March 2016

March 2016

www.CoffeeTalk.com Vol. XXIX No. 3

CONNECT. GROW. PROSPER!

Origin Adventures— page 14

Connecting the Dots— Life In Motion

18

The Future of Coffee— Ten Challenges and Collaborative Solutions

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Learn the Local Language!

Or, An “A” for Effort in Papua New Guinea

Calender

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The View

Contents

6

8

10

Connecting the Dots

8 Connecting the Dots— Life In Motion

Life In Motion

Know Your Disposable Cup Ingredients Roaster's Rock

12

The New SCAA Flavor Wheel: The Evolution of an Idea

14

Learn the Local Language!

Or, An “A” for Effort in Papua New Guinea

18

CONNECT. GROW. PROSPER!

12 Roaster's Rock— The New SCAA Flavor Wheel: The Evolution of an Idea

Origin Adventures

The Future of Coffee

Ten Challenges and Collaborative Solutions

20

18 The Future of Coffee­— Ten Challenges and Collaborative Solutions

Producer Profile Need to update your subscription or address?

22 24

Coffee Service Corner

The Influence of Special People

In Memorium

George Vukasin, CEO Peerless Coffee & Tea

26

NCA Show Listings

28

Newsbites

30

Advertiser Index

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Learn the Local Language! Or, An “A” for Effort in Papua New Guinea March 2016

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The View

Kerri Goodman

W

ell, whether you like it or not, it has happened: Trade Show Season! It is definitely a love-hate relationship for me! I love reconnecting with my coffee family, meeting new clients, and discovering innovative products and ideas at all of the spring trade shows and conferences. Seeing my clients, who have become family, giving them a hug, hearing about their successes and challenges, this is what creates that vital relationship of understanding and connection which renders business success. I don't know about you, but a website or webinar will never provide connection as powerful as human interaction. However, this connection comes at a cost; actually many costs. Above and beyond the simple outlay of money for booth space, shipping, labor, travel expenses, and even the dreaded drayage, the most valuable commodity in the world it the greatest commitment to this endeavor: time. And the time commitment begins far before we ever step on an airplane to begin the journey. It begins prior proper planning months in advance!

Speaking of Prior Proper Planning, I would like to make a suggestion to the powers that be who create these amazing opportunities for us to gather, share, and connect. More than a suggestion, I would like to BEG you, planners, please talk to each other! I realize that many factors go into deciding the perfect, most efficient and effective location and timing for your events. I respect that amount of time and energy dedicated to this pursuit. However, as in any successful business, the end-user must be considered. And simply put, us end-users (exhibitors and attendees) cannot be in two places at the same time. So please, check with each other to make sure your essential industry event is not scheduled to conflict with another essential industry event (SCAA and NAMA this April, NCA and Coffee Fest next March). If you need help finding the correct planning powers, we are happy to help. At

Calendar 6

the very minimum, check our industry calendar, available 24/7 at coffeetalk. com/industry-calendar, to see if there is a possible conflict. And let us know as soon as you have dates for future conferences so we may post to the world and allow other planners the opportunity to plan accordingly.

And this takes me to my final thought on this exciting time: priorities. I don't know about you, but I can have the best intentions of prior proper planning; however without the priorities part, failure is guaranteed. Whatever you decide you spend your time on, you must calculate the opportunity cost of that decision, that cost being the things that are not happening as result of your time decision. Time at trade shows means time away from your to-do list. It means time away from your sales, or production, or consulting, or managing, or whatever essential other activities are required to succeed.

And, as much as business success is a worthy goal for every entrepreneur, life success is the real victory. Life success means finding that balance between business and personal. It means realizing that as super-human, entrepreneurial rockstar, no matter who you are, you have exactly the same amount of the most precious commodity as the homeless person you see on the street. And in the end-game, prior proper planning means looking back at your decisions and thinking, yup, that is the result I was looking for. For me, that means I am excited to see you, my coffee family, at almost all of the upcoming shows! And during the NCA in March, think of me as I will be wet, cold, and loving my time with my son, brother, and friends rafting the Deschutes river. I hope to see you at many of the other shows this year.

For complete and updated show information visit our online calendar: http://magazine.coffeetalk.com/industry-calendar/

March 3-5

CafĂŠ Asia, Marina Bay, Singapore

March 9-11

116th International Council ICO, Addis Ababa, Ethiopia

March 6-8

Int'l Restaurant & Foodservice Show, New York NY

March 11-13

Coffee Fest New York, New York

March 6-8

4th World Coffee Conference, Addis Ababa, Ethiopia

March 15-18

World Competition Education Program, Bangkok, Thailand

March 7-9

Midwest Foodservice Expo, Milwaukee, WI

March 17-19

NCA 105th Annual Convention, San Diego, CA

March 8-9

World Competition Judge Certification, Melbourne, Australia

March 17-19

Melbourne International Coffee Expo (MICE), Melbourne, AU

March 18-20

Amsterdam Coffee Fest, Amsterdam

March 2016

W

e are a society on the go and ever moving. Our lives are in motion and we push hard and fast to keep the pace. As a result, we eat on the go, drink on the go, and demand portability. Right or wrong, it has become the norm for the vast majority of people worldwide. We measure the success of our day by the amount we can get done in that one day, not necessarily the quality of time within the same.

What is the cost of our “on-the-go” consumer demand? Cups of coffee, wrapped sandwiches, soda cups, straws, lids, clam shell containers, chip bags, yogurt cups, and pizza boxes, which all add up to a mountain of trash each day. If we were home, we would typically be able to put much of the above into our recycling bin, depending on our neighborhood recycling efforts and programs. On the go eating makes it more challenging to recycle or use reusable containers, as we might in our offices.

The challenge is multi-layered with no easy answers, but many within the coffee industry are happily pushing toward answers that work for all of us.

But the big question remains, how do we marry the pace of our lives with being good stewards of the earth? Is there a way to have portability with less of a cost to the planet?

are mindful of the impact our cups have on the environment, from the way they are manufactured to their final disposal…By collaborating with key industry leaders – even competitors – we aim to reduce the global impact of food and beverage packaging.”1 Paper recyclability is an issue. It is heavily regulated by the FDA, as it should be. The FDA allows the use of pulp from reclaimed fiber if only if specific conditions are met.

“Food contact pulp, including recycled pulp, must be suitably pure for its intended use. There are currently three approaches used to establish the suitable purity of recycled pulp, namely: batch testing, surrogate testing, or no-discernible-difference testing.”2 We live and work in an industry that understands the importance of sustainability throughout the supply chain. As such, we will collaboratively continue to explore ways to evaluate our overall usage, and lobby hard for safe and cost effective recycling programs for all disposable food packaging.

The pace of our lives remain our own to examine and evaluate as we are able. As I age, I find that evaluation a very relevant and pleasing process, particularly while sipping a cup of coffee. Perhaps while the technology is working hard to catch up to our needs, we should ask ourselves what would happen if we slowed the pace…just a little.

In addressing this question, there are many within our trade that are working toward such goals. Starbucks has, rightfully so, taken the lead on working toward a goal of creating a comprehensive recycling program for their paper and plastic cups. It is a three-part conversation from the structure of the cup material, to how the items are collected, and finally how local municipalities are set up to process the materials. It is a goal that once reached, will no doubt benefit the whole industry.

http://www.starbucks.com/responsibility/global-report/environmental-stewardship/ cup-recycling.

2 http://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2013/ us-and-eu-requirements-for-recycled-food-contact-materials/.

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Know Your Disposable Cup Ingredients

by Sharon Tett, Sr. Market Development Manager, Georgia-Pacific Professional

N

o matter how flavor trends or customer demographics evolve, no conversation about the future of coffee can ignore its packaging – the disposable coffee cup. A growing percentage of foodservice operators believe disposables can serve as a means of enhancing their takeout program.1 In the competitive coffee shop business, this will make choosing the right cup an increasingly important decision.

Today, research shows that price and functionality are the top factors operators consider when evaluating foodservice disposables, including cups. However a third factor, environmental friendliness, is expected to continue growing in importance to consumers, regulators, municipalities, and operators.2 Looking ahead, choosing the right cup will involve balancing three key priorities: performance, price and environmental impact.

Start by Understanding the Impact of Different Substrates Begin by gaining an understanding what goes into your current disposable cups. Like recipes, disposables cups have ingredients. And, like in recipes, these ingredients change over time to reflect changing costs and consumer preferences. The primary ingredients of foodservice disposables are called substrates. There are four primary cup substrates: paper, foam, plastic and plant-based renewables.

Paper. Paperboard used to manufacture disposable cups is made from trees and/or recycled paper fiber. Although it is typically a lightweight and flexible material, paper substrates can be layered together to add strength, durability, insulation properties, and a printable surface to a finished disposable cup.

Consumers give paper cups high marks on environmentally friendliness3 because they are made from a renewable resource, often contain recycled fiber, and may be recyclable and/or compostable. Paper cups are generally more expensive than foam cups but less expensive than plastic cups.4 Foam. Foam cups are made from polystyrene, a petroleum-based resin.

Lightweight with excellent insulating properties, foam cups are low in cost, but bulky to handle and store.5 Consumers, operators and municipalities have environmental concerns about foam. Foam will not compost, and recycling foam products has proved impractical. As a result, foam has been banned in over 100 municipalities.6 The industry is working to develop foam products that include recycled content and biodegradable polystyrene resins to counter environmental concerns.

Plastic. Plastic substrates are made from a variety of petroleum-based resins such as polypropylene, polyethylene (PET) and polystyrene. Different resins make plastic a versatile material. For operators, this means options. Plastic foodservice disposables come in a variety of shapes, sizes, colors, clarity and offer printable surfaces. Recycled materials can also be incorporated. Just as the finished product characteristics of plastic foodservice disposables vary,

so does the environmental impact. PET, for example, has a well-established recycling infrastructure whereas others do not. Foodservice disposables made from plastic are generally more expensive per unit than foam or paper.7 Alternative Plant-Based Renewables. Starches derived from plants such as corn, potatoes and sugar cane have been developed that serve as substitutes for petroleum-based plastics and other traditional materials. Polylactic acid (PLA) is a commonly-used example. Typically derived from corn, PLA is used as a coating for cups that helps seal the item and prevent leakage.

In addition to being made from renewable sources, PLA offers two key advantages over petroleum-based alternatives. First is its lower environmental impact to produce and second, it can make the final product compostable in commercial facilities.8 A key drawback to the increased use of plant-based renewables is its high cost relative to paper, foam and plastic substrates.

Consider the Enhancement Opportunities Disposables Could Offer In addition to the properties of the substrates, here are some additional factors to consider in choosing the cup that will add value to your business and take out program.

Operating Efficiency. Evaluate cups based on the complete operating solution they offer. For example, choosing an alternative with stackability and storage requirements that work in your prep areas can save time, especially during peak hours. Consider the full benefits of specific cup and lid combos for ease of use and patron satisfaction.

Source Reduction. Choose foodservice disposables that contain recycled material or are designed to minimize the amount of raw material required in production and packaging. Ask where products are made and what measures manufacturers take to conserve resources in the production process.

Waste Reduction. Minimizing waste reduces the costs of waste handling. A quality insulated hot cup, for example, can reduce the waste associated with double cupping or paper sleeves needed to serve hot beverages in an inferior cup. Consider the costs of waste disposal including transporting, landfilling, recycling and composting when reviewing product alternatives.

Competitive Advantage. Six in ten consumers want foodservice establishments to communicate their sustainability initiatives more aggressively.9 How can disposable cups help? Many are customizable and can carry your sustainability message. Ask for stock items that include sustainability information from the manufacturer regarding third party certifications or recycled content. Take advantage of custom print options to promote your brand.

Supplier Partners. Finally, look for a supplier who can deliver all of the ingredients for a successful foodservice disposables program. These include a variety of proven substrates, third party certification of manufacturing processes, use of recycled content and operating efficiencies that drop to your bottom line.

Technomic: Foodservice Single Use Disposable Packaging Assessment, 2014 Ibid.

3 Ibid.

4 Freedonia: Industry Study, Cups & Lids, 2014 5 Ibid.

6 Groundswell.org: Which Cities have Banned Plastic Foam, 2015. mailto:http://groundswell.org/map-which-cities-have-banned-plastic-foam/ 7 Freedonia: Industry Study, Cups & Lids, 2014 8 Ibid.

9 Technomic: Building a Better Foodservice Business Through Sustainable and Responsible Practices, 2013 1 2

10

March 2016

Roasters Rock

THE NEW SCAA FLAVOR WHEEL

Rocky Rhodes

The Evolution of an Idea

I

f you were to travel the world, you would find the same thing in almost every coffee lab and roastery: The SCAA Flavor Wheel poster. Many (most) folks have no idea how to use this poster or the significance of it. But it is colorful, has lots of specific words and looks pretty scientific so it shows that you are serious about coffee if it is on your wall.

The SCAA finally put together a wonderful class dedicated to unlocking the mysteries of the wheel. It helps the cupper identify aromas and tastes and helps to identify where in the coffee process they are formed. It also tied in nicely with the Le Nez du Café kits by honing in on fragrance and aroma patterns and helping to place them into 4 groupings that are found on the wheel.

So if this wheel is so deeply entwined with SCAA course materials including being central to the Q-Grader protocol, why is a new one needed? What is the problem to be solved? How do we reconcile the new and the old wheel? WHY SCAA? WHY? The answer is simple. Our industry is evolving exactly as we planned it to!

The skill level of production both at the farm as well as the coffee counter is improving quickly. There are new flavors being produced and a more detailed and agile system for descriptors needs to evolve as well. The PURPOSE of the wheel is also changing and this needs to be carefully monitored and considered.

Purposes: Old vs. New The Original Wheel: 21 years ago there was a need to try and define specialty coffee and differentiate it from commercial coffee. The flavor wheel was developed under the direction of Ted Lingle as a way to assist in describing some of coffee’s unique fragrances and aromas that would possibly help differentiate a coffee as being specialty.

C O FF E E T A S T E R ’ S F L AV O R WH E E L

This new wheel helps put a fine point on descriptors that are similar, and groups them in ways that an average consumer can understand. The descriptors were created using results of the World Coffee Research Sensory Lexicon.

330 GOLDEN SHORE, SUITE 50 • LONG BEACH, CA 90802 • TEL 562.624.4100 • FAX 562.624.4101 • WWW.SCAA.ORG

If farmers and roasters could anticipate where and how to highlight certain characteristics in their coffee they could put processes in place to create the characteristic consistently thereby increasing the quality and value of the product.

It had another important function as well; to help a cupper identify any characteristics that were ‘off ’ in the coffee and to help identify where they might have been generated. This is a great tool to help origin countries and roasters identify taints and faults and allow them to fix their processes to eliminate bad practices.

Most of the Q-Grader protocol evolved from this thinking about how to differentiate specialty and commercial. It is a system for consistently defining both good and bad characteristics in coffee and using that identification to give feedback in the supply chain to help improve processes.

12

The New Wheel: Roasters and Baristas are amazing. They are able to take a green bean and pull from it a vast amount of unique tastes and aromas. These awesome, and sometimes fleeting notes need a lexicon all their own. This helps the craftsmen show off what they were able to create with the coffee that was different from some other Roaster or Barista. These folks should be considered high level craftspeople or even artists. A problem with artists however is they often get carried away with language while describing their art! This makes it impossible to calibrate and compare between products.

The other brilliant thing SCAA did when producing the wheel was to develop a mechanism to add additional descriptors as needed moving forward.

After all, who knew 21 years ago we would need Jasmine and Chamomile to describe a Geisha coffee from Panama? Coffee will change and the tool needs to be able to adapt.

Changing Your Poster Don’t take the old one down just yet! It still fulfills a purpose of placing odors and tastes into useful groupings of Enzymatic, Sugar Browning, Dry Distillation and Aromatic Taints. This is still crucial information for producing countries and roasters. Until SCAA has class materials explaining how the new wheel meets this need, we can’t abandon the original wheel.

Coffee Quality Institute, the daughter organization of SCAA, and the producers of the Q-Grader Certification, will continue to use the original wheel for the foreseeable future while working with SCAA to integrate the new wheel into the Q curriculum.

It is easy to imagine travelling the world and finding the same thing in almost every lab and roastery: TWO flavor wheel posters!

Rocky Rhodes is an 18 year coffee veteran, roaster, and Q-Grader Instructor, and his mission now is to transform the coffee supply chain and make sweeping differences in the lives of those that produce the green coffee. Rocky can be reached at rocky@ INTLcoffeeConsulting.com

March 2016

Photo by Trish Rothgeb

Origin Adventures Learn the Local Language!

Or, An “A” for Effort in Papua New Guinea

G

iven my background in indigenous rights and community development, I always stress to students or fellow coffee travelers the importance of learning a few words in the local language. This is a major, and unexpected, show of respect for the farmers and their families.

Even just “hello” and “thank you” in their tongue goes a long way in opening the door to a real relationship. But sometimes, even the best laid plans of mocha and men “aft gang aglay” (that’s Robert Burns’ poetic Scottish for “often go astray” if you weren’t an English major in the 1970’s).

On my first trip to the Central Highlands of Papua New Guinea I wanted to be sure and impress the farmers with how much time I had spent studying their culture and, if not their particular language (there are over 860 of them!), at least a good chunk of tok pisin, the national language made up of Malay, Dutch, English and local languages that allows folks to communicate between tribes. It is a simple and straightforward amalgam, and very lyrical (“Igat pukpuk long wara?” - Are there crocodiles in this river?). I was invited to make speeches to every group we came across, and since every

by Dean Cycon

mile we walked meant we were entering a new tribal territory, I had ample opportunity to practice. My first speech was to a gathering of about seven thousand people at a “coffee festival” that had been hastily arranged for my visit. Hey, it wasn’t often that a buyer came up into the mountainous, roadless Eastern Highlands. People walked up to eight hours from who knows where to participate in the dancing, singing and speechmaking. They wore everything from Bird of Paradise feathered headgear to coffee branch togas to hardly anything at all. I was told that the last white man many folks had seen was an Australian soldier who got lost during World War II. I asked what happened to him.

“He’s buried over there,” came the reply.

Many folks addressed the festival before I spoke. There was the four hundred pound Member of Parliament MP Willie, who was booed off the stage amidst calls of “Liar!” and “You stole the money!” The highlanders of PNG take democratic participation to a level that blows our primary caucus meetings cont. on page 16

14 March 2016

Origin away. There was a great band Doi Diop (Firefly) who rocked the place. Several community organizers (“Women deserve respect and equal participation”) and public service announcements (“No witchcraft is allowed at the festival”) enlightened the crowd.

Then it was my turn to speak. Iggy, my host, introduced me as the man who came all the way from America to help the farmers organize and get more money for their coffee. I was ready to try out my tok pisin.

“Apinun tru, ol meri na man blong Papua-Niu-Gini!” A roar from the crowd.

“Dispela cofi em i swit moa yet! (This coffee is delicious!)” A good start, but I knew enough to quit while I was ahead. I told them in English that if they organized into cooperatives and worked together, they would be able to sell directly to exporters and roasters and go past the middlemen who had always cheated them. They would get much more money.

“How much?” yelled a man from the crowd roughly.

“Yeah! How much?” chimed in others.

I tried a quick mental calculation of dollars into kina and pounds into kilos.

I told them I wasn’t completely sure, but I thought they’d get between six and nine kina for a kilo of beans (that’s about eighty cents per pound). Kekas, a community organizer, had told me the farmers sold a kilo to the middlemen for one kina now (fifteen cents per pound). The crowd paid closer attention after that, applauding after most of my statements. Figuring I had spoken enough for now, as we were going to have more tok-tok over dinner, I decided to close with my well-rehearsed line.

“Tank yu tru, tank yu straight. Mi tok-tok pinis now!” I expected a final round of cheers, but the crowd stayed seated and looked even more attentive. I asked Iggy why people weren’t applauding, why they were just staring at me. Iggy leaned over and whispered, “You just said, ‘Thank you, I am going to talk about my penis now.’”

“But I thought pinis meant ‘finished’!” I was totally embarrassed.

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“It does, if you say it right. It’s more like pin-nis.”

“Uh, thanks, I’ll remember that.”

“Well, you got a choice now. You can end the speech or talk about your pinis.

Nobody here has ever seen a whiteman pinis. I think they’re pretty curious.”

“Nope, that’s it for now,” I said quickly.

“Maybe after dinner.”

Iggy got up and told the crowd that my talk was over. Big applause and cheers, a couple of groans and disappointed looks.

Iggy patted me on the back and summed up our long road of work ahead to improve coffee quality, organize and insure more money for the farmers in PNG, “When you start a fire it takes a while.

Sometimes, it needs a little wind to make it kick in.” The crowd murmured agreement.

It must have been a local expression. Iggy ended with a flourish. “But Mr. Dean here is not a little wind. He is a big wind! He is a very big wind!” The crowd went wild.

The band clanged, tooted, and danced the meeting to a close.

By Dean Cycon, Dean’s Beans Organic Coffee Company

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The Future of Coffee Ten Challenges and Collaborative Solutions

by Bill Murray, President & CEO National Coffee Association

F

or the world of coffee, it’s been a year of challenges - reputational, regulatory, legal, agricultural, scientific, financial, and more. Among 2015’s challenges:

• Four years into a two-year process, the FDA is rolling out regulations detailing the nation’s new food safety system.

• Five years in, litigation continues in California against coffee companies under Proposition 65.

• Climate change is pushing Arabica crops to higher elevations, threatening adequate supply.

• Consumer media continue to tie much broader issues to coffee for the sheer headline value that America’s favorite beverage can generate.

These are the types of challenges that can only be successfully met with the combined energy of all stakeholders, collaborating together for the collective benefit of all participants in the supply chain. Here’s 2015’s top six: 1. Advocacy with Regulators – There’s been an unprecedented focus by U.S. Government regulators on coffee and health – a real, practical example where an industry speaking with one voice can shape outcomes. The NCA has met with the FDA, as it examines caffeine in the American diet, making the case that consumers are long familiar, and comfortable, with the amounts of caffeine that occur naturally in coffee. Separately, a U.S. Government Committee has for the first time ever recommended that the Department of Agriculture formally recognize coffee as part of a healthy diet in the U.S. Dietary Guidelines, a position championed by NCA. 2. Telling Coffee’s Side of the Story – With the lion’s share of consumers drinking coffee, reporters, publishers and social media personalities alike all know that a sensationalistic story about coffee drives viewers. A story earlier this year implied that single serve machines posed a health hazard, while another story, based upon implication and supposition, raised questions about worker safety. These types of stories are likely to continue as long as coffee remains popular – but is it crucial that these types of stories be met with facts and a balanced perspective.

3. Working Towards Sustainability – With climate change impacting viable production of Arabica plants and feeding the spread of the roya fungus, or coffee leaf rust, sustainability has never been more critical to preserving the green coffee supply and bolstering the “good citizenship” reputation of the industry. There are a wide variety of activities and organizations working towards solutions, and many NCA members who gathered in Austin Texas to explore ideas and action at the 2015 NCA Coffee Summit.

4. Addressing the Talent Squeeze – As the economy continues to improve, it will be more crucial than ever before that the industry develop and find talent – not just for the visible behind-the-counter positions, but for the less well-known roles. For this reason, the NCA and the SCAA have entered into a partnership to create the first joint industry-supported job board specifically for coffee professionals, launching in early 2016.

5. Measuring Economic Impact – Coffee has often been cited as the largest traded commodity in the world next to oil. But what does that translate to in terms of the U.S. economy – and why is it important that we know the magnitude of coffee’s impact? Regulators and policymakers, politicians and market makers – all have a stake in understanding the true scope and size of the U.S. Coffee Economy, whether in terms of jobs, taxes, or the dollar volume of the overall business. The NCA, with support from the SCAA, has engaged a professional consulting firm to identify the true size of the industry, a task with wide-ranging complexities and implications.

6. Communicating Constantly – In today’s fast paced, 24/7 communications environment, it is more important than ever before that the industry stay informed, and leverage current tools to communicate. To serve that need, the NCA has completely rebuilt its website to reflect current best practices in design, content, user functionality, and member service. The site is built on a new Association Management System, which will modernize and refine member records and operational capabilities to enhance communications, product and service presentation, and knowledge delivery.

These are but a few of the challenges facing the industry – and examples of how, working together, we can attend not only to our respective businesses, but find opportunities to work together for our common good.

By Bill Murray, President & CEO, National Coffee Association

18 March 2016

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Producer Profile: Guatemala | ACMI (Asociación de Caficultores Miguelenses) | Small Coffee Producers

Region

Cupping Notes

San Marcos

About the Farm

Bourbon, Caturra, Catuai

Balanced coffee, with as prolonged aftertaste.

Arabica Variety

This great coffee is produced by a small producer asociation, Asociation of Caficultores Miguelenses (ACMI). Legally formalized in 2010, ACMI is comprised of 470 small coffee growers spread around 17 neighboring communities in the region of San Marcos. With great conditions to grow excellent coffee, between 1550 and 2100 meters above sea level, the association focuses on empowering its members and developing their community. The Association is part of the Rural Value Chains Project, where all members have received technical assistance and capacitation to improve their quality and productivity while applying best practices. Individually, each producer harvests only the ripest cherries, and then carefully washes them into parchment in an artisanal way. This is later consolidated as a group in order to segment and commercialize it according to quality. The coffee plantation of each individual producer forms part of an agroforestry system with various different microclimates, which supports the natural ecosystem and biodiversity of the area and provides great tasting coffee.

More Information acmisanmiguel@hotmail.com

Altitude (meters) 1800 Processing Method Fully washed and Sun Dried

Certifications n/a Aroma Red fruit, Caramel, Intense

Flavor Fruity, Sugar Cane, Caramel

Body Creamy Acidity Bright, Malic, Juicy

Producer Profile: Mexico | Parcelas del Grupo Terruño Nayarita | Reserva Lavado, GTN2702

Cupping Notes Long, sweet finish.

Region

About the Farm In Western Mexico, the coffee coops of Grupo Terruno Nayarita (GTN) surround the volcano Cerro San Juan at altitudes from 800 to 1300 meters above sea level. The 200 farmers of the six producing coops continue to grow some of same Arabica Tipica on tree shaded lands developed by German and French immigrants in the 1800´s producing washed, natural and depulped naturals with 40% certified Organic.

These democratically run producer groups have shipped over 130 containers of coffee with complete tracecability, all using fruit quality premiums as an incentive for producers. FincaLab® coffee quality management system assures consistent quality and complete transparency for both the coffee and the incoming and outgoing moneys. This fiscal management aspect lowers loan risk and pleases bankers as well as producers. All lots are evaluated to SCAA-Q® standards, and FincaLab® ensures all blends meet contract specifications. Full information available at trackyourcoffee. com including producing society, location, wet and dry mill, and blend ID for perfect traceability, terroir, altitude, coffee varieties, quality by aspect, and cup characteristics. Exclusively available from San Cristobal Coffee Importers.

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More Information www.trackyourcoffee.com (GTN2702000) March 2016

Nayarit Arabica Variety 55% Arabica Tipica, 45% Caturra Altitude (meters) 1800 Processing Method Mechanically washed, patio dried Certifications CCM Quality Certified Aroma Floral Flavor Chocolate, honey, brown sugar Body Smooth Acidity Light, citric

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Coffee Service Corner

Ken Shea

THE INFLUENCE OF SPECIAL PEOPLE

T

he arrival of the new year brings with it a time for reflection on times gone by, the remembrance of people who have made an impact on one’s life and the anticipation of what yet may come. On my trek back to St. Louis from our annual family holiday get-together in our hometown of Memphis, I had 5 hours of windshield time that was largely spent on the reflective process of where I am personally and professionally and of those that made, and continue to make, an impact upon my life.

As I compose this article, somewhat stimulated by a grand Manhattan, made complete with the secret sauce of Carpano sweet vermouth, I opt to not focus on those stellar family members and friends outside of this industry but instead to look within the confines of the world of Coffee Service and share the impact that three people have had in shaping the person whom I have become. The group of three could easily expand to well beyond twenty, but my friend Kerri Goodman would need to devote an entire issue to such an expansive testimonial.

I should also add that shaping one’s ultimate being comes from learning from those whose impact was largely unpleasant and negative. I have found that I have been impacted as much from those negative experiences as I have from the positive ones. We’ll just save those reflections for another day.

Ken Bevillard Ken has spent his entire career in the coffee filter business. I first met Ken when I was President of Flowers Distributing back in the 80’s. As a professional, Ken understood as well as anyone that to sell such an unglamorous product line such as paper filters, it was more art than science. But Ken also knew that for our company to switch to his line, a key ingredient for a distributor was the need to have a new line to bring new customers to us. Especially for a new distributor hungering for market share. He worked harder for our company than some of our own sales folks. He sold past the presentation. He also provided immeasurable market intel with no strings attached. He knew the value of networking even when it did not always result in a sale.

Ken also happens to be one of the most positivenatured and fun-loving humans that I have ever met. He incorporated these attributes into every aspect of his life. I should also add that my wife, Charlotte, who has worked with me in three different companies, places Ken at the very top of her list too!

22

My favorite memory: At a Standard Coffee Service supplier appreciation event, the suppliers were given an opportunity to present to our group of 50+ field and corporate folks. He had two closing points: One was that his filters, and only

his, had the ability to be tossed into the air and always land right side up. He demonstrated this amazing property several times. He then closed by saying, “Filters have nutritional value... they feed my family.”

Ken is still active in our industry working for Rockline Filters, residing in Cape Coral, Florida.

Bob Nichols If Bob reads this, he will probably fall over while reading. You see, Bob and I battled for almost a decade as competing distributors. Bob was good, very good. He was sharp and clever enough to control both the sales and supply chain. He was a roaster. He had B.C. Coffee and Supplies distribution business. He had a brokerage company. He had a leasing company. I think he also had a tire company. Without a doubt, he could see around corners too.

Bob and I tolerated one another until the day he decided to confront me with the charge that our company’s sales reps were being unprofessional in their attempts to lure his customers away.

(We were good too!) Bob demanded a face to face meeting, so in the spirit of the wild-west, we agreed to meet midway at a Florida turnpike rest area the next day and “settle this.” After a three-hour meeting, we re-established the rules of engagement and even shared tricks of the trade that would make both of our businesses better.

Until now, I have never shared with Bob that he was one of my best mentors.

My favorite memory: Bob and I were having a conversation regarding him losing a customer to my company. Bob’s comment: “You can have that SOB. Slow pay, high maintenance, never content…..Ken, you’ll learn at some point that a customer has to be a good customer. I have a few more if you want ‘em.”

In summary, Bob was the best at controlling and running a business from all angles. He dealt from a position of strength but was always openminded to new ideas. Bob is retired from B.C. Coffee and his son Mark runs the business.

Dick Allen I had the pleasure of working with Dick and Servatron for seven years until we were bought out by VSA. Where do I begin? I will start with my employment interview with Mr. Allen while in the process of VSA buying out Flowers. (VSA aka VISTAR bought out my parent companies three times. We’re good.)

On the hopeful prospects of a new gig, I arranged a meeting with Dick in Long Beach, California.

He filled the room. Kind spirited, brilliant and engaging. He was uber-respectable. On a March 2016

handshake, and my promise to bring “X” amount of dollar volume to Servatron within 90 days, he hired me. Luckily my deliverables promise came to fruition and we had a grand run.

Like Bob Nichols, Dick Allen knew how to control both the sales system and supply chain. He had a powerful national brokerage company on lines that only he could distribute…for a time.

Dick was the best communicator that I have ever known personally. From the podium or from a table chair near his desk, he was spell binding. He put the listener and/or other conversationalist at ease. His positive nature was infectious. Of course, his confidence was bolstered by great industry knowledge and vision.

I had the pleasure to witness Mr. Allen interact with suppliers, customers, bankers, and attorneys. He never blinked. He never gave out misinformation and understood give and take. I have tried to model my communication skills after him.

Favorite memory: I have two. My first is the recollection of the daily phone pages from my remote offices. “Ken, Mr. Allen on line two.”

It always put a smile on my face. The second memory was when Servatron was going through some trying financial times and I was summoned

by Dick to Long Beach, California on very short notice where he and I were to meet with a group of bankers and attorneys. He met me at the airport with a big, sincere smile, patted me on the shoulder and said, “Kenny my boy, just remember, they can’t kill us and eat us. We’ll be just fine.”

I tried to connect with Dick on a few occasions while on trips to Southern California but have not. I intend to see him again. Dick is retired and living in Newport Beach. Hopefully we can lure him to a NAMA show!

A New Year’s toast to these three gentlemen that will always hold a special place in my life, and I suspect many others!

By Ken Shea

ROASTED FOR A NEW YORK STATE OF MIND The values of hard work, perseverance and the commitment to a fresh, full-bodied cup of coffee that made Joe Martinson a legend in New York, are the hallmarks of the brand today.

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23

In Memorium— George Vukasin, CEO Peerless Coffee & Tea

I

t is with deep sadness that we announce the passing of our esteemed colleague and friend, and former Chairman of the National Coffee Association, George Vukasin, who passed away peacefully in his home in Alamo, California, on Monday Feb. 15th, just a few weeks short of his 83rd birthday. Our thoughts and prayers are with his family, including George Vukasin Jr., who has followed his father's footsteps and serves on the NCA Board of Directors.

Mr. Vukasin was CEO of Peerless Coffee and Tea, the pioneering West Coast coffee roaster that made craft roasting popular long before many current roasters were born. He was an early force of the Specialty Coffee Association and was a strong advocate of raising the quality of coffee at a time when that was unpopular. He served as President of the Pacific Coast Coffee Association; board member of the Coffee Quality Institute; and Chairman of the National Coffee Association. During that time, he was awarded the country of Colombia's highest coffee honor, the Manuel Meija Award, named after the father of the Colombian coffee industry, for the work he did to elevate Colombian farmers out of poverty.

Mr. Vukasin was born on April 18, the son of John P. Vukasin, who had founded Peerless Coffee and Tea in 1924, and his wife Natalie. His only sibling, U.S. District Court Judge John P. Vukasin Jr., died in 1993.

Mr. Vukasin attended UC Berkeley, Class of 1955. A criminology major, he had his heart set on becoming an FBI agent, but it was not to be.

After graduating from Cal he was commissioned a second lieutenant in the U.S. Army, specializing in military intelligence. He completed his active service two years later and joined the Army reserves, where he served for

35 more years, retiring as Deputy Commanding General of the 6th U.S. Army, with the rank of Major General. Among the awards and decorations earned during his military career, the honorable Army Distinguished Service Decoration for exceptional meritorious service made him the most proud.

Upon returning to civilian life in 1957 his father summoned him home to work in and eventually take over the family business.

Mr. Vukasin gained a reputation as a businessman who treated everyone fairly: his employees, his customers, his suppliers - even his competitors. His days at the roastery were spent at the cupping table focusing on developing roasts and blends which would hit his "Peerless" standards. His passion for quality paid off when Peerless took top honors in the San Francisco Chronicle Bay Area wide taste test conducted by the California Culinary Academy. He handed the reins of his beloved coffee company to his children George Jr. and Kristina in 2010.

During the early years of his coffee career, he met a beautiful stewardess for Pan Am named Sonja Halvorsen. It was love at first sight and for the next 50 years they were partners in both life and in the thriving coffee business.

With all his accomplishments, George was most proud of his family. George and Sonja built a life together that was surrounded by fun, friends and family.

Mr. Vukasin is survived by his wife of 50 years, the former Sonja Halvorsen; his children George Jr., Kristina Brouhard, and Michelle Thomas; sons-in-law John Brouhard and Jason Thomas, daughter-in-law Beshka Vukasin; and grandchildren John, Natalie, and Samantha Brouhard; Pryor, Clayton, and Charlotte Thomas; and Ellis and George John Vukasin 3rd.

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The National Coffee Association would like to thank all of our 2016 Annual Convention Sponsors and Exhibitors for their continued support.

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NewsBites Afinia Label Has You Covered Afinia Label manufactures and distributes highspeed, full-color digital label printers, finishers, and applicators to brand owners and label converters. Our high-quality products are perfect for coffee and tea applications, allowing you to change label designs as needed, eliminating pre-printed label inventory and its associated waste. Our printers have an industry-leading low cost of ownership—our consumables cost up to 85% less than initially less-expensive alternatives. The L801 Color Label Printer features Memjet technology, delivering fast, photo-quality coffee and tea label printing. The L801 pairs well with the DLF-1000 Digital Label Finisher, which is a table-top laminating, plotter-cutting system.

For those wanting to streamline their process from start to finish, the DLP2000 Digital Label Press offers in-line printing, laminating, cutting, matrix removal, and slitting/sheeting. Visit our website at www.AfiniaLabel.com to learn more, or request a printed label sample with actual ink cost to see what our machines can do for you.

New Coffee Fest Website Announcement Coffee Fest Trade Shows is pleased to unveil our newly designed website and invite you to take a peek! After eight months of planning and

implementation, we are ecstatic to officially announce the launch February 5, 2016. The new site is now live and the URL remains www.coffeefest.com.

Our objective with this new website is to provide our visitors an easier way to learn about Coffee Fest Trade Shows, services, opportunities, features, competitions and attractions. The new site incorporates fully responsive design, which means that you’ll see essentially the same optimized design from your smart phone, tablet or desktop. We hope you will visit the new website and acquaint yourself with the new design. In the coming months, we plan to continue improving the site so that it best serves our communication with you. Thanks for being part of the family that is, Coffee Fest.

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(800) 797-2772.............................. primeralabel.com..................................................... 29 Pro-Line Packaging............................................................................ (630) 422-1012............................... prolinecoffee.com.................................................... 29 S&D Coffee & Tea................................................................................ (800) 933-2210.............................. sdcoffeetea.com......................................................30 Scolari Engineering............................................................................ (856) 988-5533.............................. www.scolarieng.com.............................................. 32 Service Ideas, Inc................................................................................ 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March 2016

2/15/16 5:02 PM

I NEED MORE FROM MY WATER THAN JUST GREAT TASTE

The truth is, Pentair Everpure has filtration solutions that give you more than just great-tasting water. Want to extend the life of your water-using equipment? We can show you how custom-configured filtration can add years of service to those expensive foodservice systems.

• Limescale – reducing buildup on heating elements and boilers • Corrosion – removing water contaminants that attack metal, nylon and rubber components • Particulates – trapping sediment and debris that clog system lines and tubing Equipment damage is just one of the unfiltered truths that is costing you money.

Want to know more about truly innovative water filtration solutions that improve profitability? Pentair Everpure will tell it like it is.

For more on the unfiltered truth...

– 800.942.1153 – www.everpure.com

EVERPURE

®