Specialty coffee, a journey of flavors and knowledge

By: Alejandro García Suárez – Advisory Office of Communications

The 7th International Congress on Agro-environmental Sciences 2025 concluded with great success, culminating in a special session dedicated to coffee. The 4th Specialty Coffee Meeting, held on September 26th at the Fusagasugá venue, became a space for co-creating knowledge, bringing together international experts, regional producers, and the academic community.

John Alexander Moreno Sandoval, dean of the Faculty of Agricultural Sciences, highlighted the launch and strengthening of UDECAFÉ, the coffee brand of the University of Cundinamarca. “We have managed to change the perception of learning about Colombian coffee and its cultural importance,” he noted. The event was based on the faculty's Territorial Cultural Learning Field, integrating international experiences with local production.

Jonathan Córdoba Fontecha, coordinator of Agronomic Engineering, announced the development of a document on coffee quality throughout the entire value chain. This document will be co-created with input from producers, coffee growers, marketers, students, knowledge managers, and companies in the sector. The document will strengthen coffee production and highlight the value of specialty coffee as a source of national and international pride.

Fernando Pinto Morales, Director of Agronomy at the Adventist University of Chile, participated as a speaker and addressed the effect of microplastics on coffee plantations. “It is a contaminant of soil and human health that we must prevent through good agricultural practices,” he explained. His presentation showcased experiences from Chilean and global agriculture, focusing on prevention and solutions to this emerging problem.

Juan Carlos Rodríguez, an agronomist and presenter, praised the event for bringing together different stakeholders: producers, traders, consumers, and agrochemical companies. “Agrochemicals are fundamental tools that, when used responsibly, allow for good crop management,” he stated.

Itzel Morales Reyes, a professor at the Postgraduate College of Mexico, highlighted the integration of students with producers in coffee production chains. “It is important for sustainability because these systems create biodiversity that we cannot afford to lose,” she stated. Her lecture on the coffee microbiome emphasized the importance of microorganisms in soils, fruits, and fermentation processes to guarantee the final quality.

José Moreno, a sixth-semester Agronomic Engineering student, valued the experience: “It has been fundamental for understanding the process of making specialty coffees and achieving deeper flavors. Listening to experts from Chile, Mexico, and Brazil gives us different perspectives that are essential for our studies.”.

The meeting established itself as a space for co-creation and exchange that strengthens regional coffee production. International participation enriched perspectives on sustainability, quality, and marketing of specialty coffee.

The University of Cundinamarca reaffirms its commitment to the coffee sector, combining academic research with practical application for the development of coffee as a product of regional cultural and economic identity.

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