Kerri’s Corner
                 Organic Coffee –
                 is it sustainable?
Certification    By Miles Small...
NRA Booth #3214
CT 6   May 2006                                                                  www.HospNews.com                         ...
Hospitality News featuring CoffeeTalk     www.HospNews.com   May 2006   CT 7

CT 8   May 2006                                                                     www.HospNews.com                      ...
Hospitality News featuring CoffeeTalk   www.HospNews.com   May 2006   CT 9
CT 10   May 2006                                                                   www.HospNews.com   Hospitality News fea...
Hospitality News featuring CoffeeTalk                                                www.HospNews.com                     ...
CT 12   May 2006                                                                www.HospNews.com                          ...
This is a listing of current SCAA Wholesale Roaster members. If you would like to add or edit your listing, please use our...
This is a listing of current SCAA Wholesale Roaster members. If you would like to add or edit your listing, please use our...
CT 16   May 2006                                                                 www.HospNews.com                         ...
Hospitality News featuring CoffeeTalk   www.HospNews.com   May 2006   CT 17
Organic Coffee – is it sustainable?
Organic Coffee – is it sustainable?
Organic Coffee – is it sustainable?
Organic Coffee – is it sustainable?
Organic Coffee – is it sustainable?
Organic Coffee – is it sustainable?
Organic Coffee – is it sustainable?
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Organic Coffee – is it sustainable?


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  1. 1. 4- Kerri’s Corner Organic Coffee – 8- is it sustainable? Certification By Miles Small and Codes Organic coffee is riding high on a wave of awareness. Demand for organic has never been of Conduct stronger and product is going mainstream. McDonald’s and other significant foodservice providers are embracing organic and the 10- multinationals are roasting it for the grocery Meg’s Column market. But, is the business of organic coffee in real jeopardy from its own extreme success? Certified Organic coffee is a limited resource. New sources can 11- take two to five years to develop and certify and so, supply is low and The Quest for more susceptible to supply shortfalls compared to other coffee production. Additionally, storm damage in the Lake Atitlan region of Success Series Guatemala has destroyed much of their crop base. The resultant reduction in capacity with the simultaneous growth in demand has by Jamie caused significant cause for concern amongst traders and roasters. Utendorf-Hagen According to Lindsey Bolger, Coffee Buyer for Green Mountain Coffees, the immediate demand is being met, however if the growth of organics continues, significant supply issues are going to be 12- inevitable. “We anticipated continued strong growth, we just didn’t expect the growth curve to be so The Mintel steep,” said Bolger, “Green Mountain has strategically focused on improving supply through proactive planning along the Report entire supply chain.” Focusing on increasing supply through existing certified farms, Green Mountain is working with cooperatives to induce 14- growers who are already certified on portions of their The Specialty farms to expand the number of their hectares that are certified. They Coffee Roaster Continued Directory on page 6 16- The Coffee Review by Kenneth Davids 16- A Problem of Gastronomic Proportions by Andrew Hetzel
  2. 2. NRA Booth #3214
  3. 3. CT 6 May 2006 www.HospNews.com Hospitality News featuring CoffeeTalk Organic Coffee... continued from page 1 What are organic products? Organic agriculture means holistic production management systems that promote and enhance also are encouraging existing certified farms to, prune, replant, and replace older agro-ecosystem health, including biodiversity, biological cycles, and soil biological activity (holistic means plants with younger plants in order to increase yields. Bolger cautions however that educating growers in improved horticultural techniques and expanding existing handling or dealing with an entity or activity in its entirety or wholeness rather than with emphasis on its hectares will not satisfy the anticipated demands projected into the 10 year term. parts or various aspects). Significant investment must be made in converting large areas to organics Organic production systems are based on specific and precise production, processing and handling agricultural practices if the expanding market is to be met. standards. They aim to achieve optimal agro-ecosystems that are socially, ecologically and economically Producer investment can be extraordinarily significant in order to achieve sustainable. Terms such as ‘biological’ and ‘ecological’ are also used in an effort to describe the organic certification. In order to be certified, a grower must bear the costs of application, production system more clearly. inspection, verifiers, and horticultural changes while allowing time for their farm to Requirements for organically produced foods differ from those for other agricultural products in that the emerge from conventional agriculture based practices. It can take two to four years production procedures, and not just the product by itself, are an intrinsic part of the identification and for a farm to be certified. During this period, the producers expenses have labelling of, and status claims for, such products. dramatically increased while the hoped for premium price will not be realized for Advocates of organic agriculture believe that conventional agriculture, with its use of chemical inputs, years. To add insult to injury, according to the UN International Trade Center (ITC), will not be sustainable in the long run as it leads to soil degradation and pollution of the environment, and yields on crops in conversion drop a typical 20% as the producers alter the means of poses health risks for both consumers and producers. Therefore, organic agriculture replaces manufactured fertilization, soil enhancement, and pest control. (There is growing evidence however inputs (fertilizers, pesticides, herbicides, etc.) by natural compost and vermiculture biological pest controls that once a sustainable organic system is achieved, yields rise dramatically.) and the growing of legumes and shade trees. (Vermiculture is the raising of earthworms to aerate soil and Offsetting this investment stick is the carrot of price premiums paid for produce vermicast: the nutrient-rich by-product of earthworms, used as a soil conditioner.) certification. These premiums can be very significant, but that is the exception instead of the rule. The additional value paid to growers for organic certification has The wide consensus amongst coffee professionals is that the consuming nations are consistently settled at 10-15% above conventional specialty coffee pricing. This in a health focused marketing period. Organics are the fastest growing segment of the premium seems to be pegged to consumer retail price sensitivity. As an element of specialty coffee industry worldwide. Failure to respond with product of high quality this trend, as coffee prices go up, the organic premium falls. (ITC Product and Market and consistently deliver on contracts will weaken consumer confidence in the entire Development, Coffee) Fair Trade pays a US15¢ premium over conventional Fair Trade specialty segment. pricing for coffees with organic certification. In many ways, specialty coffee has become a victim of its own success. Specialty Karen Cebreros, President of Elan Coffees and widely regarded as an early and organic coffee is sweeping the country as more consumers move their coffee selection powerful voice in organic coffee has informed concerns about the state of supply in over to specialty. Organic coffee gives these consumers the belief that they are organics. Cebreros is involved in the movement of a large portion of the organic making a difference for themselves and for others. There is growing market coffees sourced from origin to consuming countries. She believes that supply will not understanding that organic production has a profound impact on the environment meet demands this year for specialty grade quality. and the people who work the land, whether in coffee, vegetables and fruits, American Cebreros says that there are no beans left to buy. All the available supply is under dairy or any of many others. Inexorably coupled with this trend however, is the contract or in the hands of coyotes in country (unscrupulous buyers who purchase growing belief that organic means quality. Consumers honor the powerful image of a coffee early from cash strapped growers at an intolerably low price). Her concern is farmer risking the production of organic in order to improve the world his family lives two-fold- 1) that as organics go mainstream, the small roasters cannot compete with in as well as the families of others, but also because the farmer manifests a spiritual the buying power of larger companies, and 2) as roasters become more desperate to bond with the land and its bounty. The Specialty Coffee industry can ill afford to acquire product in order to satisfy their buyers, quality standards will fall rapidly. harm this relationship between consumers and growers. CT of perishable ingredients. They’re easy 2006. Torani Cilantro Pure Flavor and to prepare: Simply fill a cup with ice, Torani Basil Pure Flavor tied for the cover ice with JET, blend and serve. For New Product - Food award. Torani Pure more information or to order FREE JET Flavor is a ground-breaking product line product samples and point of sale of concentrated fresh herb, spice and materials, call 1-888-676-3832. botanical flavors in a liquid non-sweet form. Torani Pure Flavor gives cafes and DaVinci Gourmet® Introduces Three New restaurants the ability to experiment Flavored Syrups: Carrot Cake, Caramel and create signature dishes and drinks to Coffee Fest announces first-ever Gelato & of its gourmet syrups increase for the Pecan, and Simple Syrup set their menus apart from competition. Frozen Dessert Training Workshop to next several years. There has never been a sweeter time to For more information or recipe debut in Las Vegas The financial support will help Coffee indulge in specialty coffee thanks to inspiration, visit www.torani.com Coffee Fest and the Great American Kids in its work with local non- DaVinci Gourmet. The industry leader in or call 800-775-1925. Dessert Expo are pleased to present the governmental community organizations gourmet syrups has just introduced three first-ever “Gelato and Frozen Dessert in Latin America to create education, new flavors: Carrot Cake, Caramel Pecan Mont Blanc Training Workshop at Coffee Fest Las health-care, training, and micro- and Simple Syrup. Gourmet Introduces Vegas, June 9-11 at the Las Vegas enterprise programs for coffee farmers “In order to satisfy the consumer’s World’s First Lactose- Convention Center. The workshop is and their families. These projects respect desire for classic dessert and pastry Free Blender Drink presented in an innovative and dynamic the cultural integrity of their local flavors, retailers have been developing With an estimated 250 classroom environment designed to partners, foster independence, and ways to bring those flavors into espresso- million sufferers simulate a state-of-the-art gelato promote long-term self-sufficiency. For based applications. Our new DaVinci worldwide, catering to laboratory. The laboratory includes the more information about Coffee Kids, Gourmet Carrot Cake and Caramel the lactose-intolerant population is a latest items such as gelato machines, visit www.coffeekids.org. Pecan syrups allow retailers to capitalize highly profitable enterprise. Four years pasteurizers, blast freezers, refrigerated on this specialty coffee trend without ago, Denver-based Mont Blanc display cabinets, molds, and raw JET Introduces Two New Smoothie developing complicated recipes,” said Gourmet recognized a lack of lactose- ingredients. For more information, Flavors: Perfect Pear and ANTIOX APB Kevin Kreutner, Director of Marketing free frozen drink offerings within the please visit Coffee Fest’s website at The longer, warmer days mark the start for Kerry Food & Beverage. To request specialty beverage industry. Today, www.coffeefest.com or call 425.283.5058. of smoothie season. JET™ has materials, free samples and recipe ideas during the Specialty Coffee Association introduced two new smoothie flavors: visit www.davincigourmet.com/retailer of America’s annual conference, the DaVinci Gourmet® Supports Coffee Kids Perfect Pear and ANTIOX APB - Acai, or call 800-640-6779. company introduced NO-MOO, the in Ongoing Sponsorship Pomegranate and Blueberry. Both are world’s first lactose-free blender drink. DaVinci Gourmet has launched an sure to entice customers and increase Torani Pure Flavor wins SCAA’s Best New NO- MOO is a wholesale product ongoing sponsorship of Coffee Kids with summer beverage sales. Product Award- Food available in vanilla, cappuccino and a $175,000 donation, which represents Packaged in shelf-stable aseptic Torani officially launched its newest mocha flavors. It is easy to serve - all the international nonprofit’s single cartons, JET fresh fruit smoothies allow product line – Torani Pure Flavor – with retailers have to do is add ice and largest annual contribution in history. foodservice operators to menu fresh fruit entries into the Specialty Coffee blend.For more information, visit DaVinci Gourmet also has committed to smoothies without having to worry Association of America’s (SCAA) best www.montblancgourmet.com. increase its annual donation as the sales about purchasing and storing a number new product competition April 7-10, Continued on page 18
  4. 4. Hospitality News featuring CoffeeTalk www.HospNews.com May 2006 CT 7 NRA Booth #5865 NRA Booth #9558
  5. 5. CT 8 May 2006 www.HospNews.com Hospitality News featuring CoffeeTalk 3rd Party Certification and codes of conduct Coffee has always been connected with emotions and opinions; therefore the debate Program Mission Focus Web site about socio-economic aspects of coffee production is decades old already. One regular Sustainable development of Minimum price, social www.fairtrade.net topic, especially in times when coffee prices are low or when there is political turmoil Fair Trade disadvantaged small-holder premiums, labor and in coffee producing areas, is the working and living conditions of coffee farmers and farmers of democratically environmental organized cooperatives. standards workers on coffee plantations. Advocacy groups and NGOs lobby for improved livelihoods and fair treatment of Integrated productive Sustainable farm www.rainforest- coffee growers and workers. Some consumer activists wanted to change the system Rainforest agriculture, biodiversity management, including alliance.org from within and started constructing alternatives to the dominant free market coffee Alliance conservation, and human social, labor and economy. They began to import coffee, tea and other commodities from small development. environmental responsibility, and producer organizations which they sold through so-called Third World shops. continual improvements Another step was the initiative in the Netherlands to develop a certification system and a label for coffee of such producers in order to create sales potential for Conduct research and Shade Grown Coffee www.si.edu/smbc these products in supermarket chains under the Fairtrade label. These systems engage education around issues of neo-tropical migratory bird the producers, who then rely on the market to pay a premium. But as a percentage Smithsonian populations, promoting of the total world trade in coffee these various initiatives still represent less than 1%. Bird Friendly certified shade coffee as a Rainforest Alliance Certification, formerly known as ECO-OK, is another viable supplemental example. The certification effort of the Sustainable Agriculture Network in Central habitat for birds and other and South America, coordinated by the Rainforest Alliance, is based on the forestry organisms. certification model. Under this system a rigorous set of mutually agreed Produce organic food by Soil health and www.arms.usda.gov/nop international standards are used to verify best management practices, leading to an farmers who emphasize the sustainable agricultural operation that is sustainably managed. The conservation of natural resources, use of renewable resources practices protection of biodiversity, respect for workers’ rights and the commercial success of and the conservation of soil and water to enhance the farms are central themes. The standards for sustainable coffee farms include: a environmental quality for minimum number of native forest trees per hectare; no replacement of virgin forest Organic future generations. Organic with coffee plantings; preservation of watersheds; minimal use of agro-chemicals; food is produced without promotion of biological controls; soil conservation; and protection of wildlife and using most conventional natural resources. pesticides, fertilizers made from synthetic ingredients The Sustainable Agriculture Network’s programme also emphasizes decent or sewage sludge, working conditions, adequate pay, access to proper housing and sanitation, and bioengineering/GMOs; or respect and fair treatment for workers. Details at www.rainforest-alliance.org. ionizing radioation. Biodynamic coffee. This is usually high quality arabica at high premiums with a Implement a worldwide Environmental and www.utzkapeh.org low market share. A well-known example is coffee from the Finca Irlanda (Chiapas, baseline standard for social responsibility, Mexico) where organic cultivation began in the 1960s. Biodynamic products are Utz Kapeh socially and good agricultural prac- organic and can be marketed as such, but they meet even higher production environmentally tices, traceability and standards and represent a true niche market. For more see www.demeter-usa.org. responsible coffee basic food safety issues Shade grown coffee. Especially in the United States and Canada, there is a production and sourcing. market 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 on plantations in order to preserve bird life and biodiversity. Shade grown coffee is not the same as organic coffee but there are specific standards and a certification system has been developed by the Smithsonian Migratory Bird Center, www.natzoo.si.edu.smbc, and other institutions and NGOs in Canada, the United States and Mexico. Shade grown represents a step along the way towards environmentally sustainable coffee. So far the market for such coffees is small and limited to North America. A more general development is that the mainstream coffee industry is increasingly accepting responsibility for the condi- tions under which the coffee is produced. Coupled with growing interest in and support for environmental causes in importing countries generally this has led to the introduction of terms such as environment-friendly or environmentally sustainable coffee. Source: International Trade Center UNC- TAD/WTO; Coffee: An exporter’s guide Sustainability Sustainability has been defined by some as ‘meeting the needs of the present generation without compromising the ability of future generations to meet their needs’. It can then be further defined in social, ethical and environmental dimensions with biodiversity perhaps as the key measure of environmental sustainability in the natural world. This concept appeals to coffee growers and consumers who are not necessarily interested in, or who see no rationale to the production of organic coffee as such, perhaps because they believe that low yields coupled with increasing availability of organic coffee will always prevent small growers from generating the high incomes that some proponents of organic coffee production believe can be achieved. Source: International Trade Center UNCTAD/WTO; Coffee: An exporter’s guide
  6. 6. Hospitality News featuring CoffeeTalk www.HospNews.com May 2006 CT 9
  7. 7. CT 10 May 2006 www.HospNews.com Hospitality News featuring CoffeeTalk Organic teens conquer world, news at 11:00 Teens like to take part in activities which separate them from the crowds. We are always trying to be out of the norm, individual, and a little smart a%$# with our knowledge which we think is superior. To some this is a flaw in teens, but to café owners, this is an opportunity to gain teenage business. Lately organics are a trend with teens because we feel that is it healthy for us, healthy for the nation, and something that we can lecture others on. Many teens go to the store and buy organic foods for a few reasons. First off, we all take Biology class and learn about genetically modified foods, pesticides and other chemicals that get into our foods. The second reason is that we all want attention from adults and by buying organics, it makes us look knowledgeable, healthy, and impresses the adults. If you can incorporate organic products in your cafes, many teenagers would pay attention and even pay more for them. 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 the benefits of buying organics, they would. Offering organic coffee might not be as popular as organic chocolate, organic juice drinks, or organic fruit. Most teens are just 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, fruit salads or fruit drinks, and cookies. By offering some organic food items, teens will spend additional money while feeling good about themselves. By offering organics, your profit with items other than coffee, and possibly even coffee, will go up with teens just due to our nature to impress and be different while taking care of our health. I give organics two thumbs up and hope that you will support organics in your café. CT
  8. 8. Hospitality News featuring CoffeeTalk www.HospNews.com May 2006 CT 11 The Quest for Success-defining your Location, Product or Service Benefits by Jamie Utendorf-Hagen In last month’s article entitled, Defining Your Pilgrimage – Product Assortment, we • Depending on the time of day breakfast, lunch, afternoon tea, dinner or desserts there determined that it was critical to outline your product assortment. In this month’s is always something different being offered which creates an entirely different feel to article we will define your location, product, or service benefits which, when combined the place with your product assortment, will provide you with the foundation for your specialty brand. How are these benefits unique? Answer these questions to ascertain what you will do and what you will offer as an • It is a hybrid of a coffee café and fine asset in your business specialty brand concept. dining restaurant and even a home meal If you are planning a specialty store concept or café, will you be . . . replacement venue • Featuring it as a sanctuary to the gourmet consumer? • A celebration of the “art” of specialty • Featuring educational benefits (classes, seminars, workshops, or demonstrations)? coffee & beverage and food preparation • Creating your concept to be a meeting place, a third place or refuge from the daily • Many of the products are prepared on site stressors? therefore, cannot be found in other venues • Offering a quick fix to ones daily workload (a meal to take home, lunch, a quick • The home replacement venue is offered in pick-me-up beverage and snack, or caffeine fix)? a setting that has never been seen before • Offering indulgence and exceptional quality products, fine desserts or treats, or The educational value of sharing the art soothing therapeutic attributes? of food and beverage preparation is of great • Offering multiple types of locations based on market type such as carts, kiosks, stores, value to the connoisseur café’s and even large cafes/restaurants? If you are planning a new product launch, ... Why will customers buy your products or • What are the unique benefits of this new product? services over others? • How is your product different from others already in the market? • Convenience of taking great tasting • Is your product grown or produced in a region that can be emphasized? foods/beverages to the office or home • Do you have a unique personality that you can tie into the product? • High quality products that I cannot find • Are you introducing an entire new product concept, and then it is critical to explain anywhere else how and why one should demand this new trend setting product? • I love the atmosphere it is a combination • Are there special ingredients that make this product better than the rest? of European style and New Orleans vigor • I always learn something new about food If you are planning a service benefit, will you be ... or drink preparation when I go there CT • Offering culinary cuisine catering or pick-up? Jamie Utendorf-Hagen is owner of Creative • Offering massage therapy or yoga in a café/home health setting? Concepts as well as an author, public speaker, • Providing office coffee services? and consultant. She lives in Buena Vista, • Offering fresh delivery of specialty products? Colorado where, from her front porch she can • Hosting classes on specialty coffee & food products? see forever. Jamie can be reached at • Hosting live entertainment or lectures? Jamie@mugconcepts.com or visit her website You can choose any number of these attributes or have your own creative ideas on at www.mugconcepts.com. location, product, or service benefits. The point is to write down everything that presents a benefit or point of differentiation. 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 & More example from last month, below is an example of this process. What are the attributes of your café/store, product, or service? • 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 specialty products and ability to prepare at home • Extended concept to offer live music and entertainment on 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 and the “art” of culinary foods & beverages preparation • A place to be and to be seen NRA Booth #3362
  9. 9. CT 12 May 2006 www.HospNews.com Hospitality News featuring CoffeeTalk US Coffee shops still simply too hot to handle America’s unquenchable thirst for premium coffee continues to drive US coffee shop “Many independent coffee shops across America sales, with the market showing no signs of cooling down. Latest research from actively seek out those locations where Starbucks MINTEL finds coffee shops across the pond will have seen close to a five fold increase operates, as it will have already done the ground in sales between 2000 and 2010. work of establishing a coffee shop culture in that The market experienced 157% growth between 2000 ($3,258m) and 2005 to reach area. Starbucks’ rampant expansion has created an some $8,372m and despite being a maturing market coffee shops are set to continue ever increasing demand for premium coffee, while full steam ahead. Over the next five years sales are expected to grow by a further opening the market up for competitors as well. But 125% to reach an impressive $18,839m by 2010. This is phenomenal growth for such Starbucks’ growth remains a mixed blessing at best. an established market and is well over twice the growth rate seen in the much younger The chain may be growing the market, but it is also British coffee shops market. increasingly owning a larger market share. So “Driven by the enormous appetite Americans have shown for more inventive, although Starbucks may afford some opportunity to upmarket and premium-priced coffee, coffee shop chains have expanded at breakneck others, it still prevents independents and smaller speed. The rise in popularity of this kind of coffee has been driven mainly by the chains from growing the market on their own,” expansion of coffee shops themselves. Every new opening increases demand by explains Billy Hulkower. pulling in customers who pass by while going about their daily routines and this self As such, independents are unlikely to ever present feeding cycle of growth has shown no signs of slowing or market saturation,” any kind of threat to Starbucks. In fact, the real comments Billy Hulkower, Market Analyst at MINTEL. competition may well come in the form of giants The total number of coffee shops in the US increased by 70% between 2000 and such as Burger King and McDonalds, which com- 2005, bringing the total to a staggering 21, 400 or one coffee house for every 14,000 pletely dwarf the Starbucks chain and which have Americans. MINTEL believes that the number of shops could well continue to rise already started jostling for a piece of the coffee shop until there is a coffee shop for every 10,000 Americans. action by launching premium coffees. As Americans already visit these restaurants on average seven Starbucks - Can it continue to have its cake and eat it? times a month, they seem perfectly placed to offer a Accounting for nearly three-quarters (73%) of the market value, Starbucks is the real alternative to Starbucks. CT clear market leader and is the driving force behind much of the growth in this sector. Mintel is a worldwide leader of competitive media, The chain’s omnipresence is unprecedented. Caribou Coffee, the number two in the product and consumer intelligence. For more than 35 market, would need 12 years at its current expansion rate to catch up with Starbucks’ years, Mintel has provided key insight into leading current US presence, while the number of new Starbucks stores opened in 2005 alone global trends. With offices in Chicago, London, Belfast was greater than five times the entire franchise of Caribou. and Sydney, Mintel’s innovative product line provides But despite the dominance and continued expansion of Starbucks the coffee house unique data that has a direct impact on client success. craze has generated a demand for premium coffee so significant that independent For more information on Mintel, please visit their Web coffee shop sales have also had room to grow at an estimated 5% year on year. site at www.mintel.com. NRA Booth #1609
  10. 10. 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. Alabama Cafe Richesse Fort Collins 1 970 484-1979 Carpe Diem Coffee Roasting Co. N. Berwick 1 207 676-2233 Prime-Time Roasters Birmingham 1 205 444-1446 Vail Mountain Coffee & Tea Company Minturn 1 970 827-4008 Coffee By Design, Inc. Portland 1 207 879-2233 Red Mountain Coffee Roasters Birmingham 1 205 945-8970 Steamboat Coffee Roasters Steamboat Springs1 970 879-4276 Rock City Coffee Roasters Rockland 1 207 594-5688 Royal Cup, Inc. Birmingham 1 205 849-5836 Allegro Coffee Co. Thornton 1 303 444-4844 Maryland Higher Ground Roasters, Inc. Leeds 1 800 794-8575 Connecticut Caffe Pronto, Inc. Annapolis 1 410 626-0011 Alaska Willoughby’s Coffee & Tea Branford 1 800 388-8400 The Daily Roast Coffee Co., Inc. Annapolis Junction1 301 498-7787 Cafe Del Mundo Anchorage 1 907 562-2326 Coffee-Tea-Etc., LLC Goshen 1 860 491-9920 Orinoco Coffee & Tea, Ltd. Laurel 1 301 953-1200 K Bay Caffé Roasting Company, LLC Homer 1 907 299-0880 Baronet Coffee Inc. Hartford 1 860 527-7253 Massachusetts Heritage Coffee Co. Juneau 1 907 586-1088 Ashlawn Farm Coffee Lyme 1 860 434-3636 Galapagos Coffee Roasters Chicopee 1 413 593-8877 Omar Coffee Co., Inc. Newington 1 860 667-8889 Arizona Barrington Coffee Roasting Co., Inc. Great Barrington 1 413 528-0998 Inter-Continental Imports Co., Inc. Newington 1 860 665-1101 The Bisbee Coffee Company Bisbee 1 520 432-7931 New England Coffee Co. Malden 1 781 324-8094 Barrie House Coffee & Tea Co. Old Saybrook 1 860 388-3605 Coffee Reserve LLC Phoenix 1 623 434-0939 Comfort Foods, Inc. N. Andover 1 978 557-0009 Espressions Coffee Roastery Scottsdale 1 480 946-9840 Delaware Indigo Coffee Roasters, Inc. Northampton 1 800 447-5450 Cortez Coffee Roasters Tempe 1 800 992-6782 Delaware City Coffee Company Delaware City 1 302 832-3303 Armeno Coffee Roasters, Ltd. Northborough 1 508 393-2821 Arbuckle Coffee Tucson 1 520 790-5282 Florida Michigan Roaster X Tucson 1 520 791-0400 Z-Coffee Corporation Apopka 1 604 465-7323 Zingermans Coffee Roaster Ann Arbor 1 734 945-4711 Arkansas Coffee Millers and Roasting, Inc. Cape Coral 1 239 573-6800 The Evelyn Bay Coffee Company, Ltd. Brooklyn 1 800 216-7617 Kennedy Coffee Roasting Company Bentonville 1 479 464-9015 Java Gold Gourmet Coffee Roasters Cape Coral 1 800 381-1752 The Coffee Beanery Flushing 1 800 728-2326 Biff’s Coffee Roasting Co. Jacksonville 1 501 985-9595 Greenbrier Coffee Roasters & Tea Imports Crestview 1 904 807-8013 Shadrach, Meshach & ABeanToGo Goodrich 1 248 819-7780 RoZark Hills Coffee Roasterie Rose Bud 1 501 556-5808 Amber Products Limited Ft. Lauderdale 1 876 905 0112 Ferris Coffee & Nut Co. Grand Rapids 1 616 459-6257 Condaxis Coffee & Tea, Inc. Jacksonville 1 904 356-5330 Schuil Coffee Co. Grand Rapids 1 616 956-6815 California Martin Coffee Co. Jacksonville 1 904 355-9661 Paramount Gourmet Coffee, Ltd. Lansing 1 517 372-5500 La Mill Coffee Specialists Alhambra 1 606 202-0100 Zoe’s Coffee Roasting Company, Inc Jacksonville 1 904 854-0727 Magnum Coffee Roastery Nunica 1 616 837-0333 Commercial Cooling Anaheim 1 714 484-0000 Sweetwater Organic Coffee Company Gainesville 1 352 372-8342 Coffee Barrel Okemos 1 517 349-3888 Trinidad Coffee Co. Anaheim 1 714 520-8410 San Giorgio Coffee Hollywood 1 888 253-6881 Coffee Express Co. Plymouth 1 734 459-4900 Surf City Coffee Company Aptos 1 831 685-8614 Baby’s Place Coffee Bar, Inc. Key West 1 305 744-9866 Java Master Walled Lake 1 248 669-1060 Pacific Coffee Roasting Company Scottsdale 1 831 685-2520 Bebidas y Alimentos S.A. (BASA) Miami 1 504 551-6909 Beanstro Specialty Coffee Roasters Waterford 1 248 674-5876 Joebella Coffee Atascadero 1 805 461-4822 Coffee Growers LLC Miami 1 305 421-0004 Lingle Bros. Coffee, Inc. Bell Gardens 1 800 352-2500 Minnesota Colonial Coffee Roasters, Inc. Miami 1 305 634-1843 Kavanaugh Coffee Roasting Company Berkeley 1 510 843-3040 Asplund Coffee LLC Buffalo 1 763 682-6633 Cafe Don Pablo N Miami Beach 1 305 249-5628 Uncommon Grounds, Inc. Berkeley 1 510 644-4451 Custom Roasting, Inc. Buffalo 1 763 682-4604 Rodmac Coffee Company Pembroke Park 1 954 322-9100 Rocky Roaster Canoga Park 1 818 347-1378 Alakef Coffee Roasters, Inc. Duluth 1 218 724-6849 Amavida Coffee and Trading Company Santa Rosa Beach 1 850 376-1650 Carmel Coffee Carmel 1 831 624-5934 European Roasterie, Inc. Le Center 1 507 357-2272 One World Coffee and Tea Sarasota 1 941 400-2160 Zoe’s Coffee Roasting Company, Inc. Ceres 1 209 541-3877 B & W Specialty Coffee Minneapolis 1 800 331-2534 Joffrey’s Coffee & Tea Co. Tampa 1 813 250-0404 City Bean Culver City 1 323 965-5000 Roastery, Inc. The Minneapolis 1 612 310-7873 Valrico Bros. Coffee Co. Tampa 1 813 493-0579 Daymar Select Fine Coffees El Cajon 1 619 444-1155 Midnight Roastery Paynesville 1 320 333-0168 McLaughlin Coffee Company Emeryville 1 510 428-2951 Georgia White Rock Coffee Roasters Saint Paul 1 651 699-5448 Humboldt Bay Coffee Co. Eureka 1 707 444-3969 Aroma Bean Coffee Roasters Inc. Acworth 1 770 917-0701 Bull Run Roasting Company St. Louis Park 1 952 285-4242 Thanksgiving Coffee Co., Inc. Fort Bragg 1 707 964-0118 Imported Restaurant Specialties Alpharetta 1 770 777-6662 Tom Becklund Coffee St. Louis Park 1 952 929-9027 Sujus Coffee & Tea Fremont 1 510 742-8880 Cafe Campesino, Inc. Americus 1 229 924-2468 Missouri Roast de Gourmet, LLC Hayward 1 510 783-1010 Martinez Fine Coffees Atlanta 1 404 231-5465 Parisi Artisan Roasters Kansas City 1 816 455-4188 Flying Goat Coffee Healdsburg 1 707 433-9081 Atlanta Coffee & Tea Company Decatur 1 707 981-6774 The Roasterie, Inc. Kansas City 1 816 931-4000 Diggs Coffee Janesville 1 530 253-1211 St. Ives Coffee Roasters, Inc. Gainsville 1 770 287-3200 Dominic Coffee Lee’s Summit 1 816 525-9319 Strawhouse Organic Coffee Roaster Junction City 1 530 623-1990 Viazza Coffee Sugar Hill 1 678 549-5014 River City Coffee & Tea Saint Charles 1 636 255-0855 South Coast Coffee Laguna Niguel 1 949 443-5113 Rona Inc. Marietta 1 770 421-9600 Kaldi’s Coffee Roasting Co. St Louis 1 314 727-9991 Black Mountain Gold Coffee Lake Forest 1 714 730-2696 Hawaii Chauvin Coffee Corp. St. Louis 1 314 772-0700 ECO Cafe & Los Pinos Long Beach 1 562 961-3109 Hoku Lani, Inc Captain Cook 1 808 328-9910 Ronnoco Coffee Co. St. Louis 1 314 371-5050 Apffels Coffee Co. Los Angeles 1 323 846-5500 Kena Pure Kona Coffee Captain Cook 1 808 328-0111 Tesoros Del Sol St. Louis 1 314 570-9659 Bradford Coffee Los Angeles 1 323 268-2333 Lappert’s Coffee Hanapepe 1 808 335-6121 Groundwork Coffee Co. Los Angeles 1 323 930-3910 Montana Hawaii Coffee Company Honolulu 1 808 847-3600 Mount Ararat Coffee Los Banos 1 209 826-4961 City Brew Coffee & Cool River Roasters Billings 1 406 294-4620 Mountain Thunder Coffee Kailua-Kona 1 808 325-2136 Jesus Mountain Coffee Manteca 1 209 823-3121 Rock Creek Coffee Roasters Billings 1 406 896-1600 Maui Coffee Roasters Kahului, Maui 1 808 877-2877 Inland Empire Coffee Mentone 1 909 794-2255 Cool Beans Coffee Pub Great Falls 1 406 454-8860 Kona Joe Coffee LLC Kealakekua 1 808 322-2100 The Coffee Company Murrieta 1 909 677-0088 Montana Roastery Group Inc. Great Falls 1 406 453-8443 Maui Oma Coffee Roasting Co., Inc. Puunene 1 808 871-8664 The Supreme Bean Coffee Roasters North Hollywood 1 818 506-6020 FireTower Coffee House & Roasters Helena 1 406 495-8840 Masterpiece Coffee Novato 1 415 884-2990 Idaho Fieldhead’s Coffee, LLC Kalispell 1 406 249-5775 Mr. Espresso Oakland 1 510 287-5200 Treasure Valley Coffee, Inc. Boise 1 208 377-8488 Hunter Bay Coffee Roasters, Inc. Lolo 1 406 273-5490 Peerless Coffee & Tea Company Oakland 1 510 763-1763 Café Avion Coeur d’Alene 1 877 432-7890 Morning Glory Coffee & Tea, Inc. West Yellowstone 1 406 646-7061 Coffee Brothers, Inc. Ontario 1 909 930-6252 Doma Coffee Roasting Company Coeur d’Alene 1 208-699-0004 Montana Coffee Traders, Inc. Whitefish 1 406 862-7633 Coffee Roasters of Pasadena Pasadena 1 626 564-9291 Purple Bean Coffee Co. Nampa 1 208 467-5533 Nebraska Gold Rush Coffee Petrolia 1 707 629-3460 Illinois Harvest Roasting Bellevue 1 402 932-8856 Grounds For Enjoyment Redlands 1 909 793-2357 Superior Coffee Bensenville 1 630 860-6223 Midwest Custom Roasting Inc. Omaha 1 402 330-6368 Signature Coffee Co. Redway 1 707 923-2661 The Great American Coffee Company Bourbonnais 1 815 929-1230 Pear’s Coffee Omaha 1 402 551-8422 Mountanos Bros. Coffee Co. S. San Francisco 1 650 952-5446 Columbia Street Roastery Champaign 1 217 352-9713 Rodger Bories San Francisco 1 415 587-5187 New Hampshire Herriott’s Coffee Co. Champaign 1 217 352-9713 Roger’s Family Company San Leandro 1 800 829-1300 A&E Custom Coffee Roastery Amherst 1 603 578-3338 Intelligentsia Coffee Roasters & Tea Blenders Chicago 1 312 563-0023 Java City Sacramento 1 916 565-5500 The Black Bear Micro Roastery Center Tuftonboro 1 603 569-6007 Marquis Development/Dave Cooper & Assoc. Decatur 1 217 428-6664 Terranova Coffee Roasting Co., Inc. Sacramento 1 916 929-1681 Piscataqua Coffee Roasting Co. Dover 1 603 740-4200 Casteel Coffee Evanston 1 847 424-9999 Cafe Moto San Diego 1 619 239-6686 Java Tree Gourmet Coffees, Inc. Manchester 1 603 669-7625 Hearthware Home Products, Inc. Gurnee 1 847-775-8123 Plantation Station Coffee Roasters San Diego 1 858 676-8306 Two Loons Coffee Strafford 1 603 664-5722 Chicago Coffee Roastery, Inc. Huntley 1 847 669-1156 Ryan Bros. Coffee, Inc. San Diego 1 858 751-0825 Douwe Egberts Coffee Systems Itasca 1 630 775-9639 New Jersey Capricorn Coffees, Inc. San Francisco 1 415 621-8500 JavaMania Coffee Roastery, Inc. Loves Park 1 815 885-4661 MG Coffee Boonton 1 973 277-5693 JBR, Inc. Gourmet Foods San Leandro 1 800 645-4515 Sidestreet Coffee Roastery Normal 1 309 454-4003 Corim International Coffee Bricktown 1 732 840-1670 LaDonna’s Coffee Roasting Co. San Luis Obispo 1 805 545-9539 Coffee Fresh, Inc. North Chicago 1 847 578-0772 Talk N’ Coffee Deptford 1 800 597-2326 Equator Estate Coffees & Teas, Inc. San Rafael 1 415 485-2213 Fratelli Coffee Company Schiller Park 1 847 671-7300 Davan Espresso, Inc. Forked River 1 609 693-8822 Caribbean Coffee Co., Inc. Santa Barbara 1 805 962-3201 Coffee Masters, Inc. Spring Grove 1 815 675-0088 Kobricks Coffee Co. Jersey City 1 201 656-6313 Java Jones Coffee House Santa Barbara 1 805 962-4721 Kaffe Magnum Opus, Inc. Millville 1 856 327-9962 Barefoot Coffee Roasters Santa Clara 1 408 248-4500 Indiana The Law Coffee Company Newark 1 973 344-2270 Java Bob’s Coffee Roasting Santa Cruz 1 831 425-7143 Three Rivers Coffee Co. Fort Wayne 1 260 469-2233 Coffee Roasters, Inc. Oakland 1 201 337-8221 Willow Tree Coffees San Jose 1 408 472-7086 Julian Coffee Roasters Indianapolis 1 317 247-4208 Lacas Coffee Co. Pennsauken 1 856 910-8662 Clean Foods, Inc. Santa Paula 1 805 933-3027 Stanton Coffee Indianapolis 1 317 280-1230 Orpha’s Coffee Shop Skillman 1 609 430-2828 Limoneira Coffee & Tea Co. Santa Paula 1 805 525-5541x240 Alliance World Coffees Muncie 1 765 282-1004 World of Coffee Stirling 1 908 647-1218 Ecco Caffe Santa Rosa 1 707 525-9309 Noble Coffee & Tea Noblesville 1 317 773-0339 Taylor Maid Farms LLC Sebastopol 1 707 824-9110 New Mexico Iowa Volcanic Red Coffees Sherman Oaks 1 818 995-1259 New Mexico Coffee Co. Albuquerque 1 505 856-5282 US Roasterie Des Moines 1 515-243-4409 Mother Lode Coffee Roasting Co. Sonora 1 209 533-2750 Zanzibar’s Coffee Adventure Des Moines 1 515-244-7694 Nevada Sonora Gold Coffee Roasters Sonora 1 209 589-9368 Friedrichs Coffee Urbandale 1 888-612-5050 Coffee Roasters of Las Vegas Las Vegas 1 702 435-9338 Alpen Sierra Coffee Roasting Company South Lake Tahoe 1 530 541-1053 The Whole Bean Las Vegas 1 877 536-5662 Bay Area Coffee, Inc. Suisun 1 707 864-6264 Kansas Agtron, Inc. Reno 1 775 850-4600 F. Gaviña & Sons, Inc. Vernon 1 323 582-0671 Z’s Divine Espresso, Inc. Lawence 1 785 842-7651 Adore Espresso Vista 1 800 570-9101 PT’s Coffee Company Topeka 1 785 862-5282 New York Pacific Bay Coffee Co. & Micro-Roastery Walnut Creek 1 707 751-0871 Riffel’s Coffee Co. Wichita 1 316 269-4222 Parkside Coffee Bowmansville 1 716 681-3078 Santa Cruz Coffee Roasting Watsonville 1 831 685-0500 Gillies Coffee Co. Brooklyn 1 718 499-7766 Kentucky Hena Coffee Brooklyn 1 718 272-8237 Colorado Cosumers Choice Coffee Louisville 1 502 968-4151 Trade Marcs Group—Café La Sameuse Brooklyn 1 718 387-9696 Devil’s Backbone Coffee Roasters Berthoud 1 970 532-3510 John Conti Coffee Co. Louisville 1 502 499-8600 McCullagh Coffee Buffalo 1 716 856-3473 Brewing Market Coffee Boulder 1 303 447-9523 Southern Heritage Coffee Co. Winchester 1 727 573-0101 illy caffe North America, Inc. Elmsford 1 800 872-4559 Breckenridge Coffee Roasters Breckenridge 1 970 453-5353 Louisiana gimme! coffee Ithaca 1 607 273-0111 Bongo Billy’s Coffees Buena Vista 1 719 395-4991 Community Coffee Company, LLC Baton Rouge 1 225 368-4544 ESSSE Caffe Linden Hill 1 800 348-6664 Crow Foot Valley Coffee Castle Rock 1 303 814-0999 River Road Coffee, Ltd. Baton Rouge 1 225 751-2633 White Coffee Corp. Long Island City 1 718 204-7900 High Rise Coffee Roasters Colorado Springs 1 719 633-1833 New Orleans Coffee Works Kenner 1 866 766-6629 Eldorado Coffee Ltd. Maspeth 1 718 418-4100 Pikes Perk Wholesale and Roasting Co. Colorado Springs 1 719 265-6880 Cane River Roasters Natchitoches 1 318 354-7747 Danesi Caffe USA, Inc. New York 1 646 742-9798 Boyer Coffee Company, Inc. Denver 1 303 289-3346 American Coffee Company, Inc. New Orleans 1 504 581-7234 Irving Farm Coffee Company New York 1 212 206.0707 Cafe Cartago Denver 1 303 297-1212 Coffee Roasters of New Orleans New Orleans 1 504 827-0878 Lavazza Premium Coffees Corp. New York 1 212 725-8800 Cafe Novo Coffee Roasters, LLC Denver 1 303 295-7678 Jelks Coffee Roasters Shreveport 1 318 636-6391 Longo Coffee & Tea New York 1 212 477-5421 Kaladi Coffee Denver 1 720 570-2166 R. P. Coffee Ventures New York 1 212 852-7726 Purewater Dynamics, Inc. Denver 1 303 922-4383 Maine B. K. Associates International Oneonta 1 607 432-1499 The Scottish Roaster, LLC Denver 1 303 922-3104 Benbow’s Coffee Roasters Bar Harbor 1 207 288-2552 Premium Coffee Roasters, Inc. Orchard Park 1 716 662-1788 Mountain State Golden Roast, LLC Englewood 1 303 868-4454 Wicked Joe Brunswick 1 207 725-1025 Dallis Coffee Ozone Park 1 718 845-3010
  11. 11. 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 1 518 686-3336 The East Indies Coffee & Tea Company Lebanon 1 717 228-2000 Virgina J.B. Peel Coffee & Tea Company Red Hook 1 845 758-1792 Ellis Coffee Company Philadelphia 1 215 537-9500 Shenandoah Joe Coffee Roasters Charlottesville 1 434 295-4563 Spin Caffe Coffee Roasters Rochester 1 585 506-9550 Blue Water Coffee Philadelphia 1 215 848-3498 Lexington Coffee Roasting Co. Lexington 1 540 462-3990 Paul de Lima Co., Inc. Syracuse 1 315 699-5282 La Colombe Torrefaction Philadelphia 1 215 426-2011 First Colony Coffee & Tea Co. Norfolk 1 757 622-2224 Coffee Labs Roasters Tarrytown 1 914 332-1479 La Prima Espresso Company Pittsburg 1 412 565-7070 Orange Roasters Orange 1 866 739-5282 Hampton Coffee Roasters Water Mill 1 631 726-2633 The Reading Coffee Roasters Reading 1 610 373-7323 Mountain View Coffee Roasters Ruckersville 1 434 985-1563 Electric City Roasting Co. Scranton 1 570 499-5739 Kiari’s Coffee Source Sterling 1 703 904-0777 North Carolina Arbuckle Coffee Co. Inc. Verona 1 412 653-8378 Honduras Coffee Company Stuart 1 877 466-3872 Dilworth Coffee Charlotte 1 704 554-7111 Morning Star Coffee, Inc. West Chester 1 610 701-7022 Cape Henry Coffee Virginia Beach 1 866 242-6333 S & D Coffee Co., Inc. Concord 1 704 782-3121 Broad Street Coffee Roasters Durham 1 919 688-5668 Rhode Island Washington Counter Culture Coffee, Inc. Durham 1 919 361-5282 Hottop USA Cranston 1 401 497-1008 Attibassi Bellevue 1 425 319-9393 Carolina Coffee Roasting Company Greensboro 1 800 457-2556 Autocrat Coffee and Extracts Lincoln 1 401 333-3300 Moka Joe Bellingham 1 360 714-1953 Java Estate Roastery, Inc. Hampstead 1 910 270-0266 Custom House Coffee Middletown 1 401 842-0008 Tony’s Coffees & Teas, Inc. Bellingham 1 360 733-6319 Eighth Sin Coffee Company Raleigh 1 919 832-8898 Excellent Coffee Company Pawtucket 1 401 724-6393 Fidalgo Bay Roasting Coffee Burlington 1 360 757-8818 Larry’s Beans, Inc. Raleigh 1 919 828-1234 New Harvest Coffee Roasters Rumford 1 401 438-1999 La Crema Roasting Company Burlington 1 360 333-1035 Stockton Graham & Company Raleigh 1 919 881-8271 Pioneer Coffee Roasting Company Cle Elum 1 509 674-4100 South Carolina Tradewinds Coffee Co., Inc. Raleigh 1 919 878-1111 Jousting Penguin Clinton 1 877 278-0175 Turtle Creek Coffee Columbia 1 803 419-2020 Cape Fear Roasters, LL Wilmington 1 910 254-9277 D&M Coffee Company Ellensburg 1 800 264-JAVA Coffee Roasters of Charleston Mount Pleasant 1 800 677-KAFE Kaldi Gourmet Coffee Roasters Wilmington 1 910 350-0990 Urban City Coffee Roasters Everett 1 425 265-1610 Island Coffee/ICCB, Inc. Ravenel 1 843 889-2448 Port City Roasting Co. Wilmington 1 910 796-6647 Camano Island Coffee Roasters Camano Island 1 360 387-7493 Little River Roasting Company Spartanburg 1 864 582-7900 Krispy Kreme Coffee Company Winston-Salem 1 336 726-8845 McCauley Coffee Roasters, LLC Kent 1 253 859-4303 Leopard Forest Coffee Company Travelers Rest 1 864 834-5500 Raven’s Brew Coffee Roasters Kirkland 1 425 576-9495 North Dakota South Dakota Alpine Coffee Roasters Leavenworth 1 509 548-3313 MoJo Java, Inc. Westhope 1 701 245-8080 Dry Creek Coffee Hill City 1 605 209-4999 Java! Java! Coffee Co., Inc. Maple Valley 1 425 432-2184 Ohio Bully Blends Coffee & Tea Inc. Rapid City 1 605 342-3559 Mukilteo Coffee Co. Mukilteo 1 425 348-9692 Susan’s Coffee and Tea Akron 1 330 733-3444 Dark Canyon Coffee Co. Rapid City 1 605 394-9090 Batdorf & Bronson Coffee Roasters Olympia 1 360 754-5282 Coffee Break Roasting Company Cincinnati 1 513 841-1100 Martin Henry Coffee Roasters Puyallup 1 253 848-6427 Tennessee Caruso’s Coffee, Inc. Cleveland 1 440 546-0901 Java Trading Co. Renton 1 425 917-2920 Bluff View Art District, Inc. Chattanooga 1 423 265-5033 Crimson Cup Coffee & Tea Columbus 1 614 252-3335 Caffe D’arte Seattle 1 800 999-5334 Stone Cup Roasting Chattanooga 1 423 698-4404 Stauf’s Coffee Roasters Columbus 1 614 487-6050 Caffe Luca Seattle 1 206 275-2720 The Chattanooga Coffee Company Chattanooga 1 423 624-4999 Seven Hills Coffee Company Lebanon 1 513 489-5220 Caffe Umbria, Inc. Seattle 1 206 762-5300 Gridge’s Coffee & Roasting Co. Cookeville 1 931 525-3900 Berardi’s Fresh Roast, Inc. N. Royalton 1 440 582-4303 Fonte Coffee Roasters Seattle 1 888 783-6683 Summit Coffee Company Hermitage 1 615 391-5493 Boston Stoker Vandalia 1 937 890-6401 Tully’s Coffee Seattle 1 206 695-7664 Goodson Bros. Coffee Company, Inc. Knoxville 1 800 737-1519 Drake’s Fine Coffee Roasting Sylvania 1 419-882-0800 Visions Espresso Services Seattle 1 206 623-7509 Vienna Coffee Company, LLC Maryville 1 865 567-2058 A Coffee Affair, LLC West Chester 1 513 759-4906 Zoka Coffee Roaster Seattle 1 206 217-5519 Bongo Java Roasting Co. Nashville 1 615 777-2572 Queen City Coffee Company West Chester 1 800 487-7460 Lowery & Co. Inc. Snohomish 1 360 668-4545 Texas Craven’s Coffee Company Spokane 1 509 747-6424 Oklahoma Addison Coffee Roasters Addison 1 972 404-1145 Dillanos Coffee Roasters Sumner 1 800 234-5282 Neighbors Coffee and Tea Oklahoma City 1 405 236-3932 Los Armadillos Coffee Austin 1 512 472-3838 Fox Hollow Coffee, Inc. Sumner 1 253 891-0500 Prima Oklahoma City 1 405 525-0006 Texas Coffee Traders Austin 1 512 476-2279 Dominic’s Coffee Co. Tumwater 1 866 759-9036 Oregon Trianon the Coffee Place Austin 1 512 328-4033 Raven’s Brew Coffee Tumwater 1 800 917-2836 Allann Bros. Coffee Co., Inc. Albany 1 541 812-8000 Texas Coffee Co. Beaumont 1 409 835-3434 Firehouse Coffee Company University Place 1 253 606-4134 La Dolce Vita Coffee Roasters Baker City 1 541 663-1306 Globex America Dallas 1 214 353-0328 Uncle Bob’s Coffee Baker City 1 541 523-2128 Tyler Distant Lands 1 800 346-5459 Wisconsin RayJen Coffee Company Bandon 1 877 347-1144 El Paso Coffee Roasters, LLC El Paso 1 915 587-7526 La Java a Roasting House Green Bay 1 920 662-0500 Mellelo Coffee Roasters Central Point 1 541 779-9884 Cafe Maison Coffee Houston 1 713 529-2314 Victor Allen Coffee Little Chute 1 930 788-2280 Full City Coffee Roasters Eugene 1 541 344-4829 Jumel Leasing Houston 1 713 516-8750 Ancora Coffee Roasters, Inc. Madison 1 608 255-2900 BJ’s Coffee Company Forest Grove 1 503 357-1195 Katz Coffee Houston 1 713 864-3338 Kaldi’s Best, LLC. Madison 1 608 252-9700 Rogue River Coffee Co. Grants Pass 1 541 474-2200 Lola Savannah GP Houston 1 713 222-9800 Steep & Brew Madison 1 608 223-0707 Motley Brew Coffee Company Joseph 1 541 432-2326 Segafredo Zanetti USA, Inc. Houston 1 281 821-3717 Alterra Coffee Roasters, Inc. Milwaukee 1 414 273-3747 Caravan Coffee Newberg 1 503 538-7365 AAH! Coffee Irving 1 214 636-6790 Anodyne Coffee Roasting Company Milwaukee 1 414 276-8081 Oregon Coffee Roaster, Inc. North Plains 1 503 647-5102 DeCoty Coffee Co. San Angelo 1 915 655-5607 Door County Coffee & Tea Co. Sturgeon Bay 1 920 743-8808 Boyd Coffee Company Portland 1 503 666-4545 Cuvee Coffee Roasting Company Cuvee 1 866 688-6608 Berres Brothers Inc. Watertown 1 920 261-6158 Coffee Bean International, Inc. Portland 1 503 227-4490 Coffee City USA, Inc. Tyler 1 888 583-9526 Wyoming Portland Roasting Co. Portland 1 503 236-7378 Distant Lands Coffee Roaster Tyler 1 800 346-5459 Great Northern Coffee Co., Inc. Jackson Hole 1 307 733-5323 Ristretto Roasters Portland 1 503 281-4234 Coal Creek Coffee Co. Laramie 1 307 745-0165 Utah World Cup Roasters Portland 1 503 228-5503 James Smith Sheridan 1 307 672-1744 Caffe Ibis Coffee Roasting Co. Logan 1 888 740-4777 McKenzie River Roasting Berea 1 541 746-5791 Millcreek Coffee Roasters Salt Lake City 1 801 595-8646 International Pennsylvania Salt Lake Roasting Co. Salt Lake City 1 801 363-7572 Amore Coffee Australia 61 7 5593-4000 Main Line Coffee Roasters Ardmore 1 610 642-3066 New York Coffee Bahrain +973 1762-3584 Vermont Hometown Coffee and Food Co. Bridgeville 1 412 221-7200 illy Italy 1 877 455-9347 Speeder & Earl’s Inc. Burlington 1 802 660-3996 Cohveca Coffee Collegeville 1 877 COHVECA Cafe La Semeuse Switzerland 1 718 387-9696 Green Mountain Coffee Roasters Waterbury 1 802 244-5621 The Harbour Coffee Co. Hershey 1 717 534-2439 Vermont Artisan Coffee Tea Waterbury 1 866 882-7876 College Coffee Roasters Lancaster 1 717 293-0605 Lancaster County Coffee Roasters Lancaster 1 717 392-2080 NRA Booth #4841
  12. 12. CT 16 May 2006 www.HospNews.com Hospitality News featuring CoffeeTalk this last is not the case, some Kona mill owners and growers are not paying as much attention to detail as they once did. Delicacy and Purity At 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 Central America: the “Guatemala” strain of typica. Typica is respected for its long and famous history, but it does not produce a flashy cup, either in Central America or in Kona. Nor are most Konas arresting in their acidity, although some from higher Hawaiian Coffees altitude farms produce an acidy cup with high-grown character. All of which points to a delicate cup, the floral-fruit character of which requires the purity and sweetness that come from impeccable fruit removal and drying. 2006: Not This Year Unfortunately, about half of the Kona samples we cupped for this article displayed problems 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 couple of sources, but most likely from moisture-interrupted drying procedures. CT Disappointment implies history. We can only be disappointed if past successes make us expect more good things than actually come our way in the present. Such is the Origin: South Kona growing district, “Big Island” of Hawaii Review Date: April 2006 case with Coffee Review’s latest revisiting of Hawaiian coffees. Roundly delicate aroma: chocolate and caramel notes with suggestions of flowers and ripe tomato. In the cup silky mouthfeel First disappointment: A rather lackluster collection of coffees from the famous and a classic profile: tart fruitiness enveloped in a giddy sweetness that harbors continued hints of chocolate and flowers. Kona growing region, with only one of the twenty-two 100% Kona samples we Clean, sweet - almost sugary - finish. collected attracting a rating of 90 or better: the Bayview Farm 100% Kona Peaberry Overall Rating: 92 points Medium Roast at 92. (When we cupped Konas in February of 2002 the average was Origin: 20% Kona; other blend components not disclosed. Review Date: April 2006 considerably better.) Three dubiously named “Kona Blends,” which typically contain A pungent, sweetly tart, tight-knit complexity - cedar, orange, semi-sweet chocolate - runs through the profile from aroma only 10% actual Kona coffee, were even less inspiring, though one Kona-style blend, through the long, rich finish. Magisterial and consistent when hot; stiffens and simplifies just slightly as the cup cools. the Surf City Hawaiian Blend (20% Kona) impressed with a rating of 91. Overall Rating: 91 points Second disappointment: Virtual disappearance from the mainland market of “other island” Hawaiis, those often interesting coffees produced by large, innovating Origin: Kona growing district, “Big Island” of Hawaii Review Date: April 2006 Rich aroma: semi-sweet chocolate and suggestions of apple, with floral notes at the top. In the cup rather big-bodied and farms on other islands outside the famous Kona growing district. rich, with continuing distinct floral top notes and a rather dominating, roundly tart acidity that nearly overwhelms but still The Kona Disappointment allows further suggestions of chocolate, ripe tomato, orange and cedar. Kona bashers, those coffee professionals who resent Konas for what they feel is a Overall Rating: 88 points disconnect between Kona’s very high prices and (for them) ordinary cup, will doubtless feel justified by this month’s results. Origin: Kona growing district, “Big Island” of Hawaii Review Date: April 2006 Classic aroma: cleanly high-toned, slightly acidy, with flowers, peach, and a hint of milk chocolate. In the cup sweetly and But I’m not a Kona basher. I enjoy the classically delicate, cleanly fruity, floral brightly acidy, with continued floral, peach and black currant notes. The flavor drops off in a rather disappointing finish. Kona cup, and I admire the passion, tradition and backyard creativity of the many Overall Rating: 88 points small Kona growers. And as far as price goes, I would prefer that other growers in the world get paid more for their coffee than Kona farmers getting paid less. Origin: Kona growing district, “Big Island” of Hawaii Review Date: April 2006 Simple, rather subdued aroma: cherry and chocolate notes. In the cup rich, pungent and sweet, but aromatically simple: dried Perhaps we simply sourced the wrong Konas. Or perhaps Kona had a bad year, as cherries, a hint of chocolate, perhaps suggestions of merlot-like red wine. coffee-growing regions often do, although we hear it was a good one. Or, and I hope Overall Rating: 87 points resident pastry chef, one should expect at least the same attention to detail with restaurant coffee, particularly since coffee is the final opportunity for any chef to leave a lasting impression with his or her guests. The naturally occurring oils in coffee create a long-lasting taste experience that remains with most restaurant and Episode I: hotel customers for several minutes or hours after their departure. It is unnerving that any business would knowingly allow the final perception of their brand experience to be a bitter one, and yet, it happens every day in many of this country’s A Sobering Reality most celebrated dining spots and top hotels. The uncertainty caused by a lack of correlation between food quality and coffee quality when dining out causes not only the devoted “coffee aficionados” but also an increasing share of casual coffee drinkers to forgo restaurant coffee entirely in favor “Would any of you like an after dinner coffee?” naively asks the young waiter in the of a known product elsewhere. When your customer walks out the door on their way perfectly pressed white shirt, unaware of the dilemma he has caused for anyone - like to coffee shop after dinner, your best opportunity to sell one of the most profitable me - who loves good coffee. Dinner conversation comes to an abrupt halt as I stare items on your menu leaves too. blankly back at our friendly server while contemplating my response. All commotion Surprisingly, fast food chains are some of the earliest to capitalize on the and noise except the beat of my racing heart has suddenly ceased in the busy consumer’s maturing coffee tasting palate. What has galvanized the food industry to restaurant; no more laughing, background music or clanking of silverware on make coffee a predominant focus? It’s profitable! Improvement is relatively simple porcelain; it is as if all time around us is standing still and the spotlight is on me. and, with little expense, these retailers have seen retail sales improve. customer After enjoying such a perfect meal, I had completely forgotten that the single most satisfaction increases and they make more money by commanding higher prices for a dreaded moment of dining out was still to come (and no, I am not speaking of paying product customers are already buying. the check). Would I like a cup of restaurant coffee? Well, I think to myself, I’d like Interrupted by the server in an effort to hasten my decision or at least to put an a cup good coffee, but what do they serve here? end to this uncomfortable silence, the starched-one proposes: “…perhaps an espresso Urgently, I call on all of my senses in an attempt to get any hint of what sort of or cappuccino?” One of my ever-helpful chums responds: “This is a difficult step for experience is in store: is there some machinery in view that I can observe for quality him, he’s in the coffee business and is very picky about what he will drink.” Traitor! and cleanliness? Do I hear the tortured wailing of innocent dairy products being How dare he disclose my secret identity. With my cover blown, I apprehensively scalded? Can I see the logo of a competent coffee roaster that is known to uphold agree to a cup of brewed coffee. standards of quality at their wholesale accounts? Or perhaps even steal a glimpse of “Since you’re in the business, you’ll have to let us know what you think about our a drink passing by for some other table? Nothing: it’s a total gamble – a gamble that coffee,” says the server. I’ll always tell you what I think about your coffee; you from experience will prove to be a losing proposition. Contrary to all logic, great should be more concerned about the customers that do not. CT tasting food at a casual or fine dining restaurant is rarely an indication that great Andrew Hetzel is the Founder of Cafemakers, a specialty coffee business consultancy tasting coffee is to follow. based in Hawaii. Cafemakers assists restaurants, hospitality businesses and coffee shops With all of the time and care that regularly goes into choosing fresh ingredients in North America and worldwide to improve customer satisfaction and profitability by for the evening’s specialties, preparing those creations, pairing them with serving better quality coffee. Information is available online at www.cafemakers.com or complimenting wines recommended by a sommelier and tasty desserts from a by calling (808) 443-0290.
  13. 13. Hospitality News featuring CoffeeTalk www.HospNews.com May 2006 CT 17