speaker-photo

Luke Terrey

Sales and Account Manager of Condesa Co Lab
A Food and Beverage specialist since the age of 14, Luke Terrey has built a diverse career working in all aspects of front of house in from coffee carts to fine dining, culminating in experience as a Sommelier and Manager in Sydney Hatted restaurants, Luke has honed his skills in high-end service. Luke now connects roasters with global coffee producers, ensuring beans meet specific needs and budgets. His broad expertise across hospitality and coffee makes him a versatile professional in the industry with an emphasis on Risk Mitigation in Coffee Supply. 
9:45 am - 10:15 am

GCR Symposium - 21st March Day 2

The Supply Challenges We Face

The roadblocks behind green bean transportation and logistics, the pricing crisis and its impact across the supply chain, and solutions to drive the industry forward – now and into the future.

10:45am - 11:30am

Friday 21st March 2025 Day 2

Espresso Economics: Balancing Rising Costs and Consumer Expectations

The cost of coffee has skyrocketed, but where does the responsibility lie to make price increases across the supply chain. We hear from a producer, green bean trader, coffee roasters and cafe owner about managing the price crisis and what it means for their business. This is a must-hear conversation on one of the biggest topics impacting the global coffee sector.