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Fresh Cup Magazine | freshcup.com
young coffee roaster." He started Panther in 2011 after
a long stint at Stumptown Coffee Roasters, and tak-
ing roasters to origin countries has been a goal from
the beginning. "There's a lot of value in having a well-
trained team who has a sophisticated understanding
for what we're doing, not just one side of it," he says.
During the recent harvest in Nicaragua (it so hap-
pens), Joel brought along Michael King, who began
as a barista with Panther when it opened and moved
to roasting eight months ago. Michael didn't have a
near-spiritual moment like Ann did when she made her
coffee angel, but he took away the same respect. "I saw
the sheer amount of people it takes to collect all that
coffee," he says. He came back to Miami with "a huge
appreciation of their hard work. It's incredible to see it."
At one farm Michael cupped forty different coffees,
and he'll roast many of them for the rest of the year.
Every time he opens a bag, he'll reconnect with that
farm and everyone who brought the beans to him.
IN HOUSE
"There's a lot of value in
having a well-trained team
who has a sophisticated
understanding for what we're
doing, not just one side of it."
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May14_magazine.indd 32 4/18/14 10:44 AM