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Cupping Canephora was one of the highlights of Canephorum Meise.

Where else do you have the opportunity to taste 12 Canephora coffees from three continents alongside experts from more than 20 countries—including botanists, producers, roasters, traders, educators, and scientists?

All of this took place surrounded by the beautiful Botanic Garden Meise and its living Coffea collection, making it a truly unique experience.

Together, we explored the remarkable diversity of flavors that Canephora can express through genetics, processing, and terroir, and discussed what these findings could mean for the future of specialty coffee.

The Canephora Flavor Wheel provided a valuable framework for describing and discussing the wide range of sensory perceptions in the cup.

A big thank you to @botanicmeise for hosting us and to @interamericancoffee_eu for sponsoring this inspiring event.

Photos by @studio4movies

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Coffea robusta and Coffea laurentii no longer exist. Both are synonyms of Coffea canephora. And because Coffea canephora was described first, it is the correct botanical name.

Yet only "Laurentii" disappeared. The equally incorrect botanical name "Robusta" kept the correct name "Canephora" in semantic limbo for more than a century.

At Canephorum Meise, we held original Coffea laurentii leaves collected by Émile Laurent in the Congo Basin in 1895. While thousands of specimens from that expedition were lost in a shipwreck, these leaves survived.

Botanically, Robusta should have shared Laurentii's fate. Instead, it became the official term for a hundred-billion-dollar industry.

As Dr. Piet Stoffelen puts it:

"I think Linden knew that Robusta was Canephora. But he was a genius. A marketing genius."

Whether Linden knew or not, the outcome is undeniable: an entire industry adopted a term that botany had already left behind.

Thank you, @plantentuinmeise, for opening the archives of one of coffee's greatest botanical cold cases.

And thank you, @interamericancoffee_eu, for making Canephorum Meise possible.

#canephorum #coffeetaxonomy #coffeehistory #robusta

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Bouchout Castle was a truly spectacular venue for our Canephorum event in Meise. 🏰🌳

Surrounded by the beautiful Botanic Garden, it welcomed us with a "Coffea" sign at the entrance before leading us upstairs to the Victoria Room, named after the giant water lily.

Before becoming a venue for scientists and coffee professionals, the castle was the final home of Empress Charlotte of Mexico, who lived there for 48 years after the execution of her husband, Emperor Maximilian I of Mexico.

A place shaped by both botanical heritage and colonial history couldn't have been a more fitting setting for two days of exploring Coffea canephora.

Thank you, Meise Botanic Garden, for welcoming the Canephorum community!

Sponsor: @interamericancoffee_eu

#Canephorum #CoffeaCanephora #Canephora #Robusta #Conilon #SpecialtyCoffee #CoffeeScience

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Thanks to the incredible coffee roasters who supplied the brew bar at Canephorum Meise! ❤️☕

@good.karma.coffee
@mokuskacaffe
@labenzerstolzkaffee
@maggmmabeans
@wiewaldi.coffee
@roesterei_laufenmuehle
@roestlabor
@cafemoly_roastery
@kaffeewuerzburg
@aromahoch3
@nagaspecialtycoffee
@nkgquality
@interamericancoffee_eu
@baquetamichel thanks for bringing Robusta Amazonica from Brazil!
@robertocolon99 thanks for bringing Robusta from Puerto Rico!

Because of you, our guests enjoyed outstanding Canephora from 🇨🇩 D.R. Congo, 🇺🇬 Uganda, 🇪🇨 Ecuador, 🇵🇪 Peru, 🇵🇷 Puerto Rico, 🇧🇷 Brazil, 🇻🇳 Vietnam, and 🇮🇩 Indonesia.

The brew bar demonstrated what happens when green coffee, roasting, and brewing all meet the highest standards. We used Third Wave Water on day one and tap water on day two (did anyone notice the difference? 👀), ground every batch fresh on an EK43, and brewed on Moccamaster brewers. Brewing at full capacity increased the immersion time, resulting in sweeter, brighter, and more complex cups of Canephora.

Information cards next to each coffee helped participants connect the story behind every cup with the flavours they experienced, providing details about the origin, producer, process, altitude, genetics, and roaster.

If you attended the event and discovered a favourite coffee, we encourage you to support the roasters by ordering it directly from their shops. And if you can't find one, just let us know—we'll be happy to help.

We also installed the Canephora Flavour Wheel next to the brew bar, giving participants a practical tool to identify flavour descriptors in their cups and spark discussions about sensory perception and cup quality. @thecoffeesensorium @lucas_louzada_pereira

Thank you for helping showcase just how exceptional Canephora can be. 💚

#canephorum #robusta #canephora #conilon #specialtycoffee

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What would you like to smell in @olfakit.co ? 👀🍃

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France Barista Competitions 2026 🇫🇷

I truly enjoyed being part of this amazing competition. I already miss the incredible performances, the coffees, and most of all the wonderful people I met (and yes… the cheeses too).

Huge thanks to:
all the competitors for showcasing their skills and congratulations to @brice_robin_ 👏
everyone who made it happen, especially @danicapuano
and of course, the amazing judges and our Rep 😉

Photos credit: @lansysiessie

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Throwback to @polygone.formations for a workshop around smell and it’s evolution through coffee. ✨
A nice opportunity to embrace our senses and make it playful ! 🍃

#specialitycoffee☕️ #sensory

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My book is out and printed ! 😱

After months of writing everything that helped me understand better what sensory analysis meant… it’s finally here !
Nothing fancy nor complicated : my main goal was to explain how our senses impact our coffee tasting and especially why.

We all have a sensory library, closely linked to our memories and personal experiences. Those links help us to describe what we feel when we are drinking a new cup of coffee : though it seems simple, you and I both know it is not always !

So this is what this book is about, trying to decipher how our senses work, what’s expected in a coffee and how we can train to have a common vocabulary through simple and homemade exercises ✨

It will be available tomorrow on Play Books (French version only, I’m working on the English translation 👀).

That’s it for this weekend’s news ! 🥳

Huge thanks to @cupofoldjoe & @dimitrigrw for their collaboration and words ! You can also read their thoughts in it and it’s a must for sure !✨

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Brewer’s Cup France 2026 🇫🇷

It was an honor to serve as a sensory judge at this fantastic competition, meet amazing people, taste outstanding coffees, and witness top-notch performances by the competitors.

Special thanks to:
@danicapuano
@john_rtfr_stubberud
@collinescoffeelab
@sca_france

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Sensory Judge for the Brewers Cup 🇫🇷 2026

Competitions are always a special moment: a dialogue between deeply committed competitors and an engaged judging team.

The challenge for every sensory judge is to rise to the level of dedication shown by the competitors.

Evaluation is a brief yet intense moment that requires respect, precision, and transparency in order to provide the fairest assessment possible. Beyond the scores, it is the justifications behind them that demand rigor and consistency, always in service of each competitor.

A huge thank you to @danicapuano, @john_rtfr_stubberud and the @sca_france for the trust and the opportunity to be part of this incredible team.

Many thanks as well to my two Head Judges @berryshadow and @mihaela_iordache_ for their high standards and precision, constantly pushing us to improve.

And of course, thank you to the entire team. From calibration at @belco.coffee to the final at the @bordeauxcoffeeweek — four very intense and inspiring days.

Congratulations to
@angie_katheos from @tanat.coffee 🥇
@nemo.pop from @apaxlab x @tanat.coffee 🥈
@yan.silberman from @motorscoffee 🥉

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Parce que BREW c’est la mise en avant des minorités de la scène café, on lance notre série de portraits !
Aujourd’hui, pour inaugurer cette catégorie on vous présente Lucie (@olukafe_ ). Lucie a créé @olfakit.co : un jeu ludique pour développer ses sensory skills.
Il est en cours de lancement avec un financement participatif en ce moment !

Merci Lucie de t’être prêtée au jeu. On a hâte de pouvoir t’inviter lors d’une prochaine master class 😬

Collectif féministe et queer de la scène du café de spécialité, empowerment , barista collective

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Récupère vite ton kit sur Ulule ! 🌸🍃

V60 ceramic dripper from @loveramics
Grinder @timemoreproducts
Kettle @brewistabrand.co
Coffee by @senjaroasters

@olfakit.co 🍃

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