37
The Starbucks Effect By Miles Small What is the Starbucks Effect? It’s the impact that you observe when you go to coffee origin and see that every cooperative, every mill has a special holding area for cherries destined for Starbucks; where fincas proudly announce that their coffees are sold to Starbucks; where schools and medical centers have banners proclaiming ‘Built by Starbucks Coffee’ in the local language. It is in the pride with which Marco Antonio Batres, president of Cofinanzas, a producer in El Salvador speaks about Starbucks and the personal relationship he feels with the buyers and the company. (Starbucks agreed to increase the price they paid for his coffee, already bought at a premium, if Marco would set that extra money aside to build the community a new school.) According to John Klunk, USAID in Central America specializ- ing in coffee, many in Central America believe that Starbucks is directly responsible for saving the coffee industry from ruin during the coffee crisis by assuring premium contracted pricing for shade grown specialty coffee. Starbucks kept many farmers operating and cultivating when others were abandoning their farms and destroy- ing their trees and the precious shade canopy. Since 2000, Starbucks has been engaged in a systematic process of developing standards that would ensure that the company would have access to a predictable and expanding source of coffee to feed its aggressive growth engine. On the way, the company discovered that consistent supply was not only about coffee quality and price, but also about sustainable small farms, business practices educa- tion, wide social responsibility, bio-diversity preservation, and transparency. In 2003, this process evolved into C.A.F.E. Practices. (Coffee and Farmer Equity Practices) Growing out of the company’s voracious appetite for expansion, Starbucks plunged into the ques- tion of sustained and predictable supply. The coffee crisis at the turn of the century alerted the company to the potential threat reduced supply of premium coffees posed to their business plan. (Please see the ‘Coffee Crisis’ sidebar.) The impact of the emerging awareness of Starbucks was vast. C.A.F.E. Practices is a broad and ambitious initiative that engages the company and the small growers in a mutually beneficial relationship. The key to understanding C.A.F.E. Practices is, as Sue Mecklenburg, Vice-President of Business Practices at Starbucks says, is thinking of the program as a set of operating standards that two businesses agree to in order to do business; it is a framework within which Starbucks and small farmers develop a mutually successful and profitable transaction. Unlike certification agencies that provide a seal 8 Convergence of Values- the NCA Conference 8- Dunkin’ Brands- aka humble donut shop? 16- Transforming the way Coffee does business by Tracy Ging 20- Rainforest Alliance & QAuctions 20- Remittances and the impact on the coffee growing regions 26- Coffee Brewers- its all about quality 36- Colombian Cup of Excellence beneficiaries 36- InterAmerican Coffee Rwandan radio project Continued on page 6 The Coffee Crisis During the Reagan administration, the US actively worked to abolish the International Coffee Agreement (ICA) claiming that it stifled free and open markets. Without the protection of the ICA, coffee producing countries where forced to design their production policies around volatile free market factors based on commodity pricing. Seeing an opportunity for entry into this export cash crop market, Viet Nam aggressively initiated a vast program of full sun lower elevation planting of coffees. When this crop reached maturity, the sudden introduction of Vietnamese coffee into the market caused a collapse of the 'C' price, ultimately hitting a low of 50¢ per pound. Although the coffee industry is generally boom or bust, the length of the crisis drove many farmers worldwide into failure and bankruptcy. The coffee markets are only beginning to recover but there remains lingering problems as coffee supply appears to fall short of demand for many years to come. In fiscal 2005, Starbucks purchased 312 million pounds of coffee and paid an average price of $1.28 per pound, which was 23% higher than the average New York 'C' market price during the same period.

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The Starbucks EffectBy Miles Small

What is the Starbucks Effect? It’s the impact that you observe when you go tocoffee origin and see that every cooperative, every mill has a special holding areafor cherries destined for Starbucks; where fincas proudly announce that theircoffees are sold to Starbucks; where schools and medical centers have bannersproclaiming ‘Built by Starbucks Coffee’ in the local language. It is in the pride

with which Marco Antonio Batres, president ofCofinanzas, a producer in El Salvador speaksabout Starbucks and the personal relationshiphe feels with the buyers and the company.(Starbucks agreed to increase the price they paidfor his coffee, already bought at a premium, ifMarco would set that extra money aside to buildthe community a new school.)

According to John Klunk, USAID in Central America specializ-ing in coffee, many in Central America believe that Starbucks isdirectly responsible for saving the coffee industry from ruin duringthe coffee crisis by assuring premium contracted pricing for shadegrown specialty coffee. Starbucks kept many farmers operating andcultivating when others were abandoning their farms and destroy-ing their trees and the precious shade canopy.

Since 2000, Starbucks has been engaged in a systematic processof developing standards that would ensure that the company wouldhave access to a predictable and expanding source of coffee to feedits aggressive growth engine. On the way, the company discoveredthat consistent supply was not only about coffee quality and price,but also about sustainable small farms, business practices educa-tion, wide social responsibility, bio-diversity preservation, andtransparency. In 2003, this process evolved into C.A.F.E. Practices.(Coffee and Farmer Equity Practices)

Growing out of the company’svoracious appetite for expansion,Starbucks plunged into the ques-tion of sustained and predictable

supply. The coffee crisis at the turn of the century alerted the company to thepotential threat reduced supply of premium coffees posed to their business plan.(Please see the ‘Coffee Crisis’ sidebar.)

The impact of the emerging awareness of Starbucks was vast. C.A.F.E.Practices is a broad and ambitious initiative that engages the company and thesmall growers in a mutually beneficial relationship. The key to understandingC.A.F.E. Practices is, as Sue Mecklenburg, Vice-President of Business Practicesat Starbucks says, is thinking of the program as a set ofoperating standards that two businesses agree to in order to dobusiness; it is a framework within which Starbucks and smallfarmers develop a mutually successful and profitabletransaction. Unlike certification agencies that provide a seal

8

Convergence of

Values- the NCA

Conference

8-

Dunkin’ Brands-

aka humble

donut shop?

16-

Transforming

the way Coffee

does business

by Tracy Ging

20-

Rainforest

Alliance &

QAuctions

20-

Remittances and

the impact on the

coffee growing

regions

26-

Coffee Brewers-

its all about

quality

36-

Colombian

Cup of Excellence

beneficiaries

36-

InterAmerican

Coffee Rwandan

radio project Continued on page 6

The Coffee CrisisDuring the Reagan administration, the USactively worked to abolish the InternationalCoffee Agreement (ICA) claiming that it stifledfree and open markets. Without the protection of the ICA, coffeeproducing countries where forced to designtheir production policies around volatile freemarket factors based on commodity pricing.Seeing an opportunity for entry into this exportcash crop market, Viet Nam aggressivelyinitiated a vast program of full sun lowerelevation planting of coffees.When this crop reached maturity, the suddenintroduction of Vietnamese coffee into themarket caused a collapse of the 'C' price,ultimately hitting a low of 50¢ per pound.Although the coffee industry is generally boomor bust, the length of the crisis drove manyfarmers worldwide into failure and bankruptcy.The coffee markets are only beginning torecover but there remains lingering problemsas coffee supply appears to fall short ofdemand for many years to come.

In fiscal 2005, Starbucks purchased 312 millionpounds of coffee and paid an average price of $1.28per pound, which was 23% higher than the averageNew York 'C' market price during the same period.

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SCAA BOOTH #224

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I have said many times that FG! and CoffeeTalk are only one leg on a three leg stool.The other legs are you the readers and the companies that advertise. We standtogether or together we fall apart. FG! and CoffeeTalk have taken this relationshipone step farther.

We have begun a program with our advertisers called CoffeeTalk Rewards. Thisprogram further builds the strong and important link between our readers and ouradvertisers. In this issue, you will see many ads with a star symbol inside them. Thesemark the initial advertisers who want to be part of this program. When you call anyof these advertisers for information about their products, tell them you saw their adin FG! or CoffeeTalk. Just for that, they will give you a reward. Some have special dis-counts, some premiums, but more importantly, they all have something important tosay to you. They want to help you to succeed and they want you to know that theyare supporters of this community we call FG! and CoffeeTalk.

FG! and CoffeeTalk come to you free because our advertisers know we do ourhomework, that we know we have to be the best every issue. They like our importantarticles, our Daily Dose e-letter, our commitment to issues that count, and our lead-ership position in the foodservice and coffee industries. They like our honesty andtransparency. The advertisers know that FG! and CoffeeTalk are your ‘must read’ andthey want to be part of your commitment to success.

When you call an advertiser with a star, simply tell them that you saw their ad inFG! or CoffeeTalk. You spend you day making sure that your company is successfuland your employees are happy. Don’t you deserve a reward today?

Give these CoffeeTalk Rewards Partners a calland thanks for your support.

Bridge Specialty Carts888.666.0966 www.bridgecarts.com C3

Caffé Pronto Coffee Roastery888.697.7668 www.caffepronto.com C21

Delaware City Coffee Company302.832.3303 www.delawarecitycoffeecompany.com C21

Fiorenzato USA888.899.0008 www.fiorenzatocs.com C2

Great Northern Coffee Company800.216.5323 www.greatnortherncoffee.com C21

Mountain Thunder Coffee808.325.2136 www.mountainthunder.com C21

Oro Caffe North America866.676.2233 www.orocaffe.com C27

Parkside Coffee716.681.3078 www.parksidecoffee.com C21

San Giorgio Coffee888.253.6881 www.sangiorgiocoffee.com C21

Service Ideas, Inc.888.999.8559 www.serviceideas.com C3

Susan’s Coffee & Tea800.237.9056 www.susanscoffee.com C21

Any vendor wishing to join the CoffeeTalk Rewards Partners,please email kerri@coffeetalk for additional information. CT

CoffeeTalk Rewards

– Find out more!

Hospitality News featuring CoffeeTalk April 2006 CT 3www.HospNews.com

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Hospitality News featuring CoffeeTalkCT 6 April 2006 www.HospNews.com

to the grower which will assist in selling the product, C.A.F.E. Practices says that thecompany has specific standards that it will accept, if you fulfill those standards then

you are eligible to be a pre-ferred vendor to Starbucks.This, as Mecklenburg pointsout, is a very significantdifference. Starbucksappetite for product is sovoracious that compliancewith the company’sstandards is a powerfulincentive.

Starbucks is credited asbeing one of those leadingthe way in ‘best business andagricultural practices’ in thecoffee growing regions. Theindirect result of Starbuckspolicies is that the generalhealth of the coffee industryhas improved. Farmers areapproaching their operationin a business like andsustainable way that ensureslong-term success. Throughaccess to credit, agriculturaltraining, environmental sup-port, and of courseStarbucks vast buyingpower, small holders are ableto prosper and flourish in anotherwise predatory buyingenvironment.

Third party certificationprograms have often

criticized Starbucks. In many ways this is extraordinarily disingenuous. Taken with-in the context that Starbucks only purchases Arabica coffees, Starbucks buys nearlyone half of the entire crop of specialty Arabicas that are Fair Trade certified. Mostof the coffee certified by Fair Trade is Robusta, below Starbucks quality standards.Starbucks also purchases Rainforest Alliance certified products, and in-country ver-ifiers for Rainforest Alliance frequently act as compliance verifiers for C.A.F.E.Practices as well.

The C.A.F.E. Practices program is unique in that a for-profit company operates itfor its own purposes. The fundamental agenda is different. Starbucks uses C.A.F.E.Practices to ultimately ensure a continuous supply of high quality coffees for itsretail cafes. It believes that engaging in a broad program of partnership throughsocial responsibility and improvement at origin is the way to achieve this goal.Considering the broad and positive impact the company has had at origin, they mayvery well be right.

The Starbucks Effect revolves around 6 key approaches that form an integratedand sustainable model for purchasing coffee.• Pay premium prices so that farmers can make profits and support their families.• Encourage participation in C.A.F.E. Practices.• Purchase shade grown and certified coffees, including organic and Fair Trade.• Provide funds for farmers to access credit.• Invest in social development projects in coffee producing countries.• Facilitate quality production and processing through the Starbucks Coffee

Agronomy Company, located in Costa Rica.First and foremost says Mecklenburg is quality. This element differentiates

Starbucks from other certification programs. Before a supplier can be evaluated forcompliance with C.A.F.E. Practices, their coffee has to pass Starbucks qualitystandards. Only after quality approval from Starbucks Coffee Trading Company inSwitzerland can a supplier begin the process of evaluation for the other criteriarequired by Starbucks

As a follow-up to this story, next month CoffeeTalk will look closely at the NGOthird party certificationagencies that operate incoffee. CT

The Starbucks EffectContinued from page 1

For a look at the complete documentation requirementsand standards for Starbucks C.A.F.E. Practices, log on towww.scscertified.com/csrpurchasing/starbucks.html.

The C.A.F.E. Practices criteria are...Economic Accountability

Economic TransparencyEquity of Financial RewardFinancial Viability

Social ResponsibilityMinimum/Living Wage/Overtime RegulationFreedom of Association/Collective BargainingVacation/Sick Leave RegulationChild Labor/Discrimination/Forced LabotAccess to Housing, Water, and Sanitary FacilitiesAccess to EducationAccess to Medical CareAccess to Training, Health, & Safety

Environmental Leadership - GrowersWatercourse ProtectionWater Quality ProtectionControlling Surface ErosionImproving Soil QualityMaintaining Coffee Shade Canopy and Natural VegetationProtecting WildlifeConservation Areas and Ecological PreservesEcological Pest and Disease Management and ReducingAgrochemical UseFarm Management and Monitoring Practices

Environmental Leadership - ProcessingWetMinimizing Water ConsumptionReducing Waste Water ImpactsWaste Management Operations/Beneficial ReuseEnergy Conservation/ImpactsDryWaste Management Operations/Beneficial ReuseEnergy Conservation/Impacts

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In a presentation at the National Coffee AssociationConference in Boca Raton Florida, Jon Luther, CEO ofDunkin’ Brands, talked about the humble donut shop calledDunkin’ Donuts. The way the company has been able to besuccessful, he said was a clear vision and passion for whatthey do. Founded in the 1940’s by Bill Rosenberg, this hum-ble ‘donut shop that serves coffee’ has grown to 4400 stores inthe United States and 1700 stores internationally. Yes, that is4400 stores in the US.

During this period, with the steady guidance of EllenRogers (nee Walker), and others, the coffee beverage programhas advanced. Jon Luther now proudly proclaims thatDunkin’ Donuts is a ‘coffee retailer that serves food’ (theirmenu selections have gone far beyond donuts). In fact, heannounced that Dunkin’ is engaged in rolling out a newconcept that he terms “QCR” – Quick Coffee Restaurant. Heenvisions a time in the not-to-distant future when specialtycoffee will be so fully integrated into the QSR category thatthis segment of the coffee industry will dominate the specialtycoffee world. QSR customers will as likely walk through thedoor looking for a cup of premium coffee as they will for aburger and fries.

Statistical trends may provide support for this vision. Sincethe early days of specialty coffee, back in the 90’s, coffee hasgradually moved inside. Carts and small kiosks, disappeared infavor of small footprint coffee bars, that disappeared to the caféformat, that is now giving ground to the café with freshfoodservice. Is the QCR really that far away?

In case you are scratching your head as to the mix of Dunkin’

Donuts and Specialty Coffee, con-sider this – in New England, thearea Jon Luther refers to as his‘Fortress Market’, independentsurveys consistently show that thenumber one brand of premiumcoffee is Dunkin’ and that theircustomers, more than 2.7 million aday across the US, are fiercely

loyal. 100% of the coffee used forespresso beverages is Fair Trade

Certified, making them one of thelargest supporters of Fair Trade in the

country.It’s hard to imagine how they can be so

humble, but they are. Discussing Dunkin’ssuccess with Ellen Rogers, it is clear that she

believes that the trust customers place in thecompany is precious and requires continuous

attention. The company has to earn thecustomer’s loyalty every day. It is also clear that

she and the company understand that a huge debtis owed the legacy of customers over the past 60

years; customers who have come into Dunkin’Donuts everyday fully expecting to get a great cup of

coffee.One thing should be clear from this to everyone in

Specialty Coffee, the Dunkin’ Donuts around the cornerfrom you is in the Coffee business, and it intends to just

keep getting better at it. CT

Hospitality News featuring CoffeeTalkCT 8 April 2006 www.HospNews.com

There are two worlds in coffee. This has always been most clear at the National CoffeeAssociation Conference. There are companies that believe that specialty coffee is adrink made with espresso and there are those who believe that specialty coffeedescribes a level of quality, consistency, and cultivation of the green beansthemselves.

This distinction has always been a badge of superiority to the specialty coffeeindustry. This veil of separation is rapidly falling. Specialty coffee has produced ageneration of educated consumers whose collective buying decisions have causedfundamental changes in the public perception of coffee. Coffee is now in a virtual tiewith soft drinks as the preferred beverage choice and out-of-home consumption of

coffee has grown to the point that grocery sales of coffee have flat-lined,effectively a loss of market share relative to the growth of US coffeeconsumption. It therefore should come as no surprise to specialty coffeeretailers that the major coffee companies have embraced the principles ofspecialty coffee.

The two quiet giants in the specialty side, Starbucks and Dunkin’ Brands,have always straddled the line between the SCAA and the NCA. At thisconference however it was clear that the Big Four, the Multinationals, areclearly coming on board. Nestle, Sara Lee, S&D, and Kraft are all engaged inaggressive initiatives to stake positions in Specialty.

The specialty value set of sustainability, transparency, and quality arenow widely embraced by mainstream coffee. The result is that specialtycoffee is caught in a serendipitous world. On the one hand the on-goingsuccess of specialty coffee has proven the business model and on the otherhand, this very success is bringing the companies that specialty loves to hateright into their side of the debate. Big corporate coffee has always been theworld specialty loves to hate. Now that the value set is blurring, specialty islosing their emotional foundation.

Many in Specialty have been scoffing at the efforts made by the multi-nationals to enter into the FairTrade, Organic, Rainforest Alliance,Utz Kapeh, et.al. certified world, saying that it is only a marketing ploy. Wellmaybe, but they are buying coffee, lots and lots of coffee, and that meansthat the quality of life is improving at origin. Hasn’t that, after all, been themission all along? CT

Convergence of values-

The NCA Annual ConferenceAn editorial by Miles Small

Dunkin’ Brands- aka humble

donut shop?By Miles Small

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SCAA BOOTH #768, 583

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In last month’s article entitled, Masterminding the Journey to Building Your Brand,we determined that when creating your specialty brand it is important to go througha step-by-step process that answers various topics by differentiating why and how youare unique and special? We also outlined why and how to define your Vision andEssence. In this month’s article we will share how to define your product assortmentand show an example of this process.

Defining your Product Assortment, this takes you on your pilgrimage• What is it that you will be offering in your new product line, your store, café or

concept as far as specialty products that your customers (wholesale or retail) cantake home, or enjoy on the premise or take-out?;

• If the planned products that you will be offering are broad then list by departmentsor categories and even sub-categories of products rather then listing each sku;

• If you are considering offering services with your concept then list these by item orcategory.

Later you will use these products and/or combination of items to differentiateyour specialty brand concept from therest.

Examples and ideas of categories are:• Prepared Specialty Beverages• Prepared Specialty Foods• Prepared Foods To Go Family Size• Prepared Beverages To Go Office

Size • Bulk Specialty Food Products• Packaged Specialty Food Products• Small Gourmet Appliances• Specialty Housewares• Decorative Gifts• Services - such as Computer Training (software &

other), Aromatherapy, Homeopathic or MassageTherapy, Barista or Coffee Training, Seminar Training(course training), Catering Services, Culinary Trainingor many Other’s.

Please note that you can choose a number ofcategories noted above or have your own creative ideas.Later we will divide these various categories into theday parts that you will be addressing. The point is hereis where you write down every category/product thatpresents an opportunity as a benefit and or point ofdifferentiation and defines your location/company, productor service.

I always find the best way to explain this process isto show an example. Not too long ago I worked on anew brand concept idea, which was a hybrid of thecoffee café, dessert bar and home replacement mealsvenue.

The French Market Dessert Café . . .Beignets & More®MissionWe are not another corner coffeehouse we are a dessertcafé, a restaurant, a take out cafe of quality foods, acommunity coffeehouse and a place to see and be seen.VisionWe are positioned to address the coffee, dessert, snackand light meal impulses of highly attended tourist anddestination bound consumers.EssenceA modern day interpretation of the old worldcoffeehouses, “A place when one enters theyautomatically want to stay, to ponder the day’s events,chat with a friend or meet a business colleague.” The

end result is a modern day café that captures the soul and depth of the coffeehousesof the 17th century and the tradition of great tastes and experiences reminiscent ofNew Orleans.

While the core concept is offering hot, freshly brewed coffee and made to orderBeignets; the company will endeavor to make its product offerings sensitive to bothconsumer trends and taste. The menu for all of the day parts will reflect thatsensitivity. In essence we have captured all the moments of the day and night thatone could want to indulge in fine cuisines and exceptional drinks. In addition, we willtarget and promote these day parts with unique and exclusive events.

The French Market Dessert Café . . . Beignets & More Product Assortment• New Orleans Style Espresso Bar - This innovative Espresso Bar concept merges the

popular coffee shop menu with the panache of traditional alcoholic beverages;• Beignet Meals - A French Market Dessert Cafe … Beignets & More creation using the

basic Beignet dough that is then mixed with ingredients;• Dessert Walk and Pastry Tour - offering Cakes, Pies, Pastries, Dessert Bars and Ice

Cream• Prepared Food Section - Sandwiches, Soups & Salads, Drinks, and other home

replacement specials;• Pre-Packaged Food Section offering FMDC Packaged Coffees, Beignet Mix,

Preserves & Spreads, Flavoring Syrups, Coffee Concentrate, Teas, Breads &Muffins, Chocolate Sauces & Wine Sauces, Biscotti, Shortbread, Cookies, Mints,Truffles and Pralines;

• Decorative Gift Retail Section - FMDC Mugs & Latte Cups, French Presses, T-shirts& Caps and Fresh Flowers & Art.

• Coffee & Food preparation demos and classes.

How the Product Assortment Defines the ConceptCentral to the design is the exhibition kitchen to allow customers to view theculinary staff preparing meals. Another important design element is theespresso bar, which will allow customers to watch as the “Barista” preparesthe specialty coffee drinks as well as preferred adult alcoholic libations. Wederive our service style from the training provided by ShowTenders, a high-style beverage service training organization. Finally, a fresh food market andretail area will entice and enact customers as they enter the location.

All ideas and concepts are ©The French Market Dessert Café . . . Beignets &More® and ©Creative Concepts who developed the concept for them. CT

Hospitality News featuring CoffeeTalk April 2006 CT 11www.HospNews.com

Defining your

pilgrimage –

product assortmentby Jamie Utendorf-Hagen

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Papua New Guinea, the country that occupies half of the enormous island of NewGuinea just north of Australia, is certainly one of the least known and leastacknowledged of major coffee producers. Papua New Guinea coffees are very highgrown, at altitudes usually exceeding 5,000 feet. Nevertheless, they tend to be moredelicate in profile and softer in acidity than similarly high-grown coffees from CentralAmerica. The most distinctive note that many (though certainly not all) Papua NewGuinea coffees display is a subtle, sweetly acidy fruit note that often resemblesgrapefruit, sometimes a chocolaty grapefruit, if that is possible to imagine, or agrapefruit with a whiff of fresh-cut cedar. There is a subtle difference in the typicalPapua New Guinea profile, however, depending on where and how the fruit has beenremoved and the coffee dried. True village coffees have the skin and pulps removed byhand in the village, and dried there. Owing to irregularities in fruit removal andprocessing, these coffees often add a softly musty or mildewy note to the basic PapuaNew Guinea profile, a flavor overlay that reads as earth (think moist fallen leaves) orperhaps smoke or spice. When inserted into the gently fruity matrix of the PapuaNew Guinea profile, this overlay promotes a sweet, earth-muted fruit, a variation onthe often more aggressively earthy character of traditionally processed Sumatra andSulawesi coffees. In this month’s review, the 91-rated Caffe Artigiano, 90-ratedsamples from Paradise Roasters and Surf City, the 88-rated Supreme Bean, and the86-rated Atomic Cafe all displayed variants of the gently earth-and-fruit characterthat I associate with such village-processed coffees. CT

American consumers are turning to premium coffee taste, while simultaneouslyturning off their home coffeepots. A new report from Mintel shows that premiumcoffee is driving success for national coffeehouses, donut shops and quick-servicerestaurants, while causing a downturn in food, drug, and mass-merchandise (FDM)sales of coffee.

Coffeehouses have more than doubled their U.S. sales in the last five years to anestimated $8.3 billion. In another five years, the market is expected to reach astaggering $18.8 billion. As a result of this growth, store-bought coffeemanufacturers are feeling the negative effects in their sales.

According to the National Coffee Association (NCA), the popularity of traditionalcoffee, described as consumer-brewed coffee, has been declining since 2004. With onecoffeehouse for nearly every 14,000 Americans, coffeehouses are moving coffee salesaway from FDM retailers. Mintel’s exclusive consumer research reports that 35percent of those who visited a coffeehouse in the last week purchased coffee beansthere; more than 67 percent of coffeehouse visitors listed quality at the top of theneeds list.

“Consumers are moving away from traditional coffee in favor of premiumspecialty selections,” said Billy Hulkower, analyst for Mintel. “People havedeveloped a taste for inventive, upscale, premium-priced coffee. Starbucks and othercoffeehouses have effectively attracted people to their shops, and further flavor andpromotional innovations have the potential to continue negatively impactingtraditional coffee sales.”

Coffeehouses face potential competition from fast-food restaurants. McDonald’srecently threw its hat into the premium coffee ring. Last week, the fast-food giantrolled out premium roast coffee in restaurants across the U.S. They join Dunkin’Donuts, Burger King and other food chains in capitalizing on the premium coffeesuccess generated by Starbucks and its coffeehouse counterparts.

Currently, these establishments present the biggest potential challenge to thecoffeehouse market.

“People want to have convenient access topremium options,” said Hulkower.

“Chain restaurants that serve breakfast are tryingto present a better one-stop option for theirconsumers. In addition to building coffee sales,newer options are accentuating their current foodofferings.”

Pre-packaged, ready-to-drink (RTD) coffeebeverages also offer future growth competitionagainst the coffeehouse market. Manufacturers areturning their sights to increased product innovationto try to win consumers from the coffeehouse sector.Home brewing is also aiming for coffeehouse saleswith the newly launched pod brewer, providing one-cup brewing for consumers, one of the mostrecent innovations to make its mark in the smallkitchen appliance market. CT

Mintel is a worldwide leader of competitive media,product and consumer intelligence. For more than 35years, Mintel has provided key insight into leading glob-al trends. With offices in Chicago, London, Belfast andSydney, Mintel’s innovative product line providesunique data that has a direct impact on client success.For more information on Mintel, please visit their Website at www.mintel.com .

Hospitality News featuring CoffeeTalkCT 12 April 2006 www.HospNews.com

Americans are running away

from home? Premium coffee cravings boost coffeehouse and donut shop sales;

store-bought coffee feels negative

Undervalued beauty:The coffees of

Papua New Guinea

Papua New Guinea - Kimel Estate Reviewed: March 2006

The Roasterie

Origin: Wahgi Valley, Western Highlands Province, Papua New GuineaSweet-toned, delicate aroma with butter notes and hints of chocolate and Mediterranean spice. Even sweeter in the cup, stilldelicate but rich, softly acidy and quietly complex with distinct floral notes and a crisp, subtle fruit that suggests Rieslingtable wine or perhaps black currant. The fruit notes turn toward cocoa in the long, continuing sweet finish.Overall Rating: 93 points

Papua New Guinea - Bunum Wo Peaberry Reviewed: March 2006

Caffe Artigiano - 49th Parallel Roasters

Origin: Wahgi Valley, Western Highlands Province, Papua New GuineaDelicate but deep aroma, with chocolate, pipe tobacco and leather notes. In the cup earthy but richly sweet, almost sugary,with cherry fruit notes that acquire a chocolate depth in the profoundly sweet finish.Overall Rating: 91 points

Beemer’s Papua New Guinea Reviewed: March 2006

Island Joe’s Gourmet Coffee

Origin: Highlands of Papua New GuineaDelicate aroma with softly pungent cedar and sweet tomato notes. In the cup gently and crisply acidy, with distinct floralnotes and coffee fruit that reads as a tart, chocolate-toned cherry. A simple but very pure coffee expression.Overall Rating: 91 points

Papua New Guinea Arokara Reviewed: March 2006

Paradise Roasters

Origin: Kainantu district, Eastern Highlands Province, Papua New GuineaSweetly smoky, deep-toned aroma with fruit notes that suggest a sort of chocolaty papaya. In the cup deeply andfundamentally sweet, with spicy, smoky tones and a lush fruit that again suggested chocolate, but with a sweet grapefruitcast. Clean, rich, long finish.Overall Rating: 90 points

Fair-Trade Organic New Guinea Reviewed: March 2006

Surf City Coffee

Origin: Okapa Valley, Eastern Highlands Province, Papua New GuineaSoftly low-toned fruit ? bananas, semi-sweet chocolate ? with a twist of cedar in the aroma. In the cup sweetly earthy witha fruit that displays a hint of ferment. Together this package reads as an earthy orange or raisin with a lean toward semi-sweet chocolate. Quietly rich, slightly rough finish with a pleasingly persistent earthy chocolate character.Overall Rating: 90 points

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SCAA BOOTH #468

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Hospitality News featuring CoffeeTalkCT 14 April 2006 www.HospNews.com

SCAA BOOTH #1463

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As Starbucks emerged in Seattle, a whole new socialscene was opened to teens. We checked it out, andsoon declared Starbucks a “cool” place to chill withour friends. The artsy environment, cool cat musicand couches, and totally trendy drinks lured us in andhooked us for good. But if Starbucks is the only coolkid on the block, how do other cafes survive?

Well, every town has their unique, special, and hipcafé. Starbucks is great for the million drinks it offers,its predictable couches, stools, artwork, and ambience, whether I am in Seattle or Iam in New York, but Starbucks does not offer everything a teen is looking for.Although my local café may be a little bit more expensive for knock offFrappuccino® and is a bit more low key, it offers a more unique and yet hip place tobe. Teens are always looking for places that they can establish as their own place,independent from the mainstream. Starbucks is great when you are looking forsomething familiar and comfortable, whether you are just walking downtown or youare visiting another city with your parents, either way, Starbucks will always be therefor you when you just need an already established, ‘socially accepted in the teenworld’ place to be.

Unfortunately for small café owners, it is very hard to set your café apart from allthe rest and convince the teen population to consider your café as the next place tobe. First off, we should take some tips out of the Starbucks guide to having asuccessful café with teens. Starbucks has the colorful, charismatic atmosphere downto a science, maybe even too much. The art on the walls is great, the colorful stripesand polka dots are very eye grabbing, but it is all too generic. By taking the art, themusic, and eye-grabbing colors, and making it local, you will have a key success.Starbucks succeeds by making their art and their atmosphere seemingly local, butthe truth is, although it makes you feel like you are at home, there are no connectionsto the people or the community, and that is where local cafes have the upper handeven as the under dogs.

Familiarity is a key component in making your café more successful. If you wantto draw local and out of town crowds, hold community events while following a bitclosely to the artsy atmosphere that Starbucks offers because then you have the killercombination of familiarity and a unique independent personality for your café.

When you are looking for local attention, local events that anyone can be involvedin are where it’s at. Having children’s art contests, open mics, and artwork done bylocal students that community members actually know of and can say, “Hey,Johnny’s work is great! I’m so proud to see his art up here!” or “Claire finally gotsome of her work recognized”. That is what gets people excited because they see theirfriends, their community members get a little taste of fame in the community whichcreates confidence and interest in checking out local events on a regular basis. Again,you cannot get this at Starbucks. I know the owners of my favorite cafes and havepersonal connections with them. These connections make me more comfortable andI feel more special in their cafés.

There is nothing like having a personal connection to the people who work at yourfavorite local café and noStarbucks could achieve that. Yes,when I am out of town and lookingfor a familiar atmosphere, I head toStarbucks. But my real favoritehang out place is the local cafédown the street. To make your cafémore popular than the Starbucksin your area is to simply beindependent and unique, offer localcontests, art, singers, etc. Keep thesophisticated, cool catenvironment with a comfortablefeel which Starbucks offers, justmake it your own and the teens willcome. CTMeg can be reached [email protected]

Take a tip from

Starbucks

SCAA BOOTH #542

“I know the owners ofmy favorite cafes andhave personalconnections with them.These connections makeme more comfortableand I feel more specialin their cafés.”

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Hospitality News featuring CoffeeTalkCT 16 April 2006 www.HospNews.com

The Internet has undoubtedly changed our lives in profound ways. It’s altered theway we communicate, the way we do business, and the way we access information.The Coffee Quality Institute (CQI) seeks to add one more item to the list…using theInternet as a way to reward the extra effort it takes to produce higher quality coffeeand in turn, promoting the practices that create a more sustainable marketplace.

In 2004, CQI embarked on an ambitious path to use the Internet as a tool totransform the way the specialty coffee industry does business. It started with the QAuctions. While not the first Internet coffeeauction, CQI’s approach was the first and only tofocus on full-container load volumes. In just twoyears, more than 2 million pounds of specialtycoffee was transacted and through thecommunity reinvestment fund, more thanUS$50,000 was provided to coffee communities.

While the Q Auctions have been successful inintroducing large volumes of quality coffee to themarket, CQI always saw the auctions as a firststep. The vision was never about auctions nor isit really about using the Internet to do business,it is about creating an alternative marketplatform to the C-market, designed specificallyfor the specialty coffee industry. CQI believes thisalternative will help buyers find quality coffeesmore efficiently and encourage more farmers tomake quality improvements in order to accessthis market.

This vision is very much rooted in the coffeecrises. When coffee prices dropped because ofover-supply, many farmers could no longersustain themselves. A large number of farmers were forced the leave the industry oruse lower-quality production techniques to cut costs and the result was lower qualitycoffees. While prices have risen over the past couple of years, the market factors thatallowed the coffee crises to happen are still in existence; specifically, the use of thecommodities market, or C-market, as a price basis.

It is commonly accepted that quality deserves a premium, but that premium isdefined as a differential based on the commodities market. So, if coffee on the C-Market is $1.00, specialty coffee might be sold for +10 or $1.10. But becausequantity determines price in the commodities market, there is an inherent risk thatprices could drop dangerously low as they did during the coffee crises. In that case,even if a high quality producer is earning ten cents more than the C, it still may not

be enough to cover costs of production.The core issue is sustainability. Our industry

needs a sustainable supply of quality coffee andfarmers need wages that allow them to sustaintheir livelihoods and the livelihoods of theworkers they employ. It is also important they beable to reinvest in their farms and communities.We need a system that rewards farmers for theirquality efforts and allows for everyone along thevalue chain to prosper and CQI believes that QCoffee Trade is a key part of making thathappen.

Q Coffee Trade is an innovative new approachto coffee trade, combining existing businesspractices with technology built specifically forthe coffee industry. It is designed to be aneconomically sustainable solution that moves usaway from a commodities reference to a qualityreference, based on specialty coffees versuscommercial grade.

Q Coffee Trade, at www.qcoffeetrade.com, isnow the home of the Q Auctions as well as the new Q Market, which is the on-linemarketplace for Q Coffees. Unlike an auction which is scheduled around an event ona certain day and time, the Q Market provides 24/7 access and is a bid-ask system,allowing buyers and sellers to negotiate sale terms directly.

As part of the Q Coffee Program, all coffees have gone through a rigorousevaluation process by an International panel of judges and Licensed Q Graders. Allcoffees meeting the minimum requirements of 80 or more points, using industryaccepted standards as defined by the Specialty Coffee Association of America(SCAA) Technical Standards Committee, are eligible to participate in the Q Market.

On this platform, buyers may view a variety of coffees along with the cuppingprofiles, farmer information and the Q Certificate as well as request samples andcustomize their own interest list. All transactions are subject to current GCA terms,or other terms as mutually agreed to by the two parties.

As qcoffeetrade.com gets underway, the first selection of coffees featured are fromCentral America. In addition, CQI has partnered with the Rainforest Alliance tooffer Q Grade Rainforest Alliance coffees from ten countries including CentralAmerica as well as Brazil,Colombia, México, and Peru.

CQI expects to offer more andmore coffees from a variety oforigins in the near future, butthis is an endeavor that will taketime. Creating a newmarketplace will be an ongoingprocess, requiring the supportand involvement from theindustry to shape it in a way thatit truly serves its purpose inhelping to improve the quality ofcoffee and the lives of the peoplewho produce it. The results couldnot only transform the waycoffee business is done, but alsotransform the future of ourindustry. CT

Transforming the

way coffee does

businessThe Coffee Quality Institute Launches

qcoffeetrade.com

by Tracy Ging

photo courtesy of the Coffee Quality Institute

photo courtesy of the Coffee Quality Institute

photo courtesy of the Coffee Quality Institute

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Hospitality News featuring CoffeeTalk April 2006 CT 17www.HospNews.com

SCAA BOOTH #2059

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Hospitality News featuring CoffeeTalkCT 18 April 2006 www.HospNews.com

Series Preview- CoffeeTalk welcomes Andrew Hetzel, who is

presenting a mini-series on issues and solutions for coffee in

foodservice.

The best restaurant in town has meticulously planned the evening’s entrées;offering only the freshest available ingredients, arranged into an appetizing andvisually appealing original creation. Each dish has been thoughtfully paired with acomplimentary wine, served by a knowledgeable and friendly staff trained in the artof catering to a customer’s every whim. So, you ask, why is this coffee at this placeso awful? With all of the time, money and effort that is invested in planning andexecution of every other area of foodservice at restaurants and hotels, why is only“coffee” seemingly overlooked?

Naturally occurring oils in coffee create a long-lasting taste experience thatremains with most restaurant and hotel customers for several minutes or hours aftertheir departure. It is unnerving that any business would knowingly allow the finalperception of their brand experience to be a bitter one; and yet, it’s happening everyday in many of this country’s most celebrated dining spots and top hotels. All of thisis even before you stop to consider that specialty coffee is one of the most profitable

items on any menu. Serving good coffee makes good business sense in every way.I do not believe this to be some kind of culinary conspiracy – at least, not that I

can prove - but rather, it is the result of a series of innocent mistakes andmisunderstandings that when compounded, have created A Problem of GastronomicProportion. In my upcoming multi-part series of the same name for CoffeeTalk, wewill uncover not only these common problems and suggest some ways to fix them, butalso gauge what real financial impact improving the quality of coffee at anyhospitality business may bring – both in direct consumable sales and as the result ofassociation with a retail brand.

Thereafter, we will look at some of the new and exiting ways that a fresh batch ofenlightened restaurateurs and some of America’s rising culinary stars are usingspecialty coffee as a welcome addition to their flavor palette. Finally, we willinterview some non-traditional retailers that are covering new grounds with specialtycoffee in locations that you may not expect.

There is much work ahead for each of us to be reasonably assured that the nextcup of coffee served after any meal out will be a good one; but never before has theopportunity of achieving that goal been more real. Everyone benefits from servinggreat tasting coffee suppliers earn better wages for their achievement, operators addvalue to their products and consumers receive more enjoyment from their experience.Earning more money from happy customers? Now, that’s something that we can alldrink to! CT

Andrew Hetzel is the President and Founder of Cafemakers, a specialty coffee businessconsultancy based in Hawaii. Cafemakers assists coffee shops, hospitality businesses andrestaurants in North America and worldwide to improve customer satisfaction andprofitability by serving better quality coffee. Information is available online at www.cafemakers.com or by writing to [email protected].

A problem of

gastronomic

proportion

SCAA BOOTH #969

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SCAA BOOTH #468

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Hospitality News featuring CoffeeTalkCT 20 April 2006 www.HospNews.com

There is an issue emerging from the coffee regions that can potentially dwarf the bestefforts at sustainability, pricing, credit, bio-diversity, and all the rest. Yet, the issue isso politically charged that it is often discussed in hushed voices. It is the issue ofimmigration and remittances.

As with any highly controversial issue there are emotional elements to all sides ofthe debate and, the issue is full of paradoxical elements that challenge us all. The coreof the controversy is that citizens of developing countries have migrated to developedcountries for a wide variety of reasons – political, social, and economic. Once theemigrants are settled and find gainful employment, often they begin sending moneyback home to contribute to the welfare of those left behind. These contributions arecalled remittances in the verbiage of world economics.

Remittances are a noble and time-honored tradition that dates back through themillennia. Courageous souls striking off to unknown and often hostile places in orderto improve the economic life of their families are a powerful economic force. Mostnon-Native Americans in the US came here for this very reason. The Irishimmigration during the 1800’s relieved population pressures in Ireland during thepotato famine and remittances secured a sustainable middle class that ultimately roseup against the tyranny of British rule.

So what is the problem? For all the positives associated with remittances, there isone powerful negative. Remittances are pulling people off the coffee farms and intourban areas. Small holder farmers are abandoning their crops and laborers are nolonger choosing to work in agriculture, putting the developing countries agriculturalbased economies at grave risk.

According to the World Bank report “Global Economic Prospects; EconomicImplications of Remittances and Migration 2006”, measurable remittances throughformal channels was $167 billion in 2005 with an additional amount of perhaps 50%sent through informal channels. This amount approximately equaled the foreigninvestment internationally and was more than double all the governmental foreignassistance globally in 2005.

The effect in coffee producing countries is far reaching. The average householdannual income in Central America is approximately US$2200 according to USAID.The introduction of remittances into a family can have profound effects on labordecisions, consumption decisions, and residency. The average weekly privateremittance from an immigrant to the north to a private recipient in Central America

is US$50, or an annual total of US$2600. American coffee producing countries areexperiencing an explosive rise in consumerism as US dollars, and currency from otherdeveloped countries, flood their economies.

The fundamental paradox is that remittances have a profoundly positive effect onpoverty in developing countries, however the impact on indigineous agriculturalcultures is equally profound. The question becomes, ‘how are you going to keep themdown on the farm?’ El Salvador had to import migrant laborers from Nicaragua andHonduras in order to get the coffee crop in. The growers were not able to solicitenough labor from El Salvador who needed the money. The same is happening inCosta Rica, Guatemala, and especially Mexico.

Gabriel Silva, CEO of the National Federation of Coffee Growers of Colombia,said in a recent interview that Colombia was very fortunate to avoid many of theproblems associated with remittances. “Our country was already fully involved in aneconomic upswing that was allowing for a lot of diversification and foreigninvestment. The sudden inflow of remittances did not have the same impact that itdid in other countries” said Silva, “Colombia was very lucky, it could have gone theother way like elsewhere.”

Although remittances have a positive effect in reducing poverty in developingcountries as well as fostering democratic institutions, these are macro-economicresults. The micro-economic results in the countries are both economic and social.Remittances can cause the decline and collapse of indigenous wealth created throughharvesting and exporting natural resources. Remittances are non-productive;nothing was produced in-country to create the offset to the cash. The result can bethe development of a false economy without productivity. Think of it as double entryaccounting. For every asset (cash), there has to be an offsetting liability (labor usage,natural resource depletion, utility use, etc.). Without this offset, the local economy isout of balance. It becomes cash rich with no creation of national wealth. Theproblem with this is that national requirements for infrastructure continue on and sothe nation must borrow upon its national wealth to pay for the increasing demand forroads, water, sanitation, electrification, security, and other mandates. If theremittances are not entering the country through channels owned or controlled bythe receiving country’s government, the government can not increase itsinternational borrowing capability.

To create a simple illustration, if you had to send US$50 directly to a Nicaraguancoffee laborer, how would you do it? There are no Nicaraguan banks in the US thatyou can walk into and make a deposit to the pickers account. A bank transfer fromyour bank to one inside Nicaragua would eat up all the money just in fees. WesternUnion, maybe but that requires proximity to an office in-country. Let’s face it,sending US$50 to Nicaragua would be very difficult. The easiest way is to just senda check to your picker friend and let him sell it at a discount in the black market orperiodically travel to Nicaragua with an envelope full of cash. (Not so easy after 9/11)Both these options short circuit the government link and provide no ability toNicaragua to leverage the foreign cash.

The result of all this is that farmers and laborers are leaving the rural areasand migrating to urban areas so that they can take advantage of their newlyfound consumerism. It is not difficult to envision a time, based on current trendingof remittances, when the new coffee crisis will be that no one wants to pick itanymore. CT

Remittances and

the impact on

coffee growing

regionsBy Miles Small

The Rainforest Alliance (New York City) has teamed up with The Coffee QualityInstitute (CQI) to offer Rainforest Alliance Certified Coffees on CQI’s new electronicmarketplace, qcoffeetrade.com. The Q Coffee Program, developed by CQI, definesstandards for quality, transparency, traceability and consistency and all coffees mustmeet those requirements in order to be declared a Q Coffee and eligible for listing onqcoffeetrade.com.

This collaboration comes on the heels of the 2005 Q Auctions where severalRainforest Alliance Certified coffees were offered and were among those to earn the

highest prices of the season. “Itwas a clear signal from the tradethat quality is an importantcomponent in promotingsustainability”, commentsMargaret Swallow, ExecutiveDirector of CQI who goes on tostate, “The Rainforest Allianceseal is important to coffee buyersand consumers, as is the Q, and

having both creates acompelling proposition forcoffee drinkers”.

Rainforest Alliance growers,from ten countries, will be submitting coffees to go through a rigorous evaluationprocess by an International panel of cuppers and Licensed Q Graders. RainforestAlliance Certified coffees are grown under strict standards designed to protect theenvironment and improve the lives of workers and their families. Sabrina Vigilante,Marketing Manager for Rainforest Alliance, remarks, “We’ve been consistentlyimpressed with the quality of coffees our partners produce and by going through theQ Coffee Program, we can provide buyers with a tangible and reliable measure ofthat. We expect some fantastic coffees to be available”.

The grading will be held at ANACAFE in Guatemala City on March 30 and 31,2006. From that grading, it is expected that more than 30 full-container load lots willbe posted on qcoffeetrade.com in early April. Origins to be represented includeBrazil, Colombia, Costa Rica, El Salvador, Guatemala, Honduras, México,Nicaragua, Panamá, and Peru. CT

Rainforest Alliance Certified

Q Coffees Offered on

QCoffeeTrade.com

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AlabamaPrime-Time Roasters Birmingham 1 205 444-1446Red Mountain Coffee Roasters Birmingham 1 205 945-8970Royal Cup, Inc. Birmingham 1 205 849-5836Higher Ground Roasters, Inc. Leeds 1 800 794-8575

AlaskaCafe Del Mundo Anchorage 1 907 562-2326K Bay Caffé Roasting Company, LLC Homer 1 907 299-0880Heritage Coffee Co. Juneau 1 907 586-1088

ArizonaThe Bisbee Coffee Company Bisbee 1 520 432-7931Coffee Reserve LLC Phoenix 1 623 434-0939Espressions Coffee Roastery Scottsdale 1 480 946-9840Cortez Coffee Roasters Tempe 1 800 992-6782Arbuckle Coffee Tucson 1 520 790-5282Roaster X Tucson 1 520 791-0400

ArkansasKennedy Coffee Roasting Company Bentonville 1 479 464-9015Biff’s Coffee Roasting Co. Jacksonville 1 501 985-9595RoZark Hills Coffee Roasterie Rose Bud 1 501 556-5808

CaliforniaLa Mill Coffee Specialists Alhambra 1 606 202-0100Commercial Cooling Anaheim 1 714 484-0000Trinidad Coffee Co. Anaheim 1 714 520-8410Surf City Coffee Company Aptos 1 831 685-8614Pacific Coffee Roasting Company Scottsdale 1 831 685-2520Joebella Coffee Atascadero 1 805 461-4822Lingle Bros. Coffee, Inc. Bell Gardens 1 800 352-2500Kavanaugh Coffee Roasting Company Berkeley 1 510 843-3040Uncommon Grounds, Inc. Berkeley 1 510 644-4451Rocky Roaster Canoga Park 1 818 347-1378Carmel Coffee Carmel 1 831 624-5934City Bean Culver City 1 323 965-5000Daymar Select Fine Coffees El Cajon 1 619 444-1155McLaughlin Coffee Company Emeryville 1 510 428-2951Humboldt Bay Coffee Co. Eureka 1 707 444-3969Thanksgiving Coffee Co., Inc. Fort Bragg 1 707 964-0118Sujus Coffee & Tea Fremont 1 510 742-8880Roast de Gourmet, LLC Hayward 1 510 783-1010Flying Goat Coffee Healdsburg 1 707 433-9081Diggs Coffee Janesville 1 530 253-1211Strawhouse Organic Coffee Roaster Junction City 1 530 623-1990South Coast Coffee Laguna Niguel 1 949 443-5113Black Mountain Gold Coffee Lake Forest 1 714 730-2696ECO Cafe & Los Pinos Long Beach 1 562 961-3109Apffels Coffee Co. Los Angeles 1 323 846-5500Bradford Coffee Los Angeles 1 323 268-2333Groundwork Coffee Co. Los Angeles 1 323 930-3910Mount Ararat Coffee Los Banos 1 209 826-4961Jesus Mountain Coffee Manteca 1 209 823-3121Inland Empire Coffee Mentone 1 909 794-2255The Coffee Company Murrieta 1 909 677-0088The Supreme Bean Coffee Roasters North Hollywood 1 818 506-6020Masterpiece Coffee Novato 1 415 884-2990Mr. Espresso Oakland 1 510 287-5200Peerless Coffee & Tea Company Oakland 1 510 763-1763Coffee Brothers, Inc. Ontario 1 909 930-6252Coffee Roasters of Pasadena Pasadena 1 626 564-9291Gold Rush Coffee Petrolia 1 707 629-3460Grounds For Enjoyment Redlands 1 909 793-2357Signature Coffee Co. Redway 1 707 923-2661Mountanos Bros. Coffee Co. S. San Francisco 1 650 952-5446Rodger Bories San Francisco 1 415 587-5187Java City Sacramento 1 916 565-5500 Terranova Coffee Roasting Co., Inc. Sacramento 1 916 929-1681Cafe Moto San Diego 1 619 239-6686Plantation Station Coffee Roasters San Diego 1 858 676-8306Ryan Bros. Coffee, Inc. San Diego 1 858 751-0825Capricorn Coffees, Inc. San Francisco 1 415 621-8500JBR, Inc. Gourmet Foods San Leandro 1 800 645-4515LaDonna’s Coffee Roasting Co. San Luis Obispo 1 805 545-9539Equator Estate Coffees & Teas, Inc. San Rafael 1 415 485-2213Caribbean Coffee Co., Inc. Santa Barbara 1 805 962-3201Java Jones Coffee House Santa Barbara 1 805 962-4721Barefoot Coffee Roasters Santa Clara 1 408 248-4500Java Bob’s Coffee Roasting Santa Cruz 1 831 425-7143Willow Tree Coffees San Jose 1 408 472-7086Clean Foods, Inc. Santa Paula 1 805 933-3027Limoneira Coffee & Tea Co. Santa Paula 1 805 525-5541x240Ecco Caffe Santa Rosa 1 707 525-9309Taylor Maid Farms LLC Sebastopol 1 707 824-9110Volcanic Red Coffees Sherman Oaks 1 818 995-1259Mother Lode Coffee Roasting Co. Sonora 1 209 533-2750Sonora Gold Coffee Roasters Sonora 1 209 589-9368Alpen Sierra Coffee Roasting Company South Lake Tahoe 1 530 541-1053Bay Area Coffee, Inc. Suisun 1 707 864-6264F. Gaviña & Sons, Inc. Vernon 1 323 582-0671Adore Espresso Vista 1 800 570-9101Pacific Bay Coffee Co. & Micro-Roastery Walnut Creek 1 707 751-0871Santa Cruz Coffee Roasting Watsonville 1 831 685-0500

ColoradoDevil’s Backbone Coffee Roasters Berthoud 1 970 532-3510Brewing Market Coffee Boulder 1 303 447-9523Breckenridge Coffee Roasters Breckenridge 1 970 453-5353Bongo Billy’s Coffees Buena Vista 1 719 395-4991Crow Foot Valley Coffee Castle Rock 1 303 814-0999High Rise Coffee Roasters Colorado Springs 1 719 633-1833Pikes Perk Wholesale and Roasting Co. Colorado Springs 1 719 265-6880Boyer Coffee Company, Inc. Denver 1 303 289-3346Cafe Cartago Denver 1 303 297-1212Cafe Novo Coffee Roasters, LLC Denver 1 303 295-7678Kaladi Coffee Denver 1 720 570-2166Purewater Dynamics, Inc. Denver 1 303 922-4383The Scottish Roaster, LLC Denver 1 303 922-3104Mountain State Golden Roast, LLC Englewood 1 303 868-4454Cafe Richesse Fort Collins 1 970 484-1979Vail Mountain Coffee & Tea Company Minturn 1 970 827-4008Steamboat Coffee Roasters Steamboat Springs1 970 879-4276Allegro Coffee Co. Thornton 1 303 444-4844

ConnecticutWilloughby’s Coffee & Tea Branford 1 800 388-8400Coffee-Tea-Etc., LLC Goshen 1 860 491-9920Baronet Coffee Inc. Hartford 1 860 527-7253

Ashlawn Farm Coffee Lyme 1 860 434-3636Omar Coffee Co., Inc. Newington 1 860 667-8889Inter-Continental Imports Co., Inc. Newington 1 860 665-1101Barrie House Coffee & Tea Co. Old Saybrook 1 860 388-3605

DelawareDelaware City Coffee Company Delaware City 1 302 832-3303

FloridaZ-Coffee Corporation Apopka 1 604 465-7323Coffee Millers and Roasting, Inc. Cape Coral 1 239 573-6800Java Gold Gourmet Coffee Roasters Cape Coral 1 800 381-1752Greenbrier Coffee Roasters & Tea Imports Crestview 1 904 807-8013Amber Products Limited Ft. Lauderdale 1 876 905 0112Condaxis Coffee & Tea, Inc. Jacksonville 1 904 356-5330Martin Coffee Co. Jacksonville 1 904 355-9661Zoe’s Coffee Roasting Company, Inc Jacksonville 1 904 854-0727Sweetwater Organic Coffee Company Gainesville 1 352 372-8342San Giorgio Coffee Hollywood 1 888 253-6881Baby’s Place Coffee Bar, Inc. Key West 1 305 744-9866Bebidas y Alimentos S.A. (BASA) Miami 1 504 551-6909Coffee Growers LLC Miami 1 305 421-0004Colonial Coffee Roasters, Inc. Miami 1 305 634-1843Cafe Don Pablo N Miami Beach 1 305 249-5628Rodmac Coffee Company Pembroke Park 1 954 322-9100Amavida Coffee and Trading Company Santa Rosa Beach 1 850 376-1650One World Coffee and Tea Sarasota 1 941 400-2160Joffrey’s Coffee & Tea Co. Tampa 1 813 250-0404Valrico Bros. Coffee Co. Tampa 1 813 493-0579

GeorgiaAroma Bean Coffee Roasters Inc. Acworth 1 770 917-0701Imported Restaurant Specialties Alpharetta 1 770 777-6662Cafe Campesino, Inc. Americus 1 229 924-2468Martinez Fine Coffees Atlanta 1 404 231-5465Atlanta Coffee & Tea Company Decatur 1 707 981-6774St. Ives Coffee Roasters, Inc. Gainsville 1 770 287-3200Viazza Coffee Sugar Hill 1 678 549-5014Rona Inc. Marietta 1 770 421-9600

HawaiiHoku Lani, Inc Captain Cook 1 808 328-9910 Kena Pure Kona Coffee Captain Cook 1 808 328-0111Lappert’s Coffee Hanapepe 1 808 335-6121Hawaii Coffee Company Honolulu 1 808 847-3600Maui Coffee Roasters Kahului, Maui 1 808 877-2877Kona Joe Coffee LLC Kealakekua 1 808 322-2100Maui Oma Coffee Roasting Co., Inc. Puunene 1 808 871-8664

IdahoTreasure Valley Coffee, Inc. Boise 1 208 377-8488Café Avion Coeur d’Alene 1 877 432-7890Doma Coffee Roasting Company Coeur d’Alene 1 208-699-0004Purple Bean Coffee Co. Nampa 1 208 467-5533

IllinoisSuperior Coffee Bensenville 1 630 860-6223The Great American Coffee Company Bourbonnais 1 815 929-1230Columbia Street Roastery Champaign 1 217 352-9713Herriott’s Coffee Co. Champaign 1 217 352-9713Intelligentsia Coffee Roasters & Tea Blenders Chicago 1 312 563-0023Marquis Development/Dave Cooper & Assoc. Decatur 1 217 428-6664Casteel Coffee Evanston 1 847 424-9999Hearthware Home Products, Inc. Gurnee 1 847-775-8123Chicago Coffee Roastery, Inc. Huntley 1 847 669-1156Douwe Egberts Coffee Systems Itasca 1 630 775-9639JavaMania Coffee Roastery, Inc. Loves Park 1 815 885-4661Sidestreet Coffee Roastery Normal 1 309 454-4003Coffee Fresh, Inc. North Chicago 1 847 578-0772Fratelli Coffee Company Schiller Park 1 847 671-7300Coffee Masters, Inc. Spring Grove 1 815 675-0088

IndianaThree Rivers Coffee Co. Fort Wayne 1 260 469-2233Julian Coffee Roasters Indianapolis 1 317 247-4208Stanton Coffee Indianapolis 1 317 280-1230Alliance World Coffees Muncie 1 765 282-1004Noble Coffee & Tea Noblesville 1 317 773-0339

IowaUS Roasterie Des Moines 1 515-243-4409Zanzibar’s Coffee Adventure Des Moines 1 515-244-7694Friedrichs Coffee Urbandale 1 888-612-5050

KansasZ’s Divine Espresso, Inc. Lawence 1 785 842-7651PT’s Coffee Company Topeka 1 785 862-5282Riffel’s Coffee Co. Wichita 1 316 269-4222

KentuckyCosumers Choice Coffee Louisville 1 502 968-4151John Conti Coffee Co. Louisville 1 502 499-8600Southern Heritage Coffee Co. Winchester 1 727 573-0101

LouisianaCommunity Coffee Company, LLC Baton Rouge 1 225 368-4544River Road Coffee, Ltd. Baton Rouge 1 225 751-2633New Orleans Coffee Works Kenner 1 866 766-6629Cane River Roasters Natchitoches 1 318 354-7747American Coffee Company, Inc. New Orleans 1 504 581-7234Coffee Roasters of New Orleans New Orleans 1 504 827-0878Jelks Coffee Roasters Shreveport 1 318 636-6391

MaineBenbow’s Coffee Roasters Bar Harbor 1 207 288-2552Wicked Joe Brunswick 1 207 725-1025Carpe Diem Coffee Roasting Co. N. Berwick 1 207 676-2233Coffee By Design, Inc. Portland 1 207 879-2233Rock City Coffee Roasters Rockland 1 207 594-5688

MarylandCaffe Pronto, Inc. Annapolis 1 410 626-0011The Daily Roast Coffee Co., Inc. Annapolis Junction1 301 498-7787Orinoco Coffee & Tea, Ltd. Laurel 1 301 953-1200

MassachusettsGalapagos Coffee Roasters Chicopee 1 413 593-8877Barrington Coffee Roasting Co., Inc. Great Barrington 1 413 528-0998New England Coffee Co. Malden 1 781 324-8094Comfort Foods, Inc. N. Andover 1 978 557-0009Indigo Coffee Roasters, Inc. Northampton 1 800 447-5450Armeno Coffee Roasters, Ltd. Northborough 1 508 393-2821

MichiganZingermans Coffee Roaster Ann Arbor 1 734 945-4711The Evelyn Bay Coffee Company, Ltd. Brooklyn 1 800 216-7617Shadrach, Meshach & ABeanToGo Goodrich 1 248 819-7780Ferris Coffee & Nut Co. Grand Rapids 1 616 459-6257Schuil Coffee Co. Grand Rapids 1 616 956-6815Paramount Gourmet Coffee, Ltd. Lansing 1 517 372-5500Magnum Coffee Roastery Nunica 1 616 837-0333Coffee Barrel Okemos 1 517 349-3888Coffee Express Co. Plymouth 1 734 459-4900Beanstro Specialty Coffee Roasters Waterford 1 248 674-5876

MinnesotaAsplund Coffee LLC Buffalo 1 763 682-6633Custom Roasting, Inc. Buffalo 1 763 682-4604Alakef Coffee Roasters, Inc. Duluth 1 218 724-6849European Roasterie, Inc. Le Center 1 507 357-2272B & W Specialty Coffee Minneapolis 1 800 331-2534Roastery, Inc. The Minneapolis 1 612 310-7873Midnight Roastery Paynesville 1 320 333-0168White Rock Coffee Roasters Saint Paul 1 651 699-5448Bull Run Roasting Company St. Louis Park 1 952 285-4242Tom Becklund Coffee St. Louis Park 1 952 929-9027

MissouriParisi Artisan Roasters Kansas City 1 816 455-4188The Roasterie, Inc. Kansas City 1 816 931-4000Dominic Coffee Lee’s Summit 1 816 525-9319River City Coffee & Tea Saint Charles 1 636 255-0855Kaldi’s Coffee Roasting Co. St Louis 1 314 727-9991Chauvin Coffee Corp. St. Louis 1 314 772-0700Ronnoco Coffee Co. St. Louis 1 314 371-5050Tesoros Del Sol St. Louis 1 314 570-9659

MontanaCity Brew Coffee & Cool River Roasters Billings 1 406 294-4620Cool Beans Coffee Pub Great Falls 1 406 454-8860Montana Roastery Group Inc. Great Falls 1 406 453-8443FireTower Coffee House & Roasters Helena 1 406 495-8840Fieldhead’s Coffee, LLC Kalispell 1 406 249-5775Hunter Bay Coffee Roasters, Inc. Lolo 1 406 273-5490Morning Glory Coffee & Tea, Inc. West Yellowstone 1 406 646-7061Montana Coffee Traders, Inc. Whitefish 1 406 862-7633

NebraskaHarvest Roasting Bellevue 1 402 932-8856Midwest Custom Roasting Inc. Omaha 1 402 330-6368Pear’s Coffee Omaha 1 402 551-8422

New HampshireA&E Custom Coffee Roastery Amherst 1 603 578-3338The Black Bear Micro Roastery Center Tuftonboro 1 603 569-6007Piscataqua Coffee Roasting Co. Dover 1 603 740-4200Java Tree Gourmet Coffees, Inc. Manchester 1 603 669-7625Two Loons Coffee Strafford 1 603 664-5722

New JerseyMG Coffee Boonton 1 973 277-5693Corim International Coffee Bricktown 1 732 840-1670Talk N’ Coffee Deptford 1 800 597-2326Kobricks Coffee Co. Jersey City 1 201 656-6313Kaffe Magnum Opus, Inc. Millville 1 856 327-9962The Law Coffee Company Newark 1 973 344-2270Coffee Roasters, Inc. Oakland 1 201 337-8221Lacas Coffee Co. Pennsauken 1 856 910-8662Orpha’s Coffee Shop Skillman 1 609 430-2828World of Coffee Stirling 1 908 647-1218

New MexicoNew Mexico Coffee Co. Albuquerque 1 505 856-5282

NevadaCoffee Roasters of Las Vegas Las Vegas 1 702 435-9338The Whole Bean Las Vegas 1 877 536-5662Agtron, Inc. Reno 1 775 850-4600

New YorkParkside Coffee Bowmansville 1 716 681-3078Gillies Coffee Co. Brooklyn 1 718 499-7766Hena Coffee Brooklyn 1 718 272-8237Trade Marcs Group—Café La Sameuse Brooklyn 1 718 387-9696McCullagh Coffee Buffalo 1 716 856-3473illy caffe North America, Inc. Elmsford 1 800 872-4559gimme! coffee Ithaca 1 607 273-0111ESSSE Caffe Linden Hill 1 800 348-6664White Coffee Corp. Long Island City 1 718 204-7900Eldorado Coffee Ltd. Maspeth 1 718 418-4100Danesi Caffe USA, Inc. New York 1 646 742-9798Irving Farm Coffee Company New York 1 212 206.0707Lavazza Premium Coffees Corp. New York 1 212 725-8800Longo Coffee & Tea New York 1 212 477-5421R. P. Coffee Ventures New York 1 212 852-7726B. K. Associates International Oneonta 1 607 432-1499Premium Coffee Roasters, Inc. Orchard Park 1 716 662-1788Dallis Coffee Ozone Park 1 718 845-3010Grafton Hills Coffee Roasters, Inc. Petersburg 1 518 686-3336J.B. Peel Coffee & Tea Company Red Hook 1 845 758-1792Spin Caffe Coffee Roasters Rochester 1 585 506-9550Paul de Lima Co., Inc. Syracuse 1 315 699-5282Coffee Labs Roasters Tarrytown 1 914 332-1479Hampton Coffee Roasters Water Mill 1 631 726-2633

North CarolinaDilworth Coffee Charlotte 1 704 554-7111S & D Coffee Co., Inc. Concord 1 704 782-3121Broad Street Coffee Roasters Durham 1 919 688-5668Counter Culture Coffee, Inc. Durham 1 919 361-5282Carolina Coffee Roasting Company Greensboro 1 800 457-2556Java Estate Roastery, Inc. Hampstead 1 910 270-0266Eighth Sin Coffee Company Raleigh 1 919 832-8898Larry’s Beans, Inc. Raleigh 1 919 828-1234Stockton Graham & Company Raleigh 1 919 881-8271Tradewinds Coffee Co., Inc. Raleigh 1 919 878-1111Cape Fear Roasters, LL Wilmington 1 910 254-9277Kaldi Gourmet Coffee Roasters Wilmington 1 910 350-0990Port City Roasting Co. Wilmington 1 910 796-6647Krispy Kreme Coffee Company Winston-Salem 1 336 726-8845

North DakotaMoJo Java, Inc. Westhope 1 701 245-8080

This is a listing of current SCAA Wholesale Roaster members. If you would like to add or edit your listing, please use our online form at www.HospNews.com.

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OhioSusan’s Coffee and Tea Akron 1 330 733-3444Coffee Break Roasting Company Cincinnati 1 513 841-1100Caruso’s Coffee, Inc. Cleveland 1 440 546-0901Crimson Cup Coffee & Tea Columbus 1 614 252-3335Stauf’s Coffee Roasters Columbus 1 614 487-6050Seven Hills Coffee Company Lebanon 1 513 489-5220Berardi’s Fresh Roast, Inc. N. Royalton 1 440 582-4303Boston Stoker Vandalia 1 937 890-6401Drake’s Fine Coffee Roasting Sylvania 1 419-882-0800A Coffee Affair, LLC West Chester 1 513 759-4906Queen City Coffee Company West Chester 1 800 487-7460

OklahomaNeighbors Coffee and Tea Oklahoma City 1 405 236-3932Prima Oklahoma City 1 405 525-0006

OregonAllann Bros. Coffee Co., Inc. Albany 1 541 812-8000La Dolce Vita Coffee Roasters Baker City 1 541 663-1306Uncle Bob’s Coffee Baker City 1 541 523-2128RayJen Coffee Company Bandon 1 877 347-1144Mellelo Coffee Roasters Central Point 1 541 779-9884Full City Coffee Roasters Eugene 1 541 344-4829BJ’s Coffee Company Forest Grove 1 503 357-1195Rogue River Coffee Co. Grants Pass 1 541 474-2200Motley Brew Coffee Company Joseph 1 541 432-2326Caravan Coffee Newberg 1 503 538-7365Oregon Coffee Roaster, Inc. North Plains 1 503 647-5102Boyd Coffee Company Portland 1 503 666-4545Coffee Bean International, Inc. Portland 1 503 227-4490Portland Roasting Co. Portland 1 503 236-7378Ristretto Roasters Portland 1 503 281-4234World Cup Roasters Portland 1 503 228-5503

PennsylvaniaMain Line Coffee Roasters Ardmore 1 610 642-3066Hometown Coffee and Food Co. Bridgeville 1 412 221-7200Cohveca Coffee Collegeville 1 877 COHVECAThe Harbour Coffee Co. Hershey 1 717 534-2439College Coffee Roasters Lancaster 1 717 293-0605Lancaster County Coffee Roasters Lancaster 1 717 392-2080The East Indies Coffee & Tea Company Lebanon 1 717 228-2000Ellis Coffee Company Philadelphia 1 215 537-9500Blue Water Coffee Philadelphia 1 215 848-3498La Colombe Torrefaction Philadelphia 1 215 426-2011La Prima Espresso Company Pittsburg 1 412 565-7070The Reading Coffee Roasters Reading 1 610 373-7323Electric City Roasting Co. Scranton 1 570 499-5739Arbuckle Coffee Co. Inc. Verona 1 412 653-8378Morning Star Coffee, Inc. West Chester 1 610 701-7022

Rhode IslandAutocrat Coffee and Extracts Lincoln 1 401 333-3300Custom House Coffee Middletown 1 401 842-0008Excellent Coffee Company Pawtucket 1 401 724-6393New Harvest Coffee Roasters Rumford 1 401 438-1999

South CarolinaTurtle Creek Coffee Columbia 1 803 419-2020Coffee Roasters of Charleston Mount Pleasant 1 800 677-KAFEIsland Coffee/ICCB, Inc. Ravenel 1 843 889-2448Little River Roasting Company Spartanburg 1 864 582-7900Leopard Forest Coffee Company Travelers Rest 1 864 834-5500

South DakotaDry Creek Coffee Hill City 1 605 209-4999Bully Blends Coffee & Tea Inc. Rapid City 1 605 342-3559Dark Canyon Coffee Co. Rapid City 1 605 394-9090

TennesseeBluff View Art District, Inc. Chattanooga 1 423 265-5033Stone Cup Roasting Chattanooga 1 423 698-4404The Chattanooga Coffee Company Chattanooga 1 423 624-4999Summit Coffee Company Hermitage 1 615 391-5493Vienna Coffee Company, LLC Maryville 1 865 567-2058Bongo Java Roasting Co. Nashville 1 615 777-2572

TexasAddison Coffee Roasters Addison 1 972 404-1145Los Armadillos Coffee Austin 1 512 472-3838Texas Coffee Traders Austin 1 512 476-2279Trianon the Coffee Place Austin 1 512 328-4033Texas Coffee Co. Beaumont 1 409 835-3434Globex America Dallas 1 214 353-0328Tyler Distant Lands 1 800 346-5459El Paso Coffee Roasters, LLC El Paso 1 915 587-7526Cafe Maison Coffee Houston 1 713 529-2314Jumel Leasing Houston 1 713 516-8750Katz Coffee Houston 1 713 864-3338Lola Savannah GP Houston 1 713 222-9800Segafredo Zanetti USA, Inc. Houston 1 281 821-3717AAH! Coffee Irving 1 214 636-6790DeCoty Coffee Co. San Angelo 1 915 655-5607Cuvee Coffee Roasting Company Cuvee 1 866 688-6608Coffee City USA, Inc. Tyler 1 888 583-9526Distant Lands Coffee Roaster Tyler 1 800 346-5459

UtahCaffe Ibis Coffee Roasting Co. Logan 1 888 740-4777Millcreek Coffee Roasters Salt Lake City 1 801 595-8646Salt Lake Roasting Co. Salt Lake City 1 801 363-7572

VermontSpeeder & Earl’s Inc. Burlington 1 802 660-3996Green Mountain Coffee Roasters Waterbury 1 802 244-5621Vermont Artisan Coffee Tea Waterbury 1 866 882-7876

VirginaShenandoah Joe Coffee Roasters Charlottesville 1 434 295-4563Lexington Coffee Roasting Co. Lexington 1 540 462-3990First Colony Coffee & Tea Co. Norfolk 1 757 622-2224Orange Roasters Orange 1 866 739-5282 Mountain View Coffee Roasters Ruckersville 1 434 985-1563Kiari’s Coffee Source Sterling 1 703 904-0777

Honduras Coffee Company Stuart 1 877 466-3872Cape Henry Coffee Virginia Beach 1 866 242-6333

WashingtonAttibassi Bellevue 1 425 319-9393Moka Joe Bellingham 1 360 714-1953Tony’s Coffees & Teas, Inc. Bellingham 1 360 733-6319Fidalgo Bay Roasting Coffee Burlington 1 360 757-8818La Crema Roasting Company Burlington 1 360 333-1035Pioneer Coffee Roasting Company Cle Elum 1 509 674-4100Jousting Penguin Clinton 1 877 278-0175D&M Coffee Company Ellensburg 1 800 264-JAVAUrban City Coffee Roasters Everett 1 425 265-1610Camano Island Coffee Roasters Camano Island 1 360 387-7493McCauley Coffee Roasters, LLC Kent 1 253 859-4303Raven’s Brew Coffee Roasters Kirkland 1 425 576-9495Alpine Coffee Roasters Leavenworth 1 509 548-3313Java! Java! Coffee Co., Inc. Maple Valley 1 425 432-2184Mukilteo Coffee Co. Mukilteo 1 425 348-9692Batdorf & Bronson Coffee Roasters Olympia 1 360 754-5282Martin Henry Coffee Roasters Puyallup 1 253 848-6427Java Trading Co. Renton 1 425 917-2920Caffe D’arte Seattle 1 800 999-5334Caffe Luca Seattle 1 206 275-2720 Caffe Umbria, Inc. Seattle 1 206 762-5300Fonte Coffee Roasters Seattle 1 888 783-6683Tully’s Coffee Seattle 1 206 695-7664Zoka Coffee Roaster Seattle 1 206 217-5519Lowery & Co. Inc. Snohomish 1 360 668-4545Craven’s Coffee Company Spokane 1 509 747-6424Dillanos Coffee Roasters Sumner 1 800 234-5282Fox Hollow Coffee, Inc. Sumner 1 253 891-0500Dominic’s Coffee Co. Tumwater 1 866 759-9036Raven’s Brew Coffee Tumwater 1 800 917-2836Firehouse Coffee Company University Place 1 253 606-4134

WisconsinLa Java a Roasting House Green Bay 1 920 662-0500Victor Allen Coffee Little Chute 1 930 788-2280Ancora Coffee Roasters, Inc. Madison 1 608 255-2900Kaldi’s Best, LLC. Madison 1 608 252-9700Steep & Brew Madison 1 608 223-0707Alterra Coffee Roasters, Inc. Milwaukee 1 414 273-3747Anodyne Coffee Roasting Company Milwaukee 1 414 276-8081Door County Coffee & Tea Co. Sturgeon Bay 1 920 743-8808Berres Brothers Inc. Watertown 1 920 261-6158

WyomingGreat Northern Coffee Co., Inc. Jackson Hole 1 307 733-5323Coal Creek Coffee Co. Laramie 1 307 745-0165James Smith Sheridan 1 307 672-1744

InternationalAmore Coffee Australia 61 7 5593-4000New York Coffee Bahrain +973 1762-3584

This is a listing of current SCAA Wholesale Roaster members. If you would like to add or edit your listing, please use our online form at www.HospNews.com.

SCAA BOOTH #669

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Fonté Coffee Roasterannounces new iced tea lineFonté Coffee Roaster, Seattle’s premiumcoffee roaster, today announced acustom line of iced-teas, adding to its teaofferings and creating an introductoryline of its exclusive tea products.Dubbed the Select Series, the three new,hand-crafted teas include: Classic Iced, ablack tea with unique flavors drawn froma blend of several Asian teas; MangoTropical, a blend of vanilla, mango andother tropical fruits; and Citrus Peach,which blends herbs, flowers, fruit andblack tea. These exquisite teas, featuringthe best natural flavors and ingredientsin the world, allow Fonté’s hotel,restaurant and coffee bar clients to add arefreshing coffee-alternative to theirsummer beverage menu, creating a newrevenue opportunity. The Select Seriesteas are available today at a wholesaleprice of $14.95 per pound. Fonté super-premium coffee blends and teas areonline at www.fontecoffee.com or bycalling 1-888-783-6683.

Pickwick® Tea brews betterfor Mother’s DayPickwick® Chamomile Caffeine FreeHerbal Tea adds a soothing touch toMother’s Day menus. The finest pureherbs and botanicals make for a deliciousherbal infusion with PickwickRChamomile Caffeine Free Herbal Tea.Each PickwickR tea bag is packaged infoil for maximum freshness. Pickwickoffers top quality teas with a Europeanheritage that dates back more than 200years. For more information, visitwww.saraleefoodservice.com or call1-800-682-SARA (7272).

MobilePaymentProcessingfullyintegratedwithRestaurantManager™POS SystemSimple, securetableside paymentprocessing is thelatest in the long line of mobile benefitsoffered to customers who dine in estab-lishments using the latest version ofASI’s Restaurant Manager POS System.ASI’s new mobile payment processingaddresses the mounting issue of creditcard fraud by allowing the completepayment transaction to occur in front ofthe customer without the customer everlosing sight of their credit card. Mobilepayment processing is most ideallysuited for full service restaurants,stadiums, cocktail bars and otherhospitality environments wherepayment is currently processed awayfrom the customer, but it also works wellin fast food establishments who wish toimplement “line busting” services.

New coffee companygenerating business inWestern New YorkParkside Coffee is a new gourmet coffeeroastery based in Western New York.What sets Parkside apart from othermail order coffee companies is that theyroast-to-order the worlds finest greencoffee beans in small batch roastsensuring the freshest cup of coffee youcan get delivered at home. The secretbehind Parkside’s impressive cup isRoastmaster Thomas Hodges. He’s trulyan artisan who’s devoted his life to coffeeand genuinely loves his craft. Parksidecurrently provides coffee to local diningestablishments, offices and private clubs,in addition to their superior homedelivery. For more information contactthe company at 716.681.3078.

Hospitality News featuring CoffeeTalk April 2006 CT 25www.HospNews.com

SCAA BOOTH #1547

SCAA BOOTH #1043,127Continued on page 34

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Hospitality News featuring CoffeeTalkCT 26 April 2006 www.HospNews.com

SCAA BOOTH #2038

AquaBrew, Inc.714.432.8800www.aquabrew.comSanta Ana, CA

Bloomfield Industries775.689.5700www.wellsbloomfield.comVerdi, NV

Bravilor Bonamat+31.0.72.57.751www.bravilor.com

Brewmatic800.421.6860www.brewmatic.comTorrance, CA

Bunn Corporation217.529.6601www.bunn.comSpringfield, IL

Cecilware Corp.718.932.1414www.cecilware.comLong Island City, NY

FETCO(r)847.719.3000www.fetco.comLake Zurich, IL

Grindmaster Corporation800.695.4500www.grindmaster.comLouisville, KY

Keurig, Inc.888.287.2739www.keurig.comWakefield, MA

Nespresso800.566.0571www.nespresso.comNew York, NY

Royal Coffee Maker800.546.8394www.royalcoffeemaker.comOkemos, MI

Wilbur Curtis Company800.421.6150www.wilburcurtis.comMontebello, CA

X Cafe LLC978.464.8010www.x-cafe.comPrinceton, MA

In all things, quality counts, so why do so many restaurants and coffee shops payso little attention to brewed coffee? Coffee is not a ‘throw-away’ to the customer.We have spent enormous time, energy, and money as an industry educating ourconsumers to expect and demand the best. Why would a professional restaurantowner accept any coffee simply because the vendor gave him a free coffee maker?Would a chef use any oven given to him simply because the foodservice distributorgave it to him? No! His career depends on having the right equipment to ensurehis customers a quality meal. Yet many think through their coffee programs injust that way. With so many new technologies and innovations on the market, itstime to view your coffeemaker as the professional equipment that it is.

Today’s brewers have digital brew time and temperature controls thatcontinuously monitor and micro-adjust water temps based on the programmedsettings from the operator.

Some have automatic grinders that grind and measure the exact amount

necessary for the brew. No guesswork, or food waste.The shuttles (read pots) are now highly engineered containers that ensure

temperature control without reheating and let you know when the coffee hasdrifted beyond twenty minutes or so and the coffee “freshness” has begun to dull.

The Thompson valve! This little design wonder ensures that coffee stays downwith its warm friends rather than up in the chilly spout.

Highly engineered shower heads ensure even water coverage throughout all thegrounds.

For years, this element of the coffee business was largely ignored, a step-childto espresso drinks, but not anymore. These new brewers are highly engineerednecessary equipment in any café or restaurant. Your customers are becoming moresophisticated, your brewed coffee program better be too!

Use these suppliers to build you information base and then make an informeddecision on the system that suits your operation. CT

Coffee brewers, its all about quality

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Hospitality News featuring CoffeeTalk April 2006 CT 27www.HospNews.com

SCAA BOOTH #224

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Hospitality News featuring CoffeeTalkCT 28 April 2006 www.HospNews.com

Armeno Coffee Roasters508.393.2821www.armeno.comNorthborough, MAChai, Coffee Roaster,Grinding Equipment, Syrups, Teas

Bear Creek Coffee317.272.1446www.bearcreekcoffee.comAvon, INCarts, Coffee HouseProducts, Coffee Retailer, Coffee Roaster,Retail Merchandise, Training Resources

Big Train Inc.800.244.8724www.bigtrain.comFoothill Ranch, CABar Mix, Chai, Frozen BevEquip, Frozen Bev Mix, GranitaEquip/Supplies, Hot Drink Mixes,Smoothie/Frozen Bev, SyrupsYour #1 Manufacturer of Blended-IceCoffees, Powdered and Liquid Chai Tea,Fruit Tea Smoothies, Low Carb DrinkMixes, Gourmet Hot Chocolate, FlavorSyrups and more!SCAA Booth #545

BJ’s Coffee Co503.357.1195www.bjscoffee.comForest Grove, ORCoffee Roaster

Boyd Coffee Company503.666.4545www.boyds.comPortland, ORChai, Coffee BrewerManuf, Coffee Roaster, EspressoMachine Manuf, Frozen Bev Mix,Gourmet Food, Granita Equip/Supplies,Grinding Equipment, Hot Drink Mixes,Retail Merchandise, Smoothie/FrozenBev, Soups, Syrups, TeasBoyd Coffee Company is the PacificNorthwest’s only family owned andoperated authentic coffee company with100 years of experience. We continueour grandfather’s commitment tocreating the finest specialty coffees,equipment and food and products.SCAA Booth #1255

BriteVision877.479.7777www.britevision.comSan Francisco, CACoffee House ProductsIn 1999, BriteVision invented the Ad-Sleeve™. Today, BriteVision isrevolutionizing the cup sleeve industrywith a new product line that enhancesthe consumer experience and a uniquemembership program that helpscoffeehouse owners minimize their cupsleeve costs year round.SCAA Booth #468

Bunn Corporation217.529.6601www.bunn.comSpringfield, ILCoffee Brewer Manuf, Frozen Bev Equip,Granita Equip/Supplies, GrindingEquipment, Iced Tea EquipmentBUNN’s quality beverage equipmentincludes coffee brewers and grinders;liquid coffee dispensers, iced tea brewers;cappuccino, granita, and juice machines;precise temperature water and water filtersystems; and paper filters.SCAA Booth #1555

Cafe de El Salvador503.2267.6600www.salvadorancoffees.comSan Salvador, Green Coffee Dealers/BrokersProud of our heirloon varietals, werecognize the evolution in marketrequirements. Through research andstandards improvement, the Salvadorancoffee industry is committed to thedelivery of higher quality and valueadded service to our consumers.SCAA Booth #863

Café La Semeuse718.387.9696www.CafeLaSemeuse.comBrooklyn, NYCoffee RoasterFor 100 years in Europe and 20 yearshere, our signature roast has been laud-ed for its noticebly full flavor withabsolutely no bitterness. Four 100%Arabica blends. 2-Time Winner: FancyFood Show Award. Highest PreferredRating: NY Times.

Caffé ProntoCoffee Roastery888.697.7668www.caffepronto.comAnnapolis, MDCoffee RoasterCraft Roasters of the World’s Finest Coffees -Single Origin Estates -Master Blends &Espresso -Organics & Sustainables -CO2DecafsSCAA Booth #778

Cirqua Customized Water805.987.7372www.cirqua.comCamarillo, CABottled Water, Water FiltrationSCAA Booth #351, 550

Coffee Fest800.232.0083www.coffeefest.comBellevue, WATradeshow/Seminars/ Workshops, Training ResourcesSCAA Booth #2059

Coffee Holding Co.800.458.2233www.coffeeholding.comBrooklyn, NYCoffee Roaster, Green CoffeeDealers/BrokersSCAA Booth #542

Creative Concepts719.395.9263www.mugconcepts.comBuena Vista, COConsulting Services

Cup for Education800.458.2233www.cupforeducation.orgBrooklyn, NYCoffee RoasterSCAA Booth #542

Da Vinci Gourmet800.640.6779www.davincigourmet.comWaukesha, WIBar Mix, Chai, Chocolate, Confections,Frozen Bev Mix, Hot Drink Mixes, LowCarb, Retail Merchandise,Smoothie/Frozen Bev, Spirits,Sweeteners/Toppings, Syrups, TeasDa Vinci Gourmet® provides productsspecially formulated for the specialty cof-fee industry. We offer the most extensiveline of flavored syrups in the industry. DaVinci Gourmet also provides turnkey mar-keting support services and programs,available on our website at www.davin-cigourmet.com/retailer.SCAA Booth #1663

Delaware CityCoffee Company302.832.3303www.delawarecitycoffeecompany.comDelaware City, DECoffee Roaster, Green CoffeeDealers/Brokers, Grinding Equipment,Roasting EquipmentWe offer a variety of the finest qualitycoffee from around the world, roasteddaily under the highest quality controlstandards. Our goal is to deliver thefreshest roasted coffee directly to yourdoor.

Dominic’s Coffee Co.866.759.9036www.dominicscoffeeco.comTumwater, WACoffee Roaster, DistributorEspresso Machines/Equipment,Drive Thru Equipment,Flavoring Equip/Supplies, Granita Equip/Supplies, Hot Drink Mixes, Low Carb,Shipping/ Transportation,Smoothie/Frozen Bev, Syrups

Double Wrap Cup &Container Co. Inc312.337.0072www.comfortgripwrap.comChicago, ILPaper Products, Serving Supplies

Dr. Smoothie Enterprises888.466.9941www.drsmoothie.comFullerton, CABar Mix, Chai, Coffee Concentrate, FrozenBev Mix, Functional Beverages, Hot DrinkMixes, Smoothie/Frozen Bev100% Crushed Fruit SmoothieConcentrates contain vine ripened fruitsand NO corn syrup. Shelf stable purees areall natural and vitamin/mineral fortified.Café Essentials is a complete selection ofmocha/latte/chai/vanilla blends.SCAA Booth #2038

F. Gaviña & Sons, Inc.800.428.4627www.gaviña.comVernon, CACoffee RoasterGaviña offers over 150 quality coffees inwhole bean and ground, light and darkroasts, in bulk, brick, cans, portionpacks, pods and now organic, too! Callfor our Free shipping policySCAA Booth #1547

Fiorenzato USA888.899.0008www.fiorenzatocs.comHackensack, NJEspresso Machine Manuf,Grinding EquipmentSCAA Booth #224

Great Northern Coffee Co.,Inc.800.216.5323www.greatnortherncoffee.comJackson Hole, WYChai, Coffee Roaster, DistributorEspresso Machines/ Equipment, FrozenBev Mix, Hot Drink Mixes, Iced Tea,Syrups

Gruppo Cimbali+39.02900.491www.cimbali.itBinasco, MICommercial Kitchen Equipment,Espresso Machine Manuf, GrindingEquipment, Water FiltrationSCAA Booth #457

Gruppo Cimbali/Faema+39.02900.491www.cimbali.itBinasco, MICoffee Brewer Manuf, CommercialKitchen Equipment, Espresso MachineManuf, Grinding Equipment, WaterFiltrationSCAA Booth #463

Higher GroundsRoasters Inc.800.794.8575www.highergroundroasters.comLeeds, ALCoffee Roaster, Consulting Services,Tradeshow/Seminars/Workshops,Training Resources

illy caffè North America, Inc.800.872.4559www.illy.comRye Brook, NYCoffee Roaster

SCAA Company Highlights

Continued on page 30

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Hospitality News featuring CoffeeTalkCT 30 April 2006 www.HospNews.com

Innovated ProductsManufacturing Inc.888.297.1747www.innovatedproductsmfg.comToronto, OntarioDisplay EquipmentWe manufacture all metal coffee displaybins, many plastic accessories for thefood industry including lid/cup holders,syrup racks, etc. wire cup racks / booksand more. Special designs available.SCAA Booth #1940

Java Jacket800.208.4128www.javajacket.comPortland, ORPaper Products, Serving SuppliesJava Jackets puts customer’s comfortand satisfaction first. We sell to thecorner espresso stand as well as some ofthe biggest coffee chains.SCAA Booth #1849

LBP Manufacturing800.545.6200www.lbpmfg.comCicero, ILPackaging Equip/Supplies, PaperProducts, Serving SuppliesCoffee Clutch sticks to the cup with heat-activated adhesive. Beverage on theMove insulates 96 oz. of a hot or coldbeverage up to three hours.SCAA Booth #1749

Millrock800.645.7625www.millrock.comWest Bridgewater, MACarts, Commercial Kitchen Equipment,Consulting Services, Design /Furnishings, Display Equipment,Refrigeration, Retail Merchandise,Signage / Menus

Mont Blanc Gourmet303.755.1100www.montblancgourmet.comDenver, COChocolate, Coffee Concentrate, FlavoringEquip/Supplies, Frozen Bev Mix, HotDrink Mixes, Low Carb, Smoothie/FrozenBev, Sweeteners/Toppings, SyrupsMont Blanc produces Cold Fusion, an all-natural, liquid concentrate for makingfrozen blender drinks and now,introducing No Moo, a non dairy liquidblender drink concentrate.SCAA Booth #768, 583

Mountain Thunder Coffee/Plantation Int’l Inc.808.325.2136www.mountainthunder.comKailua-Kona, HICoffee Roaster

Oro Caffe North America866.676.2233www.orocaffe.comWoodbridge, OntarioCoffee RoasterSCAA Booth #224

Pacific Bag, Inc.800.562.2247www.pacificbag.comWoodinville, WAPackaging Equip/Supplies, RoasterSuppliesPBi is a full-line flexible packagingcompany that services the SpecialtyCoffee, Specialty Foods, Holistic PetFood, Natural Products, andPromotional Packaging. Give us a call,we make packaging simple.SCAA Booth #1043, 127

Parkside Coffee716.681.3078www.parksidecoffee.comBowmansville, NYCoffee Retailer, CoffeeRoasterParkside Coffee is a simpleluxury...Artisan crafted coffeespassionately roasted on antique cast-ironmachines ensures an extraordinaryexperience. We guarantee the quality andfreshness of every bean we sell.

PrimeraTechnology, Inc.800.797.2772www.primera.com/lx810Plymouth, MNPackaging Equip/SuppliesPrimera Technology, Inc. manufacturesthe LX810 Color Label Printer. TheLX810 is an affordable labeling solutionfor all your short-run products andprivate label goods. Print your own labelson-demand!SCAA Booth #1983

Probat Burns, Inc.901.363.5331www.probatburns.comMemphis, TNRoasting EquipmentSCAA Booth #1463

Quikserv Corp800.388.8307www.quikserv.comDrive Thru EquipmentQuikserv’s “hands-free” drive-thruwindows ensure that your drive-thruspeed of service will be second to none!We put more in so that you can get moreout! 800-388-8307 or fax 713-849-5708.SCAA Booth #779

Radiant Systems, Inc.- featuring the Aloha product suite

770.576.7055www.radiantsystems.comAlpharetta, GAPOSRadiant Systems enables restaurant oper-ators to increase sales, control costs andbuild customer loyalty through innovativetechnology including point-of-sale, backoffice, enterprise reporting, gift card,loyalty programs and hardware. Radiantfeatures the easy to use, award-winningsuites of Aloha and MenuLink softwareproducts coupled with its reliable,industry-proven hardware products.SCAA Booth #669

Roaster x520.791.0400roasterx.comTucson, AZCoffee Roaster

San Giorgio Coffee888.253.6881www.sangiorgiocoffee.comHollywood, FLCoffee Roaster, Iced Tea, Iced TeaEquipment, Smoothie/Frozen Bev,Syrups, TeasThree generations in growing, importingand roasting only the finest coffee’savailable set us apart in quality andpassion. Visit our web site and see whathas made us the fastest growinggourmet coffee company today.

Scooters Coffeehouse866.863.7266www.scooterscoffeehouse.comOmaha, NEFranchisorScooter’s Coffeehouse is a franchisor ofpremium coffee stores, featuringconvenient locations, superior qualityand fresh roasted flavor. Scooter’s alsoserves specialty lattes, espressos mochabeverages, blended smoothies, andpastries.

Specialty Coffee Roasters800.900.JAVAwww.specialtycoffeellc.comIrvine, CACoffee Roaster

Susan’s Coffee & Tea800.237.9056www.susanscoffee.comAkron, OHCarts, Chai, Chocolate, Coffee Roaster,Consulting Services, FlavoringEquip/Supplies, Grinding Equipment,Iced Tea, Iced Tea Equipment, Syrups,Teas

Sympatea USA201.337.4930www.sympateausa.comFranklin Lakes, NJTeas

The Roasterie, inc.816.931.4000www.theroasterie.comKansas City, MOCoffee RoasterEnjoy award-winning specialty coffeeroasted by The Roasterie, inc. We’ll belocated in BOOTH 1078 at the 2006SCAA Conference in Charlotte. Wecustom air-roast, blend and ship daily toour customers around the world. Visit usat www.theroasterie.com.SCAA Booth #1078

Trade Fixtures/Newleaf Designs501.664.1318www.tradefixtures.comLittle Rock, ARDisplay EquipmentSCAA Booth #969

Viazza Coffee678.549.5014www.viazzacoffee.comSuwannee, GAChai, Chocolate, Coffee Concentrate,Coffee Roaster, Distributor EspressoMachines/ Equipment, Frozen Bev Equip,Frozen Bev Mix, Granita Equip/Supplies,Grinding Equipment, Hot Drink Mixes, IcedTea, Iced Tea Equipment, Signage /Menus, Smallwares, Smoothie/Frozen Bev,Syrups, TeasViazza Coffee is a mircro roastingcompany providing fresh roasted coffeesalong with the finest allied products. Giveus a try! Free Shipping!

Vita-Mix Corporation800.437.4654www.vitamix.com/foodserviceCleveland, OHCommercial Kitchen Equipment, FoodPreparation Equipment, Frozen BevEquip, Frozen Dessert, GranitaEquip/Supplies, Smoothie/Frozen BevWith over 80 years in business, Vita-Mixis a recognized leader and is consideredthe blending expert in the foodserviceindustry.SCAA Booth #1757

Webb Company651.322.8214www.webbcompany.comRosemount, MNServing SuppliesRetailMugs.com formally Webb CompanyCoffee is the leader in insulated drink warewith the largest stock, lowest minimumsand highest quality. Be sure to check outour new website!

WEBbeams888.932.2326www.webbeams.comMilwaukee, WIComputers and Software (not pos), WiFiSCAA Booth # TT 2381

Wilbur Curtis Company800.421.6150www.wilburcurtis.comMontebello, CACoffee Brewer Manuf, Iced TeaEquipmentCurtis is a leader in the design andmanufacture of premium commercialcoffee and tea brewing systems andspecialty drink machines featuringexclusive Generation Three (G3™) digital control.SCAA Booth #963

SCAA Company Highlights Continued from page 28

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Hospitality News featuring CoffeeTalkCT 32 April 2006 www.HospNews.com

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SCAA BOOTH #545

SCAA BOOTH #1749

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Hospitality News featuring CoffeeTalkCT 34 April 2006 www.HospNews.com

Monin debuts Maple Spiceand Butterscotch flavors atSCAAMonin Gourmet Flavorings, the world'sleading producer of premium flavoringsfor beverage and culinary applications,unveils two brand new flavors, MapleSpice and Butterscotch at the 18thAnnual Specialty Coffee Association ofAmerica Conference and Exhibition atthe Charlotte Convention Center, April 7-10. Two new sugar-free alternatives alsodebut at the #1 coffee industryexhibition.

Scooter’sCoffeehouseannounces plansfor Country ClubPlaza locationScooter’s Coffeehouseis bringing itssignature flavor and

style to one of Kansas City’s premierentertainment districts - Country ClubPlaza. The Country Club Plaza locationwill reflect all the characteristicsScooter’s Coffeehouse customers havecome to love: premium coffee andbeverages, free wireless internet,comfortable seating and a relaxed, yetcontemporary atmosphere. In additionto the new 1700-square-foot Plazalocation at 446 West 47th Street,Scooter’s will be opening two morefranchises in the Kansas City area laterthis year, including one in downtownKansas City, Mo., at 929 Walnut Streetand in the Blue Springs, Mo., area at1104 South US Highway 7. Visitwww.scooterscoffeehouse.com for moreinformation and franchise opportunities.

Latte art, New ProductAward winners announcedfollowing Coffee Fest – DCCoffee Fest Washington DC 2006, heldFebruary 24 through 26, 2006, at theWashington, DC, Convention Center,showcased more than 175 service andsupply booths and more than 65 freeeducational sessions. In addition, severalwinners were crowned in competitionsincluding the Millrock Latte ArtCompetition and the Best New ProductAwards. Final attendance (not includingexhibitors and staff) was nearly 2,750, asolid turnout for this biannual EastCoast trade show.

La Marzocco FB/80 debutsat SCAA CharlotteEspresso Specialists, Inc. introduces theLa Marzocco FB/80 espresso machineline to the U.S. at the Specialty CoffeeAssociation of America (SCAA) Show inCharlotte, April 8-10, 2006. Based on theplatform of La Marzocco’s GB/5 line –the espresso machine selected for theWorld Barista Championship - FB/80escalates the design element. It suitshigh-end retail applications withambitious espresso quality goals.Recognizing its roots, FB/80 is named“FB” for “Fratelli Bambi” (Bambibrothers), the founders of La Marzoccoin 1927, and “80” since 2006 is LaMarzocco’s 80th year. For moreinformation, visit www.esiespresso.comor www.franke-cs.com.

NewsBitesContinued from page 25

SCAA BOOTH #779

Kudos!We applaud these industryachievements and actions.Congratulations to Design and Layout Services on their 10th year anniversary.We are certain that all wish them many more years of success.

Parkside Coffee has announced a donation of more than 20,000 fractional packsof coffee valued at $21,240.00 to the National Guard. Several cases of single-potfractional packs were sent in five different flavors. The National Guard will sendthe coffee to American Troops serving in Iraq. “We hope that this coffee willbring enjoyment to our troops while they are serving overseas,” saidRoastmaster Thomas Hodges. “All of us at Parkside Coffee await their safereturn home and thank them for their sacrifices.” Parkside Coffee is a small-batch artisan coffee roastery in Western New York specializing in home delivery.

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Hospitality News featuring CoffeeTalk April 2006 CT 35www.HospNews.com

SCAA BOOTH #1940

SCAA BOOTH #2381

SCAA BOOTH #1983

In the past, coffee shops and retailers utilized acrylic bins to merchandise their coffeebeans, which came with some drawbacks. Acrylic can be very brittle, and after someuse and being handled a few times, has the tendency to crack or break. Also, it iseasily affected by the oils that roasters use to flavor coffee beans, and after beingexposed to these flavored beans, the bins will usually yellow or craze.

To combat this problem some manufacturers chose to switch to polycarbonate.Unlike acrylic, polycarbonate is inherently durable (virtually indestructible), moreresistant to chemical attack, and less apt to craze or yellow. It can also include anadded UV protectant, which aids in protecting the coffee beans from light. Sincepolycarbonate is more expensive than acrylic, this added an additional cost to thebin, around 20 –30% more than its acrylic counterpart.

Currently, the manufacturers have gone from fabricating the bins to a more

complex, but better way, molding them. There are two methods used to mold apolycarbonate bin, blow molding and injection molding, both utilize a pre-made toolwhich is then filled with polycarbonate resin. After a cooling period the resin willthen take on the shape of the sculpted tool.

Molding allows for the bins to have tight lid seals, seamless bodies, and curvedsurfaces. All of which help to make them more attractive, along with making the bineasier to clean, by not having sharp corners for residue to become stuck or built-up.Another benefit of polycarbonate is because of all of these attributes, the bins areable to be NSF (National Sanitation Foundation) certified; proving that they are foodsafe and very sanitary.

One of the largest advantages of polycarbonate bins is since they are much moredurable, the initial investment is offset by the lack of breakage, and their ability tohave a longer length of service, than acrylic. Most polycarbonate bins, if well takencare of, can be used to merchandise Bulk coffee for up to six years, on average.

So in the future when shopping for a new bin to merchandise your Bulk coffee, besure to remember to find out the material the bin is manufactured out of, along withchoosing it based on it’s overall look and functionality. CT

Jon Pingel is Director of Marketing and Advertising for Trade Fixtures, an IndustryLeader in Bulk Coffee Merchandising Solutions; 501-664-1318; www.tradefixtures.com

Bulk coffee bins,polycarbonate is the futureBy John Pingel

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Hospitality News featuring CoffeeTalkCT 36 April 2006 www.HospNews.com

In Colombia’s third Cup of Excellence competition, coffee produced by Luis AlbertoJojoa, a beneficiary of ACDI/VOCA’s Colombian Specialty Coffee Program, wasnamed the country’s best. In all, coffee from five beneficiaries of the USAID-fundedproject in the Department of Huila made it into the top 23 lots out of 605 entries.

This year’s prestigious jury was made up of 24 representatives of internationalimporting firms, roasters and coffee chains, and as always there was fierce competitionin this coffee-proud country for top honors. Winners fetch high prices in the ensuinginternet auction where 85 percent of the prices go back to the producers. Previous Cupof Excellence winners have received up to 19 dollars per pound, an almost unheard ofprice for coffee at the point of origin.

Besides recognizing excellence, the competition is cultivating a new demographic ofcustomers who appreciate exceptional quality and are willing to pay for it. Thecompetition’s award label also assures consumers that the farmers have been wellcompensated.

Jojoa, whose farm is in the municipality of Pitalito, Huila, is a 36-year-old marriedfather of four and a member of the Coomagro Cooperative. With only two years offormal education and lacking land of his own, he worked for years on other coffeefarms. Finally he got his break when an employer who appreciated his effort andbelieved in his success, sold him two hectares on credit.

Jojoa is grateful for the help received from the Coffee Growers’ Committee of Huila,which supplied him with the dryer, and the Specialty Coffee Program, whichsupported his washing and other processing improvements. He said, “I feel great joyfor having obtained this victory. I didn’t expect it.”

In Colombia ACDI/VOCA has worked since 2002 to improve producers’socioeconomic status. Alongside the Specialty Coffee Association of America (SCAA),the Coffee Quality Institute, and Federación Nacional de Cafeteros de Colombia(FEDERACAFE), ACDI/VOCA provides extension services to farmers, advising themon production, post-harvest handling, processing and exporting. The program has alsoprovided processing and storage facilities and research to identify profitable exportmarkets.

Almost 60 Colombian cuppers and technicians have received cupping training atSCAA headquarters in Long Beach, Calif. Now, they are passing on their powers ofdiscernment to their peers, and the heightened awareness of coffee quality is a boomto the entire industry.

So far ACDI/VOCA’s 5-year, $9.8 million effort has reached over 6,000 beneficiaryfamilies/farms in 93 municipalities and 858 villages. It has conducted 1,169 educationalworkshops and installed over 4,700 de-pulping units and more than 4,000 coffee-dryingfacilities.

ACDI/VOCA is a full-service international economic development firm dedicated toimproving lives and livelihoods worldwide. Since 1963, ACDI/VOCA has worked in 145countries. It currently has coffee projects in four countries. Funded by USAID, theUSDA, the World Bank, regional development banks, UNDP and other sources,ACDI/VOCA currently implements more than 90 projects in almost 40 countries. In2004 ACDI/VOCA earned over $90 million in revenues. Visit http://www.acdivoca.orgfor more information. CT

Beneficiaries of Colombian Specialty Coffee Program

triumph in 2006 Cup of Excellence®

The Freeplay Foundation announced today that InterAmerican Coffee, Inc. is thesponsor of the new Coffee Lifeline pilot project in Rwanda. This initiative is the firstlink in a planned global communication chain among coffee producers who often livein isolated areas. Utilizing self-powered Freeplay Lifeline radios, the Coffee Lifelineproject will provide these remote communities with access to timely marketinformation, agricultural and other technical advice, and weather bulletins, therebyenabling sustainable economic progress.

“Rwandan farmers grow some of the finest coffee beans in all of Africa, indeed inall the world,” said Alan B. Odom, vice president of sales for InterAmerican Coffee.“We are gratified to be able to assist these important partners in accessing vitalinformation that will advance productivity and promote economic and socialsustainability for their communities.”

Lifeline radios have been distributed to farmers’ cooperatives, where they will serveas “information centers,” allowing almost 15,000 farmers access to coffee market infor-mation broadcast by the National University of Rwanda’s Department of Journalism.Using patented wind-up and solar technology, Lifeline radios do not require electricityor batteries.

“InterAmerican Coffee’s contribution helps deliver critical information to farmersworking hard to revitalize Rwanda’s coffee industry, and we are deeply grateful,” saidKristine Pearson, executive director of the Freeplay Foundation. “This donation callsattention to the fact that the private sector can make an enormous difference in thegrowth of many interdependent industries around the world.”

Peter Kettler, a trader in the Specialty Coffee Industry, conceived the Coffee Lifelineproject. “This donation from InterAmerican is integral in developing a project modelthat will be implemented in a number of different coffee producing regions, linkingfarmers for the first time through this simple, elegant technology,” said Mr. Kettler.

Dr. Tim Schilling is the country director for the Partnership to Enhance Agriculturein Rwanda through Linkages (PEARL) and is Coffee Lifeline’s primary partner inRwanda. “For the first time ever in the lives of Rwandan coffee farmers, they are nowstarting to understand the complex nature of the international coffee market, thanksto the Lifeline radio,” said Dr. Schilling. “InterAmerican Coffee has funded a programthat will enable farmers to avoid the traps of the past, where they were lured to selltheir coffee at very low prices. This is like a ‘miracle’ in the hills where farmers havebeen growing coffee for 100 years.”

InterAmerican Coffee imports and distributes high-quality green coffee to roastersand dealers throughout North America. Working directly with coffee producers andexporters, InterAmerican has supported coffee growers in Rwanda for years. Thecompany has offices in Houston, Oakland, and Seattle. In 1995, InterAmericanjoined forces with the world’s largest coffee company, Neumann Kaffee Gruppe, basedin Germany.

The Freeplay Foundation is a registered U.S. 501 (c) (3) nonprofit, and is a registeredcharity in South Africa and the United Kingdom. With offices in Cape Town andLondon, the Foundation works in more than a dozen countries in Africa and around theworld. CT

InterAmerican Coffee sponsors radio project to assist

coffee farmers in Rwanda

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Hospitality News featuring CoffeeTalk April 2006 CT 37www.HospNews.com

Advertiser ListingCompany Phone Web Page Page# NW Food SCAAAlcohol Controls Inc. 800.285.2337 www.alcoholcontrols.com 19Armeno Coffee Roasters 508.393.2821 www.armeno.com C21Astoria-General Espresso Equipment Corp. 336-393-0224 www.astoria.com 3 1957Bear Creek Coffee 317.272.1446 www.bearcreekcoffee.com C11Big Train Inc. 800.BigTrain www.bigtrain.com C33 545BJ’s Coffee Co 503.357.1195 www.bjscoffee.com C35Boyd Coffee Company 800.545.4077 www.boyds.com C21 1255BrandedCups.com 800.965.0626 www.brandedcups.com 3 1381Bridge Specialty Carts 888.666.0966 www.bridgecarts.com 3 1643Bridgford Foods 800.527.2105 www.bridgford.com 13 1242BriteVision 877.479.7777 www.britevision.com C13 468BriteVision 877.479.7777 www.britevision.com C19 468Bunn Corporation 800.637.8606 www.bunn.com 2 1555Cafe de El Salvador 503.2267.6600 www.salvadorancoffees.com C31863Café La Semeuse 718.387.9696 www.CafeLaSemeuse.com C21Caffé Pronto Coffee Roastery 888.697.7668 www.caffepronto.com C21 778Cash & Carry Smart Foodservice 800.662.4242 www.smartandfinal.com 11 149Cirqua Customized Water 805.987.7372 www.cirqua.com C37 351, 550Coffee Fest 800.232.0083 www.coffeefest.com C17 2059Coffee Holding Company 800.458.2233 www.coffeeholding.com C15 542Colorado Mountain College 800.621.8559 www.coloradomtn.edu/programs/culinary.shtml 19Comark 800.555.6658 www.comarkltd.com 9Comfort Grip Wrap 312.337.0072 www.comfortgripwrap.com C34Commercial Refrigeration see ad www.cri-pdx.com 12 815Commercial Refrigeration see ad www.cri-pdx.com 16 815Creative Concepts 719.395.9263 www.mugconcepts.com C34Cup for Education 800.458.2233 www.cupforeducation.org C34Da Vinci Gourmet Syrups 800.810.3752 www.davincigourmet.com C5 1663Dabney S. Lancaster CC 540.863.2902 www.dslcc.edu 19Delaware City Coffee Company 302.832.3303 delawarecitycoffeecompany.com C21Design & Layout Services 800.471.8448 www.designlayout.com 3 1055Dominic’s Coffee Co. 866.759.9036 www.dominicscoffeeco.com C21Dr. Smoothie 888.466.9941 www.drsmoothie.com C26 2038Duck Delivery see ad www.duckdelivery.com 13 740Eagle Web Press 800.800.7980 www.eaglewebpress.com 13Eastside Ice 206.248.0770 12 816Espresso Specialists, Inc. 800.367.0235 www.esiespresso.com 3 1457Everpure 800.323.7873 www.everpure.com 3 1638F. Gaviña & Sons 800.428.4627 www.gavina.com C21 1547F. Gaviña & Sons 800.428.4627 www.gavina.com C25 1547Faema +39.02900.491 www.cimbali.it C4 463Fiorenzato USA 888.899.0008 www.fiorenzatocs.com C2 224Fiorenzato USA 888.899.0008 www.fiorenzatocs.com 3 224Franz Family Bakeries see ad www.usbakery.com 7Great Northern Coffee Company 800.216.5323 www.greatnortherncoffee.com C21Higher Grounds Roasters Inc. 800.794.8575 www.highergroundroasters.com C35Hoky West 800.767.4992 www.coastwidelabs.com 12illy 877.455.9347 www.illy.com C21Indian River Merchant Services 866.515.4767 www.irmsfl.net 3Innovated Products Manufacturing Inc. 905.799.8197 www.innovatedproductsmfg.com C35 1940It’s A Grind Coffee Franchise, LLC 562.594.5600 www.itsagrind.com C3Java Jacket 1.800.208.4128 www.javajacket.com C6 1849Johnstone Supply 800.541.5418 12LaCimbali ++39.02900.491 www.cimbali.it C24 457LBP 800.545.6200 www.lbpmfg.com C33 1749Magic Seasonings Blends 800.457.2857 www.magicseasonings.com 6 645Manville’s 805.499.5565 16Micros of Colorado 303.338.9994 www.microsofcolorado.com 19Millrock 800.645.7625 www.millrock.com 3Millrock 800.645.7625 www.millrock.com 15Millrock 800.645.7625 www.millrock.com C17Mont Blanc Gourmet 800.877.3811 www.montblancgourmet.com C10 768, 583Mountain Thunder Coffee 808.325.2136 www.mountainthunder.com C21Nemco Food Equipment 419.542.7751 www.nemcofoodequip.com 9 555Oregon Salmon Commission 541.994.2647 www.oregonsalmon.org 9Orkin 800.675.4666 www.orkin.com/commercial 17 322Oro Caffe North America 866.676.2233 www.orocaffe.com C27 224Pacific Bag, Inc. 800.562.2247 www.pacificbag.com C25 1043, 127Pacific Coast Systems 425.827.5399 www.pacificcoastsystems.com 11 655Pacific Seafood 503.657.1101 www.pacseafood.com 17 445Pacific Seafood 503.657.1101 www.pacseafood.com 17Pacific Seafood /Ca 503.657.1101 www.pacseafood.com 17Parkside Coffee 716.681.3078 www.parksidecoffee.com C21Portionables 866.676.9140 www.portionables.com 11 341Prentice Hall see ad www.prenhall.com/pineapple 19Primera Technology, Inc. 800.797.2772 www.primera.com/lx810 C35 1983Probat Burns, Inc. 901.363.5331 www.probatburns.com C14 1463Quikserv 800.388.8307 www.quikserv.com C34 779Radiant Systems, Inc. -

featuring the Aloha product suite 770.576.7055 www.radiantsystems.com C23 669Roaster X 520.791.0400 roasterx.com C35Ron’s Service 800.851.4118 www.ronsservice.com 9San Giorgio Coffee 888.253.6881 www.sangiorgiocoffee.com C21Scooters 866.863.7266 www.scooterscoffeehouse.com C27Service Ideas, Inc. 888.999.8559 www.serviceideas.com 3 1673Silver King 800.328.3329 www.silverking.com 3South Seattle Community College 206.764.5344 www.chefschool.com 19Specialty Coffee Roasters 800.900.JAVA www.specialtycoffeellc.com C35Sullivan University 800.844.1354 www.sullivan.edu 19Susan’s Coffee & Tea 800.237.9056 www.susanscoffee.com C21Sympatea USA 201.337.4930 www.sympateausa.com C34Taylor Company 800.630.7695 www.taylor-company.com 3 1378Techni-Brew International 800.223.8211 www.boyds.com 3 846The French Culinary Institute 888.324.2433 www.frenchculinary.com 19The Roasterie, inc. 816.931.4000 www.theroasterie.com C21 1078Trade Fixtures/Newleaf Designs 501.664.1318 www.tradefixtures.com C18 969University of Wisconsin Stout 800.447.8688 www.uwstout.edu/programs/bshrtm/ 19Viazza Coffee 678.549.5014 www.viazzacoffee.com C21Vita-Mix Corporation 800.437.4654 www.vitamix.com/foodservice C9 1757Vita-Mix Corporation 800.437.4654 www.vitamix.com/foodservice 5 1757Vita-Mix Corporation 800.437.4654 www.vitamix.com/foodservice 3 1757Washington State University 800.239.4095 www.cbe.wsu.edu 19 1144Washington State University 800.239.4095 www.cbe.wsu.edu 18 1144Webb Company 651.322.8214 www.webbcompany.com C29WEBbeams 888.932.2326 www.webbeams.com C35 2381Wilbur Curtis 800.421.6150 www.wilburcurtis.com C7 963 SCAA BOOTH #351, 550