Go Your Own Way

Taking Calculated Risks for Better Business By Shanna Germain In the coffee industry—and in other industries as well—we hear about the successful risk-takers and innovators all the time. They’re the ones that make the news, the ones that get interviewed in the New York Times and in the best food magazines, and the ones that …

Meeting & Greeting: A Q&A with Mike Ebert

If you’ve ever met Mike Ebert, sales representative for Alterra Coffee, then you know why he’s the man to talk to when it comes to meeting and greeting customers. Whether he’s working the farmers’ markets, giving consumers a bit of talk-education, or creating long-term partnerships, Ebert understands the importance of making connections on a person-to-person …

Getting the Story Straight

Communicating what is Special about Specialty Coffee By Tracy Ging You know that famous quote, the one that says imitation is the sincerest of flattery? Well, if that’s the case, specialty coffee should be flattered because we have certainly been imitated. Most coffee—whether it’s specialty or not—now carries descriptors like gourmet, premium, coffeehouse-style, and others. …

Denomination of Origin

Creating Geographical Indications for Coffee By Laura Everage In this Symposium session, Paul Songer of Songer & Associates, Inc. and Luis Fernando Samper of Colombian Coffee Growers Federation presented two separate approaches to creating geographical indications. In Rwanda, the analysis was made purely on a cup basis, while in Colombia extensive lab testing and verification …