As the "Processing Revolution" continues apace, it's increasingly clear that there's no industry-wide consensus on the definition of green coffee when it comes to questions of authenticity and adulteration. In this presentation, Dr. Mario Fernández-Alduenda outlines the questions we currently face and explores why it's so difficult to agree on upon this foundational building block of our future.

Presenter: Dr Mario Fernández-Alduenda

From a coffee producing family in Mexico, Mario R. Fernández-Alduenda has tried to understand coffee for almost 30 years, under the light of food science. He has played many roles along the chain, from processor to coffee shop owner, but has mostly focused on the study of coffee flavor, how it is perceived and appreciated, and how it is formed. He is the Technical Officer of the SCA, which he joined in 2020.