexity, and growing reputation in international competitions.<\/p>

We had a discussion with Oscar Serrano, representative of Coagricsal<\/b>, a cooperative that also partners with the CoAl\u00edzate<\/b> network, to learn more about their offerings, certifications, and Honduras’ role in the new sustainability landscape.<\/p>

Oscar, nice to meet you. Can you introduce yourself and what you’re presenting here?<\/b>
<\/b>
Of course, it’s a pleasure. My name is Oscar, I\u2019m from the cooperative Coagricsal<\/b>, and we\u2019re here at the Honduras pavilion offering coffee preserved and produced by our cooperative and partner farms. We\u2019re part of the CoAl\u00edzate initiative as well, which brings together cooperatives with strong commitments to organic and sustainable farming.<\/p>

Your stand mentions \u201ccertificados.\u201d Can you explain what this means for your coffees?<\/b>
<\/b>
Yes. “Certificados” refers to our certified coffees-most of what we offer is organic<\/b>, Fairtrade<\/b>, and in some cases Rainforest Alliance certified<\/b>. This means the coffees are cultivated with strict attention to environmental standards, avoiding chemical inputs and preserving biodiversity.<\/p>

And what are the advantages of organic coffee for the consumer?<\/b>
<\/b>
Organic coffee is not just better for the environment, it\u2019s healthier for the final consumer. The plantations grow without synthetic fertilizers or pesticides, and the farming methods help improve soil quality and sustainability. Also, the certifications guarantee that the producers are paid fairly, which has a direct impact on quality and long-term sustainability.<\/p>

Honduras is now affected by the new European Green Deal and its risk classifications for deforestation. What is the position of Honduras coffee under this regulation?<\/b>
<\/b>
Yes, we are aware of the European Union’s new classifications-low, medium, and high risk-when it comes to deforestation and traceability. Due to climate change, certain areas in Honduras might be under pressure, but as of now, many of our coffee regions are classified as low-risk.<\/b> We are actively working on traceability, reforestation, and preserving protected areas to stay compliant. Our systems already allow full traceability from farm to port.<\/p>

Can you tell us a bit more about the coffee you were showcasing today?<\/b>
<\/b>
Yes, this particular coffee is from the region of Intibuc\u00e1<\/b>, from a farm called Inra Mcnacho<\/i>. It’s grown near the Kentucky River-altitude around 1,600 meters. It\u2019s a clean cup with notes of caramel, citrus, and floral hints, and it was roasted and profiled recently in Valencia. We\u2019re very proud to bring it here to share with specialty buyers.<\/p>

Thank you, Oscar. A final word about your goals for this fair?<\/b>
<\/b>
We\u2019re looking to expand our market, especially among specialty roasters who care about sustainability and transparency. We believe Honduran coffee is reaching a new level-and we want the world to taste that evolution.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Understanding Coffee Beyond the Cup: The SCA Value Assessment system.<\/a> Interview with Laurel Carmichael. <\/b><\/p>

The Specialty Coffee Association (SCA) <\/b><\/a>is a global nonprofit organization dedicated to fostering a worldwide coffee community that supports activity across the value chain-from coffee producers to baristas, traders, roasters, and consumers. It plays a leading role in setting quality standards, promoting education, and publishing research<\/b> that drives innovation and sustainability in the specialty coffee industry. With events like World of Coffee which SCA organizes<\/b>, training programs, and publications such as 25 Magazine<\/i><\/b>, the SCA helps coffee professionals around the world connect, learn, and thrive.<\/p>

At the World of Coffee Geneva, we had the pleasure of meeting Laurel Carmichael<\/b>, the Publications Manager at SCA and Editor of <\/b>25 Magazine<\/i><\/b>. Here’s what she shared about her role and one of the SCA\u2019s latest initiatives: the Coffee Value Assessment<\/b>.<\/p>

So hello Laurel, can you present yourself quickly and also explain what SCA is doing?<\/b>
<\/b>
Yeah, of course. I’m Laurel Carmichael, I’m the Publications Manager at SCA. And here at World of Coffee, I\u2019m working on our activation around the Coffee Value Assessment, or CVA. The SCA itself works to connect and support coffee professionals through research, education, events, and community-building efforts all along the coffee value chain.<\/p>

Tell us more about the Coffee Value Assessment-what is it exactly?<\/b>
<\/b>
The Coffee Value Assessment is a framework designed to evaluate coffee in a more holistic way.<\/b> We look at four key components:<\/b> the physical attributes of the coffee, the extrinsic qualities (like how it smells and how it looks), the cup quality (flavor, acidity, body), and the perceived value.<\/b> It\u2019s about both describing and experiencing coffee. What do you taste? What do you enjoy about this coffee? It’s not only about technical scoring but about capturing the full value of a coffee from multiple perspectives.<\/p>

So it\u2019s not just for professionals, but something everyone can engage with?<\/b>
<\/b>
Exactly! One of the exciting things about the CVA is that it invites more people into the sensory conversation. Anyone can begin to describe what they\u2019re tasting.<\/b> For example, if you eat a lot of oranges, you start to recognize orange in a coffee. You train your sensory memory over time. It brings the language of coffee closer to consumers, not just professionals.<\/p>

How is it being adopted at the producer level?<\/b>
<\/b>
Like any new system, adoption is a gradual and thoughtful process. But we\u2019ve seen significant steps forward. For instance, we\u2019ve signed memorandums of understanding with producer organizations, like the FNC in Colombia, who will begin to implement the CVA into their national assessment system. That\u2019s a huge milestone. We\u2019re also running training sessions in producing countries like Mexico, and starting in October this year, the CVA will become part of the Evolved Q Grading program. So we\u2019re expecting a much broader adoption very soon.<\/p>

And what is your intention here at the trade show?<\/b>
<\/b>
Personally, it’s about connecting with people. I want to meet them where they are-not talk at them, but experience coffee with them. When someone has a cup of coffee in hand, I love helping them describe it, together. It\u2019s about showing how the CVA can be part of everyday coffee enjoyment-not just something you read about or study, but something you practice and live. That\u2019s my goal here.<\/p>

Thank you so much, Laurel.<\/b>
<\/b>
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The Art of Espresso: A Conversation with Simone Celli at the La San Marco<\/a> Stand<\/b><\/p>

At the World of Coffee Geneva 2025, visitors were drawn to the elegant La San Marco stand – sleek machines, glass bodies, and the scent of fresh espresso in the air. Among the buzz stood Simone Celli, barista trainer <\/b>and educator at Espresso Academy in Florence, temporarily donning a new hat: brand ambassador for one of Italy\u2019s most iconic espresso machine manufacturers, La San Marco.<\/b><\/p>

We had a short but intense conversation with Simone, surrounded by the mechanical beauty of the lever-operated espresso machine he was demonstrating live at the booth.<\/p>

Simone also told us about the courses you could take at the Espresso Academy.

<\/b>Hello Simone, nice to meet you. Could you tell us a bit about yourself and your role here?<\/b>
<\/b>
Nice to meet you too, it\u2019s a pleasure. So, I\u2019m Simone, a barista trainer from Italy with the Espresso Academy in Florence. For this event, I\u2019ve joined La San Marco to present one of their latest machines. La San Marco is a historic brand located in the northeast of Italy, between Trieste and Venice, known for producing high-quality espresso machines since 1920.<\/p>

What kind of machine are you showcasing here today?<\/b>
<\/b>
This one is a manual lever machine, encased in an eye-catching glass structure. What\u2019s special is that you can see all the internal components-boilers, levers, and valves-working in real time. It\u2019s a multi-boiler system: three boilers for espresso extraction and a fourth one dedicated to steam. Each group head can be set to a different temperature, allowing you to brew different types of coffee at their ideal settings.<\/p>

That sounds highly customizable. Who is this machine designed for?<\/b>
<\/b>
It\u2019s designed for expert baristas who are really focused on perfect extraction. The machine is fully manual-no electric pumps. Everything is powered by the strength of the barista, so there’s zero noise from a motor. You pull the lever by hand, and that controls the pressure profile. Holding or releasing the lever changes the pressure, and you can see the profile on a screen as you work. It\u2019s a very hands-on, sensory experience.<\/p>

It really adds a theatrical element to the barista\u2019s role. Who is the target customer for this machine?<\/b>
<\/b>
Exactly-it turns making espresso into a performance. The target clients are coffee shops, caf\u00e9s, and restaurants that want not just quality but also an aesthetic showpiece. This machine adds storytelling to the espresso ritual, drawing the customer in. It\u2019s a piece of art, really.<\/p>

Where are La San Marco machines mostly sold? Is it mainly Italy and Europe?<\/b>
<\/b>
Actually, it\u2019s a global brand. Even here at the fair, I\u2019ve met distributors from the US, Canada, Asia, and beyond. I\u2019m not involved in sales myself-I\u2019m the barista-but I can say that La San Marco is definitely well-recognized internationally. It’s one of the oldest espresso machine makers from Italy, and the machines are appreciated worldwide.<\/p>

What do you think of the World of Coffee event so far?<\/b>
<\/b>
It\u2019s been intense. I haven\u2019t had much time to explore because I\u2019ve been here at the stand most of the time. But I did take a short walk yesterday and felt this great energy-lots of innovation, lots of people, and great vibes from the coffee community. And I\u2019ve run into many former students from Espresso Academy who came to say hi. It\u2019s always rewarding.<\/p>

Tell us more about Espresso Academy. You teach there in Florence?<\/b>
<\/b>
Yes, Espresso Academy is our coffee training center located in the heart of Florence. We offer a wide range of professional courses designed for baristas, roasters, coffee entrepreneurs, and passionate enthusiasts from all over the world. I\u2019ve been teaching there for many years, and it\u2019s always fulfilling to see how our students evolve-some go on to open their own coffee shops, work for major roasters, or even become trainers themselves.\u00a0<\/p>

At Espresso Academy, we focus on both theory and practice. Our core programs include the Barista Skills Course<\/b>, which covers everything from espresso techniques to milk frothing and latte art, as well as the Brewing Course<\/b>, dedicated to manual methods like V60, Aeropress, and Chemex. For those interested in the business side, we offer a Coffee Shop Management Course<\/b>, and for future roasters, we run a Coffee Roasting Course<\/b> where students learn how to profile and evaluate green coffee. We also provide SCA-certified modules<\/b> and even specialized courses like Sensory Analysis<\/b> and Latte Art Training<\/b>.\u00a0<\/p>

We noticed La San Marco is now part of the SEB Group. Has that changed anything?<\/b>
<\/b>
Yes, La San Marco is now under the SEB Group umbrella, which includes brands like WMF. But the machines are still designed and manufactured in the original factory in Italy. The craftsmanship remains the same, even with the backing of a larger group.<\/p>

Thank you so much, Simone. It was a pleasure. Shall we go see the machine in action now?<\/b>
<\/b>
Absolutely. Let\u2019s do it. But I\u2019ll need both hands for this one-it\u2019s all in the muscle!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Meron:<\/a> Ten Years of Brewing Connections, Not Just Coffee<\/b><\/p>

Meron<\/b> is a Romanian specialty coffee company founded in 2015, known for its commitment to quality, traceability, and community. With a growing presence across Eastern Europe, Meron sources high-grade coffees directly from producers around the world, roasts them in-house, and serves them in beautifully designed caf\u00e9s that double as cultural hubs. Their portfolio features unique and expressive coffees such as the Brazil Guariroba Gesha (natural anaerobic, with lemongrass and lemon candy notes), Colombia Andres Guaca Gesha (washed, floral and citrusy), Ethiopia Guji Kercha (yeast-assisted natural, with deep red fruit and floral notes), and Panama Lamastus El Burro Gesha (anaerobic slow-dry from Boquete). Meron\u2019s mission goes beyond coffee-it\u2019s about building relationships, celebrating origin, and delivering a memorable coffee experience in every cup.<\/p>

We had the pleasure of meeting Bogdan Ciocian<\/b>, CEO of Meron <\/b>and we also got to taste an excellent filter coffee prepared by Stella<\/b>, one of their skilled baristas. She served us the Brazil Guariroba Gesha<\/b>, a delicate and complex coffee that showcased Meron\u2019s commitment to high-quality sourcing and brewing excellence. You can discover more about this coffee here<\/a>.<\/p>

Hello Bogdan, nice to meet you. Can you tell us a bit more about Meron, your company?<\/b>
<\/b>
Well, we started Meron exactly ten years ago, in the summer of 2015. It wasn\u2019t something overly planned or grand at the beginning. But over time, the project grew organically. The vision matured, and the team behind it became stronger.<\/p>

And how has your journey evolved over these years?<\/b>
<\/b>
Of course, we\u2019ve seen changes. The management has evolved, and we\u2019ve established strong relationships with several partners-such as Fortis, Venus, and others from the specialty coffee equipment and roasting space. We\u2019ve built the company step-by-step, and we\u2019re proud of where we are today.<\/p>

What are your goals at this year\u2019s show?<\/b>
<\/b>
Honestly, for us, the most important part of coming here is the connection with the community. From a pure numbers perspective, these events rarely make sense-there aren\u2019t that many acquisitions or partnerships happening during the show itself. But what we gain here is something more meaningful: meeting new farmers, equipment manufacturers, baristas, and traders. Spending time with some of our existing partners. Getting to know each other better. And most importantly, getting real feedback.<\/p>

So it’s more about building relationships than chasing deals?<\/b>
<\/b>
Exactly. If you think only in terms of ROI, it may not seem worth it. But we\u2019re here for the long game. We\u2019re here to strengthen our position in the specialty coffee world by being present, listening, sharing, and learning.<\/p>

Bogdan, thank you very much. We wish you continued success-and lots of meaningful connections.<\/b>
<\/b>
Thank you!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Interview with Andr\u00e9s Destarac, President of the National Coffee Association of Guatemala<\/a><\/b><\/p>

Guatemala is one of the world\u2019s most celebrated origins for high-altitude Arabica coffee, known for its remarkable diversity of flavor profiles, thanks to the country\u2019s volcanic soils, varied microclimates, and mountainous terrain. From the floral complexity of Huehuetenango to the spicy elegance of Cob\u00e1n and the chocolatey depth of Antigua<\/b>, Guatemalan coffees are often shade-grown, hand-picked, and meticulously processed to showcase their natural excellence. Almost entirely focused on Arabica, Guatemala cultivates varieties such as Caturra, Bourbon, Typica, Maragogype, and Pache, making it a favorite among specialty roasters worldwide. At the Guatemalan coffee pavilion, we talked\u00a0 with Andr\u00e9s Destarac, president of Anacaf\u00e9, to talk about the country\u2019s evolving identity, a new coffee-based beverage, and how Guatemalan producers are preparing for the future.<\/b><\/p>

Andr\u00e9s, can you introduce yourself and explain your role?<\/b>
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Nice to meet you. My name is Andr\u00e9s Destarac<\/b>, and I\u2019m a coffee producer in Guatemala.
I have the great honor of serving as the president of Anacaf\u00e9 – the National Coffee Association of Guatemala. <\/b>Our association represents all the coffee producers in the country. We don\u2019t buy or sell coffee ourselves; instead, our mission is to promote Guatemalan coffee and provide technical assistance to producers across the country. It\u2019s a privilege to work for an institution that supports the foundation of our economy and culture.<\/p>

Today you\u2019re presenting a new drink. What is it exactly?<\/b>
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It\u2019s an innovative cold beverage made with coffee husk and infused with the flavor of Guatemalan coffee. It\u2019s served with milk from Argentina and offers a fresh way to enjoy coffee – something lighter, more playful, yet still rooted in origin. We\u2019re experimenting with new forms of consumption to appeal to a broader audience.<\/p>

Is this part of a branding effort for Guatemalan coffee?<\/b>
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Yes, definitely. This drink is the result of a four-year concept that started in Argentina. <\/b>Our goal is to create a recognizable identity for Guatemalan coffee that extends beyond traditional formats. Anacaf\u00e9 is a semi-governmental institution – it was created by law but is directed entirely by producers. That independence allows us to innovate while preserving authenticity. We want the world to associate Guatemala not only with high-quality coffee, but also with originality and cultural richness.<\/p>

How many producers are involved in this initiative?<\/b>
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We are here today with 11 producers from different regions of the country. Our goal is to promote both well-known coffee-growing regions and smaller microlots, to highlight the diversity of Guatemalan coffee. Each producer brings something unique – a different terroir, a different story, a different flavor profile.
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<\/b>What are the typical characteristics of Guatemalan coffee?<\/b>
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<\/b>Guatemala has an extraordinary variety of microclimates, altitudes, and volcanic soils, which make it ideal for producing specialty coffee. Some of our key regions include:<\/p>