Inside the community-driven mission of The Coffee Trust, NCA 2019 Origin Charity of the Year
The National Coffee Association recognized The Coffee Trust as the recipient of the 2019 NCA Origin Charity of the Year Award, sponsored by Mother Parker’s Tea & Coffee, during the NCA 2019 Annual Convention in Atlanta.
Two Award finalists – meriting special mention – were Pueblo a Pueblo, Inc. and Strategies for International Development.
Here, Bill Fishbein, The Coffee Trust Founder and Executive Director, explains from the field what makes this organization so special – and how they are happily working themselves our of jobs in communities at origin.
Leaders, experts, and entrepreneurs from across the coffee industry came together for the 2019 NCA Annual Convention in the Westin Peachtree Plaza Hotel in Atlanta, GA. The 3-day event was themed “Coffee at the Crossroads” and sponsored by Community Coffee, which is currently celebrating its centennial anniversary as a family-owned company.
From networking events to specialty coffee education, the jam-packed (and highly caffeinated) conference offered something for everyone.
Here, we’ve highlighted a few of our favorite moments, with more to come in the weeks ahead.
(If you attended #NCA19 and want to share what you’ve learned, share a comment below or tag @nationalcoffeeusa in your photos!)
Blue Donkey will host a specialty coffee cupping session at the 2019 National Coffee Association Convention in Atlanta, March 7-9
Atlanta Coffee Shop is Making Waves with National Coffee Leaders
As Atlanta grows, so does the city’s specialty coffee scene – and one of the hometown favorites is about to make a big splash with coffee executives from around the world.
Despite this excitement, Atlanta’s Blue Donkey Coffee remains true to its commitment to specialty coffee, personalized for coffee lovers. The latest Blue Donkey café is just their second location, opening last fall in an upcoming area east of downtown on the edge of Grant Park.
The coffee sector looks up to the wine sector for several reasons – including the wine sector’s long and prestigious history, the sensory descriptions, the sophisticated branding with use of terms like terroir, and the (sometimes) high prices.
While the coffee sector can no doubt learn a lot from wine, there are also areas where the wine sector has reason to admire coffee – and sustainability standards is one of them.
Sustainability standards are in several ways more complex for coffee than for wine, especially in terms of developing the standards, training, compliance, and monitoring.
This is certainly not to say that it is easy for the wine community, but here are four of the reasons.
I found out about the Next Gen council opportunity while on an origin trip in Costa Rica. Experiencing the first 10 feet of coffee inspired me to find a way to contribute more to the larger conversation.
I hope to help inspire the next generation, especially women, to get involved in coffee and supply chain.
LOCATION: Bristol, UK
NCA MEMBER SINCE: Nov. 2018
What does AMI do?
AMI is Europe’s largest consultancy dedicated to providing business information for the global plastics industry.
With more relevance to the coffee industry, AMI’s lead packaging consultant, Martyna Fong, has championed the development of the single serve capsules expertise. She has a thorough understanding of the supply chain, global trends, and technical innovation in the segment.
AMI is keen to assist the NCA community with its market intelligence as well as specialist single serve capsules conferences – in North America and in Europe.
Michael Gaviña delivering his General Session remarks at the 2018 NCA Convention
Exclusive Q&A: Michael Gaviña, F. Gaviña & Sons
“We really have something special, we have a very collegial industry that is passionate about a product that our customers hold dearly.”
Michael Gaviña is the current of the National Coffee Association. He is a fourth-generation executive at F. Gaviña & Sons, Inc. (FGS), responsible for pricing raw materials and managing inventory. A Coffee Quality Institute Q grader, he joined FGS in 2002 as a buyer. He is has served as CFO of DF Roasters since 2015.
Here, talks to Next Generation Council Communications subcommittee member Kyle Bawot about what he’s learned over his career, the challenges ahead for coffee businesses, and his hope for next generation of industry leaders.
The following article was originally published as the first installment of a 2-part special series in Tea and Coffee Trade Journal in the July/August 2018 and September 2018 issues
By Spencer Turer, Coffee Enterprises – via LinkedIn
Aroma and taste descriptors are most easily understood when primary flavors are referenced for the perceived attribute.
When attributes are categorized into groups it becomes difficult to understand their meaning without additional training or explanations. Confusion is created when conclusions are used for flavor descriptions, or when adjectives or verbs are used in place of nouns when presenting descriptions.