may 2015

May 2015Vol. XXVIII No. 5www.CoffeeTalk.com

ConneCt. Grow. ProsPer!

page 8

This Month:12 Charcoal Roasting

14 Private Label Sucess: Changing Times

20Through the Lens:

Dukale's Dream

Packaging and Private Label

HNCT, LLC25525 77th Ave SWVashon, WA 98070

Change Service RequestedPRSRT STDU.S. Postage

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Salem, OR

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offee Professionals

CONNECT. GROW. PROSPER!

(641) 673-8451www.cablevey.comCablevey is a registered trademark of Intraco, Inc. 05/2015

G e n t l e C l e a n Q u i e t R e l i a b l e C o n v e y i n g

Horizontal TransferTurnaround Unit

• Continuous State-of-the-Art Research & Development• Over 40 Years of Tubular Cable & Disc Technology Conveying Experience

• Over 30,000 Conveyors Installed• More Than 65 Countries Served • Starts & Stops Under Load

6 The View

8 Connecting the DotsPackaging and Private Label

11 Coffee NerdWhy Can't I Call it a Siphon Brewer

12 Roaster's RockCharcoal Roasting

14 Private Label SucessChanging Times

16 Coffee Service CornerSelling a Coffee Service Account

18 Coffee Beyond the BeverageA Look at Cosmetics

20 Through the LensDukale's Dream

22 Producer ProfileSítio Baixadão

25 Newsbites

26 Advertiser Index

Feature

Cont

ents

14 Private Label Sucess: Changing Times

20 Through the Lens: Dukale's Dream

12 Charcoal Roasting

Packaging and Private Label

4

May 2015

ConneCt. Grow. ProsPer!

Who We ARe Professional Memberships

owner, Publisher / Advertising InquiriesKerri Goodman, ext 1 [email protected]

Ad Art & AccountingLaurie Veatch, ext [email protected]

Print DesignMarcus Fellbaum, ext [email protected]

Mailing InfoMail: HNCT, LLC, 25525 77th Ave SWVashon, WA 98070Phone: 206.686.7378Fax: 866.373.0392Web: www.coffeetalk.com

DisclaimerCoffeeTalk does not assume the responsibility for validity of claims made for advertised products and services. We reserve the right to reject any advertising. Although we support copyrights and trademarks, we generally do not include copyright and trademark symbols in our news stories and columns.Postmaster: Send address changes to HNCT, LLC, 25525 77th Ave SW, Vashon, WA 98070Subscription: The cost of a subscription in the U.S. is $47.50 per year; in Canada, the cost is $72.00. Free to qualified industry professionals. Non-qualified requests may be rejected. Publisher reserves the right to limit the number of free subscriptions. For subscription inquiries, please call 206.686.7378 x1 or subscribe online at www.CoffeeTalk.com.Copyright © 2015, hNCT, LLC, All Rights Reserved

Web DesignJustin Goodman, ext [email protected]

Phone: 206.686.7378, see extensions below

Copy editorMark Moser, ext 9 [email protected]

Managing editorLibby Smith, ext [email protected]

Professional Memberships

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2014 Employer Health Benefi ts Survey, The Henry J. Kaiser Family Foundation, September 10, 2014. 2One Day PaySM is available for most properly documented, individual claims submitted online through Afl ac SmartClaim® by 3 PM ET. Afl ac SmartClaim® not available on the following: Short Term Disability (excluding Accident and Sickness Riders), Life, Vision, Dental, Medicare Supplement, Long Term Care/Home Health Care, Afl ac Plus Rider and Group policies. Individual Company Statistic, 2015. 3Eastbridge Consulting Group, U.S. Worksite/Voluntary Sales Report. Carrier Results for 2002-2014. Avon, CT.

It pays to tend to your fl ock.

Call your local agent and visit afl ac.com/smallbiz

Afl ac can help protect your employees with

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can get paid in a day with Afl ac’s One Day PaySM

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Small businesses like how easy it is to add

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Coverage is underwritten by American Family Life Assurance Company of Columbus. In New York, coverage is underwritten by American Family Life Assurance Company of New York.

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May 2015

Calendar

Kerri Goodman The View

Thank you again – this industry never ceases to amaze me with the ability to come together to make a difference. This

time it was during the SCAA Event. If you were in downtown Seattle on that Saturday night, you may have seen some strange things. In fact several famous coffee personalities were actually kidnapped!

In just a few hours this event raised $10,000 in donations for Grounds for Health and Educar Daterra. A huge thanks go to the all who participated and most especially our Co-Sponsor, Cablevey Conveyors, and our major sponsors, Daterra, TEAJA Organic, DS Services/Athena, Artisan Coffee Group, and illy. And of course, what is a scavenger hunt without prizes? More thanks to donors:

• Aerobie • AndrewWillWinery • ArtbyWendra • Blendtec • Cliff ’sBeer • CoffeeAnalysts • Dillanos • EquatorEstates • GardentoCupOrganics • HolidayHouse • PentairEverpure • PollardCoffee • RoyalCoffee

Congratulations to go Cablevey Conveyors, the winningteamandrecipientofaFreeFullPageAdinCoffeeTalk’s2017StateoftheIndustry.

Winning team members include: • SteveIves,Cablevey Conveyors • AdamPaige,illy • KathyBerardo,Swiss Water • MartyCurtis,Artisan Coffee Group • RitaFox,RoZark Hills Coffee Roasterie • RobertaBernhard,Earth’s Choice

(Women of Coffee Micro Finance) • And more mystery scavengers!

In fact, the event was so successful and fun, we are thrilled to announce that Cablevey Conveyors and Daterra will again co-sponsor with CoffeeTalk Mediathe2016CharityScavengerHuntinAtlanta.

Ifyouwouldliketobeapartofnextyear’shunt,just email [email protected] and we will send you updates on being on a team, donating, or becoming a “target” to be kidnapped!

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

May 6-9 HOFEX 2015, Hong Kong, China

May 20-24 World of Coffee and Tea 2015, Bangkok, Thailand

May 24-27 Partnership for Gender Equity Workshop, Tagengon, Indonesia

June 5-7 Coffee Fest Chicago, Chicago, IL USA

June 10-12 Tea & Coffee World Cup Asia Exhibition & Symposium Ho Chi Minh, Vietnam

June 16-18 SCAE World of Coffee, Gothenburg, Sweden

June 28-30 Fancy Food Show, New York , NY USA

July 2-4 Café Show China, San Yuanqiao, Beijing



Weaskedourscavengersandtargets,“WhatdidyouenjoytheMOSTaboutparticipatinginthehunt?”

“EVERYTHING!!! I would not have changed a thing. The whole experience was amazing!! The people, the food, the game; all that fun for a good cause.”

“Being kidnapped was a lot more fun than I thought it would be. Loved being part of a team!”

“For me [the best part] was meeting some interesting people I wouldn't have met otherwise. We jumped right into working together to solve tasks and that made it even better. Even after only a few hours it felt like we'd known each other a lot longer.”

“Great prizes. I wish I'd seen that bag of coffee ticket that Karl got!!”

May 6-9 HOFEX 2015, Hong Kong, China

May 20-24 World of Coffee and Tea 2015, Bangkok, Thailand



June 10-12 Tea & Coffee World Cup Asia Exhibition & Symposium Ho Chi Minh, Vietnam

June 16-18 SCAE World of Coffee, Gothenburg, Sweden

June 28-30 Fancy Food Show, New York , NY USA

July 2-4 Café Show China, San Yuanqiao, Beijing



thank you to our sponsors and all who participated

educar daterra grounds for health

to find out more about the charities this event benefited, please visit magazine.coffeetalk.com/hunt-thanks



8

May 2015

Customers are drawn, more than anything, to products that look good. Something that is well designed and interesting is bound to attract more potential customers than a product that is weakly designed and uninteresting looking. Packaging design is an essential aspect of product marketing and sales. It is also the key in associating a brand to a certain thing – be it a color or a font. What that means, essentially, is that customers that are drawn to a package

are bound to remember it later down the road before coming back to the product.

Failure to pay attention to the design of your packaging and labeling may decrease the visibility of your product and hurt sales. A good packaging strategy will serve to produce packaging that is unique, functional, safe, easy to remove, promote product benefits and promote your brand. There is more, however, to packaging design than simply ensuring a package looks appealing. There is a whole science behind it – from the shape of the package to the materials used without forgetting of course its functionality.

In addition to effective packaging design, private label products can contribute hugely to the bottom line. Private label products are no longer the unfashionable stepsisters of national brands. In fact, the quality and variety of private label products is better than ever. And to position products against national competitors, private labelers are relying on packaging that's every bit as impactful as that of leading national brands.

There are various advantages for the retailers to go for private-label brands. Private-labeling gives you control over product and pricing and can gain your company marketing independence. Personalized inputs such as logos and taglines build value and brand recognition as well as allowing more control over changing customer preferences. These advantages provide an edge over the other brand.

To better serve our readers, CoffeeTalk has compiled a profile of packaging and private label suppliers and manufacturers. The companies profiled on the following pages offer a wide variety of products and services to meet all of your packaging and private label needs.

cont. on page 10

Strategies for Success

Craft Draftby Caribbean Coffee Co.CraftDraftCoffee.com | 800.932.5282

Send us your beans & we send you back AWESOMESAUCE! Bona Fide Craft Draft yields profoundly good cold coffee.Our hybrid process preserves the aromatic compounds that coffee aficionados LOVE. Once brewed, the coffee angels are tucked in with nitrogen. 90 day+ shelf life refrigerated. 100% freshness guarantee!

PLI-VALV one way degassing valvesby PLITEKPlitek.com | 847.827.6680

One-way degassing valves (often called freshness valves, aroma valves, or coffee valves) are critical to maximizing coffee’s freshness by allowing freshly roasted coffee to degas in its packaging. PLITEK’s complete degassing solutions, PLI-VALV® one-way degassing valves and valve applicators are the most efficient, reliable, and cost effective solution for degassing freshly roasted coffee in its packaging. For more information contact: [email protected]..

Coffeevacby Tightpac America Inc.tightvac.com | 310.338.0300

Tightpac America offers the largest selection of vacuum sealed containers! We have developed a patented vacuum system that acts exactly the same way as a one-way degassing valve, allowing natural

gasses to escape without allowing oxygen in. Perfect for Coffee & Tea, guaranteeing freshness & flavor. Simplicity that works.

LX900 Color Label Printerby Primera Technology, Inc.primeralabel.com | 800.797.2772

Save time and money by printing and applying your own product labels! Primera Technology offers a variety of full-color desktop label printers, digital presses and label applicators. Print your labels on-demand with no more lead times or minimum orders.

10

May 2015

Packaging

BI Vertical Form, Fill and Seal Machineby Bossar USA, Incbossar.com | 770.817.5030

The BI is capable of producing different packaging styles such as pillow, flat bottom and corner seal bags, with our without degassing valves. Full servo machine with compact frame and reduced parts for easy maintenance. The BI features production speeds of up to 100 bags per minute.

Custom Packby GRAMATECHgramatech.com | 323.726.9721

The updated Custom Pack is a must for companies needed to Vacuum Pack there product.

With a state of the art PLC, it does the job right every time, all the time. All stainless steel construction, upper full view controls and very user friendly. Call today.

Custom Printed Labelsby LABELS WEST INClabelswest.com | 800.2287.5103

Labels West is a full service printer with digital print capabilities which can offer short lead times, no setup charges and offset quality to elevate your brand.

PONO 2015by Savor Brands Inc.savorbrands.com | 808.599.8988

We put the same amount of energy in printing as you do in roasting your coffee. We let designers know whatâ's in the tool box so your package can POP. Holographic films, transparent inks, matte and gloss finishes, kraft papers; we work with it all. It's what we do.

Roasted and Raw Coffeeby MoJo Roast, INCmojoroast.com | 701.245.8080

All of the coffee that we bring in is Specialty Grade, roasted per order to ensure the freshest possible product for the consumer. We are not a one size fits all company, our customers let us know how they like their coffee roasted. Make A Footprint~ Make A Difference

Gift Bags for Coffees, Teas and Gourmet Foodsby Bella Vitabellavitabags.com | 480.827.3638

Bella Vita offers a variety of great grab and gogift bags especially made for your coffees, teas and gourmet foods. The unique window to show your items, coupled with beautiful jute and handmade papers - make for an attractive, durable and easy to use gift offering alternative.

MICROLINER Labelsby Outlook Group1180 American Drive | 920.727.8548

Sustainable savings and operational efficiency set MICROLINERÂ® apart in the world of labels! MICROLINERÂ® utilizes a thinner, stronger film liner and reverse die-cutting process which allows for 30%-100% more labels per roll. This translates into less operational downtime for changeovers, higher average run speeds, reduced waste and lower shipping costs.

Vertical Bag Form Fill Seal Machinesby General Packaging Equipment Co.generalpackaging.com | 713.686.4331

In over 60 years General machines in the coffee roasting industry have proven themselves to be highly reliable in long term operation. Simple and rugged General machines are easy to run with a minimum of attention.

General's broad line of models are specifically designed for the needs of coffee roasters.

K-Cup Packaging machineby Socafesocafe.com | 973.766.2367

Cost effective way to package your own K-Cups for a fraction of the cost, machines start at under $25,000 and are assembled in the USA. Please contact us for more details

Easy Snapby Taipak Flexible Packagingtaipak.ca/knowledge.html | 604.617.2746

Easy-Snap is a Innovation European packaging solution that is now available in North America. It will drive your brand, create new sales opportunities and set you apart from your competition. Easy-Snap is a single serve, single hand liquid delivery system. Perfect for flavor syrups, honey and product sampling.

Coffee Pouch Sealerby Pack Ritepackrite.com | 800.248.6868

The Thermo Motor Jaw Sealer comes with a one inch seal, heat in both the upper and lower brass sealing bars, adjustable thermostat, and dwell control timer for sealing consistency. The TMJS is ideal for sealing coffee pouches and other barrier material. Choose between three seal impressions: horizontal, vertical, flat.

StixToGo Australia and New Zealandby MBPAKmbpak.com.au | +61478224895

Increase customer satisfaction and improve perception of your cafe with StixToGo!- Your excellent coffee stays hotter for longer- No nasty spillage - no mess and no accidents- A simple value-added service to powerfully

differentiate your business from competition, and boost sales of high margin take away coffees

Single Service Cup & Machine for coffee or teaby Telesonic Packaging Corptelesoniconline.com | 302.290.4803

Telesonic is the producer of a unique (patent pending) single service cup for coffee or tea capable of improved

brewing in Keurig type coffee brewers. Telesonic's cup is 100% recyclable. We supply many small roasters and high production machines. Our complete system will be exhibited at the SCAA in Seattle.

11

Private Label Programby Park Avenue Coffee RoastersParkAvenueCoffee.com | 314.265.5000

We offer Private-Label options to incorporate your brand into your packaged coffee. We offer this for all wholesale customers and we offer this service at low minimum for customers of any size. All of our coffees are Small Batch, Air-Roasted in the most ECO-FRIENDLY roasting facility in the Midwest.

Hot Stamp Printing: Stand Up Pouches, Block Bottom Bags, Side Gusseted Bags, Flat Pouches, Quad Seal Bags, Paper Bags

by PBFY Flexible Packagingpbfy.com | 877.224.7496

PBFYâ's Hot Stamp Printing is the perfect solution that enhances your brand on stand up pouches, block bottom bags, side gusseted bags, paper bags and flat pouches. Only 7 days is

needed to print, inspect and ship out while competitors take 2-3 weeks. Call our Packaging Experts to get started!

Coffee Nerdby Shawn SteimanWhy can’t I call it a siphon brewer?

CoffeeTalk is proud to provide a series of sneak previews of Dr. Shawn Steiman’s new book, The Little Coffee Know-It-All: A miscellany to growing, roasting and brewing the

world’s best coffee, uncompromising and unapologetic.

Dr. Steiman’s forthcoming book explores the multiple aspects of the coffee plant and of coffee production through the lens of a scientist. And while backed with scientific data and facts, his easygoing and informal writing style makes it accessible knowledge to all.

Shawn is a coffee scientist, Q-grader, author, and consultant. He's a graduate of Oberlin College as well as the University of Hawai‘i. His coffee research has included coffee production, entomology, ecology, physiology, biochemistry, organoleptic quality, and brewing. Aside from being an owner of Daylight Mind Coffee Company, he also owns Coffea Consulting, a coffee-centric consulting firm. Shawn regularly presents seminars, workshops, and tastings for both public and private events.

Why can’t I call it a siphon brewer?There are a variety of methods for brewing coffee, each manipulating the brewing parameters slightly to produce a different end result. To describe them all individually would be not only be overkill, but tedious and boring to read. There is one method, however, that warrants a closer look. Not only does it draw upon some of the chemistry/physics principles discussed earlier, but it is a fascinating and mesmerizing brew method that intrigues everyone who sees it. This brewer, the vacuum pot or siphon brewer, also happens to be a darling of the specialty coffee industry right now.

This beautiful and interesting brew method has been around since before 1827. Often when someone first sees a vacuum pot brewer, they think of laboratory chemistry. The common vertically aligned, two-compartment contraption that begins with water on the bottom and coffee on the top certainly presents an image of scientific mystique. Apply some heat and the water moves to the top chamber, through a tube, and mixes with the coffee. Remove the heat and the now-brewed coffee returns to the lower chamber while the coffee grounds remain on top, thanks to a filter nestled in place at the top of the tube.

All of this sounds very complicated. One might even think the name, siphon pot, alludes to how it works. Unfortunately, no siphoning is occurring using this brew method, making the name rather fallacious. Let’s explore just how this brew method works and discover why they should always be called vacuum pots and not siphon pots.

Implications for the cup profileThis brew method is a fun presentation of some basic scientific principles. It also tends to be well regarded as a method of brewing coffee. While the vacuum itself probably doesn’t impart any influence on the taste of the beverage, the method does offer two unique aspects that likely do influence the taste.

First, while the coffee is in the upper compartment brewing, the heat from the rising steam allows the temperature to be held constantly at the proper brewing temperature. Other brew methods begin with properly heated water but the water quickly cools as it comes into contact with air and the coffee bed. How this influences the taste has yet to be documented.

Second, there is always a small amount of water that remains in the lower compartment. When the coffee returns to the lower compartment, it mixes with this water and becomes diluted, a process unique to this brewing method. This, too, needs exploration but it seems reasonable to guess that it is analogous to adding a few drops of water to a scotch.

Dr. Steiman has authored numerous articles in scientific journals, trade magazines, newsletters, and newspapers. He is the author of The Hawai‘i Coffee Book: A Gourmet's Guide from Kona to Kaua‘i and is a co-editor and author of Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry. His forthcoming book, published © 2015 by Quarry Books, will be available in the spring of 2015. Stay tuned to future issues of CoffeeTalk for more excerpts from The Little Coffee Know-It-All.

ReCUPby Smart Planet TechnologiesSmartPlanetTech.com | 949.610.7063

Unlike traditional paper cups which are often destined for the landfill due to the interior plastic coating, the reCUP uses a barrier coating called EarthCoating and is engineered for recyclability through existing paper streams without any special handling nor closed-loop retail collection programs necessary.

Custom Metal Coffee Packagingby Planet Canit, LLCplanetcanit.com | 847.433.1619

Custom metal packaging from Planet Canit beautifully secures, stores and displays. Unique closures provide for easy dispensing of coffee--beans or grounds. Stack-to-fit metal packaging is an ideal way to offer coffee sampler sets. Consider an iconic look to commemorate that special anniversary or event. Traditionally re-usable Forever recyclable®

12

May 2015

unique in that it has a water curtain that the smoke must flow through before entering the cyclone chamber. This is necessary for a charcoal roaster because embers fly all over the place and are easily sucked into the exhaust. Embers are extinguished and then the water leaving the cyclone is screened and the wet chaff is collected. Smoke that remains exits normally through the exhaust pipe.

Traditional and functional aspects of the roasting are often at odds with each other on this machine. The fire box is stoked with charcoal, ignited by gas, and then the gas is cut off. There is an art and a discipline to placing the pieces of charcoal to produce an even heat directly below the drum. During the roast certain pieces are removed or added to increase or decrease the heat. Different ways of introducing oxygen to the system also allows flexibility in temperature control.

Airflow through the drum is very low so as not to suck up too many embers. To increase the amount of air flowing through the beans it uses a completely perforated drum that sits directly above the fuel source and all of the heat is pulled through the coffee. This produces a lot of radiant heat mixed with some convective. This would be the opposite of more recent drum roaster designs where higher airflow produces more convective heat and the hot steel of the solid drum produces contact heat. If you think the flavor profile would be different, you would be right!

The low convective heat causes a roast to take 20 minutes or more. Just before the roast comes out Seo Duk-Sik dampens the airflow allowing the charcoal smoke to enter the chamber and add what is almost a mesquite flavor to the beans. The result is a smoky, heavy-bodied, low-acid coffee. And it is this profile that is the signature taste for this kind of roaster.

While watching this process, it would be easy for ‘specialty roasters’ of the West to think of about a dozen ways to ‘improve’ the functionality of the machine. But as a good roaster must always do; figure out the outcome you want and then roast to that outcome. If the machine were changed, this traditional flavor would be lost. In this case the machine is perfectly functional for the outcome. And the resulting coffee resonates with Kaldi’s customers.

Being traditional is being unique, and unique has found a market amongst all of the other coffee shops.

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 [email protected]

Rocky Rhodes Roasters RockCHArCOAL rOASTING

Where Traditional and Functional Collide

Photo by Trish Rothgeb

After enough time in the industry, one gets fewer and fewer moments of surprise. This was one of those moments. What would you say if you were offered the chance to roast on a charcoal fueled roaster? Of

course you say “yes.” Then you quickly follow that with, “Huh? How does it work? Is it a drum roaster? How old is it?” The opportunity to try something new in roasting, even if it is something old, is fun, and you should never pass on the opportunity.

If you find yourself travelling outside the US on coffee business you are likely to be offered a tour of coffee houses in the area. It is your host’s way of saying we are proud of what we do and want to share it with you and the United States. It is a great comfort to know that everywhere in the world there is 3rd wave coffee being delivered.

In South Korea, Seoul in particular, great coffee is everywhere you turn. The study of coffee and implementation of best practices is on every corner. It is such a vibrant coffee scene that ‘really good’ is expected and ‘excellent’ is easy to find. So good is the coffee that differentiation is harder to achieve. A new phenomenon in coffee is at hand which has been driven primarily though the Barista profession. Doing something ‘different’ to get to that excellent cup.

These ‘different’ things include menu pairings, new dripper systems, 1 kilo roasters in the shop, roasting one cup’s worth of beans over the stove to order, and other really unique things. Some things, however, reach to the past for that differentiation.

In Japan, different fuels were used in roasting coffee. One readily available source of fuel was charcoal. Fuji Royal built a roaster to use this fuel in a small batch drum roaster. The flavor that came from this charcoal-fueled roaster became uniquely associated with Japan.

A Korean coffee enthusiast studied roasting in Japan and brought that style to Seoul. Seo Duk-Sik has expanded his talent and coffee enterprise and sells a great deal of his coffee back to Japan. He started Kaldi coffee in Seoul and moved his roasting facility out of the city where there was more room for production and less restrictions on emissions. The flavor holds true to this ‘Japanese Style’ of roasting.

After a tour of the plant and an opportunity to run the machine for a couple of roasts, some interesting discoveries were made. The most important of which is that there are different tastes for different folks. Who is to say what is right or wrong? With this charcoal roaster, tradition and brisk sales indicate that Kaldi is ‘right’ with this style because sales are increasing by holding on to the ‘old ways.’ Remember that coffee is hundreds of years old and ‘Specialty coffee’ is only about three decades into its infancy.

The Fuji Royal charcoal roaster is a pretty unique beast. It operates with two airflow motors; one for roasting and one for cooling. The chaff collector is

13

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Available in 8 SKUs to fit your needs. Discover more at truvia.com/foodservice, contact your Cargill Truvia® foodservice representative, or call 1.855.855.2362 for more information.

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©2014 Cargill, Incorporated.All Rights Reserved. Truvia®

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Move coffee and tea gently, efficiently, dust-free with FLEXI-DISC® Tubular Cable Conveyors

FLEXI-DISC® Tubular Cable Conveyorsdeliver unsurpassed efficiency,extreme durability and ultra-gentleproduct handling. Low friction, tight-tolerance, high strength polymer discsglide within smooth stainless steeltubing, evacuating virtually all materialand allowing easy cleaning.

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on Galvanized or 304/316 Stainless Cable• Sanitary Systems including Nylon-coated or

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Ideally suited to gently convey green, roasted and ground coffees, and all forms of tea and tea blends, FLEXI-DISC Tubular Cable Conveyors are fully enclosed, preventing dust and product contamination.

Gently slide coffee and teathrough smooth stainlesstubing horizontally,vertically or at any angle,to single or multipledischarge points

Offered as stand-alone conveyors, or asengineered, fully automated systems integratedwith new or existing process equipment

Rugged cable/disc assemblies in 4 and 6 in. (10 and 15 cm) diameters offered in sanitary and industrial designs.

System shown with (right to left): Automatic Cable Tensioner;

Bag Dump Station; Clear Inspection Tubing; and

Drive System with motor, gear reducer, drive wheel

and discharge housing.

CC

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©2014 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.

System can be fed from virtually anynew or existing storage vessel orprocess equipment (Drum Dumperand Bulk Bag Discharger shown),and discharge at a single point,or selectively at multiple points.

CC-1059_MoveCoffee_CC-1059 10/13/14 3:37 PM Page 1

Private Label Successby Spencer TurerChanging Times

Things have changed in the world of private label sales. Retailers used to stock private label products as a way to fill shelf space. Today, retailers look at private-label as an important piece of their brand image.

Roasters traditionally would fall into one category: private label or branded manufacturing. Today roasters consider private label business an important part of their diversified sales offering.

Selling private label coffee is a complicated business. There is an enormous amount of economic and physical risk on both sides of the business. Private label brand managers have the responsibility to negotiate agreements, manage supply chains, develop retail merchandising programs, and ensure the financial health of the category. Coffee roasters sales managers have the complex responsibility of coordinating green coffee/materials buying, production schedules, product development, quality control, distribution and financial management. The core of the private label relationship is providing the services and support in a collaborative way to ensure mutual success.

There are 7 ways to insure business success for private label coffee. Simply providing a great tasting product and/or the lowest price bid is not enough in today’s competitive market. Conversely, awarding a contract and simply paying invoices on time will not guarantee the level of service to ensure your success.

Commitment – Private label business takes time and resources. Understanding each other’s objectives and pressure points is the start. All business functions, from the brand to the roaster, must be aligned and in agreement with the same goals. Both businesses must understand the needs of the other in order to work together to provide the services and get the support each needs to succeed. The financial commitments must be fully understood.

Transparency – The brand managers and the roasters must be willing to share information, because simply providing insight and the details of a business may not be a set policy. Sharing business details helps to build a stronger relationship and will help your counterpart make decisions that benefit the business.

Contingency – a shared business plan should be in place to address unforeseen disruptions. Knowing that each side of the business is prepared for any eventuality builds confidence in the private label relationship. Working together to develop and implement contingency plans will take the stress out of the unforeseen.

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Specifications – Be clear regarding coffee product specifications, ownership, and who has the authority to change them. Establish written standards to be measured against, including product specifications, inventory levels, delivery times, and response time for issue and complaints.

Verification – Verify adherence to product specifications on a regularly scheduled basis through quality control tests by the roaster and the brand, including annual process control audits. Critical issues that affect consumer experiences such as changes in taste and aroma should be scheduled based on the product sales priority, production schedule, and level of quality or sales risk. Compliance is not a one-time event during the RFP submission. Establish a schedule to verify the details of the business together. Critical issues such as coffee quality and benchmarking versus standards must be validated on a regular basis by an independent laboratory to avoid bias created by business interests.

Problem solving – problems will come up; both businesses should expect to be surprised. What separates the good companies from the great companies is not the amount of problems or types of issues, but how each responds and how the problem is solved. Finding compromise, seeking mutually beneficial solutions, working together to find the win-win solution, or absorbing the loss for future gains is the best method for building and maintaining a positive private label relationship.

Relationship – treat your counterpart as a team member in your business. Together you will succeed or separated you will fail. Roasters should include the private label brand managers as part of their sales and marketing team; conversely, the private label brand should consider their coffee roasters as part of the company’s own supply chain. Only when both business place equal value to the relationship and equally support the business together, will both companies begin to build long term private label success.

Operationally speaking, private label is a great way to utilize available roasting and packaging capacity. Eliminating downtime in manufacturing and finding new business to keep staff members busy will help spread fixed costs across a larger quantity of product. The addition of private label business may be the catalyst for adding a second shift or providing the resources for equipment upgrades or expansion. Running only first shift Monday through Friday utilizes only a fraction of the available manufacturing resources for the week. Roasters must pay close attention to capacity and capabilities when making private label business proposals. Shorter production runs and regular changes in packaging material will reduce the productivity of the plant. Financial economy of scale can be realized for purchasing and throughput when existing green coffee inventories are able to be used rather than duplicating inventories.

Private label brands generally prefer the convenience of one-stop shopping. Bundling both branded and private label items together, along with accessories, etc. will increase the brand category managers efficiency and reduce logistics costs. Building an economy of scale with suppliers helps brands reduce costs by reducing redundancy. Private label brands must pay close attention to customer service issues, inventory levels and product quality to avoid over-supply through distribution. Private label brands are appealing to retailers and other stores because the lower costs of goods equate to higher profitability when merchandising costs are excluded.

Open communication builds confidence, confidence develops trust, trust creates loyalty. Privately label loyalty is critical to long-term business success.

Spencer Turer is vice president of Coffee Analysts in Burlington, Vermont. Spencer can be reached at [email protected]

16

May 2015

Ken Shea

Coffee Service CornerSELLING A COFFEE SErVICE ACCOUNT

An Interview with DSS’ Chris Goade

I have had the pleasure of working with Chris Goade in various roles for the two of us both at DS Services of America and Standard Coffee Service Company. Having worked with many sales executives as a seller and a

buyer, I have experienced a full gamut of skill levels, style, substance and preparedness. I recognized early on that Chris had a unique ability to both sell and manage people and processes quite proficiently.

While most individual sales skills and techniques are transferrable to a degree, selling in Coffee Service has its own unique set of behaviors in the sales process that affect the success rate of the sales person and sales manager. I had the opportunity recently to chat with Chris about his experiences and views regarding these topics.

KS Chris, in your career as an operator you have successfully led and managed as many as 100 managers and sales persons at a time. Everything begins with the talent pool, right? Is there a “silver bullet” in the hiring process that has helped you recruit, on-board and retain the best candidates?

CG Silver bullet? No, there’s no magic to finding and retaining talent, but we’ve worked hard over the years to find things that streamline the process as much as possible. First, we have profiled our most successful sales folks and used those profiles as pre-employment screens; this has allowed us to find candidates that are most likely to succeed in our selling environment. Next, our sales managers have used cross-functional teams in the interviewing process to garner perspective from all sides of our business. Once we hire, the onboarding and training process is critical to setting up success for new associates. The process is ever-evolving and we will never be exact, but using these early-stage processes can have a positive impact on your talent acquisition.

KS With a large group of managers and associates, can you give our readers insight on how you approach the Coffee Service sales process? Or is the approach the same regardless of the size of the sales force?

CG The size of the sales force has little to do with sales process, although having a large group has its advantages and disadvantages at times. On the plus side, we can be extremely responsive to market changes and opportunities. Leveraging more professionals can also glean more and better selling tactics for the entire group. On the other side of the equation, a smaller group more easily yields consistency in process and performance.

The process itself is sequential, beginning with building the foundation of a meaningful relationship and avoiding the temptation of a quick close with a low price motivating decision-making. My experience is that if you sell on price, you will lose the account on price.

KS In the Coffee Service industry, some operators service only traditional coffee service accounts while others expand into other classes of trade. Can or should operators go beyond the industry lines of definition and what are some of the upsides or downsides?

CG I believe the answer is different for individual operators. The factors to consider are:• Areyoursalesteammembers,orcantheybecome,expertsinsellingto

these classes of trade?• Doesyoursupportteamhavetheoperationalabilitytoexecuteagainst

these new customers? Often what looks like opportunity will actually adversely affect your new and current business negatively.

If the answer to these questions is positive and the opportunity is a good fit, then you can build your sales and marketing plan diligently and establish the pace of your expansion in a manner that does not outstrip your ability to execute.

KS Besides class of trade considerations, Coffee Service operators might also be in the bottled water and filtration business as DS Services is, or in the Vending and Micro Market business. Can the selling process be largely the same for all categories?

CG I think the process is the same, but there are nuances to each of these services and the customers that are interested in them. I have found that the selling process is very similar, but getting sales associates to recognize the motivations of customers and being complete

experts on the services they are selling is the key to success.

KS What changes and trends are you seeing now that might affect future menus or selling processes?

CG Menus that continue to expand vary with the introduction of countless new items from roasters and manufacturers. I believe most operators need to be able to respond quickly to new items and trends but also manage their menus so you do not see diminishing returns on inventory turns and the dreaded out-of-date conundrum. I think there is a delicate balance to be realized. I like the “keep it simple” approach where possible.

As for selling trends, it is more important than ever to have the proper plans and tactics for prospecting for new customers. As consumers become more educated and businesses look for more complex services and product offerings, we have to change our business building approach.

KS Chris, thank you again for taking the time to share your valuable insights with our readers. I am hopeful that we can reconnect soon and develop another article for our readers. Continued success to you and your team.

As I wrap up this article this Sunday morning I have just returned from the NAMA One Show in Las Vegas. I took the opportunity at the show to participate on an exciting panel that explored specialty beverage trends in Coffee Service. I also had taken time to interact with many of my fellow operators. In the next Coffee Service Corner article, I will share some of the exciting things from the One Show.

by Ken Shea

18

May 2015

Coffee Beyond the Beverageby Kellinha SteinA Look at Cosmetics

Are you against cellulite, wrinkles and negative effects of UV rays? Have some coffee! A cup of Joe goes way beyond brewing stations, restaurants and mugs territory. In fact, coffee invaded your beauty

products without you noticing. Green beans, roasted beans and ground beans were taken to laboratories to be studied and an entirely new world of benefits was discovered. Coffee is rich in antioxidants, flavonoids and chlorogenic acids which are indicated to eliminate free radicals. Kudos go to Brazil’s cosmetic industry for recognizing the powerful benefits of coffee in beauty products. In fact, 2014 sales topped 3.285 billion dollars and has enjoyed an 11% growth in spite of political and economic crises in Brazil.

Sun blocks, shampoos, cream moisturizers, perfumes, gels, deodorants, soaps, exfoliating gels, anti-aging creams with coffee as ingredient are already a reality. According to the huge Brazilian cosmetic company NATURA, green coffee extract is “a component of some products in NATURA Chronos edition (anti-aging) and it is also used as an emollient in SR N shaving cream.” Known as a huge exporter of cosmetic products with Brazilian ingredients, NATURA carries several items with coffee in their composition, and has been doing so for years. Curiously, they list the grains just as an ingredient and not as a big star of their portfolio.

Even with NATURA’s minuscule disclosure with coffee, the coffee market began an awakening process and started focusing on this business opportunity. The Cooperative Cooxupé, located in the south of Minas Gerais state, developed an oil that serves as the basis for the cosmetics industry in the region. This moisturizer, emollient, antioxidant, anti-inflammatory and regenerative oil also protects the skin against UVB rays, prevents photoaging and has healing properties and beneficial vitamins. The same oil is sold to Attrato, a local company that carries a line of fourteen different cosmetic products.

The fact that it can improve the appearance of cellulite, give shine and softness to hair and help in the treatment against hair loss is well known. Its use, however, is limited so far to the green coffee oil extract. The Kapeh Company went against the odds and innovated the entire cosmetic chain based on coffee. Owned by Vanessa Vilela, the enterprise aims to use everything that coffee can provide: coffee flowers to develop perfumes, coffee peel as exfoliant and caffeine to combat cellulite and reduce measurement. “Innovation is the success secret. Kapeh combined technology to discover what coffee can offer us, always in a sustainable way. The total use of coffee – flower, plant, grains – help us to make more products with fewer raw materials,” explains Vanessa.

Considering that there was little research about coffee uses in the cosmetic industry, the company took three years to pioneer studies and tests. Allied to the Federal University of Lavras (UFLA), located in Minas Gerais state, the first Kapeh products were developed seven years ago. In an exclusive interview for Coffee Talk, the businesswoman with a pharmaceutical

background revealed that the main goal since the beginning was total use of coffee in her products. Thus, all biomass from the production is used.

Vanessa turned two passions – coffee and cosmetics – into a million dollar business. The chain grew from just a few products to a portfolio of more than 100 items with 200 sales points in 18 Brazilian states, all made with UTZ certified coffee produced from her farms. “I was born and I still live in the biggest coffee region in the world, in the city of Três Pontas, Minas Gerais. And, I am proud to say that we grew 300% in the last five years and are preparing to conquer new markets abroad.” Exports to Portugal and Holland have started and Europe and the United States are slated for 2015. Vanessa says that the biggest challenge so far is to showcase her discoveries in a market that is dominated by huge companies. “After trying the product, the consumer falls in love with it. For this reason I am looking for business partners and distributors in America and Europe now.”

With that, the biggest coffee producer in the world is ready to export technology and products made by green and roasted grains around the globe. Very soon, the solution to the consumer’s problem for dry skin, damaged hair and wrinkles will be COFFEE. So… if you are feeling ugly, why not try some coffee?

by Kellinha Stein

Did you know that…• Coffeeflowersareusedtodevelop

perfumes.• Thehighconcentrationofcaffeine

(substance that stimulates fat burn) is used to reduce body measures and eliminates cellulite.

• Coffeepeelshaveexfoliatingeffects.• CoffeeextractisusedasUVrays

protection, and is already in several sun blocks composition.

Photo credit: Cintia Duarte


19

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May 2015

Through the lens of Dukale’s Dream, you begin to understand what many non-profit organizations and companies in the coffee industry already know, our world is so very much connected. Our sisters, our brothers, live in villages, sleep in huts, struggle for running water, they need “a hand up—not a hand out.”2

Two prevailing paths of transformation emerged within the last decade. The first was the shift from just giving money or aid, to creating change through development. The other is the sheer connectivity that technology has made possible, shrinking the size of the globe and expanding our marketplace.

We have to get to a point where people in extreme poverty are at a level beyond getting the minimal needs of survival met. Once beyond that, development or empowerment of a community can take hold and be transformative.

Development is the root of change that empowers people to expand their own lives through communal sustainability. Building stronger communities through education, training, mentoring and growth through new opportunities. Communities thrive through innovation and if we give regions the tools necessary to solve regional issues, sustainable transformation takes hold and the next generation benefits exponentially.

Those of us who have spent much of their lives in “coffee” understand. But what of those who are just outside our “world” of coffee? Do they understand the impact they could have if they chose to drink coffee that is fairly traded, with sustainable practices? The challenge lies in tapping into their buying voices. This is the next level of true sustainable development—utilizing the buying power of the consuming countries and creating lasting change with each cup.

This transformation must occur all along the supply chain and goes beyond telling the story of the coffee we drink in the morning on an artistically drawn chalkboard. The power of sustainable change means getting the end user fully vested in the acceptance that they have the power to transform lives.

Through the inspiring journey in “Dukale’s Dream,” we are shown the power of our choices here at home and how we have the ability to help those who, like us, dream of creating something more for our families and those we love.

The world is a very small place in reality. People are culturally diverse but our needs are the same. We understand the quite courage of the Ethiopian people and we hear their dreams like our own, whispered in the dark, taking shape in the night, transforming with the dawn.

1 Hugh Jackman, Dukale’s Dream, film, 20152 Hugh Jackman, Dukale’s Dream, film, 2015

by Kelle Vandenberg

Ethiopia. It is an old land of ancient people with courage so calm that it whispers rather than shouts. It is a courage that speaks of hope, of strength, of unfailing determination. It is the land that many of us

know as the birthplace of coffee.

As a teenager, what I knew of Ethiopia was what I saw on the television in the 80’s: the Ethiopia of extreme droughts and a starving people. The images moved a world into action and brought aid to people in need. And then we went about our lives and the aid ran out. Eventually, the rains came back, but by then, the television crews had long since moved on to another equally devastating disaster. But the Ethiopian people worked their land, loved their families and built their dreams.

Ethiopia is the home of Dukale’s Dream.

I recently was invited to preview the documentary film titled, “Dukale’s Dream”, featuring Hugh Jackman and his wife, Deborra-lee Furness. The documentary tells the tale of how Jackman and his wife, as ambassadors of World Vision Australia,

travel to Ethiopia to see how a developmental project is impacting the people and helping to empower a community.

On their journey they meet Dukale, a 27-year-old coffee farmer from the Yirgacheffe region of Ethiopia. The narrative of Dukale and his family unfolds with simple eloquence and is woven into a much larger tale, helping us understand the changing role of development within countries of need.

Giving money is remarkably easy to do—we write checks, swipe cards, check the box all the time. But few of us are given the opportunity to witness first-hand the impact development has on a community. While watching the film, you lose the idea behind his fame, you only see a man trying to make a difference and trying to understand how to continue to empower from afar.

“This is not the way things are meant to be, and it is not the way they have to be.”1

—Hugh Jackman

I spoke with the director of “Dukale’s Dream”, Josh Rothstein, known for his documentary work in the areas of social change and development. Rothstein is no stranger to a people in plight. I asked him what he hoped the impact of “Dukale’s Dream” would be? “There are concepts in the film that the general audience is aware of and have some familiarity with. We have an opportunity to distill some of those parts and weave them together. I don’t think there has been enough pop-culture exposure to articulate the message to a broader audience; we hope to do that here.

It is not just about “fair trade”, as one could argue there are underlying issues with fair trade, but it is more about the community development and the complex issues facing the coffee farmers all over the world. As a consumer, you have an opportunity to articulate the idea of why it matters.

Ultimately, in that way, we have a larger responsibility to speak to our audience, apply this message to their everyday lives and help them understand their role in the value chain as buyers.”

Through the Lensby Kelle VandenbergDukale’s Dream

21

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22

May 2015

Courtesy of CoeProducer ProfileSíTIO BAIXAdãO

What is Cup of excellence®?Cup of Excellence is a premier coffee competition and worldwide auction

offering the highest award given to a top scoring coffee. The level of scrutiny that Cup of Excellence coffees undergo is unmatched as all of the COE award winners are cupped at least five times (the top ten are cupped again) during the three-week competition. Literally

hundreds of cups are smelled, tasted and scored based on their exemplary characteristics. The prices that these winning coffees receive at the auction have broken records time and again to prove that there is a huge demand for these rare, farmer identified coffees. The farmer receives the majority of the auction proceeds based on the price paid at auction, and the farmer can expect to receive more than 80% of the final price. The remaining auction proceeds are paid to the in-country organizing committee to help pay for the program.

Changing Producer LivesBeing selected as one of the winners at Cup of Excellence means recognition and reward for the grower and has been a springboard for many growers

Sítio Baixadão Sítio Baixadão belongs to the brothers, Antônio Márcio da Silva and Sebastião Afonso da Silva, who also manage the properties Santa Isabel and Água Limpa, among others. Coming from a family with another 13 siblings, they grew up in the middle of rice production. The change to a coffee growing began around 20 years ago when the 2 brothers decided to set aside 1 ha of land for coffee cultivation. What was simply an experience became a passion; nowadays coffee is the family’s main source of income. The farms is located in the city of Cristina, in the south of Minas Gerais, a region that presents excellent characteristics, such as fertile soil, well-defined seasons and high elevation that create the perfect environment to grow coffee. The producers are members of APROCAM, which holds the Mantiqueira de Minas Indication of Origin, which has the objective of guaranteeing the source and traceability of the lot. The farm is committed to sustainable coffee growing through good agricultural practices and preservation of natural resources. The entire harvest is done by hand; the beans are picked and taken to the processing center, located on the farm itself. Drying is done on patios under sunlight and later finished in dryers that guarantee homogenous drying, preserving the quality. The coffee is stored at COCARIVE (Cooperativa Regional dos Cafeicultores do Vale do Rio Verde), which gives members support throughout all stages of production, including in the area of commercialization where there is a department entirely dedicated to these high-scoring lots. (www.cocarive.com.br) Both effort and dedication bring satisfying results to the brothers, who together have achieved: 1st place in the Ernesto Illy Quality Award for Espresso Coffee. 2nd place in the COCARIVE Coffee Quality Contest. 1st place in the Mantiqueira de Minas Coffee Quality Contest. —Courtesy of Alliance for Coffee Excellence

to secure long-term relationships with international buyers, which, in turn, allows for further investment in the farm and brings security for families and communities.The experience for the grower is life-changing. He or she is a star and for that one nervous, exhilarating moment, applauded. Proudly walking up on the stage and accepting the applause, the grower realizes their hard work, attention to detail, maybe their very livelihood, is being recognized as important to their entire country. Some are very shy, never having been in any kind of public spotlight. Many are humble country folk - and this is evident as they shake hands with an ambassador, the vice president or even the president of a country, their expression clearly showing the huge elation of winning. Cup of Excellence has created a much more transparent infrastructure for high quality coffee. Roasters can now identify, find and build relationships with growers of superior coffees. It brings together the high quality roaster and the high quality farmer and helps both understand and appreciate the nuances and flavor profiles of rare exemplary coffees. It has changed the pricing structure for farmers and has discovered many of the incredible coffees that have built consumer excitement and loyalty. With that, we are excited to present our new series: Producer Profiles.

Coffee Information Farm: Sítio BaixadãoFarmer: Antônio Márcio da Silva and Sebastião

Afonso da Silva (brothers)City: Cristina (this is the micro-region:Region: Minas GeraisCountry: BrazilFarm Size: hectaresAltitude: 1400 maslCertification Variety: The producers are members of APROCAM,

which holds the Mantiqueira de Minas Indication of Origin, which has the objective of guaranteeing the source and traceability of the lot.

Processing System: Natural

Competition and Auction Information Rank: 1Score: 95.18Jury Descriptors:

Aroma/Flavor: Red wine; mango; nectarine; black currant; plum; molasses; tangerine; tropical fruit mix; little touch of phosphoric acid; spicy with fruit

Acidity: Tartaric; citric; champagne; green appleOther: Very creamy, yogurt-like body; sexy;

complex; juicy; refreshing aftertaste; very clean and exotic; amazing; highest score every for COE Brazil Natural coffee.

Lot Size: 17Pounds: 2249Auction Price: $23.80Winning Bidder: Starbucks Coffee Trading Company

23

Coffee FestBooth #323

24

May 2015

NewsBites2015 World AeroPress Championship ResultsLukas Zahradnik of Green Plantation Coffee in Slovakia won the 2015 World AeroPress Championship after an evening of hot competition in Seattle on April 9th. The judges agreed that Zahradnik consistently brewed the tastiest cup in the competition. Nick Hatch of Eight Ounce Coffee in Canada took second place and Kaye Joy Ong of Habitual Coffee in the Philippines took third place. Zahradnik triumphed over 34 other national champions. A party-like atmosphere prevailed as attendees enjoyed the competition along with food, music, and beverages at event venue WithinSodo. The World AeroPress Championship is a fan-run competition that was founded in 2008 by coffee experts Tim Varney and Tim Wendelboe in Oslo, Norway. The AeroPress coffee maker makes one to three cups of coffee in one minute using a unique brewing process which minimizes bitterness and acidity.

Club Coffee Announces the PῧrPod100Club Coffee has announced the PῧrPod100, which will be the world’s first 100 percent compostable, fully certified single-serve beverage pod. John Pigott, CEO, Club Coffee, said “We have … a pod that will be certified as 100 percent compostable and can be converted to useful compost.” The PῧrPod100 is made from renewable, bio-based materials that are 100 percent compostable, and the ring of the pod is made using coffee chaff – the skin of the coffee bean that comes off during the roasting process.

Illycaffe and Cimbali Group CollaborationItalian coffee icons illycaffe and Cimbali Group announced their collaboration on an exhibit tracing the history of espresso machines, created by the two companies with the Museum of Coffee-Making Machines (MUMAC), and to be showcased at EXPO 2015 Milan, the long-anticipated World's Fair opening on May 1. The announcement was made at the SCAA tradeshow, one of the largest annual meetings of coffee companies and experts in the US. The espresso machine exhibit will be part of The Coffee Cluster, one of nine themed pavilions at EXPO 2015 celebrating foods with global impact. To preview the exhibit, Cimbali Group transported a 1952 Faema Marte machine from Italy to the Washington State Convention Center, home of the annual SCAA event. More information about illy and its products can be found at www.illy.com and https://www.facebook.com/illy Follow illy on twitter https://twitter.com/illyUSA Follow illy on Instagram http://instagram.com/illy_coffee

Lutheran World Relief Receives Starbuck Foundation GrantLutheran World Relief (LWR) has received a Starbucks Foundation grant of $350,000 toward its project Pro-Café: Protecting Ecosystem Services for Sustainable Coffee Livelihoods, a two-year project that contributes to the protection of the local ecosystem, provides sustainable livelihoods, and fosters community in the Guarinó River watershed in Caldas, Colombia. This grant is part of Starbucks comprehensive approach to ethical sourcing. Experts from Lutheran World Relief attended the SCAA and discussed how climate change is affecting coffee growing regions, and launched a new online platform dedicated to connecting public donors directly to sustainable development projects with coffee farmers.

The “APOKO: Coffee Farmers in Kenya” project connects thousands of farmers with the tools they need to work their way out of poverty by strengthening the cooperatives’ ability to provide important services. For more information, visit lwr.org.

Pod Pack Intl. Receives BRAC AwardPod Pack International of Baton Rouge, LA is the honored recipient of Baton Rouge Area Chamber’s (BRAC) ‘Project of the Year 2014’ award. This award highlights Pod Pack’s contributions to regional economic development. Pod Pack is executing on its three year, $10.1 million expansion plan that will double its staff and add over $600,000 in new payroll. Louisiana Economic Development estimates the project will result in 67 new indirect jobs for a total of more than 85 new jobs in the Baton Rouge area.

SCAA 2015 Best New Product Winners Announced Awards were presented at The 27th Annual SCAA Exposition. The Best New Product People’s Choice Award encouraged attendees to cast their votes via the app and hundreds of votes were received from expo attendees.

BEST NEW PRODUCT AWARD RESULTSSpecialty Beverage: Torani – Ginger Lemongrass SyrupFood: Theo – Peanut Butter Cups Coffee Accessories: OXO – OXO Good Grips Travel Mugs Packaging: Torani – Torani Purée Blends Open Class: Tastify – Sustianabible Harvest Coffee

Importers Sustainable: Mother Parkers – EcoCupTM Capsules PEOPLE’S CHOICE AWARD RESULTS Specialty Beverage: Torani – Torani Spicy Kola Nut Syrup Food: Theo – Peanut Butter Cups Coffee Accessories: BevLab – Espresso Tamper by Bevl Lab Packaging: Torani – Puree Blends by Torani Sustainable: Mother Parkers – EcoCupTM Capsules More details about the Best New Product and other SCAA award rules and guidelines can be found at scaaevent.org/awards, or visit www.scaa.org. For a full list of SCAA Winners, visit http://magazine.coffeetalk.com/may15-scaa-winners

Caribbean Coffee Company expands Its Craft Draft Coffee to Bona Fide collaborators Craft Draft Coffee and beyond. We currently offer Coffees from Peru, Guatemala, Ethiopia, Mexico and a Tea from India, all Certified Fair Trade Organic (FTO.) These delicious, nitrogen-infused brews are delivered sustainably in kegs and re-fillable growlers. In December of last year, Caribbean Coffee Company partnered with Pacific Beverage Company to distribute their Craft Drafts. With this partnership, SoCal can expect to see Caribbean Coffee Company’s Craft Draft showing up in bars and restaurants, and tasting just as delicious in each location, thanks to its proprietary brewing process and the keg delivery system. For more information contact Caffeinated Happiness ambassador (and VP of Sales,) Matt Capritto, 805.252.4930 Visit www.CaribbeanCoffee.com & get social with us on Facebook, Instagram, & Twitter. For more information about the Pacific Beverage Company, visit the website www.PacificBeverageCompany.com.

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May 2015

Company ......................................................................Phone ......................................... Web .......................................................................... PageAdd A Scoop ..........................................................................(415) 382-6535 ...............................addascoop.com .................................................................... 25Aflac ...........................................................................................See Web ...........................................aflac.com/business .................................................................5Alliance for Coffee Excellence .........................................(406) 542-3509 .............................allianceforcoffeeexcellence.org ...................................... 26Asean/Stalkmarket ...............................................................(503) 295-4977..............................stalkmarketproducts.com ................................................. 25Bloomfield Industries ...........................................................(314) 678-6336 ...............................bloomfieldworldwide.com ................................................. 21Buhler Inc .................................................................................(905) 754-8389 .............................buhlergroup.com .................................................................. 25Burke Brands / Cafe don Pablo ......................................(305) 249-5628 .............................cafedonpablo.com ............................................................... 25Cablevey Conveyors .............................................................(641) 673-8451 ................................cablevey.com ............................................................................3Cargill Inc / Truvia .................................................................(855) 855-2362 ..............................truvia.com/foodservice ...................................................... 13Carribean Coffee Co. ...........................................................(800) 932-5282 .............................CaribbeanCoffee.com ......................................................... 24Coffee Fest ..............................................................................(800) 232-0083 ............................coffeefest.com........................................................................ 21Coffee Shop Manager ..........................................................(800) 750-3947 .............................coffeeshopmanager.com ................................................... 25daterra Coffee ........................................................................551937288010a ..............................daterracoffee.com.br .......................................................... 23daylight Mind Coffee Company ......................................(809) 339-7824 .............................daylightmind.com ................................................................ 26Espresso Me Service ............................................................(360) 213-0715 ...............................espressomeservice.com .................................................... 26Flexicon Corporation ...........................................................(610) 814-2400 ..............................flexicon.com ............................................................................ 14Follett Corporation ...............................................................(800) 523-9361 ..............................follettice.com ......................................................................... 25Fres-co System USA, Inc. ...................................................(215) 721-4600 ...............................fresco.com .................................................................................2Garden to Cup Organics LTd ...........................................(604) 781-7686 ..............................gardentocup.com .................................................................. 21International Coffee Consulting Group .........................(818) 347-1378 ................................intlcoffeeconsulting.com ................................................... 25Java Jacket ..............................................................................(800) 208-4128 ..............................javajacket.com ................................................................. 17, 26JoeTap .......................................................................................(800) 325-5893 .............................joetap.com .............................................................................. 23Kaffe Magnum Opus, Inc. ...................................................(800) 652-5282 .............................kmocoffee.com ...................................................................... 17Lbp Manufacturing Inc. .......................................................(800) 545-6200 ............................upshotsolution.com .............................................................. 13Mother Parker's Tea & Coffee Inc. ...................................(800) 387-9398 .............................realcup.com ............................................................................. 19PBFY Flexible Packaging ...................................................(877) 224-7496 ..............................pbfypkg.com .......................................................................... 23Plitek, Llc ..................................................................................(847) 827-6680 .............................plitek.com ...................................................................................9Pod Pack International, LTd. .............................................(225) 752-1160 ................................podpack.com .......................................................................... 21Primera Technology, Inc. ....................................................(800) 797-2772 ..............................primeralabel.com ................................................................. 25Pro-Line Packaging ..............................................................(630) 422-1012 ...............................pro-linepackaging.com ...................................................... 23SelbySoft, Inc. .........................................................................(800) 454-4434 ............................selbysoft.com ........................................................................ 24Shore Measuring Systems ..................................................(217) 892-2544 ...............................moisturetesters.com ........................................................... 25Texpak / Scolari Engineering S.p.a. ................................(856) 988-5533 ..............................scolarieng.com ...................................................................... 28The Coffee Trust ....................................................................(505) 670-9783 .............................thecoffeetrust.org ................................................................ 25Tightpac America Inc. .........................................................(888) 428-4448 .............................tightvac.com .......................................................................... 26Vessel drinkware ...................................................................(855) 883-7735 ..............................vesseldrinkware.com ............................................................ 19Xylem Applied Water Systems ........................................(914) 323-5700 ..............................foodservice.xylem.com/coffee ........................................ 27

Advertisers Index

AllStar Tools

Tightvac888.42.TIGhTwww.tightvac.com

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Our unique patented Tightvac closure system

allows the gasses from the beans to escape – without letting oxygen back into

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VACUUM CoNTAINeR

Java Jacket800.208.4128

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Java Jacket provides the best insulation of all sleeves on the market.

Protects customers from hot or cold to-go

beverages, and provides a more grippable surface than other coffee sleeves.

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Alliance for Coffee excellence

Cup of excellence®503.208.2872

AllianceForCoffeeexcellence.org

The Alliance for Coffee Excellence is a U.S.-

based nonprofit global membership organization that advances excellence

in coffee through its flagship Cup of Excellence competition and auction.

CoFFee PRoDUCeR

Daylight Mind Coffee Company

808.339.7824www.DaylightMind.com

Private and group class topics include coffee production, roasting,

quality, and barista skills. Farm visits are an option

for all courses!

CoFFee SChooL

espresso Me Service877.215.0715360.213.0715

www.espressomeservice.com

Espresso Me Service is your one stop for sales and service. We offer service on many types of commercial

espresso machines and brewing equipment in

Washington and Oregon.

eSPReSSo MAChINeS