Page 245 - MOE ENGLISH PR REPORT - JANUARY 2024

During his visit, Bin Touq also toured the Roosters Village, Cupping Room, and

Brew Bar pavilions, thoroughly inspecting the arrangements for the upcoming
2024 UAE National Barista Latte Art Championships. The competitions present

participants with the chance to qualify for the esteemed World Barista
Championship. In addition, Bin Touq observed the preparations for both the

Coffee Design Awards and the Best New Product Awards.

The 2024 edition of World of Coffee focuses on sustainability in the coffee
industry, emphasizing the need for responsible practices to ensure a continuous
coffee supply. The Expo showcases regional market growth and addresses the

increasing demand for specialty coffee. It features lectures and workshops on the
sustainable coffee movement, promoting eco-friendly agricultural practices and

aiming to preserve biodiversity and improve coffee quality.

On the inaugural day, a diverse array of events and activities were held, among
which 2 sessions dedicated to Yemeni Coffee by Fatima Khabeer and Mervat
Haider, and another session focused on significant Cold Brew approaches and

featured insights from Julia Leach.

Shouq BinRedha, Exhibition Manager of World of Coffee Dubai 2024, said, “The
2024 edition of the Expo is set to build upon the successes of its previous

editions. It is introducing fresh privileges and programs, including workshops and
lectures, to enhance the overall experience. The event is showcasing various

global happenings such as the Coffee Design Awards and Best New Product
Awards, aimed at acknowledging innovation and excellence in the coffee industry

while fostering collaboration and partnerships among exhibitors, visitors and
leading companies. Serving as a vital platform, the event facilitates the unveiling
of new products, exchange of expertise and knowledge, and networking with

experts and innovators in the coffee industry. This year’s Expo is featuring the
Roosters Village, Cupping Room and Brew Bar pavilions, offering diverse

experiences for visitors. Additionally, a series of interactive sessions and
workshops are focussing on the most effective approaches for resource

utilisation and sustainable practices in the coffee industry.”

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