Organic Coffee – is it sustainable?

Organic Coffee –is it sustainable?By Miles Small

Organic coffee is riding high on a wave of awareness. Demand for organic has never beenstronger and product is going mainstream. McDonald’s and other significant foodservice

providers are embracing organic and themultinationals are roasting it for the grocerymarket. But, is the business of organic coffee inreal jeopardy from its own extreme success?

Certified Organic coffee is a limited resource. New sources cantake two to five years to develop and certify and so, supply is low andmore susceptible to supply shortfalls compared to other coffeeproduction. Additionally, storm damage in the Lake Atitlan region ofGuatemala has destroyed much of their crop base. The resultantreduction in capacity with the simultaneous growth in demand hascaused significant cause for concern amongst traders and roasters.

According to Lindsey Bolger, Coffee Buyer for Green MountainCoffees, the immediate demand is being met, however if the growthof organics continues, significant supply issues are going to beinevitable. “We anticipated continued strong growth, wejust didn’t expect the growth curve to be sosteep,” said Bolger, “Green Mountain

has strategically focused on improving supply through proactive planning along theentire supply chain.”

Focusing on increasing supply through existing certified farms,Green Mountain is working with cooperatives to inducegrowers who are already certified on portions of theirfarms to expand the number of theirhectares that are certified. They

4-Kerri’s Corner

8-Certificationand Codesof Conduct

10-Meg’s Column

11-The Quest forSuccess Seriesby JamieUtendorf-Hagen

12-The MintelReport

14-The SpecialtyCoffee RoasterDirectory

16-The CoffeeReview byKenneth Davids

16-A Problem ofGastronomicProportions byAndrew Hetzel

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Hospitality News featuring CoffeeTalkCT 6 May 2006 www.HospNews.com

also are encouraging existing certified farms to, prune, replant, and replace olderplants with younger plants in order to increase yields. Bolger cautions however thateducating growers in improved horticultural techniques and expanding existinghectares will not satisfy the anticipated demands projected into the 10 year term.Significant investment must be made in converting large areas to organicsagricultural practices if the expanding market is to be met.

Producer investment can be extraordinarily significant in order to achievecertification. In order to be certified, a grower must bear the costs of application,inspection, verifiers, and horticultural changes while allowing time for their farm toemerge from conventional agriculture based practices. It can take two to four yearsfor a farm to be certified. During this period, the producers expenses havedramatically increased while the hoped for premium price will not be realized foryears. To add insult to injury, according to the UN International Trade Center (ITC),yields on crops in conversion drop a typical 20% as the producers alter the means offertilization, soil enhancement, and pest control. (There is growing evidence howeverthat once a sustainable organic system is achieved, yields rise dramatically.)

Offsetting this investment stick is the carrot of price premiums paid forcertification. These premiums can be very significant, but that is the exceptioninstead of the rule. The additional value paid to growers for organic certification hasconsistently settled at 10-15% above conventional specialty coffee pricing. Thispremium seems to be pegged to consumer retail price sensitivity. As an element ofthis trend, as coffee prices go up, the organic premium falls. (ITC Product and MarketDevelopment, Coffee) Fair Trade pays a US15¢ premium over conventional Fair Tradepricing for coffees with organic certification.

Karen Cebreros, President of Elan Coffees and widely regarded as an early andpowerful voice in organic coffee has informed concerns about the state of supply inorganics. Cebreros is involved in the movement of a large portion of the organiccoffees sourced from origin to consuming countries. She believes that supply will notmeet demands this year for specialty grade quality.

Cebreros says that there are no beans left to buy. All the available supply is undercontract or in the hands of coyotes in country (unscrupulous buyers who purchasecoffee early from cash strapped growers at an intolerably low price). Her concern istwo-fold- 1) that as organics go mainstream, the small roasters cannot compete withthe buying power of larger companies, and 2) as roasters become more desperate toacquire product in order to satisfy their buyers, quality standards will fall rapidly.

The wide consensus amongst coffee professionals is that the consuming nations arein a health focused marketing period. Organics are the fastest growing segment of thespecialty coffee industry worldwide. Failure to respond with product of high qualityand consistently deliver on contracts will weaken consumer confidence in the entirespecialty segment.

In many ways, specialty coffee has become a victim of its own success. Specialtyorganic coffee is sweeping the country as more consumers move their coffee selectionover to specialty. Organic coffee gives these consumers the belief that they aremaking a difference for themselves and for others. There is growing marketunderstanding that organic production has a profound impact on the environmentand the people who work the land, whether in coffee, vegetables and fruits, Americandairy or any of many others. Inexorably coupled with this trend however, is thegrowing belief that organic means quality. Consumers honor the powerful image of afarmer risking the production of organic in order to improve the world his family livesin as well as the families of others, but also because the farmer manifests a spiritualbond with the land and its bounty. The Specialty Coffee industry can ill afford toharm this relationship between consumers and growers. CT

Organic Coffee... continued from page 1 What are organic products?Organic agriculture means holistic production management systems that promote and enhance agro-ecosystem health, including biodiversity, biological cycles, and soil biological activity (holistic meanshandling or dealing with an entity or activity in its entirety or wholeness rather than with emphasis on itsparts or various aspects).

Organic production systems are based on specific and precise production, processing and handlingstandards. They aim to achieve optimal agro-ecosystems that are socially, ecologically and economicallysustainable. Terms such as ‘biological’ and ‘ecological’ are also used in an effort to describe the organicproduction system more clearly.

Requirements for organically produced foods differ from those for other agricultural products in that theproduction procedures, and not just the product by itself, are an intrinsic part of the identification andlabelling of, and status claims for, such products.

Advocates of organic agriculture believe that conventional agriculture, with its use of chemical inputs,will not be sustainable in the long run as it leads to soil degradation and pollution of the environment, andposes health risks for both consumers and producers. Therefore, organic agriculture replaces manufacturedinputs (fertilizers, pesticides, herbicides, etc.) by natural compost and vermiculture biological pest controlsand the growing of legumes and shade trees. (Vermiculture is the raising of earthworms to aerate soil andproduce vermicast: the nutrient-rich by-product of earthworms, used as a soil conditioner.)

Coffee Fest announces first-ever Gelato &Frozen Dessert Training Workshop todebut in Las VegasCoffee Fest and the Great AmericanDessert Expo are pleased to present thefirst-ever “Gelato and Frozen DessertTraining Workshop at Coffee Fest LasVegas, June 9-11 at the Las VegasConvention Center. The workshop ispresented in an innovative and dynamicclassroom environment designed tosimulate a state-of-the-art gelatolaboratory. The laboratory includes thelatest items such as gelato machines,pasteurizers, blast freezers, refrigerateddisplay cabinets, molds, and rawingredients. For more information,please visit Coffee Fest’s website atwww.coffeefest.com or call 425.283.5058.

DaVinci Gourmet® Supports Coffee Kidsin Ongoing SponsorshipDaVinci Gourmet has launched anongoing sponsorship of Coffee Kids witha $175,000 donation, which representsthe international nonprofit’s singlelargest annual contribution in history.DaVinci Gourmet also has committed toincrease its annual donation as the sales

of its gourmet syrups increase for thenext several years.

The financial support will help CoffeeKids in its work with local non-governmental community organizationsin Latin America to create education,health-care, training, and micro-enterprise programs for coffee farmersand their families. These projects respectthe cultural integrity of their localpartners, foster independence, andpromote long-term self-sufficiency. Formore information about Coffee Kids,visit www.coffeekids.org.

JET Introduces Two New SmoothieFlavors: Perfect Pear and ANTIOX APBThe longer, warmer days mark the startof smoothie season. JET™ hasintroduced two new smoothie flavors:Perfect Pear and ANTIOX APB - Acai,Pomegranate and Blueberry. Both aresure to entice customers and increasesummer beverage sales.

Packaged in shelf-stable asepticcartons, JET fresh fruit smoothies allowfoodservice operators to menu fresh fruitsmoothies without having to worryabout purchasing and storing a number

of perishable ingredients. They’re easyto prepare: Simply fill a cup with ice,cover ice with JET, blend and serve. Formore information or to order FREE JETproduct samples and point of salematerials, call 1-888-676-3832.

DaVinci Gourmet® Introduces Three NewFlavored Syrups: Carrot Cake, CaramelPecan, and Simple SyrupThere has never been a sweeter time toindulge in specialty coffee thanks toDaVinci Gourmet. The industry leader ingourmet syrups has just introduced threenew flavors: Carrot Cake, Caramel Pecanand Simple Syrup.

“In order to satisfy the consumer’sdesire for classic dessert and pastryflavors, retailers have been developingways to bring those flavors into espresso-based applications. Our new DaVinciGourmet Carrot Cake and CaramelPecan syrups allow retailers to capitalizeon this specialty coffee trend withoutdeveloping complicated recipes,” saidKevin Kreutner, Director of Marketingfor Kerry Food & Beverage. To requestmaterials, free samples and recipe ideasvisit www.davincigourmet.com/retaileror call 800-640-6779.

Torani Pure Flavor wins SCAA’s Best NewProduct Award- FoodTorani officially launched its newestproduct line – Torani Pure Flavor – withentries into the Specialty CoffeeAssociation of America’s (SCAA) bestnew product competition April 7-10,

2006. Torani Cilantro Pure Flavor andTorani Basil Pure Flavor tied for theNew Product - Food award. Torani PureFlavor is a ground-breaking product lineof concentrated fresh herb, spice andbotanical flavors in a liquid non-sweetform. Torani Pure Flavor gives cafes andrestaurants the ability to experimentand create signature dishes and drinks toset their menus apart from competition.For more information or recipeinspiration, visit www.torani.comor call 800-775-1925.

Mont BlancGourmet IntroducesWorld’s First Lactose-Free Blender DrinkWith an estimated 250million sufferersworldwide, catering to

the lactose-intolerant population is ahighly profitable enterprise. Four yearsago, Denver-based Mont BlancGourmet recognized a lack of lactose-free frozen drink offerings within thespecialty beverage industry. Today,during the Specialty Coffee Associationof America’s annual conference, thecompany introduced NO-MOO, theworld’s first lactose-free blender drink.NO- MOO is a wholesale productavailable in vanilla, cappuccino andmocha flavors. It is easy to serve - allretailers have to do is add ice andblend.For more information, visitwww.montblancgourmet.com.

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Coffee has always been connected with emotions and opinions; therefore the debateabout socio-economic aspects of coffee production is decades old already. One regulartopic, especially in times when coffee prices are low or when there is political turmoilin coffee producing areas, is the working and living conditions of coffee farmers andworkers on coffee plantations.

Advocacy groups and NGOs lobby for improved livelihoods and fair treatment ofcoffee growers and workers. Some consumer activists wanted to change the systemfrom within and started constructing alternatives to the dominant free market coffeeeconomy. They began to import coffee, tea and other commodities from smallproducer organizations which they sold through so-called Third World shops.

Another step was the initiative in the Netherlands to develop a certificationsystem and a label for coffee of such producers in order to create sales potential forthese products in supermarket chains under the Fairtrade label. These systems engagethe producers, who then rely on the market to pay a premium. But as a percentageof the total world trade in coffee these various initiatives still represent less than 1%.

Rainforest Alliance Certification, formerly known as ECO-OK, is anotherexample. The certification effort of the Sustainable Agriculture Network in Centraland South America, coordinated by the Rainforest Alliance, is based on the forestrycertification model. Under this system a rigorous set of mutually agreedinternational standards are used to verify best management practices, leading to anoperation that is sustainably managed. The conservation of natural resources,protection of biodiversity, respect for workers’ rights and the commercial success ofthe farms are central themes. The standards for sustainable coffee farms include: aminimum number of native forest trees per hectare; no replacement of virgin forestwith coffee plantings; preservation of watersheds; minimal use of agro-chemicals;promotion of biological controls; soil conservation; and protection of wildlife andnatural resources.

The Sustainable Agriculture Network’s programme also emphasizes decentworking conditions, adequate pay, access to proper housing and sanitation, andrespect and fair treatment for workers. Details at www.rainforest-alliance.org.

Biodynamic coffee. This is usually high quality arabica at high premiums with alow market share. A well-known example is coffee from the Finca Irlanda (Chiapas,Mexico) where organic cultivation began in the 1960s. Biodynamic products areorganic and can be marketed as such, but they meet even higher productionstandards and represent a true niche market. For more see www.demeter-usa.org.

Shade grown coffee. Especially in the United States and Canada, there is amarket for so-called bird-friendly or shade grown coffee. Limited use of agro-chemicals is permitted and the emphasis is put on the conservation of shade trees onplantations in order to preserve bird life and biodiversity. Shade grown coffee is notthe same as organic coffee but there are specific standards and a certification systemhas been developed by the Smithsonian Migratory Bird Center,www.natzoo.si.edu.smbc, and other institutions and NGOs in Canada, the UnitedStates and Mexico. Shade grown represents a step along the way towardsenvironmentally sustainable coffee. So far the market for such coffees is small andlimited to North America.

A more general development is that the mainstream coffee industry is increasinglyaccepting responsibility for the condi-tions under which the coffee is produced.Coupled with growing interest in andsupport for environmental causes inimporting countries generally this hasled to the introduction of terms such asenvironment-friendly orenvironmentally sustainable coffee.Source: International Trade Center UNC-TAD/WTO; Coffee: An exporter’s guide

3rd Party Certification and codes of conductProgram Mission Focus Web site

SustainabilitySustainability has been defined by some as‘meeting the needs of the present generationwithout compromising the ability of futuregenerations to meet their needs’. It can then befurther defined in social, ethical andenvironmental dimensions with biodiversityperhaps as the key measure of environmentalsustainability in the natural world. This conceptappeals to coffee growers and consumers whoare not necessarily interested in, or who see norationale to the production of organic coffee assuch, perhaps because they believe that lowyields coupled with increasing availability oforganic coffee will always prevent small growersfrom generating the high incomes that someproponents of organic coffee production believecan be achieved. Source: International Trade CenterUNCTAD/WTO; Coffee: An exporter’s guide

Fair Trade

RainforestAlliance

SmithsonianBird Friendly

Organic

Utz Kapeh

Sustainable development ofdisadvantaged small-holderfarmers of democraticallyorganized cooperatives.

Integrated productiveagriculture, biodiversityconservation, and humandevelopment.

Conduct research andeducation around issues ofneo-tropical migratory birdpopulations, promotingcertified shade coffee as aviable supplementalhabitat for birds and otherorganisms.

Produce organic food byfarmers who emphasize theuse of renewable resourcesand the conservation ofsoil and water to enhanceenvironmental quality forfuture generations. Organicfood is produced withoutusing most conventionalpesticides, fertilizers madefrom synthetic ingredientsor sewage sludge,bioengineering/GMOs; orionizing radioation.

Implement a worldwidebaseline standard forsocially andenvironmentallyresponsible coffeeproduction and sourcing.

Minimum price, socialpremiums, labor andenvironmentalstandards

Sustainable farmmanagement, includingsocial, labor andenvironmentalresponsibility, andcontinual improvements

Shade Grown Coffee

Soil health andsustainable agriculturalpractices

Environmental andsocial responsibility,good agricultural prac-tices, traceability andbasic food safety issues

www.fairtrade.net

www.rainforest-alliance.org

www.si.edu/smbc

www.arms.usda.gov/nop

www.utzkapeh.org

Teens like to take part in activities which separate them from the crowds. We arealways trying to be out of the norm, individual, and a little smart a%$# with ourknowledge which we think is superior. To some this is a flaw in teens, but to caféowners, this is an opportunity to gain teenage business. Lately organics are a trendwith teens because we feel that is it healthy for us, healthy for the nation, andsomething that we can lecture others on. Many teens go to the store and buy organicfoods for a few reasons. First off, we all take Biology class and learn about geneticallymodified foods, pesticides and other chemicals that get into our foods. The secondreason is that we all want attention from adults and by buying organics, it makes uslook knowledgeable, healthy, and impresses the adults. If you can incorporate organicproducts in your cafes, many teenagers would pay attention and even pay more forthem.

I would suggest having an informational pamphlet on the benefits of organics.Teens really are always looking for ways to do things right and if they could see thebenefits of buying organics, they would. Offering organic coffee might not be aspopular as organic chocolate, organic juice drinks, or organic fruit. Most teens arejust getting into the coffee scene, but cafes have been popular with us for a long while,even if we don’t all buy coffee. Many teens go to cafés to buy bagels, chocolates, fruitsalads or fruit drinks, and cookies. By offering some organic food items, teens willspend additional money while feeling good about themselves. By offering organics,your profit with items other than coffee, and possibly even coffee, will go up withteens just due to our nature to impress and be different while taking care of ourhealth. I give organics two thumbs up and hope that you will support organics inyour café. CT


Organic teens conquerworld, news at 11:00


In last month’s article entitled, Defining Your Pilgrimage – Product Assortment, wedetermined that it was critical to outline your product assortment. In this month’sarticle we will define your location, product, or service benefits which, when combinedwith your product assortment, will provide you with the foundation for your specialtybrand.

Answer these questions to ascertain what you will do and what you will offer as anasset in your business specialty brand concept.If you are planning a specialty store concept or café, will you be . . .• Featuring it as a sanctuary to the gourmet consumer? • Featuring educational benefits (classes, seminars, workshops, or demonstrations)?• Creating your concept to be a meeting place, a third place or refuge from the daily

stressors? • Offering a quick fix to ones daily workload (a meal to take home, lunch, a quick

pick-me-up beverage and snack, or caffeine fix)? • Offering indulgence and exceptional quality products, fine desserts or treats, or

soothing therapeutic attributes? • Offering multiple types of locations based on market type such as carts, kiosks, stores,

café’s and even large cafes/restaurants?

If you are planning a new product launch, ...• What are the unique benefits of this new product?• How is your product different from others already in the market?• Is your product grown or produced in a region that can be emphasized?• Do you have a unique personality that you can tie into the product?• Are you introducing an entire new product concept, and then it is critical to explain

how and why one should demand this new trend setting product?• Are there special ingredients that make this product better than the rest?

If you are planning a service benefit, will you be ...• Offering culinary cuisine catering or pick-up?• Offering massage therapy or yoga in a café/home health setting?• Providing office coffee services?• Offering fresh delivery of specialty products?• Hosting classes on specialty coffee & food products?• Hosting live entertainment or lectures?You can choose any number of these attributes or have your own creative ideas onlocation, product, or service benefits. The point is to writedown everything that presents a benefit or point ofdifferentiation.

On your pursuit ask yourself• What are the attributes of your café/store, product, or

service?• What benefits do these offer?• How are these benefits unique?• Why will customers buy your products or services over

others?Using The French Market Dessert Café Beignets & Moreexample from last month, below is an example of thisprocess.

What are the attributes of your café/store, product, orservice?• A meeting place – third place• Only the highest quality specialty products are offered• Exceptional cuisine and beverages that can be taken

home as a replacement meal or consumed on premises• Exhibition kitchen with culinary chefs preparing

Beignets and other specialties • Exhibition bar where Barista’s serve coffee, tea, specialty

beverages and alcoholic concoctions with flare • Dessert walk where one can choose from a large selection

of decadent delicacies• Training classes with demonstrations and certifications

for guests to advance their knowledge on specialtyproducts and ability to prepare at home

• Extended concept to offer live music and entertainmenton weekends

What benefits do these offer?• Convenience• Exceptional quality foods and beverages• Something is always happening “there” it is an exciting

place to learn more about specialty food preparation andthe “art” of culinary foods & beverages preparation

• A place to be and to be seen

• Depending on the time of day breakfast, lunch, afternoon tea, dinner or desserts thereis always something different being offered which creates an entirely different feel tothe place

How are these benefits unique?• It is a hybrid of a coffee café and fine

dining restaurant and even a home mealreplacement venue

• A celebration of the “art” of specialtycoffee & beverage and food preparation

• Many of the products are prepared on sitetherefore, cannot be found in other venues

• The home replacement venue is offered ina setting that has never been seen before

The educational value of sharing the artof food and beverage preparation is of greatvalue to the connoisseur

Why will customers buy your products orservices over others?• Convenience of taking great tasting

foods/beverages to the office or home• High quality products that I cannot find

anywhere else• I love the atmosphere it is a combination

of European style and New Orleans vigor• I always learn something new about food

or drink preparation when I go there CTJamie Utendorf-Hagen is owner of CreativeConcepts as well as an author, public speaker,and consultant. She lives in Buena Vista,Colorado where, from her front porch she cansee forever. Jamie can be reached [email protected] or visit her websiteat www.mugconcepts.com.

The Quest for Success-defining your Location, Product or Service Benefitsby Jamie Utendorf-Hagen

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America’s unquenchable thirst for premium coffee continues to drive US coffee shopsales, with the market showing no signs of cooling down. Latest research fromMINTEL finds coffee shops across the pond will have seen close to a five fold increasein sales between 2000 and 2010.

The market experienced 157% growth between 2000 ($3,258m) and 2005 to reachsome $8,372m and despite being a maturing market coffee shops are set to continuefull steam ahead. Over the next five years sales are expected to grow by a further125% to reach an impressive $18,839m by 2010. This is phenomenal growth for suchan established market and is well over twice the growth rate seen in the much youngerBritish coffee shops market.

“Driven by the enormous appetite Americans have shown for more inventive,upmarket and premium-priced coffee, coffee shop chains have expanded at breakneckspeed. The rise in popularity of this kind of coffee has been driven mainly by theexpansion of coffee shops themselves. Every new opening increases demand bypulling in customers who pass by while going about their daily routines and this selffeeding cycle of growth has shown no signs of slowing or market saturation,”comments Billy Hulkower, Market Analyst at MINTEL.

The total number of coffee shops in the US increased by 70% between 2000 and2005, bringing the total to a staggering 21, 400 or one coffee house for every 14,000Americans. MINTEL believes that the number of shops could well continue to riseuntil there is a coffee shop for every 10,000 Americans.

Starbucks - Can it continue to have its cake and eat it? Accounting for nearly three-quarters (73%) of the market value, Starbucks is theclear market leader and is the driving force behind much of the growth in this sector.

The chain’s omnipresence is unprecedented. Caribou Coffee, the number two in themarket, would need 12 years at its current expansion rate to catch up with Starbucks’current US presence, while the number of new Starbucks stores opened in 2005 alonewas greater than five times the entire franchise of Caribou.

But despite the dominance and continued expansion of Starbucks the coffee housecraze has generated a demand for premium coffee so significant that independentcoffee shop sales have also had room to grow at an estimated 5% year on year.

“Many independent coffee shops across Americaactively seek out those locations where Starbucksoperates, as it will have already done the groundwork of establishing a coffee shop culture in thatarea. Starbucks’ rampant expansion has created anever increasing demand for premium coffee, whileopening the market up for competitors as well. ButStarbucks’ growth remains a mixed blessing at best.The chain may be growing the market, but it is alsoincreasingly owning a larger market share. Soalthough Starbucks may afford some opportunity toothers, it still prevents independents and smallerchains from growing the market on their own,”explains Billy Hulkower.

As such, independents are unlikely to ever presentany kind of threat to Starbucks. In fact, the realcompetition may well come in the form of giantssuch as Burger King and McDonalds, which com-pletely dwarf the Starbucks chain and which havealready started jostling for a piece of the coffee shopaction by launching premium coffees. As Americansalready visit these restaurants on average seventimes a month, they seem perfectly placed to offer areal alternative to Starbucks. CT

Mintel is a worldwide leader of competitive media,product and consumer intelligence. For more than 35years, Mintel has provided key insight into leadingglobal trends. With offices in Chicago, London, Belfastand Sydney, Mintel’s innovative product line providesunique data that has a direct impact on client success.For more information on Mintel, please visit their Website at www.mintel.com.

US Coffee shops still simplytoo hot to handle

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AlabamaPrime-Time Roasters Birmingham 1 205 444-1446Red Mountain Coffee Roasters Birmingham 1 205 945-8970Royal Cup, Inc. Birmingham 1 205 849-5836Higher Ground Roasters, Inc. Leeds 1 800 794-8575

AlaskaCafe Del Mundo Anchorage 1 907 562-2326K Bay Caffé Roasting Company, LLC Homer 1 907 299-0880Heritage Coffee Co. Juneau 1 907 586-1088

ArizonaThe Bisbee Coffee Company Bisbee 1 520 432-7931Coffee Reserve LLC Phoenix 1 623 434-0939Espressions Coffee Roastery Scottsdale 1 480 946-9840Cortez Coffee Roasters Tempe 1 800 992-6782Arbuckle Coffee Tucson 1 520 790-5282Roaster X Tucson 1 520 791-0400

ArkansasKennedy Coffee Roasting Company Bentonville 1 479 464-9015Biff’s Coffee Roasting Co. Jacksonville 1 501 985-9595RoZark Hills Coffee Roasterie Rose Bud 1 501 556-5808

CaliforniaLa Mill Coffee Specialists Alhambra 1 606 202-0100Commercial Cooling Anaheim 1 714 484-0000Trinidad Coffee Co. Anaheim 1 714 520-8410Surf City Coffee Company Aptos 1 831 685-8614Pacific Coffee Roasting Company Scottsdale 1 831 685-2520Joebella Coffee Atascadero 1 805 461-4822Lingle Bros. Coffee, Inc. Bell Gardens 1 800 352-2500Kavanaugh Coffee Roasting Company Berkeley 1 510 843-3040Uncommon Grounds, Inc. Berkeley 1 510 644-4451Rocky Roaster Canoga Park 1 818 347-1378Carmel Coffee Carmel 1 831 624-5934Zoe’s Coffee Roasting Company, Inc. Ceres 1 209 541-3877City Bean Culver City 1 323 965-5000Daymar Select Fine Coffees El Cajon 1 619 444-1155McLaughlin Coffee Company Emeryville 1 510 428-2951Humboldt Bay Coffee Co. Eureka 1 707 444-3969Thanksgiving Coffee Co., Inc. Fort Bragg 1 707 964-0118Sujus Coffee & Tea Fremont 1 510 742-8880Roast de Gourmet, LLC Hayward 1 510 783-1010Flying Goat Coffee Healdsburg 1 707 433-9081Diggs Coffee Janesville 1 530 253-1211Strawhouse Organic Coffee Roaster Junction City 1 530 623-1990South Coast Coffee Laguna Niguel 1 949 443-5113Black Mountain Gold Coffee Lake Forest 1 714 730-2696ECO Cafe & Los Pinos Long Beach 1 562 961-3109Apffels Coffee Co. Los Angeles 1 323 846-5500Bradford Coffee Los Angeles 1 323 268-2333Groundwork Coffee Co. Los Angeles 1 323 930-3910Mount Ararat Coffee Los Banos 1 209 826-4961Jesus Mountain Coffee Manteca 1 209 823-3121Inland Empire Coffee Mentone 1 909 794-2255The Coffee Company Murrieta 1 909 677-0088The Supreme Bean Coffee Roasters North Hollywood 1 818 506-6020Masterpiece Coffee Novato 1 415 884-2990Mr. Espresso Oakland 1 510 287-5200Peerless Coffee & Tea Company Oakland 1 510 763-1763Coffee Brothers, Inc. Ontario 1 909 930-6252Coffee Roasters of Pasadena Pasadena 1 626 564-9291Gold Rush Coffee Petrolia 1 707 629-3460Grounds For Enjoyment Redlands 1 909 793-2357Signature Coffee Co. Redway 1 707 923-2661Mountanos Bros. Coffee Co. S. San Francisco 1 650 952-5446Rodger Bories San Francisco 1 415 587-5187Roger’s Family Company San Leandro 1 800 829-1300Java City Sacramento 1 916 565-5500 Terranova Coffee Roasting Co., Inc. Sacramento 1 916 929-1681Cafe Moto San Diego 1 619 239-6686Plantation Station Coffee Roasters San Diego 1 858 676-8306Ryan Bros. Coffee, Inc. San Diego 1 858 751-0825Capricorn Coffees, Inc. San Francisco 1 415 621-8500JBR, Inc. Gourmet Foods San Leandro 1 800 645-4515LaDonna’s Coffee Roasting Co. San Luis Obispo 1 805 545-9539Equator Estate Coffees & Teas, Inc. San Rafael 1 415 485-2213Caribbean Coffee Co., Inc. Santa Barbara 1 805 962-3201Java Jones Coffee House Santa Barbara 1 805 962-4721Barefoot Coffee Roasters Santa Clara 1 408 248-4500Java Bob’s Coffee Roasting Santa Cruz 1 831 425-7143Willow Tree Coffees San Jose 1 408 472-7086Clean Foods, Inc. Santa Paula 1 805 933-3027Limoneira Coffee & Tea Co. Santa Paula 1 805 525-5541x240Ecco Caffe Santa Rosa 1 707 525-9309Taylor Maid Farms LLC Sebastopol 1 707 824-9110Volcanic Red Coffees Sherman Oaks 1 818 995-1259Mother Lode Coffee Roasting Co. Sonora 1 209 533-2750Sonora Gold Coffee Roasters Sonora 1 209 589-9368Alpen Sierra Coffee Roasting Company South Lake Tahoe 1 530 541-1053Bay Area Coffee, Inc. Suisun 1 707 864-6264F. Gaviña & Sons, Inc. Vernon 1 323 582-0671Adore Espresso Vista 1 800 570-9101Pacific Bay Coffee Co. & Micro-Roastery Walnut Creek 1 707 751-0871Santa Cruz Coffee Roasting Watsonville 1 831 685-0500

ColoradoDevil’s Backbone Coffee Roasters Berthoud 1 970 532-3510Brewing Market Coffee Boulder 1 303 447-9523Breckenridge Coffee Roasters Breckenridge 1 970 453-5353Bongo Billy’s Coffees Buena Vista 1 719 395-4991Crow Foot Valley Coffee Castle Rock 1 303 814-0999High Rise Coffee Roasters Colorado Springs 1 719 633-1833Pikes Perk Wholesale and Roasting Co. Colorado Springs 1 719 265-6880Boyer Coffee Company, Inc. Denver 1 303 289-3346Cafe Cartago Denver 1 303 297-1212Cafe Novo Coffee Roasters, LLC Denver 1 303 295-7678Kaladi Coffee Denver 1 720 570-2166Purewater Dynamics, Inc. Denver 1 303 922-4383The Scottish Roaster, LLC Denver 1 303 922-3104Mountain State Golden Roast, LLC Englewood 1 303 868-4454

Cafe Richesse Fort Collins 1 970 484-1979Vail Mountain Coffee & Tea Company Minturn 1 970 827-4008Steamboat Coffee Roasters Steamboat Springs1 970 879-4276Allegro Coffee Co. Thornton 1 303 444-4844

ConnecticutWilloughby’s Coffee & Tea Branford 1 800 388-8400Coffee-Tea-Etc., LLC Goshen 1 860 491-9920Baronet Coffee Inc. Hartford 1 860 527-7253Ashlawn Farm Coffee Lyme 1 860 434-3636Omar Coffee Co., Inc. Newington 1 860 667-8889Inter-Continental Imports Co., Inc. Newington 1 860 665-1101Barrie House Coffee & Tea Co. Old Saybrook 1 860 388-3605

DelawareDelaware City Coffee Company Delaware City 1 302 832-3303

FloridaZ-Coffee Corporation Apopka 1 604 465-7323Coffee Millers and Roasting, Inc. Cape Coral 1 239 573-6800Java Gold Gourmet Coffee Roasters Cape Coral 1 800 381-1752Greenbrier Coffee Roasters & Tea Imports Crestview 1 904 807-8013Amber Products Limited Ft. Lauderdale 1 876 905 0112Condaxis Coffee & Tea, Inc. Jacksonville 1 904 356-5330Martin Coffee Co. Jacksonville 1 904 355-9661Zoe’s Coffee Roasting Company, Inc Jacksonville 1 904 854-0727Sweetwater Organic Coffee Company Gainesville 1 352 372-8342San Giorgio Coffee Hollywood 1 888 253-6881Baby’s Place Coffee Bar, Inc. Key West 1 305 744-9866Bebidas y Alimentos S.A. (BASA) Miami 1 504 551-6909Coffee Growers LLC Miami 1 305 421-0004Colonial Coffee Roasters, Inc. Miami 1 305 634-1843Cafe Don Pablo N Miami Beach 1 305 249-5628Rodmac Coffee Company Pembroke Park 1 954 322-9100Amavida Coffee and Trading Company Santa Rosa Beach 1 850 376-1650One World Coffee and Tea Sarasota 1 941 400-2160Joffrey’s Coffee & Tea Co. Tampa 1 813 250-0404Valrico Bros. Coffee Co. Tampa 1 813 493-0579

GeorgiaAroma Bean Coffee Roasters Inc. Acworth 1 770 917-0701Imported Restaurant Specialties Alpharetta 1 770 777-6662Cafe Campesino, Inc. Americus 1 229 924-2468Martinez Fine Coffees Atlanta 1 404 231-5465Atlanta Coffee & Tea Company Decatur 1 707 981-6774St. Ives Coffee Roasters, Inc. Gainsville 1 770 287-3200Viazza Coffee Sugar Hill 1 678 549-5014Rona Inc. Marietta 1 770 421-9600

HawaiiHoku Lani, Inc Captain Cook 1 808 328-9910 Kena Pure Kona Coffee Captain Cook 1 808 328-0111Lappert’s Coffee Hanapepe 1 808 335-6121Hawaii Coffee Company Honolulu 1 808 847-3600Mountain Thunder Coffee Kailua-Kona 1 808 325-2136Maui Coffee Roasters Kahului, Maui 1 808 877-2877Kona Joe Coffee LLC Kealakekua 1 808 322-2100Maui Oma Coffee Roasting Co., Inc. Puunene 1 808 871-8664

IdahoTreasure Valley Coffee, Inc. Boise 1 208 377-8488Café Avion Coeur d’Alene 1 877 432-7890Doma Coffee Roasting Company Coeur d’Alene 1 208-699-0004Purple Bean Coffee Co. Nampa 1 208 467-5533

IllinoisSuperior Coffee Bensenville 1 630 860-6223The Great American Coffee Company Bourbonnais 1 815 929-1230Columbia Street Roastery Champaign 1 217 352-9713Herriott’s Coffee Co. Champaign 1 217 352-9713Intelligentsia Coffee Roasters & Tea Blenders Chicago 1 312 563-0023Marquis Development/Dave Cooper & Assoc. Decatur 1 217 428-6664Casteel Coffee Evanston 1 847 424-9999Hearthware Home Products, Inc. Gurnee 1 847-775-8123Chicago Coffee Roastery, Inc. Huntley 1 847 669-1156Douwe Egberts Coffee Systems Itasca 1 630 775-9639JavaMania Coffee Roastery, Inc. Loves Park 1 815 885-4661Sidestreet Coffee Roastery Normal 1 309 454-4003Coffee Fresh, Inc. North Chicago 1 847 578-0772Fratelli Coffee Company Schiller Park 1 847 671-7300Coffee Masters, Inc. Spring Grove 1 815 675-0088

IndianaThree Rivers Coffee Co. Fort Wayne 1 260 469-2233Julian Coffee Roasters Indianapolis 1 317 247-4208Stanton Coffee Indianapolis 1 317 280-1230Alliance World Coffees Muncie 1 765 282-1004Noble Coffee & Tea Noblesville 1 317 773-0339

IowaUS Roasterie Des Moines 1 515-243-4409Zanzibar’s Coffee Adventure Des Moines 1 515-244-7694Friedrichs Coffee Urbandale 1 888-612-5050

KansasZ’s Divine Espresso, Inc. Lawence 1 785 842-7651PT’s Coffee Company Topeka 1 785 862-5282Riffel’s Coffee Co. Wichita 1 316 269-4222

KentuckyCosumers Choice Coffee Louisville 1 502 968-4151John Conti Coffee Co. Louisville 1 502 499-8600Southern Heritage Coffee Co. Winchester 1 727 573-0101

LouisianaCommunity Coffee Company, LLC Baton Rouge 1 225 368-4544River Road Coffee, Ltd. Baton Rouge 1 225 751-2633New Orleans Coffee Works Kenner 1 866 766-6629Cane River Roasters Natchitoches 1 318 354-7747American Coffee Company, Inc. New Orleans 1 504 581-7234Coffee Roasters of New Orleans New Orleans 1 504 827-0878Jelks Coffee Roasters Shreveport 1 318 636-6391

MaineBenbow’s Coffee Roasters Bar Harbor 1 207 288-2552Wicked Joe Brunswick 1 207 725-1025

Carpe Diem Coffee Roasting Co. N. Berwick 1 207 676-2233Coffee By Design, Inc. Portland 1 207 879-2233Rock City Coffee Roasters Rockland 1 207 594-5688

MarylandCaffe Pronto, Inc. Annapolis 1 410 626-0011The Daily Roast Coffee Co., Inc. Annapolis Junction1 301 498-7787Orinoco Coffee & Tea, Ltd. Laurel 1 301 953-1200

MassachusettsGalapagos Coffee Roasters Chicopee 1 413 593-8877Barrington Coffee Roasting Co., Inc. Great Barrington 1 413 528-0998New England Coffee Co. Malden 1 781 324-8094Comfort Foods, Inc. N. Andover 1 978 557-0009Indigo Coffee Roasters, Inc. Northampton 1 800 447-5450Armeno Coffee Roasters, Ltd. Northborough 1 508 393-2821

MichiganZingermans Coffee Roaster Ann Arbor 1 734 945-4711The Evelyn Bay Coffee Company, Ltd. Brooklyn 1 800 216-7617The Coffee Beanery Flushing 1 800 728-2326Shadrach, Meshach & ABeanToGo Goodrich 1 248 819-7780Ferris Coffee & Nut Co. Grand Rapids 1 616 459-6257Schuil Coffee Co. Grand Rapids 1 616 956-6815Paramount Gourmet Coffee, Ltd. Lansing 1 517 372-5500Magnum Coffee Roastery Nunica 1 616 837-0333Coffee Barrel Okemos 1 517 349-3888Coffee Express Co. Plymouth 1 734 459-4900Java Master Walled Lake 1 248 669-1060Beanstro Specialty Coffee Roasters Waterford 1 248 674-5876

MinnesotaAsplund Coffee LLC Buffalo 1 763 682-6633Custom Roasting, Inc. Buffalo 1 763 682-4604Alakef Coffee Roasters, Inc. Duluth 1 218 724-6849European Roasterie, Inc. Le Center 1 507 357-2272B & W Specialty Coffee Minneapolis 1 800 331-2534Roastery, Inc. The Minneapolis 1 612 310-7873Midnight Roastery Paynesville 1 320 333-0168White Rock Coffee Roasters Saint Paul 1 651 699-5448Bull Run Roasting Company St. Louis Park 1 952 285-4242Tom Becklund Coffee St. Louis Park 1 952 929-9027

MissouriParisi Artisan Roasters Kansas City 1 816 455-4188The Roasterie, Inc. Kansas City 1 816 931-4000Dominic Coffee Lee’s Summit 1 816 525-9319River City Coffee & Tea Saint Charles 1 636 255-0855Kaldi’s Coffee Roasting Co. St Louis 1 314 727-9991Chauvin Coffee Corp. St. Louis 1 314 772-0700Ronnoco Coffee Co. St. Louis 1 314 371-5050Tesoros Del Sol St. Louis 1 314 570-9659

MontanaCity Brew Coffee & Cool River Roasters Billings 1 406 294-4620Rock Creek Coffee Roasters Billings 1 406 896-1600Cool Beans Coffee Pub Great Falls 1 406 454-8860Montana Roastery Group Inc. Great Falls 1 406 453-8443FireTower Coffee House & Roasters Helena 1 406 495-8840Fieldhead’s Coffee, LLC Kalispell 1 406 249-5775Hunter Bay Coffee Roasters, Inc. Lolo 1 406 273-5490Morning Glory Coffee & Tea, Inc. West Yellowstone 1 406 646-7061Montana Coffee Traders, Inc. Whitefish 1 406 862-7633

NebraskaHarvest Roasting Bellevue 1 402 932-8856Midwest Custom Roasting Inc. Omaha 1 402 330-6368Pear’s Coffee Omaha 1 402 551-8422

New HampshireA&E Custom Coffee Roastery Amherst 1 603 578-3338The Black Bear Micro Roastery Center Tuftonboro 1 603 569-6007Piscataqua Coffee Roasting Co. Dover 1 603 740-4200Java Tree Gourmet Coffees, Inc. Manchester 1 603 669-7625Two Loons Coffee Strafford 1 603 664-5722

New JerseyMG Coffee Boonton 1 973 277-5693Corim International Coffee Bricktown 1 732 840-1670Talk N’ Coffee Deptford 1 800 597-2326Davan Espresso, Inc. Forked River 1 609 693-8822Kobricks Coffee Co. Jersey City 1 201 656-6313Kaffe Magnum Opus, Inc. Millville 1 856 327-9962The Law Coffee Company Newark 1 973 344-2270Coffee Roasters, Inc. Oakland 1 201 337-8221Lacas Coffee Co. Pennsauken 1 856 910-8662Orpha’s Coffee Shop Skillman 1 609 430-2828World of Coffee Stirling 1 908 647-1218

New MexicoNew Mexico Coffee Co. Albuquerque 1 505 856-5282

NevadaCoffee Roasters of Las Vegas Las Vegas 1 702 435-9338The Whole Bean Las Vegas 1 877 536-5662Agtron, Inc. Reno 1 775 850-4600

New YorkParkside Coffee Bowmansville 1 716 681-3078Gillies Coffee Co. Brooklyn 1 718 499-7766Hena Coffee Brooklyn 1 718 272-8237Trade Marcs Group—Café La Sameuse Brooklyn 1 718 387-9696McCullagh Coffee Buffalo 1 716 856-3473illy caffe North America, Inc. Elmsford 1 800 872-4559gimme! coffee Ithaca 1 607 273-0111ESSSE Caffe Linden Hill 1 800 348-6664White Coffee Corp. Long Island City 1 718 204-7900Eldorado Coffee Ltd. Maspeth 1 718 418-4100Danesi Caffe USA, Inc. New York 1 646 742-9798Irving Farm Coffee Company New York 1 212 206.0707Lavazza Premium Coffees Corp. New York 1 212 725-8800Longo Coffee & Tea New York 1 212 477-5421R. P. Coffee Ventures New York 1 212 852-7726B. K. Associates International Oneonta 1 607 432-1499Premium Coffee Roasters, Inc. Orchard Park 1 716 662-1788Dallis Coffee Ozone Park 1 718 845-3010

This is a listing of current SCAA Wholesale Roaster members. If you would like to add or edit your listing, please use our online form at www.HospNews.com.

Grafton Hills Coffee Roasters, Inc. Petersburg 1 518 686-3336J.B. Peel Coffee & Tea Company Red Hook 1 845 758-1792Spin Caffe Coffee Roasters Rochester 1 585 506-9550Paul de Lima Co., Inc. Syracuse 1 315 699-5282Coffee Labs Roasters Tarrytown 1 914 332-1479Hampton Coffee Roasters Water Mill 1 631 726-2633

North CarolinaDilworth Coffee Charlotte 1 704 554-7111S & D Coffee Co., Inc. Concord 1 704 782-3121Broad Street Coffee Roasters Durham 1 919 688-5668Counter Culture Coffee, Inc. Durham 1 919 361-5282Carolina Coffee Roasting Company Greensboro 1 800 457-2556Java Estate Roastery, Inc. Hampstead 1 910 270-0266Eighth Sin Coffee Company Raleigh 1 919 832-8898Larry’s Beans, Inc. Raleigh 1 919 828-1234Stockton Graham & Company Raleigh 1 919 881-8271Tradewinds Coffee Co., Inc. Raleigh 1 919 878-1111Cape Fear Roasters, LL Wilmington 1 910 254-9277Kaldi Gourmet Coffee Roasters Wilmington 1 910 350-0990Port City Roasting Co. Wilmington 1 910 796-6647Krispy Kreme Coffee Company Winston-Salem 1 336 726-8845

North DakotaMoJo Java, Inc. Westhope 1 701 245-8080

OhioSusan’s Coffee and Tea Akron 1 330 733-3444Coffee Break Roasting Company Cincinnati 1 513 841-1100Caruso’s Coffee, Inc. Cleveland 1 440 546-0901Crimson Cup Coffee & Tea Columbus 1 614 252-3335Stauf’s Coffee Roasters Columbus 1 614 487-6050Seven Hills Coffee Company Lebanon 1 513 489-5220Berardi’s Fresh Roast, Inc. N. Royalton 1 440 582-4303Boston Stoker Vandalia 1 937 890-6401Drake’s Fine Coffee Roasting Sylvania 1 419-882-0800A Coffee Affair, LLC West Chester 1 513 759-4906Queen City Coffee Company West Chester 1 800 487-7460

OklahomaNeighbors Coffee and Tea Oklahoma City 1 405 236-3932Prima Oklahoma City 1 405 525-0006

OregonAllann Bros. Coffee Co., Inc. Albany 1 541 812-8000La Dolce Vita Coffee Roasters Baker City 1 541 663-1306Uncle Bob’s Coffee Baker City 1 541 523-2128RayJen Coffee Company Bandon 1 877 347-1144Mellelo Coffee Roasters Central Point 1 541 779-9884Full City Coffee Roasters Eugene 1 541 344-4829BJ’s Coffee Company Forest Grove 1 503 357-1195Rogue River Coffee Co. Grants Pass 1 541 474-2200Motley Brew Coffee Company Joseph 1 541 432-2326Caravan Coffee Newberg 1 503 538-7365Oregon Coffee Roaster, Inc. North Plains 1 503 647-5102Boyd Coffee Company Portland 1 503 666-4545Coffee Bean International, Inc. Portland 1 503 227-4490Portland Roasting Co. Portland 1 503 236-7378Ristretto Roasters Portland 1 503 281-4234World Cup Roasters Portland 1 503 228-5503McKenzie River Roasting Berea 1 541 746-5791

PennsylvaniaMain Line Coffee Roasters Ardmore 1 610 642-3066Hometown Coffee and Food Co. Bridgeville 1 412 221-7200Cohveca Coffee Collegeville 1 877 COHVECAThe Harbour Coffee Co. Hershey 1 717 534-2439College Coffee Roasters Lancaster 1 717 293-0605Lancaster County Coffee Roasters Lancaster 1 717 392-2080

The East Indies Coffee & Tea Company Lebanon 1 717 228-2000Ellis Coffee Company Philadelphia 1 215 537-9500Blue Water Coffee Philadelphia 1 215 848-3498La Colombe Torrefaction Philadelphia 1 215 426-2011La Prima Espresso Company Pittsburg 1 412 565-7070The Reading Coffee Roasters Reading 1 610 373-7323Electric City Roasting Co. Scranton 1 570 499-5739Arbuckle Coffee Co. Inc. Verona 1 412 653-8378Morning Star Coffee, Inc. West Chester 1 610 701-7022

Rhode IslandHottop USA Cranston 1 401 497-1008Autocrat Coffee and Extracts Lincoln 1 401 333-3300Custom House Coffee Middletown 1 401 842-0008Excellent Coffee Company Pawtucket 1 401 724-6393New Harvest Coffee Roasters Rumford 1 401 438-1999

South CarolinaTurtle Creek Coffee Columbia 1 803 419-2020Coffee Roasters of Charleston Mount Pleasant 1 800 677-KAFEIsland Coffee/ICCB, Inc. Ravenel 1 843 889-2448Little River Roasting Company Spartanburg 1 864 582-7900Leopard Forest Coffee Company Travelers Rest 1 864 834-5500

South DakotaDry Creek Coffee Hill City 1 605 209-4999Bully Blends Coffee & Tea Inc. Rapid City 1 605 342-3559Dark Canyon Coffee Co. Rapid City 1 605 394-9090

TennesseeBluff View Art District, Inc. Chattanooga 1 423 265-5033Stone Cup Roasting Chattanooga 1 423 698-4404The Chattanooga Coffee Company Chattanooga 1 423 624-4999Gridge’s Coffee & Roasting Co. Cookeville 1 931 525-3900Summit Coffee Company Hermitage 1 615 391-5493Goodson Bros. Coffee Company, Inc. Knoxville 1 800 737-1519 Vienna Coffee Company, LLC Maryville 1 865 567-2058Bongo Java Roasting Co. Nashville 1 615 777-2572

TexasAddison Coffee Roasters Addison 1 972 404-1145Los Armadillos Coffee Austin 1 512 472-3838Texas Coffee Traders Austin 1 512 476-2279Trianon the Coffee Place Austin 1 512 328-4033Texas Coffee Co. Beaumont 1 409 835-3434Globex America Dallas 1 214 353-0328Tyler Distant Lands 1 800 346-5459El Paso Coffee Roasters, LLC El Paso 1 915 587-7526Cafe Maison Coffee Houston 1 713 529-2314Jumel Leasing Houston 1 713 516-8750Katz Coffee Houston 1 713 864-3338Lola Savannah GP Houston 1 713 222-9800Segafredo Zanetti USA, Inc. Houston 1 281 821-3717AAH! Coffee Irving 1 214 636-6790DeCoty Coffee Co. San Angelo 1 915 655-5607Cuvee Coffee Roasting Company Cuvee 1 866 688-6608Coffee City USA, Inc. Tyler 1 888 583-9526Distant Lands Coffee Roaster Tyler 1 800 346-5459

UtahCaffe Ibis Coffee Roasting Co. Logan 1 888 740-4777Millcreek Coffee Roasters Salt Lake City 1 801 595-8646Salt Lake Roasting Co. Salt Lake City 1 801 363-7572

VermontSpeeder & Earl’s Inc. Burlington 1 802 660-3996Green Mountain Coffee Roasters Waterbury 1 802 244-5621Vermont Artisan Coffee Tea Waterbury 1 866 882-7876

VirginaShenandoah Joe Coffee Roasters Charlottesville 1 434 295-4563Lexington Coffee Roasting Co. Lexington 1 540 462-3990First Colony Coffee & Tea Co. Norfolk 1 757 622-2224Orange Roasters Orange 1 866 739-5282 Mountain View Coffee Roasters Ruckersville 1 434 985-1563Kiari’s Coffee Source Sterling 1 703 904-0777Honduras Coffee Company Stuart 1 877 466-3872Cape Henry Coffee Virginia Beach 1 866 242-6333

WashingtonAttibassi Bellevue 1 425 319-9393Moka Joe Bellingham 1 360 714-1953Tony’s Coffees & Teas, Inc. Bellingham 1 360 733-6319Fidalgo Bay Roasting Coffee Burlington 1 360 757-8818La Crema Roasting Company Burlington 1 360 333-1035Pioneer Coffee Roasting Company Cle Elum 1 509 674-4100Jousting Penguin Clinton 1 877 278-0175D&M Coffee Company Ellensburg 1 800 264-JAVAUrban City Coffee Roasters Everett 1 425 265-1610Camano Island Coffee Roasters Camano Island 1 360 387-7493McCauley Coffee Roasters, LLC Kent 1 253 859-4303Raven’s Brew Coffee Roasters Kirkland 1 425 576-9495Alpine Coffee Roasters Leavenworth 1 509 548-3313Java! Java! Coffee Co., Inc. Maple Valley 1 425 432-2184Mukilteo Coffee Co. Mukilteo 1 425 348-9692Batdorf & Bronson Coffee Roasters Olympia 1 360 754-5282Martin Henry Coffee Roasters Puyallup 1 253 848-6427Java Trading Co. Renton 1 425 917-2920Caffe D’arte Seattle 1 800 999-5334Caffe Luca Seattle 1 206 275-2720 Caffe Umbria, Inc. Seattle 1 206 762-5300Fonte Coffee Roasters Seattle 1 888 783-6683Tully’s Coffee Seattle 1 206 695-7664Visions Espresso Services Seattle 1 206 623-7509Zoka Coffee Roaster Seattle 1 206 217-5519Lowery & Co. Inc. Snohomish 1 360 668-4545Craven’s Coffee Company Spokane 1 509 747-6424Dillanos Coffee Roasters Sumner 1 800 234-5282Fox Hollow Coffee, Inc. Sumner 1 253 891-0500Dominic’s Coffee Co. Tumwater 1 866 759-9036Raven’s Brew Coffee Tumwater 1 800 917-2836Firehouse Coffee Company University Place 1 253 606-4134

WisconsinLa Java a Roasting House Green Bay 1 920 662-0500Victor Allen Coffee Little Chute 1 930 788-2280Ancora Coffee Roasters, Inc. Madison 1 608 255-2900Kaldi’s Best, LLC. Madison 1 608 252-9700Steep & Brew Madison 1 608 223-0707Alterra Coffee Roasters, Inc. Milwaukee 1 414 273-3747Anodyne Coffee Roasting Company Milwaukee 1 414 276-8081Door County Coffee & Tea Co. Sturgeon Bay 1 920 743-8808Berres Brothers Inc. Watertown 1 920 261-6158

WyomingGreat Northern Coffee Co., Inc. Jackson Hole 1 307 733-5323Coal Creek Coffee Co. Laramie 1 307 745-0165James Smith Sheridan 1 307 672-1744

InternationalAmore Coffee Australia 61 7 5593-4000New York Coffee Bahrain +973 1762-3584illy Italy 1 877 455-9347Cafe La Semeuse Switzerland 1 718 387-9696

This is a listing of current SCAA Wholesale Roaster members. If you would like to add or edit your listing, please use our online form at www.HospNews.com.

NRA Booth #4841

“Would any of you like an after dinner coffee?” naively asks the young waiter in theperfectly pressed white shirt, unaware of the dilemma he has caused for anyone - likeme - who loves good coffee. Dinner conversation comes to an abrupt halt as I stareblankly back at our friendly server while contemplating my response. All commotionand noise except the beat of my racing heart has suddenly ceased in the busyrestaurant; no more laughing, background music or clanking of silverware onporcelain; it is as if all time around us is standing still and the spotlight is on me.

After enjoying such a perfect meal, I had completely forgotten that the single mostdreaded moment of dining out was still to come (and no, I am not speaking of payingthe check). Would I like a cup of restaurant coffee? Well, I think to myself, I’d likea cup good coffee, but what do they serve here?

Urgently, I call on all of my senses in an attempt to get any hint of what sort ofexperience is in store: is there some machinery in view that I can observe for qualityand cleanliness? Do I hear the tortured wailing of innocent dairy products beingscalded? Can I see the logo of a competent coffee roaster that is known to upholdstandards of quality at their wholesale accounts? Or perhaps even steal a glimpse ofa drink passing by for some other table? Nothing: it’s a total gamble – a gamble thatfrom experience will prove to be a losing proposition. Contrary to all logic, greattasting food at a casual or fine dining restaurant is rarely an indication that greattasting coffee is to follow.

With all of the time and care that regularly goes into choosing fresh ingredientsfor the evening’s specialties, preparing those creations, pairing them withcomplimenting wines recommended by a sommelier and tasty desserts from a

resident pastry chef, one should expect at least the same attention to detail withrestaurant coffee, particularly since coffee is the final opportunity for any chef toleave a lasting impression with his or her guests. The naturally occurring oils incoffee create a long-lasting taste experience that remains with most restaurant andhotel customers for several minutes or hours after their departure. It is unnervingthat any business would knowingly allow the final perception of their brandexperience to be a bitter one, and yet, it happens every day in many of this country’smost celebrated dining spots and top hotels.

The uncertainty caused by a lack of correlation between food quality and coffeequality when dining out causes not only the devoted “coffee aficionados” but also anincreasing share of casual coffee drinkers to forgo restaurant coffee entirely in favorof a known product elsewhere. When your customer walks out the door on their wayto coffee shop after dinner, your best opportunity to sell one of the most profitableitems on your menu leaves too.

Surprisingly, fast food chains are some of the earliest to capitalize on theconsumer’s maturing coffee tasting palate. What has galvanized the food industry tomake coffee a predominant focus? It’s profitable! Improvement is relatively simpleand, with little expense, these retailers have seen retail sales improve. customersatisfaction increases and they make more money by commanding higher prices for aproduct customers are already buying.

Interrupted by the server in an effort to hasten my decision or at least to put anend to this uncomfortable silence, the starched-one proposes: “…perhaps an espressoor cappuccino?” One of my ever-helpful chums responds: “This is a difficult step forhim, he’s in the coffee business and is very picky about what he will drink.” Traitor!How dare he disclose my secret identity. With my cover blown, I apprehensivelyagree to a cup of brewed coffee.

“Since you’re in the business, you’ll have to let us know what you think about ourcoffee,” says the server. I’ll always tell you what I think about your coffee; youshould be more concerned about the customers that do not. CT

Andrew Hetzel is the Founder of Cafemakers, a specialty coffee business consultancybased in Hawaii. Cafemakers assists restaurants, hospitality businesses and coffee shopsin North America and worldwide to improve customer satisfaction and profitability byserving better quality coffee. Information is available online at www.cafemakers.com orby calling (808) 443-0290.


Episode I:A Sobering Reality

Disappointment implies history. We can only be disappointed if past successes makeus expect more good things than actually come our way in the present. Such is thecase with Coffee Review’s latest revisiting of Hawaiian coffees.

First disappointment: A rather lackluster collection of coffees from the famousKona growing region, with only one of the twenty-two 100% Kona samples wecollected attracting a rating of 90 or better: the Bayview Farm 100% Kona PeaberryMedium Roast at 92. (When we cupped Konas in February of 2002 the average wasconsiderably better.) Three dubiously named “Kona Blends,” which typically containonly 10% actual Kona coffee, were even less inspiring, though one Kona-style blend,the Surf City Hawaiian Blend (20% Kona) impressed with a rating of 91.

Second disappointment: Virtual disappearance from the mainland market of“other island” Hawaiis, those often interesting coffees produced by large, innovatingfarms on other islands outside the famous Kona growing district.

The Kona Disappointment Kona bashers, those coffee professionals who resent Konas for what they feel is a

disconnect between Kona’s very high prices and (for them) ordinary cup, willdoubtless feel justified by this month’s results.

But I’m not a Kona basher. I enjoy the classically delicate, cleanly fruity, floralKona cup, and I admire the passion, tradition and backyard creativity of the manysmall Kona growers. And as far as price goes, I would prefer that other growers in theworld get paid more for their coffee than Kona farmers getting paid less.

Perhaps we simply sourced the wrong Konas. Or perhaps Kona had a bad year, ascoffee-growing regions often do, although we hear it was a good one. Or, and I hope

this last is not the case, some Kona mill owners and growers are not paying as muchattention to detail as they once did.

Delicacy and PurityAt its best, the Kona cup is neither dramatic nor distinctive: It is quietly classical.

Most Konas come from a variety of arabica with a deep connection to CentralAmerica: the “Guatemala” strain of typica. Typica is respected for its long andfamous history, but it does not produce a flashy cup, either in Central America or inKona. Nor are most Konas arresting in their acidity, although some from higheraltitude farms produce an acidy cup with high-grown character.

All of which points to a delicate cup, the floral-fruit character of which requiresthe purity and sweetness that come from impeccable fruit removal and drying.Unfortunately, about half of the Kona samples we cupped for this article displayedproblems that interfered with the subtle potential of the coffee - either astringency(too much unripe fruit?) or a dulling, musty shadow that could come from a coupleof sources, but most likely from moisture-interrupted drying procedures. CT

Origin: South Kona growing district, “Big Island” of Hawaii Review Date: April 2006Roundly delicate aroma: chocolate and caramel notes with suggestions of flowers and ripe tomato. In the cup silky mouthfeeland a classic profile: tart fruitiness enveloped in a giddy sweetness that harbors continued hints of chocolate and flowers.Clean, sweet - almost sugary - finish.Overall Rating: 92 points

Origin: 20% Kona; other blend components not disclosed. Review Date: April 2006A pungent, sweetly tart, tight-knit complexity - cedar, orange, semi-sweet chocolate - runs through the profile from aromathrough the long, rich finish. Magisterial and consistent when hot; stiffens and simplifies just slightly as the cup cools.Overall Rating: 91 points

Origin: Kona growing district, “Big Island” of Hawaii Review Date: April 2006Rich aroma: semi-sweet chocolate and suggestions of apple, with floral notes at the top. In the cup rather big-bodied andrich, with continuing distinct floral top notes and a rather dominating, roundly tart acidity that nearly overwhelms but stillallows further suggestions of chocolate, ripe tomato, orange and cedar.Overall Rating: 88 points

Origin: Kona growing district, “Big Island” of Hawaii Review Date: April 2006Classic aroma: cleanly high-toned, slightly acidy, with flowers, peach, and a hint of milk chocolate. In the cup sweetly andbrightly acidy, with continued floral, peach and black currant notes. The flavor drops off in a rather disappointing finish.Overall Rating: 88 points

Origin: Kona growing district, “Big Island” of Hawaii Review Date: April 2006Simple, rather subdued aroma: cherry and chocolate notes. In the cup rich, pungent and sweet, but aromatically simple: driedcherries, a hint of chocolate, perhaps suggestions of merlot-like red wine.Overall Rating: 87 points

Hawaiian Coffees2006: Not This Year


BrandedCups.com addsFoam CupsFollowing up on the earlysuccess of its paper andplastic products,BrandedCups.com has

recently added a line of foam cups to itsoffering. BrandedCups.com strives toanswer the desire of foodserviceoperators for custom printed disposablecups with reasonable minimumquantities. BrandedCups.com focuses onsmaller, independent foodserviceoperators with a special emphasis onindependent Specialty Coffee operatorswith a business model that allows for themanufacture of custom printeddisposable cups in much smallerquantities and in a much faster thannormal time frame. All products aremanufactured and shipped directly tothe customer’s location via Fed ExGround typically within 5 weeks of theorder placement. For more information,please visit www.BrandedCups.com orcall (800) 965-0626.

Waring expands on the MX blenderWaring is expanding the capabilities ofits diversified MX Series blender linewith a new 32/48-ounce blendercontainer that gives foodserviceprofessionals greater flexibility. Thecompany’s half-gallon MX blenders are amulti-purpose collection capable ofhandling virtually every blending need,from preparing drinks and puréeingsoups to chopping nuts and mixingdressings. With the MX Series, Waringnow provides foodservice professionalswith a wide range of blenders - fromcore, entry-level blenders, like Waring’sBasic Bar Blender (model BB150) to theone gallon blender (model CB15 Series).Waring’s website is www.waringproducts.com.

Insulair Announces the Launch ofEcoSmart™ CupInsulair Inc., maker of innovativeinsulated paper cups, announced anenvironmental breakthrough to itspatented design. The InsulairEcoSmartTM cup is the world’s firstcommercially available insulated papercoffee cup to contain post-consumerrecycled content. The EcoSmartTMcup is a triple-wall paper cup thatutilizes a built-in layer of insulatingrecycled paper to keep coffee hot andprotect hands. The corrugatedmaterial used to make the cup’sinsulating layer is made from 99 percentpost-consumer recycled paper. Overallthe new cup contains a minimum of 12percent post-consumer recycled content.This new insulated paper cup eliminatesthe need for polystyrene foam cups,double cupping and cup sleeves, whilereducing the amount of virgin fiberbeing used in the production of the cups.For more information, please visitwww.Insulair.com.

Introducing Ghirardelli Barista DarkChocolateGhirardelli is pleased to introduce ourGhirardelli Barista Dark Chocolate - anew level of chocolate pleasure. Thepremium chocolate market has boomedas tastes have become more discerningand consumers have become moreeducated regarding high-end chocolate.Ghirardelli Barista Dark Chocolate wascreated specifically with these moresophisticated chocolate lovers in mind.Ghirardelli Barista Dark Chocolate is aspecially developed dark chocolate mini-chip, which lets you make mochas or hotchocolate with the intense flavor andvelvety texture of real Ghirardellichocolate. Simply combine our darkchocolate mini-chips and milk in apitcher and steam for an intense hotchocolate beyond belief. Or, for avelvety rich mocha, add your gourmetespresso. For more information visitwww.ghirardelli.com.

Oral FixationAnnounces Four SexyNew Flavors to its Lineof MintsOral Fixation, LLC isexcited to announcethat four new flavors

will be added to its line of mints by theend of April. Green Tea Antioximints,Jasmints, Mimosa, and Fabulous Fruit.The crew at Oral Fixation, LLC,purchases the highest quality ingredientsmoney can buy, mixes them by hand, andthen packages their mints in stunning,minimalist brushed metal tins that arereminiscent of 1920s cigarette cases. Formore information, please call209.915.8356 or visit www.oralfix.com.

IDC increases spout opening for on-the-go bulk carrierInternational Dispensing Corporation,(IDC)(IDND.PK), manufacturer ofinnovative products for liquid bulkdispensing, proudly unveiled their newthree-inch insulated carafe for liquidproducts “on-the-go.” The 128 oz. carafeprovides an easy way to transport coffee,tea, ready-to-eat soup, chilis, etc., whilemaintaining premium product quality.The unique inner liner maintains aconstant temperature, and can insulateliquids for up to three hours after filling.The carafe features a three-inch screwtop mouth that can be pre-filled andpoured out with the same amount ofease. More information about thebeverage carafe and the company’s otherproducts is available at the IDC Web sitewww.idcdispensing.com or by calling410-761-0070.

Scooter’s Coffeehouse names Insulair itspreferred cup vendorScooter’s Coffeehouse, one of the fastestgrowing coffeehouses in the Midwest, hasannounced that Insulair, Inc. will be thecompany’s preferred cup vendor.Insulair, Inc. produces the world’s onlytriple wall insulated cup, a productrecognized as one of the top innovationsof 2005 by Inc. magazine.

Insulair cups are created usingpatented technology featuring a layer ofinsulated air channels encapsulatedwithin the cup’s multi-ply papersidewall. They are a quality, paper alter-native to polystyrene foam cups and non-insulated paper cups and cup sleeves.Visit www.scooterscoffeehouse.com formore information and franchiseopportunities. For more informationabout Insulair, please visitwww.Insulair.com.

Monin names three baristas “Zen Masters”Three coffeehouse baristas were named2006 Monin Zen Masters for theiroriginal coffee drink recipes in the secondannual “Search for Monin Zen Masters”contest sponsored by Monin GourmetFlavorings. The contest asks workingbaristas to submit original hot, chilled orfrozen drink recipes using espresso orbrewed coffee and at least one of themore than 80 varieties of Moninflavorings. Entries are judged oncreativity, flavor, visual appeal andunique flair.

Top honors this year went to:• Greg Suekoff of Mystic Bean Coffee in

Saint Augustine, Florida, for his recipeNuts and Berries

• Courtney Nikodym of Bad Ass CoffeeCo. in Medford, Oregon, for her recipeCadamia Sand

• Judi Levine of Caffé Pronto inAnnapolis, Maryland, for her recipeSnowy Day Latte

Bar and restaurant operators can getinformation about Monin flavoringsdirectly from the source via thecompany’s web site, www.monin.com, orby calling toll-free 800-966-5225.

Equator Estate Coffees and Chef ThomasKeller continue relationshipEquator Estate Coffees and Teas, of SanRafael, CA continues to strengthen itsseven year partnership with worldfamous Chef Thomas Keller. On March13, Keller launched his second BouchonBakery located in New York’s prestigious

Time Warner building. The BouchonBakery launch follows the successfuldebut of Per Se, also in the Time Warnerbuilding, which was recently heralded asthe best restaurant in New York by theMichelin restaurant guide. Keller’sFrench Laundry restaurant inYountville, CA is consistently recognizedas one of the top-five restaurants in theworld. All of Keller’s four restaurantsfeature Equator Estate coffees. Boththe restaurant’s house and bakery blendswere crafted by Brooke McDonnell,Equator Co founder and Master Roaster,in collaboration with Thomas Keller. Formore information contact EquatorEstate Coffees and Teas at 415.485.2213.

Oasis blends good music, good coffee andgood willThe Vashon Island Coffee Roasterie andOasis Entertainment are proud toannounce Oasis Blend - a special blend ofHeirloom™ Coffee beans roastedespecially for Oasis Entertainment, anonprofit production company whosemission is inspiring artists and audiencesto help communities in need survive andthrive. Oasis is currently raising funds torebuild a community hospital in SantiagoAtitlan, Guatemala, which was destroyedby a mudslide last fall. OasisEntertainment is dedicated to assistingcommunities in need by connectingphilanthropists, artists and audiences toproduce entertainment that raises aware-ness and resources for effective nonprofitorganizations and the communities theyserve. The VICR resides in the originalroasting house where Jim Stewartfounded Seattle’s Best Coffee and later,The Vashon Island Coffee Foundation.The Foundation directly benefits commu-nities in the indigenous coffee growingareas of Latin America by providingfinancial infrastructure, technicalsupport and diaster relief to the farmersand cooperatives that grow coffee. OasisBlend will be available at OasisEntertainment’s concerts, events and

NewsBitesContinued from page 6

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online. $1.50 per retail bag sold will bedonated to Oasis Entertainment’s efforts,and fifty cents per bag will be donated toStewart’s foundation. To order OasisBlend visit www.tvicr.com. For informa-tion about Oasis Entertainment visitwww.oasisentertainment.org.

Coffee Fest “Breakfast WithChampions” to debut in Las VegasKick off Coffee Fest’s 43rd show with anoutstanding breakfast, a greatnetworking opportunity and an inspiringsegment from the co-founder of one ofthe most successful independent coffeefranchise chains in America. This first-ever Breakfast With Champions,

sponsored by Da Vinci Gourmet, Jet andOregon Chai, will be held from 7:30 until9:50 a.m. The featured speaker will beBob Fish, co-founder of Beaner’s Coffee.Participation is limited to 50. Pre-regis-tration is required; the cost is $15 perperson. In addition to this tremendousexperience, attendees will receive a sou-venir menu card and a “Breakfast With

Champions” lapel/trading pin. BreakfastWith Champions will be a permanentfeature of all CoffeeFests beginning with theVegas show. For moreinformation, please visitCoffee Fest’s website atwww.coffeefest.com orcall 425.283.5058.

NewsBitesContinued from page 18

NRA Booth #1213NRA Booth #4833


Advertiser ListingCompany Phone Page# NRA #Advance Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . .800.259.6656 . . . . . . . . . . . . . . . . .7 . . . . . . . . . . .552Agtron, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .775.850.4600 . . . . . . . . . . . . . . .C17 . . . . . . . . . . . . . .Alcohol Controls Inc. . . . . . . . . . . . . . . . . . . . . . . . .800.285.2337 . . . . . . . . . . . . . . . .19 . . . . . . . . . . . . . .Armeno Coffee Roasters . . . . . . . . . . . . . . . . . . . . .508.393.2821 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .Astoria-General Espresso Equipment Corp. . . . . . .336-393-0224 . . . . . . . . . . . . . . . . .3 . . . . . . . . . .6751Astoria-General Espresso Equipment Corp. . . . . . .336-393-0224 . . . . . . . . . . . . . . .C21 . . . . . . . . . .6751Bear Creek Coffee . . . . . . . . . . . . . . . . . . . . . . . . . .317.272.1446 . . . . . . . . . . . . . . .C11 . . . . . . . . . .3362BJ’s Coffee Co . . . . . . . . . . . . . . . . . . . . . . . . . . . . .503.357.1195 . . . . . . . . . . . . . . .C19 . . . . . . . . . . . . . .Boyd Coffee Company . . . . . . . . . . . . . . . . . . . . . . .800.545.4077 . . . . . . . . . . . . . . .C13 . . . . . . . . . .3241BrandedCups.com . . . . . . . . . . . . . . . . . . . . . . . . . .800.965.0626 . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . .Bridge Specialty Carts . . . . . . . . . . . . . . . . . . . . . . .888.666.0966 . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . .BriteVision . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .877.479.7777 . . . . . . . . . . . . . . .C21 . . . . . . . . . .4451Bunn Corporation . . . . . . . . . . . . . . . . . . . . . . . . . .800.637.8606 . . . . . . . . . . . . . . . . .2 . . . . . . . . . .1031Cafe de El Salvador . . . . . . . . . . . . . . . . . . . . . . . .503.2267.6600 . . . . . . . . . . . . . . . .C8Café La Semeuse . . . . . . . . . . . . . . . . . . . . . . . . . . .718.387.9696 . . . . . . . . . . . . . . . .13 . . . . . . . . . . . . . .Caffé Pronto Coffee Roastery . . . . . . . . . . . . . . . .888.697.7668 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .Cash & Carry Smart Foodservice . . . . . . . . . . . . . .800.662.4242 . . . . . . . . . . . . . . . .17 . . . . . . . . . . . . . .Cirqua Customized Water . . . . . . . . . . . . . . . . . . . .805.987.7372 . . . . . . . . . . . . . . .C20 . . . . . . . . . . . . . .Clinebell Equipment Co., Inc. . . . . . . . . . . . . . . . . .800.699.4423 . . . . . . . . . . . . . . . .14 . . . . . . . . . . . . . .Coffee Fest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800.232.0083 . . . . . . . . . . . . . . . .C9 . . . . . . . . . . . . . .Coffee Holding Company . . . . . . . . . . . . . . . . . . . . .800.458.2233 . . . . . . . . . . . . . . .C17 . . . . . . . . . . . . . .Colorado Mountain College . . . . . . . . . . . . . . . . . . .800.621.8559 . . . . . . . . . . . . . . . .19 . . . . . . . . . . . . . .Comfort Grip Wrap . . . . . . . . . . . . . . . . . . . . . . . . .312.337.0072 . . . . . . . . . . . . . . .C19 . . . . . . . . . . . . . .Creative Concepts . . . . . . . . . . . . . . . . . . . . . . . . . .719.395.9263 . . . . . . . . . . . . . . .C11 . . . . . . . . . . . . . .Cup for Education . . . . . . . . . . . . . . . . . . . . . . . . . .800.458.2233 . . . . . . . . . . . . . . .C15 . . . . . . . . . . . . . .Delaware City Coffee Company . . . . . . . . . . . . . . .302.832.3303 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .Design & Layout Services . . . . . . . . . . . . . . . . . . . .800.471.8448 . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . .Dilworth Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . .704.554.7111 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .Duck Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .see ad . . . . . . . . . . . . . . . .13 . . . . . . . . . . . . . .Eagle Web Press . . . . . . . . . . . . . . . . . . . . . . . . . . .800.800.7980 . . . . . . . . . . . . . . . .13 . . . . . . . . . . . . . .Espresso Specialists, Inc. . . . . . . . . . . . . . . . . . . . .800.367.0235 . . . . . . . . . . . . . . . . .3 . . . . . . . . . .3231Everpure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800.323.7873 . . . . . . . . . . . . . . . . .3 . . . . . . . . . .7428F. Gaviña & Sons . . . . . . . . . . . . . . . . . . . . . . . . . . .800.428.4627 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .FAB/ Frosty Acres Brands . . . . . . . . . . . . . . . . . . . .678-356-5408 . . . . . . . . . . . . . . . . .5 . . . . . . . . . . . . . .Fieldhead Coffee Company . . . . . . . . . . . . . . . . . . .888.466.9287 . . . . . . . . . . . . . . . .C4 . . . . . . . . . . . . . .Fiorenzato USA . . . . . . . . . . . . . . . . . . . . . . . . . . . .888.899.0008 . . . . . . . . . . . . . . . .C2 . . . . . . . . . . . . . .Fiorenzato USA . . . . . . . . . . . . . . . . . . . . . . . . . . . .888.899.0008 . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . .Great Northern Coffee Company . . . . . . . . . . . . . .800.216.5323 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .illy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .877.455.9347 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .Indian River Merchant Services . . . . . . . . . . . . . . .866.515.4767 . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . .Innovated Products Manufacturing Inc. . . . . . . . . .905.799.8197 . . . . . . . . . . . . . . .C15 . . . . . . . . . . . . . .Insulair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800.343.3402 . . . . . . . . . . . . . . .C19 . . . . . . . . . .4833Java Jacket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.800.208.4128 . . . . . . . . . . . . . . . .C4 . . . . . . . . . . .226Jet Tea and Jet Cafe . . . . . . . . . . . . . . . . . . . . . . . .800.810.3752 . . . . . . . . . . . . . . . .C3 . . . . . . . . . . . . . .King & Prince Seafood . . . . . . . . . . . . . . . . . . . . . .800.841.0205 . . . . . . . . . . . . . . . . .9 . . . . . . . . . .6028LBP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800.545.6200 . . . . . . . . . . . . . . .C12 . . . . . . . . . .1609Magic Seasonings Blends . . . . . . . . . . . . . . . . . . . .800.457.2857 . . . . . . . . . . . . . . . .14 . . . . . . . . . .3486Micros of Colorado . . . . . . . . . . . . . . . . . . . . . . . . .303.338.9994 . . . . . . . . . . . . . . . .19 . . . . . . . . . .4200Millrock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800.645.7625 . . . . . . . . . . . . . . . .C9 . . . . . . . . . . . . . .Millrock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800.645.7625 . . . . . . . . . . . . . . . .14 . . . . . . . . . . . . . .Millrock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800.645.7625 . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . .Mont Blanc Gourmet . . . . . . . . . . . . . . . . . . . . . . . .800.877.3811 . . . . . . . . . . . . . . . .C7 . . . . . . . . . .9558Mountain Thunder Coffee . . . . . . . . . . . . . . . . . . . .808.325.2136 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .Oro Caffe North America . . . . . . . . . . . . . . . . . . . . .866.676.2233 . . . . . . . . . . . . . . .C10 . . . . . . . . . . . . . .Pacific Bag, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . .800.562.2247 . . . . . . . . . . . . . . .C10 . . . . . . . . . . . . . .Parkside Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . .716.681.3078 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .Portionables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .866.676.9140 . . . . . . . . . . . . . . . .17 . . . . . . . . . .3926Prentice Hall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .see ad . . . . . . . . . . . . . . . .19 . . . . . . . . . . . . . .Quikserv Corp . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800.388.8307 . . . . . . . . . . . . . . .C15 . . . . . . . . . .4841Radiant Systems, Inc. -

featuring the Aloha product suite . . . . . . . . . . . . .770.576.7055 . . . . . . . . . . . . . . . .C7 . . . . . . . . . .5865Restaurant Depot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .see ad . . . . . . . . . . . . . . . .13 . . . . . . . . . . . . . .Roaster X . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .520.791.0400 . . . . . . . . . . . . . . .C19 . . . . . . . . . . . . . .Rocky Roaster . . . . . . . . . . . . . . . . . . . . . . . . . . . . .818.347.1378 . . . . . . . . . . . . . . .C15 . . . . . . . . . . . . . .San Giorgio Coffee . . . . . . . . . . . . . . . . . . . . . . . . .888.253.6881 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .Service Ideas, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . .888.999.8559 . . . . . . . . . . . . . . . . .3 . . . . . . . . . .2818Service Solutions . . . . . . . . . . . . . . . . . . . . . . . . . .800.328.6508 . . . . . . . . . . . . . . . . .4 . . . . . . . . . .5877Silver King . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800.328.3329 . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . .South Seattle Community College . . . . . . . . . . . . . .206.764.5344 . . . . . . . . . . . . . . . .19 . . . . . . . . . . . . . .Specialty Coffee Roasters . . . . . . . . . . . . . . . . . . . .800.900.JAVA . . . . . . . . . . . . . . .C19 . . . . . . . . . . . . . .Sullivan University . . . . . . . . . . . . . . . . . . . . . . . . . .800.844.1354 . . . . . . . . . . . . . . . .19 . . . . . . . . . .5708Susan’s Coffee & Tea . . . . . . . . . . . . . . . . . . . . . . .800.237.9056 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .Sympatea USA . . . . . . . . . . . . . . . . . . . . . . . . . . . .201.337.4930 . . . . . . . . . . . . . . . .C8 . . . . . . . . . . . . . .Taylor Company . . . . . . . . . . . . . . . . . . . . . . . . . . .800.630.7695 . . . . . . . . . . . . . . . . .3 . . . .3292J, 6016Techni-Brew International . . . . . . . . . . . . . . . . . . . .800.223.8211 . . . . . . . . . . . . . . . . .3 . . . . . . . . . . . . . .The French Culinary Institute . . . . . . . . . . . . . . . . .888.324.2433 . . . . . . . . . . . . . . . .19 . . . . . . . . . . . . . .The Roasterie, inc. . . . . . . . . . . . . . . . . . . . . . . . . .816.931.4000 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .TMP Worldwide / Disney . . . . . . . . . . . . . . . . . . . . .561.883.7958 . . . . . . . . . . . . . . . .17 . . . . . . . . . . . . . .Viazza Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .678.549.5014 . . . . . . . . . . . . . . .C13 . . . . . . . . . . . . . .Vita-Mix Corporation . . . . . . . . . . . . . . . . . . . . . . . .800.437.4654 . . . . . . . . . . . . . . . .C5 . . . . . . . . . .3214Vita-Mix Corporation . . . . . . . . . . . . . . . . . . . . . . . .800.437.4654 . . . . . . . . . . . . . . . . .3 . . . . . . . . . .3214Washington State University . . . . . . . . . . . . . . . . . .800.239.4095 . . . . . . . . . . . . . . . .19 . . . . . . . . . . . . . .WEBbeams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .888.932.2326 . . . . . . . . . . . . . . .C20 . . . . . . . . . . . . . .X Cafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .978.464.8010 . . . . . . . . . . . . . . .C19 . . . . . . . . . .1213


NRA Booth #6751

NRA Booth #4451

Organic Coffee – is it sustainable?

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Transcript of Organic Coffee – is it sustainable?