The Future Of Coffee, And The Futures Market - Mette Marie Hansen

Mette Marie Hansen speaking at Barista Camp Estonia 2016. 

Mette-Marie works as a coffee trader with Sucafina, a family-owned business and one of the leading trade houses in the world. She sources coffee from most coffee producing countries around the globe,and interacts with coffee buyers and suppliers at every level of the supply chain. With more than 17 years of experience within the industry, from starting as a barista in her native country Norway, Mette-Marie’s career has brought her to the US, Canada, East-Africa and most recently, Geneva, Switzerland. She is passionate about the sustainability aspects of the business; emphasising practical, concrete methods of implementation and change so that great ideas can be turned into sustained action. When she’s notin the Geneva office, or traveling to visit Sucafina’s many origin operations, you can find her running, drinking wine, and trying to learn French. Sometimes all at once.

Aged, Creamy, and Stinky: What Cheese Can Teach Us About the Power of Language - Francis Percival

Francis Percival speaking at CoLab Barcelona 2016.

Within the Anglo-Saxon world, farmhouse cheese sits in a very similar niche to specialty coffee: although consumers eat plenty of cheese, most do so at a commodity grade. The precipitous decline of the industry over the course of the twentieth century has not just made farmhouse cheesemakers an endangered species, consumers have themselves forgotten the art of how to buy cheese. So how can we re-engage these customers across the counter? Drawing upon examples from the UK, USA, and France, and recent research into the power of metaphor, this presentation will discuss how the language that we use to describe the product itself shapes consumer preferences.

How The Flavour Of The Wilds Builds Culture And Community - The Foragers.

The Foragers speaking at CoLab Berlin 2017.

Foraged ingredients have become a key element of many leading restaurant and bar menus. In a time where sustainability, local and traceable are considered across the industries, foraging feels like the perfect anitidote to our tech driven existence. Drawing similarities between the idea of the cafe as a social and community space and the natural world as a place for commnity gatherings, the Foragers will lead us into a world of wild spaces. Offering up the chance to experience these perhaps-forgotten traditional herbs and plants, by combining flavours. They will also introduce one cultural space and practice to another - the medieval forest to the modern cafe.