Fresh Cup Magazine, providing specialty coffee and tea professionals with unique insight into the trends, ideas, products and people that shape their world.
Issue link: http://freshcup.epubxp.com/i/232179
CONTRIBUTORS In "Business Basics" (p. 28), POUL MARK founded Transcend JEFF GRANDFIELD and DALE Coffee in 2006 with a passion for WILLERTON of The Lease Coach great coffee and community. In a offer advice for coffee and tea few short years he has built a thriv- retailers seeking to negotiate a ing and multi-faceted business as commercial lease or lease agree- well as served as a judge at sev- ment. Grandfield and Willerton eral international coffee competi- are commercial lease consultants tions, including Best of Panama, who work exclusively for tenants; they co-authored "Negotiating Rainforest Alliance Cupping for Quality, the 2009 El Salvador Commercial Leases & Renewals for Dummies" (Wiley, 2013). For Cup of Excellence and the 2010 Honduras Cup of Excellence. more information, visit theleasecoach.com. Mark examines how Instagram can help roasting companies in "Roasters Realm" (p. 52). In "It Takes a Village" (p. 44), AHMED RAHIM is the co-founder, North Carolina-based freelancer CEO and "chief alchemist" behind JODI HELMER explores how crowd- Numi Organic Tea, a premium, funding—on sites like Kickstarter organic, fair-trade-certified tea and Foodstart—has altered the company he launched with his way roasters, restaurants and cafés sister, Reem, in 1999. Rahim raise money for projects. Helmer explores the enduring trend of specializes in writing about small tea and chocolate blends in this business and agriculture, and her work has appeared in Urban month's "The Whole Leaf" (p. 56). Farm, Entrepreneur, National Geographic Traveler and Hotel F&B.; She's also the author of the agritourism travel guidebook "Farm Fresh Georgia." As a relationship coffee manager at Sustainable Harvest, MARCUS NATHANAEL MAY is the coffee YOUNG connects North American educator for Portland Roasting. roasters with high-quality, respon- He has been in the coffee indus- sibly sourced coffees. He was try since he started making the founder behind Central City cappuccinos at Disneyland in Coffee, a social enterprise coffee 2001, but currently he spends his company providing on-the-job extra time judging barista com- training for formerly homeless employees. He's also a USBC petitions around the country and tor to coffee industry trade publications. In "Stepping Up the on this fall's barista camp and the power of focused education in Conversation" (p. 40), he offers a recap of this year's Let's Talk this month's "Nine Bars" (p. 48). 16 head judge, SCAA lecturer and instructor, and frequent contribu- teaching his sons how to brew coffee. He shares his reflections Coffee conference in El Salvador. Fresh Cup Magazine | freshcup.com