Coffee is the reason you’re here but it isn’t the why.
An international specialty coffee summit, GROW brings together coffee professionals throughout the supply chain, including farmers, roasters, origin teams and partners, thought leaders, and our coffee traders to fully engage in conversations about all things coffee. The four-day event includes farm and mill visits, coffee cupping across multiple origins, and presentations and conversations on key coffee impacts in the host country.
If you came for the coffee, you stayed for the connections. As much as you appreciate coffee, you value coffee people just as much; and combining the two almost always leads to coffee conversations and coffee stories, which are some of your favorite things. That’s why Covoya Specialty Coffee and ofi host “GROW: Coffee, Conversations, Stories,” to plan, with intention, a moment when our favorite things, your favorite things, happen all at once while visiting a coffee origin.
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Specialty coffee is the glue that unites us. At GROW, celebrate the crop that brings people together with cuppings that offer a range of origins and processes to try and visits to farms that are on the cutting edge of coffee production.
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As coffee professionals, we know when the coffee is flowing, so are the conversations. GROW offers an opportunity to connect with coffee people from across the supply chain including producers, buyers and traders.
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There’s a story behind every coffee, and GROW takes you to the source to uncover those stories and create some new ones of your own.
“Beyond just connecting with folks you might know through email or video call, being able to spend that time together in the same place, taking part in educational sessions that are demonstrating the level of intentionality that everyone in the room shares: to create a more sustainably industry moving forward, that puts producers voices first.”
Why GROW?
“It’s just really reinforced how important it is to get to know the people we have here on the farm. Also just talking about the stories of the people at origin and making it as personal as possible because there’s a lot of hard work that goes into it before we get the coffee that we then roast.”
