The Starbucks Effect

By Miles Small 8 Convergence of Values- the NCA Conference 8Dunkin’ Brandsaka humble donut shop? 16Transforming the way Coffee does business by Tracy Ging 20Rainforest Alliance & QAuctions 20Remittances and the impact on the coffee growing regions 26Coffee Brewersits all about quality 36Colombian Cup of Excellence beneficiaries 36InterAmerican Coffee Rwandan radio project

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 The Coffee Crisis about Starbucks and the personal relationship During the Reagan administration, the US he feels with the buyers and the company. actively worked to abolish the International Coffee Agreement (ICA) claiming that it stifled (Starbucks agreed to increase the price they paid free and open markets. for his coffee, already bought at a premium, if Without the protection of the ICA, coffee Marco would set that extra money aside to build producing countries where forced to design the community a new school.) 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. According to John Klunk, USAID in Central America specializing 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 destroying 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 education, 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 question 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 In fiscal 2005, Starbucks purchased 312 million business; it is a framework within which Starbucks and small pounds of coffee and paid an average price of $1.28 farmers develop a mutually successful and profitable transaction. Unlike certification agencies that provide a seal per pound, which was 23% higher than the average New York 'C' market price during the same period. Continued on page 6

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Thefrom page 1 Starbucks Effect Continued
to the grower which will assist in selling the product, C.A.F.E. Practices says that the company has specific standards that it will accept, if you fulfill those standards then you are eligible to be a prevendor to Starbucks. The C.A.F.E. Practices criteria are... ferredas Mecklenburg points This, Economic Accountability out, is a very significant Economic Transparency difference. Starbucks Equity of Financial Reward appetite for product is so Financial Viability voracious that compliance Social Responsibility with the company’s Minimum/Living Wage/Overtime Regulation standards is a powerful Freedom of Association/Collective Bargaining incentive. Vacation/Sick Leave Regulation Child Labor/Discrimination/Forced Labot Starbucks is credited as Access to Housing, Water, and Sanitary Facilities being one of those leading Access to Education the way in ‘best business and Access to Medical Care agricultural practices’ in the Access to Training, Health, & Safety coffee growing regions. The Environmental Leadership - Growers indirect result of Starbucks Watercourse Protection policies is that the general Water Quality Protection health of the coffee industry Controlling Surface Erosion has improved. Farmers are Improving Soil Quality Maintaining Coffee Shade Canopy and Natural Vegetation approaching their operation Protecting Wildlife in a business like and Conservation Areas and Ecological Preserves sustainable way that ensures Ecological Pest and Disease Management and Reducing long-term success. Through Agrochemical Use access to credit, agricultural Farm Management and Monitoring Practices training, environmental supEnvironmental Leadership - Processing port, and of course Wet Starbucks vast buying Minimizing Water Consumption Reducing Waste Water Impacts power, small holders are able Waste Management Operations/Beneficial Reuse to prosper and flourish in an Energy Conservation/Impacts otherwise predatory buying Dry environment. Waste Management Operations/Beneficial Reuse Third party certification Energy Conservation/Impacts programs have often criticized Starbucks. In many ways this is extraordinarily disingenuous. Taken within the context that Starbucks only purchases Arabica coffees, Starbucks buys nearly one half of the entire crop of specialty Arabicas that are Fair Trade certified. Most of the coffee certified by Fair Trade is Robusta, below Starbucks quality standards. Starbucks also purchases Rainforest Alliance certified products, and in-country verifiers 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 it for 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 its retail cafes. It believes that engaging in a broad program of partnership through social 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 may very well be right. The Starbucks Effect revolves around 6 key approaches that form an integrated and 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 for compliance with C.A.F.E. Practices, their coffee has to pass Starbucks quality standards. Only after quality approval from Starbucks Coffee Trading Company in Switzerland can a supplier begin the process of evaluation for the other criteria required by Starbucks As a follow-up to this story, next month CoffeeTalk will look closely at the NGO third party certification agencies that operate in For a look at the complete documentation requirements coffee. CT and standards for Starbucks C.A.F.E. Practices, log on to www.scscertified.com/csrpurchasing/starbucks.html.

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Convergence of valuesThe NCA Annual Conference
An editorial by Miles Small
There are two worlds in coffee. This has always been most clear at the National Coffee Association Conference. There are companies that believe that specialty coffee is a drink made with espresso and there are those who believe that specialty coffee describes a level of quality, consistency, and cultivation of the green beans themselves. This distinction has always been a badge of superiority to the specialty coffee industry. This veil of separation is rapidly falling. Specialty coffee has produced a generation of educated consumers whose collective buying decisions have caused fundamental changes in the public perception of coffee. Coffee is now in a virtual tie with 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 coffee consumption. It therefore should come as no surprise to specialty coffee retailers that the major coffee companies have embraced the principles of specialty 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 this conference however it was clear that the Big Four, the Multinationals, are clearly coming on board. Nestle, Sara Lee, S&D, and Kraft are all engaged in aggressive initiatives to stake positions in Specialty. The specialty value set of sustainability, transparency, and quality are now widely embraced by mainstream coffee. The result is that specialty coffee is caught in a serendipitous world. On the one hand the on-going success of specialty coffee has proven the business model and on the other hand, this very success is bringing the companies that specialty loves to hate right into their side of the debate. Big corporate coffee has always been the world specialty loves to hate. Now that the value set is blurring, specialty is losing 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. Well maybe, but they are buying coffee, lots and lots of coffee, and that means that the quality of life is improving at origin. Hasn’t that, after all, been the mission all along? CT

Dunkin’ Brands- aka humble donut shop?
By Miles Small
In a presentation at the National Coffee Association Conference in Boca Raton Florida, Jon Luther, CEO of Dunkin’ Brands, talked about the humble donut shop called Dunkin’ Donuts. The way the company has been able to be successful, he said was a clear vision and passion for what they do. Founded in the 1940’s by Bill Rosenberg, this humble ‘donut shop that serves coffee’ has grown to 4400 stores in the United States and 1700 stores internationally. Yes, that is 4400 stores in the US. During this period, with the steady guidance of Ellen Rogers (nee Walker), and others, the coffee beverage program has advanced. Jon Luther now proudly proclaims that Dunkin’ Donuts is a ‘coffee retailer that serves food’ (their menu selections have gone far beyond donuts). In fact, he announced that Dunkin’ is engaged in rolling out a new concept that he terms “QCR” – Quick Coffee Restaurant. He envisions a time in the not-to-distant future when specialty coffee will be so fully integrated into the QSR category that this segment of the coffee industry will dominate the specialty coffee world. QSR customers will as likely walk through the door looking for a cup of premium coffee as they will for a burger and fries. Statistical trends may provide support for this vision. Since the early days of specialty coffee, back in the 90’s, coffee has gradually moved inside. Carts and small kiosks, disappeared in favor of small footprint coffee bars, that disappeared to the café format, that is now giving ground to the café with fresh foodservice. Is the QCR really that far away? In case you are scratching your head as to the mix of Dunkin’ Donuts and Specialty Coffee, consider this – in New England, the area Jon Luther refers to as his ‘Fortress Market’, independent surveys consistently show that the number one brand of premium coffee is Dunkin’ and that their customers, more than 2.7 million a day across the US, are fiercely loyal. 100% of the coffee used for espresso beverages is Fair Trade Certified, making them one of the largest supporters of Fair Trade in the country. It’s hard to imagine how they can be so humble, but they are. Discussing Dunkin’s success with Ellen Rogers, it is clear that she believes that the trust customers place in the company is precious and requires continuous attention. The company has to earn the customer’s loyalty every day. It is also clear that she and the company understand that a huge debt is 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 corner from you is in the Coffee business, and it intends to just keep getting better at it. CT

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Defining your pilgrimage – product assortment
by Jamie Utendorf-Hagen
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 through a step-by-step process that answers various topics by differentiating why and how you are unique and special? We also outlined why and how to define your Vision and Essence. In this month’s article we will share how to define your product assortment and 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) can take home, or enjoy on the premise or take-out?; • If the planned products that you will be offering are broad then list by departments or 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 or category. Later you will use these products and/or combination of items to differentiate your specialty brand concept from the rest. 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 Massage Therapy, Barista or Coffee Training, Seminar Training (course training), Catering Services, Culinary Training or many Other’s. Please note that you can choose a number of categories noted above or have your own creative ideas. Later we will divide these various categories into the day parts that you will be addressing. The point is here is where you write down every category/product that presents an opportunity as a benefit and or point of differentiation and defines your location/company, product or service. I always find the best way to explain this process is to show an example. Not too long ago I worked on a new brand concept idea, which was a hybrid of the coffee café, dessert bar and home replacement meals venue. The French Market Dessert Café . . . Beignets & More® Mission We are not another corner coffeehouse we are a dessert café, a restaurant, a take out cafe of quality foods, a community coffeehouse and a place to see and be seen. Vision We are positioned to address the coffee, dessert, snack and light meal impulses of highly attended tourist and destination bound consumers. Essence A modern day interpretation of the old world coffeehouses, “A place when one enters they automatically 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 coffeehouses of the 17th century and the tradition of great tastes and experiences reminiscent of New Orleans. While the core concept is offering hot, freshly brewed coffee and made to order Beignets; the company will endeavor to make its product offerings sensitive to both consumer trends and taste. The menu for all of the day parts will reflect that sensitivity. In essence we have captured all the moments of the day and night that one could want to indulge in fine cuisines and exceptional drinks. In addition, we will target 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 Concept Central to the design is the exhibition kitchen to allow customers to view the culinary staff preparing meals. Another important design element is the espresso bar, which will allow customers to watch as the “Barista” prepares the specialty coffee drinks as well as preferred adult alcoholic libations. We derive our service style from the training provided by ShowTenders, a highstyle beverage service training organization. Finally, a fresh food market and retail 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

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The Roasterie
Papua New Guinea - Kimel Estate Reviewed: March 2006
Origin: Wahgi Valley, Western Highlands Province, Papua New Guinea Sweet-toned, delicate aroma with butter notes and hints of chocolate and Mediterranean spice. Even sweeter in the cup, still delicate but rich, softly acidy and quietly complex with distinct floral notes and a crisp, subtle fruit that suggests Riesling table wine or perhaps black currant. The fruit notes turn toward cocoa in the long, continuing sweet finish. Overall Rating: 93 points

Undervalued beauty:
The coffees of Papua New Guinea
Papua New Guinea, the country that occupies half of the enormous island of New Guinea just north of Australia, is certainly one of the least known and least acknowledged of major coffee producers. Papua New Guinea coffees are very high grown, at altitudes usually exceeding 5,000 feet. Nevertheless, they tend to be more delicate in profile and softer in acidity than similarly high-grown coffees from Central America. The most distinctive note that many (though certainly not all) Papua New Guinea coffees display is a subtle, sweetly acidy fruit note that often resembles grapefruit, sometimes a chocolaty grapefruit, if that is possible to imagine, or a grapefruit with a whiff of fresh-cut cedar. There is a subtle difference in the typical Papua New Guinea profile, however, depending on where and how the fruit has been removed and the coffee dried. True village coffees have the skin and pulps removed by hand in the village, and dried there. Owing to irregularities in fruit removal and processing, these coffees often add a softly musty or mildewy note to the basic Papua New Guinea profile, a flavor overlay that reads as earth (think moist fallen leaves) or perhaps smoke or spice. When inserted into the gently fruity matrix of the Papua New Guinea profile, this overlay promotes a sweet, earth-muted fruit, a variation on the often more aggressively earthy character of traditionally processed Sumatra and Sulawesi coffees. In this month’s review, the 91-rated Caffe Artigiano, 90-rated samples from Paradise Roasters and Surf City, the 88-rated Supreme Bean, and the 86-rated Atomic Cafe all displayed variants of the gently earth-and-fruit character that I associate with such village-processed coffees. CT

Caffe Artigiano - 49th Parallel Roasters
Papua New Guinea - Bunum Wo Peaberry Reviewed: March 2006
Origin: Wahgi Valley, Western Highlands Province, Papua New Guinea Delicate 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

Island Joe’s Gourmet Coffee
Beemer’s Papua New Guinea Reviewed: March 2006
Origin: Highlands of Papua New Guinea Delicate aroma with softly pungent cedar and sweet tomato notes. In the cup gently and crisply acidy, with distinct floral notes and coffee fruit that reads as a tart, chocolate-toned cherry. A simple but very pure coffee expression. Overall Rating: 91 points

Paradise Roasters
Papua New Guinea Arokara Reviewed: March 2006
Origin: Kainantu district, Eastern Highlands Province, Papua New Guinea Sweetly smoky, deep-toned aroma with fruit notes that suggest a sort of chocolaty papaya. In the cup deeply and fundamentally sweet, with spicy, smoky tones and a lush fruit that again suggested chocolate, but with a sweet grapefruit cast. Clean, rich, long finish. Overall Rating: 90 points

Surf City Coffee
Fair-Trade Organic New Guinea Reviewed: March 2006
Origin: Okapa Valley, Eastern Highlands Province, Papua New Guinea Softly low-toned fruit ? bananas, semi-sweet chocolate ? with a twist of cedar in the aroma. In the cup sweetly earthy with a fruit that displays a hint of ferment. Together this package reads as an earthy orange or raisin with a lean toward semisweet chocolate. Quietly rich, slightly rough finish with a pleasingly persistent earthy chocolate character. Overall Rating: 90 points

Americans are running away from home?
Premium coffee cravings boost coffeehouse and donut shop sales; store-bought coffee feels negative
American consumers are turning to premium coffee taste, while simultaneously turning off their home coffeepots. A new report from Mintel shows that premium coffee is driving success for national coffeehouses, donut shops and quick-service restaurants, 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 an estimated $8.3 billion. In another five years, the market is expected to reach a staggering $18.8 billion. As a result of this growth, store-bought coffee manufacturers are feeling the negative effects in their sales. According to the National Coffee Association (NCA), the popularity of traditional coffee, described as consumer-brewed coffee, has been declining since 2004. With one coffeehouse for nearly every 14,000 Americans, coffeehouses are moving coffee sales away from FDM retailers. Mintel’s exclusive consumer research reports that 35 percent of those who visited a coffeehouse in the last week purchased coffee beans there; more than 67 percent of coffeehouse visitors listed quality at the top of the needs list. “Consumers are moving away from traditional coffee in favor of premium specialty selections,” said Billy Hulkower, analyst for Mintel. “People have developed a taste for inventive, upscale, premium-priced coffee. Starbucks and other coffeehouses have effectively attracted people to their shops, and further flavor and promotional innovations have the potential to continue negatively impacting traditional coffee sales.” Coffeehouses face potential competition from fast-food restaurants. McDonald’s recently threw its hat into the premium coffee ring. Last week, the fast-food giant rolled 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 coffee success generated by Starbucks and its coffeehouse counterparts. Currently, these establishments present the biggest potential challenge to the coffeehouse market. “People want to have convenient access to premium options,” said Hulkower. “Chain restaurants that serve breakfast are trying to present a better one-stop option for their consumers. In addition to building coffee sales, newer options are accentuating their current food offerings.” Pre-packaged, ready-to-drink (RTD) coffee beverages also offer future growth competition against the coffeehouse market. Manufacturers are turning their sights to increased product innovation to try to win consumers from the coffeehouse sector. Home brewing is also aiming for coffeehouse sales with the newly launched pod brewer, providing one-cup brewing for consumers, one of the most recent innovations to make its mark in the small kitchen appliance market. CT Mintel is a worldwide leader of competitive media, product and consumer intelligence. For more than 35 years, Mintel has provided key insight into leading global trends. With offices in Chicago, London, Belfast and Sydney, Mintel’s innovative product line provides unique data that has a direct impact on client success. For more information on Mintel, please visit their Web site at www.mintel.com .

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Take a tip from Starbucks
As Starbucks emerged in Seattle, a whole new social scene was opened to teens. We checked it out, and soon declared Starbucks a “cool” place to chill with our friends. The artsy environment, cool cat music and couches, and totally trendy drinks lured us in and hooked us for good. But if Starbucks is the only cool kid on the block, how do other cafes survive? Well, every town has their unique, special, and hip café. Starbucks is great for the million drinks it offers, its predictable couches, stools, artwork, and ambience, whether I am in Seattle or I am 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 off Frappuccino® and is a bit more low key, it offers a more unique and yet hip place to be. 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 for something familiar and comfortable, whether you are just walking downtown or you are visiting another city with your parents, either way, Starbucks will always be there for you when you just need an already established, ‘socially accepted in the teen world’ place to be. Unfortunately for small café owners, it is very hard to set your café apart from all the rest and convince the teen population to consider your café as the next place to be. First off, we should take some tips out of the Starbucks guide to having a successful café with teens. Starbucks has the colorful, charismatic atmosphere down to a science, maybe even too much. The art on the walls is great, the colorful stripes and polka dots are very eye grabbing, but it is all too generic. By taking the art, the music, 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, but the truth is, although it makes you feel like you are at home, there are no connections to the people or the community, and that is where local cafes have the upper hand even as the under dogs. Familiarity is a key component in making your café more successful. If you want to draw local and out of town crowds, hold community events while following a bit closely to the artsy atmosphere that Starbucks offers because then you have the killer combination of familiarity and a unique independent personality for your café. When you are looking for local attention, local events that anyone can be involved in are where it’s at. Having children’s art contests, open mics, and artwork done by local 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 got some of her work recognized”. That is what gets people excited because they see their friends, their community members get a little taste of fame in the community which creates 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 have personal connections with them. These connections make me more comfortable and I feel more special in their cafés. There is nothing like having a personal connection to the people who work at your favorite local café and no Starbucks could achieve that. Yes, when I am out of town and looking “I know the owners of for a familiar atmosphere, I head to my favorite cafes and Starbucks. But my real favorite hang out place is the local café have personal down the street. To make your café connections with them. more popular than the Starbucks in your area is to simply be These connections make independent and unique, offer local me more comfortable contests, art, singers, etc. Keep the sophisticated, cool cat and I feel more special environment with a comfortable feel which Starbucks offers, just in their cafés.” make it your own and the teens will come. CT Meg can be reached at seattlemeag@yahoo.com

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Transforming the way coffee does business
The Coffee Quality Institute Launches qcoffeetrade.com
by Tracy Ging
The Internet has undoubtedly changed our lives in profound ways. It’s altered the way 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 the Internet as a way to reward the extra effort it takes to produce higher quality coffee and 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 to transform the way the specialty coffee industry does business. It started with the Q photo courtesy of the Coffee Quality Institute Auctions. While not the first Internet coffee auction, CQI’s approach was the first and only to be enough to cover costs of production. focus on full-container load volumes. In just two The core issue is sustainability. Our industry years, more than 2 million pounds of specialty needs a sustainable supply of quality coffee and coffee was transacted and through the farmers need wages that allow them to sustain community reinvestment fund, more than their livelihoods and the livelihoods of the US$50,000 was provided to coffee communities. workers they employ. It is also important they be While the Q Auctions have been successful in able to reinvest in their farms and communities. introducing large volumes of quality coffee to the We need a system that rewards farmers for their market, CQI always saw the auctions as a first quality efforts and allows for everyone along the step. The vision was never about auctions nor is value chain to prosper and CQI believes that Q it really about using the Internet to do business, Coffee Trade is a key part of making that it is about creating an alternative market happen. platform to the C-market, designed specifically Q Coffee Trade is an innovative new approach for the specialty coffee industry. CQI believes this to coffee trade, combining existing business alternative will help buyers find quality coffees practices with technology built specifically for more efficiently and encourage more farmers to the coffee industry. It is designed to be an make quality improvements in order to access economically sustainable solution that moves us this market. away from a commodities reference to a quality This vision is very much rooted in the coffee reference, based on specialty coffees versus crises. When coffee prices dropped because of photo courtesy of the Coffee Quality Institute commercial grade. over-supply, many farmers could no longer Q Coffee Trade, at www.qcoffeetrade.com, is sustain themselves. A large number of farmers were forced the leave the industry or now the home of the Q Auctions as well as the new Q Market, which is the on-line use lower-quality production techniques to cut costs and the result was lower quality marketplace for Q Coffees. Unlike an auction which is scheduled around an event on coffees. While prices have risen over the past couple of years, the market factors that a certain day and time, the Q Market provides 24/7 access and is a bid-ask system, allowed the coffee crises to happen are still in existence; specifically, the use of the allowing buyers and sellers to negotiate sale terms directly. commodities market, or C-market, as a price basis. As part of the Q Coffee Program, all coffees have gone through a rigorous It is commonly accepted that quality deserves a premium, but that premium is evaluation process by an International panel of judges and Licensed Q Graders. All defined as a differential based on the commodities market. So, if coffee on the coffees meeting the minimum requirements of 80 or more points, using industry C-Market is $1.00, specialty coffee might be sold for +10 or $1.10. But because accepted standards as defined by the Specialty Coffee Association of America quantity determines price in the commodities market, there is an inherent risk that (SCAA) Technical Standards Committee, are eligible to participate in the Q Market. prices could drop dangerously low as they did during the coffee crises. In that case, On this platform, buyers may view a variety of coffees along with the cupping even if a high quality producer is earning ten cents more than the C, it still may not profiles, farmer information and the Q Certificate as well as request samples and customize 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 from Central America. In addition, CQI has partnered with the Rainforest Alliance to offer Q Grade Rainforest Alliance coffees from ten countries including Central America as well as Brazil, Colombia, México, and Peru. CQI expects to offer more and more coffees from a variety of origins in the near future, but this is an endeavor that will take time. Creating a new marketplace will be an ongoing process, requiring the support and involvement from the industry to shape it in a way that it truly serves its purpose in helping to improve the quality of coffee and the lives of the people who produce it. The results could not only transform the way coffee business is done, but also transform the future of our industry. CT photo courtesy of the Coffee Quality Institute

Hospitality News featuring CoffeeTalk

www.HospNews.com

April 2006

CT 17

SCAA BOOTH #2059

CT 18

April 2006

www.HospNews.com

Hospitality News featuring CoffeeTalk

A problem of gastronomic proportion
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 and visually appealing original creation. Each dish has been thoughtfully paired with a complimentary wine, served by a knowledgeable and friendly staff trained in the art of catering to a customer’s every whim. So, you ask, why is this coffee at this place so awful? With all of the time, money and effort that is invested in planning and execution 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 that remains with most restaurant and hotel customers for several minutes or hours after their departure. It is unnerving that any business would knowingly allow the final perception of their brand experience to be a bitter one; and yet, it’s happening every day in many of this country’s most celebrated dining spots and top hotels. All of this is 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 and misunderstandings that when compounded, have created A Problem of Gastronomic Proportion. In my upcoming multi-part series of the same name for CoffeeTalk, we will uncover not only these common problems and suggest some ways to fix them, but also gauge what real financial impact improving the quality of coffee at any hospitality business may bring – both in direct consumable sales and as the result of association with a retail brand. Thereafter, we will look at some of the new and exiting ways that a fresh batch of enlightened restaurateurs and some of America’s rising culinary stars are using specialty coffee as a welcome addition to their flavor palette. Finally, we will interview some non-traditional retailers that are covering new grounds with specialty coffee in locations that you may not expect. There is much work ahead for each of us to be reasonably assured that the next cup of coffee served after any meal out will be a good one; but never before has the opportunity of achieving that goal been more real. Everyone benefits from serving great tasting coffee suppliers earn better wages for their achievement, operators add value to their products and consumers receive more enjoyment from their experience. Earning more money from happy customers? Now, that’s something that we can all drink to! CT Andrew Hetzel is the President and Founder of Cafemakers, a specialty coffee business consultancy based in Hawaii. Cafemakers assists coffee shops, hospitality businesses and restaurants in North America and worldwide to improve customer satisfaction and profitability by serving better quality coffee. Information is available online at www.cafemakers.com or by writing to info@cafemakers.com.

SCAA BOOTH #969

Hospitality News featuring CoffeeTalk

www.HospNews.com

April 2006

CT 19

SCAA BOOTH #468

CT 20

April 2006

www.HospNews.com

Hospitality News featuring CoffeeTalk

Rainforest Alliance Certified Q Coffees Offered on QCoffeeTrade.com
The Rainforest Alliance (New York City) has teamed up with The Coffee Quality Institute (CQI) to offer Rainforest Alliance Certified Coffees on CQI’s new electronic marketplace, qcoffeetrade.com. The Q Coffee Program, developed by CQI, defines standards for quality, transparency, traceability and consistency and all coffees must meet those requirements in order to be declared a Q Coffee and eligible for listing on qcoffeetrade.com. This collaboration comes on the heels of the 2005 Q Auctions where several Rainforest Alliance Certified coffees were offered and were among those to earn the highest prices of the season. “It was a clear signal from the trade that quality is an important component in promoting sustainability”, comments Margaret Swallow, Executive Director of CQI who goes on to state, “The Rainforest Alliance seal is important to coffee buyers and consumers, as is the Q, and having both creates a compelling proposition for coffee drinkers”. Rainforest Alliance growers, from ten countries, will be submitting coffees to go through a rigorous evaluation process by an International panel of cuppers and Licensed Q Graders. Rainforest Alliance Certified coffees are grown under strict standards designed to protect the environment and improve the lives of workers and their families. Sabrina Vigilante, Marketing Manager for Rainforest Alliance, remarks, “We’ve been consistently impressed with the quality of coffees our partners produce and by going through the Q Coffee Program, we can provide buyers with a tangible and reliable measure of that. 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 will be posted on qcoffeetrade.com in early April. Origins to be represented include Brazil, Colombia, Costa Rica, El Salvador, Guatemala, Honduras, México, Nicaragua, Panamá, and Peru. CT

Remittances and the impact on coffee growing regions
By Miles Small
There is an issue emerging from the coffee regions that can potentially dwarf the best efforts at sustainability, pricing, credit, bio-diversity, and all the rest. Yet, the issue is so politically charged that it is often discussed in hushed voices. It is the issue of immigration and remittances. As with any highly controversial issue there are emotional elements to all sides of the debate and, the issue is full of paradoxical elements that challenge us all. The core of the controversy is that citizens of developing countries have migrated to developed countries for a wide variety of reasons – political, social, and economic. Once the emigrants are settled and find gainful employment, often they begin sending money back home to contribute to the welfare of those left behind. These contributions are called remittances in the verbiage of world economics. Remittances are a noble and time-honored tradition that dates back through the millennia. Courageous souls striking off to unknown and often hostile places in order to improve the economic life of their families are a powerful economic force. Most non-Native Americans in the US came here for this very reason. The Irish immigration during the 1800’s relieved population pressures in Ireland during the potato famine and remittances secured a sustainable middle class that ultimately rose up against the tyranny of British rule. So what is the problem? For all the positives associated with remittances, there is one powerful negative. Remittances are pulling people off the coffee farms and into urban areas. Small holder farmers are abandoning their crops and laborers are no longer choosing to work in agriculture, putting the developing countries agricultural based economies at grave risk. According to the World Bank report “Global Economic Prospects; Economic Implications of Remittances and Migration 2006”, measurable remittances through formal channels was $167 billion in 2005 with an additional amount of perhaps 50% sent through informal channels. This amount approximately equaled the foreign investment internationally and was more than double all the governmental foreign assistance globally in 2005. The effect in coffee producing countries is far reaching. The average household annual income in Central America is approximately US$2200 according to USAID. The introduction of remittances into a family can have profound effects on labor decisions, consumption decisions, and residency. The average weekly private remittance 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 are experiencing an explosive rise in consumerism as US dollars, and currency from other developed countries, flood their economies. The fundamental paradox is that remittances have a profoundly positive effect on poverty in developing countries, however the impact on indigineous agricultural cultures is equally profound. The question becomes, ‘how are you going to keep them down on the farm?’ El Salvador had to import migrant laborers from Nicaragua and Honduras in order to get the coffee crop in. The growers were not able to solicit enough labor from El Salvador who needed the money. The same is happening in Costa 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 the problems associated with remittances. “Our country was already fully involved in an economic upswing that was allowing for a lot of diversification and foreign investment. The sudden inflow of remittances did not have the same impact that it did in other countries” said Silva, “Colombia was very lucky, it could have gone the other way like elsewhere.” Although remittances have a positive effect in reducing poverty in developing countries as well as fostering democratic institutions, these are macro-economic results. The micro-economic results in the countries are both economic and social. Remittances can cause the decline and collapse of indigenous wealth created through harvesting and exporting natural resources. Remittances are non-productive; nothing was produced in-country to create the offset to the cash. The result can be the development of a false economy without productivity. Think of it as double entry accounting. 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 is out of balance. It becomes cash rich with no creation of national wealth. The problem with this is that national requirements for infrastructure continue on and so the nation must borrow upon its national wealth to pay for the increasing demand for roads, water, sanitation, electrification, security, and other mandates. If the remittances are not entering the country through channels owned or controlled by the receiving country’s government, the government can not increase its international borrowing capability. To create a simple illustration, if you had to send US$50 directly to a Nicaraguan coffee laborer, how would you do it? There are no Nicaraguan banks in the US that you can walk into and make a deposit to the pickers account. A bank transfer from your bank to one inside Nicaragua would eat up all the money just in fees. Western Union, 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 send a check to your picker friend and let him sell it at a discount in the black market or periodically 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 to Nicaragua to leverage the foreign cash. The result of all this is that farmers and laborers are leaving the rural areas and migrating to urban areas so that they can take advantage of their newly found consumerism. It is not difficult to envision a time, based on current trending of remittances, when the new coffee crisis will be that no one wants to pick it anymore. CT

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.
Alabama Prime-Time Roasters Red Mountain Coffee Roasters Royal Cup, Inc. Higher Ground Roasters, Inc. Alaska Cafe Del Mundo K Bay Caffé Roasting Company, LLC Heritage Coffee Co. Arizona The Bisbee Coffee Company Coffee Reserve LLC Espressions Coffee Roastery Cortez Coffee Roasters Arbuckle Coffee Roaster X Arkansas Kennedy Coffee Roasting Company Biff’s Coffee Roasting Co. RoZark Hills Coffee Roasterie California La Mill Coffee Specialists Commercial Cooling Trinidad Coffee Co. Surf City Coffee Company Pacific Coffee Roasting Company Joebella Coffee Lingle Bros. Coffee, Inc. Kavanaugh Coffee Roasting Company Uncommon Grounds, Inc. Rocky Roaster Carmel Coffee City Bean Daymar Select Fine Coffees McLaughlin Coffee Company Humboldt Bay Coffee Co. Thanksgiving Coffee Co., Inc. Sujus Coffee & Tea Roast de Gourmet, LLC Flying Goat Coffee Diggs Coffee Strawhouse Organic Coffee Roaster South Coast Coffee Black Mountain Gold Coffee ECO Cafe & Los Pinos Apffels Coffee Co. Bradford Coffee Groundwork Coffee Co. Mount Ararat Coffee Jesus Mountain Coffee Inland Empire Coffee The Coffee Company The Supreme Bean Coffee Roasters Masterpiece Coffee Mr. Espresso Peerless Coffee & Tea Company Coffee Brothers, Inc. Coffee Roasters of Pasadena Gold Rush Coffee Grounds For Enjoyment Signature Coffee Co. Mountanos Bros. Coffee Co. Rodger Bories Java City Terranova Coffee Roasting Co., Inc. Cafe Moto Plantation Station Coffee Roasters Ryan Bros. Coffee, Inc. Capricorn Coffees, Inc. JBR, Inc. Gourmet Foods LaDonna’s Coffee Roasting Co. Equator Estate Coffees & Teas, Inc. Caribbean Coffee Co., Inc. Java Jones Coffee House Barefoot Coffee Roasters Java Bob’s Coffee Roasting Willow Tree Coffees Clean Foods, Inc. Limoneira Coffee & Tea Co. Ecco Caffe Taylor Maid Farms LLC Volcanic Red Coffees Mother Lode Coffee Roasting Co. Sonora Gold Coffee Roasters Alpen Sierra Coffee Roasting Company Bay Area Coffee, Inc. F. Gaviña & Sons, Inc. Adore Espresso Pacific Bay Coffee Co. & Micro-Roastery Santa Cruz Coffee Roasting Colorado Devil’s Backbone Coffee Roasters Brewing Market Coffee Breckenridge Coffee Roasters Bongo Billy’s Coffees Crow Foot Valley Coffee High Rise Coffee Roasters Pikes Perk Wholesale and Roasting Co. Boyer Coffee Company, Inc. Cafe Cartago Cafe Novo Coffee Roasters, LLC Kaladi Coffee Purewater Dynamics, Inc. The Scottish Roaster, LLC Mountain State Golden Roast, LLC Cafe Richesse Vail Mountain Coffee & Tea Company Steamboat Coffee Roasters Allegro Coffee Co. Connecticut Willoughby’s Coffee & Tea Coffee-Tea-Etc., LLC Baronet Coffee Inc. Birmingham Birmingham Birmingham Leeds Anchorage Homer Juneau Bisbee Phoenix Scottsdale Tempe Tucson Tucson Bentonville Jacksonville Rose Bud 1 205 444-1446 1 205 945-8970 1 205 849-5836 1 800 794-8575 1 907 562-2326 1 907 299-0880 1 907 586-1088 1 520 432-7931 1 623 434-0939 1 480 946-9840 1 800 992-6782 1 520 790-5282 1 520 791-0400 1 479 464-9015 1 501 985-9595 1 501 556-5808 Ashlawn Farm Coffee Omar Coffee Co., Inc. Inter-Continental Imports Co., Inc. Barrie House Coffee & Tea Co. Delaware Delaware City Coffee Company Florida Z-Coffee Corporation Coffee Millers and Roasting, Inc. Java Gold Gourmet Coffee Roasters Greenbrier Coffee Roasters & Tea Imports Amber Products Limited Condaxis Coffee & Tea, Inc. Martin Coffee Co. Zoe’s Coffee Roasting Company, Inc Sweetwater Organic Coffee Company San Giorgio Coffee Baby’s Place Coffee Bar, Inc. Bebidas y Alimentos S.A. (BASA) Coffee Growers LLC Colonial Coffee Roasters, Inc. Cafe Don Pablo Rodmac Coffee Company Amavida Coffee and Trading Company One World Coffee and Tea Joffrey’s Coffee & Tea Co. Valrico Bros. Coffee Co. Georgia Aroma Bean Coffee Roasters Inc. Imported Restaurant Specialties Cafe Campesino, Inc. Martinez Fine Coffees Atlanta Coffee & Tea Company St. Ives Coffee Roasters, Inc. Viazza Coffee Rona Inc. Hawaii Hoku Lani, Inc Kena Pure Kona Coffee Lappert’s Coffee Hawaii Coffee Company Maui Coffee Roasters Kona Joe Coffee LLC Maui Oma Coffee Roasting Co., Inc. Idaho Treasure Valley Coffee, Inc. Café Avion Doma Coffee Roasting Company Purple Bean Coffee Co. Illinois Superior Coffee The Great American Coffee Company Columbia Street Roastery Herriott’s Coffee Co. Intelligentsia Coffee Roasters & Tea Blenders Marquis Development/Dave Cooper & Assoc. Casteel Coffee Hearthware Home Products, Inc. Chicago Coffee Roastery, Inc. Douwe Egberts Coffee Systems JavaMania Coffee Roastery, Inc. Sidestreet Coffee Roastery Coffee Fresh, Inc. Fratelli Coffee Company Coffee Masters, Inc. Indiana Three Rivers Coffee Co. Julian Coffee Roasters Stanton Coffee Alliance World Coffees Noble Coffee & Tea Iowa US Roasterie Zanzibar’s Coffee Adventure Friedrichs Coffee Kansas Z’s Divine Espresso, Inc. PT’s Coffee Company Riffel’s Coffee Co. Kentucky Cosumers Choice Coffee John Conti Coffee Co. Southern Heritage Coffee Co. Louisiana Community Coffee Company, LLC River Road Coffee, Ltd. New Orleans Coffee Works Cane River Roasters American Coffee Company, Inc. Coffee Roasters of New Orleans Jelks Coffee Roasters Maine Benbow’s Coffee Roasters Wicked Joe Carpe Diem Coffee Roasting Co. Coffee By Design, Inc. Rock City Coffee Roasters Maryland Caffe Pronto, Inc. The Daily Roast Coffee Co., Inc. Orinoco Coffee & Tea, Ltd. Massachusetts Galapagos Coffee Roasters Barrington Coffee Roasting Co., Inc. New England Coffee Co. Comfort Foods, Inc. Indigo Coffee Roasters, Inc. Armeno Coffee Roasters, Ltd. Lyme Newington Newington Old Saybrook Delaware City Apopka Cape Coral Cape Coral Crestview Ft. Lauderdale Jacksonville Jacksonville Jacksonville Gainesville Hollywood Key West Miami Miami Miami N Miami Beach Pembroke Park Santa Rosa Beach Sarasota Tampa Tampa Acworth Alpharetta Americus Atlanta Decatur Gainsville Sugar Hill Marietta Captain Cook Captain Cook Hanapepe Honolulu Kahului, Maui Kealakekua Puunene Boise Coeur d’Alene Coeur d’Alene Nampa Bensenville Bourbonnais Champaign Champaign Chicago Decatur Evanston Gurnee Huntley Itasca Loves Park Normal North Chicago Schiller Park Spring Grove Fort Wayne Indianapolis Indianapolis Muncie Noblesville Des Moines Des Moines Urbandale Lawence Topeka Wichita Louisville Louisville Winchester Baton Rouge Baton Rouge Kenner Natchitoches New Orleans New Orleans Shreveport Bar Harbor Brunswick N. Berwick Portland Rockland 1 860 434-3636 1 860 667-8889 1 860 665-1101 1 860 388-3605 1 302 832-3303 1 604 465-7323 1 239 573-6800 1 800 381-1752 1 904 807-8013 1 876 905 0112 1 904 356-5330 1 904 355-9661 1 904 854-0727 1 352 372-8342 1 888 253-6881 1 305 744-9866 1 504 551-6909 1 305 421-0004 1 305 634-1843 1 305 249-5628 1 954 322-9100 1 850 376-1650 1 941 400-2160 1 813 250-0404 1 813 493-0579 1 770 917-0701 1 770 777-6662 1 229 924-2468 1 404 231-5465 1 707 981-6774 1 770 287-3200 1 678 549-5014 1 770 421-9600 1 808 328-9910 1 808 328-0111 1 808 335-6121 1 808 847-3600 1 808 877-2877 1 808 322-2100 1 808 871-8664 1 208 377-8488 1 877 432-7890 1 208-699-0004 1 208 467-5533 1 630 860-6223 1 815 929-1230 1 217 352-9713 1 217 352-9713 1 312 563-0023 1 217 428-6664 1 847 424-9999 1 847-775-8123 1 847 669-1156 1 630 775-9639 1 815 885-4661 1 309 454-4003 1 847 578-0772 1 847 671-7300 1 815 675-0088 1 260 469-2233 1 317 247-4208 1 317 280-1230 1 765 282-1004 1 317 773-0339 1 515-243-4409 1 515-244-7694 1 888-612-5050 1 785 842-7651 1 785 862-5282 1 316 269-4222 1 502 968-4151 1 502 499-8600 1 727 573-0101 1 225 368-4544 1 225 751-2633 1 866 766-6629 1 318 354-7747 1 504 581-7234 1 504 827-0878 1 318 636-6391 1 207 288-2552 1 207 725-1025 1 207 676-2233 1 207 879-2233 1 207 594-5688 Michigan Zingermans Coffee Roaster The Evelyn Bay Coffee Company, Ltd. Shadrach, Meshach & ABeanToGo Ferris Coffee & Nut Co. Schuil Coffee Co. Paramount Gourmet Coffee, Ltd. Magnum Coffee Roastery Coffee Barrel Coffee Express Co. Beanstro Specialty Coffee Roasters Minnesota Asplund Coffee LLC Custom Roasting, Inc. Alakef Coffee Roasters, Inc. European Roasterie, Inc. B & W Specialty Coffee Roastery, Inc. The Midnight Roastery White Rock Coffee Roasters Bull Run Roasting Company Tom Becklund Coffee Missouri Parisi Artisan Roasters The Roasterie, Inc. Dominic Coffee River City Coffee & Tea Kaldi’s Coffee Roasting Co. Chauvin Coffee Corp. Ronnoco Coffee Co. Tesoros Del Sol Montana City Brew Coffee & Cool River Roasters Cool Beans Coffee Pub Montana Roastery Group Inc. FireTower Coffee House & Roasters Fieldhead’s Coffee, LLC Hunter Bay Coffee Roasters, Inc. Morning Glory Coffee & Tea, Inc. Montana Coffee Traders, Inc. Nebraska Harvest Roasting Midwest Custom Roasting Inc. Pear’s Coffee New Hampshire A&E Custom Coffee Roastery The Black Bear Micro Roastery Piscataqua Coffee Roasting Co. Java Tree Gourmet Coffees, Inc. Two Loons Coffee New Jersey MG Coffee Corim International Coffee Talk N’ Coffee Kobricks Coffee Co. Kaffe Magnum Opus, Inc. The Law Coffee Company Coffee Roasters, Inc. Lacas Coffee Co. Orpha’s Coffee Shop World of Coffee New Mexico New Mexico Coffee Co. Nevada Coffee Roasters of Las Vegas The Whole Bean Agtron, Inc. New York Parkside Coffee Gillies Coffee Co. Hena Coffee Trade Marcs Group—Café La Sameuse McCullagh Coffee illy caffe North America, Inc. gimme! coffee ESSSE Caffe White Coffee Corp. Eldorado Coffee Ltd. Danesi Caffe USA, Inc. Irving Farm Coffee Company Lavazza Premium Coffees Corp. Longo Coffee & Tea R. P. Coffee Ventures B. K. Associates International Premium Coffee Roasters, Inc. Dallis Coffee Grafton Hills Coffee Roasters, Inc. J.B. Peel Coffee & Tea Company Spin Caffe Coffee Roasters Paul de Lima Co., Inc. Coffee Labs Roasters Hampton Coffee Roasters North Carolina Dilworth Coffee S & D Coffee Co., Inc. Broad Street Coffee Roasters Counter Culture Coffee, Inc. Carolina Coffee Roasting Company Java Estate Roastery, Inc. Eighth Sin Coffee Company Larry’s Beans, Inc. Stockton Graham & Company Tradewinds Coffee Co., Inc. Cape Fear Roasters, LL Kaldi Gourmet Coffee Roasters Port City Roasting Co. Krispy Kreme Coffee Company North Dakota MoJo Java, Inc. Ann Arbor Brooklyn Goodrich Grand Rapids Grand Rapids Lansing Nunica Okemos Plymouth Waterford Buffalo Buffalo Duluth Le Center Minneapolis Minneapolis Paynesville Saint Paul St. Louis Park St. Louis Park Kansas City Kansas City Lee’s Summit Saint Charles St Louis St. Louis St. Louis St. Louis Billings Great Falls Great Falls Helena Kalispell Lolo West Yellowstone Whitefish Bellevue Omaha Omaha Amherst Center Tuftonboro Dover Manchester Strafford Boonton Bricktown Deptford Jersey City Millville Newark Oakland Pennsauken Skillman Stirling Albuquerque Las Vegas Las Vegas Reno Bowmansville Brooklyn Brooklyn Brooklyn Buffalo Elmsford Ithaca Linden Hill Long Island City Maspeth New York New York New York New York New York Oneonta Orchard Park Ozone Park Petersburg Red Hook Rochester Syracuse Tarrytown Water Mill Charlotte Concord Durham Durham Greensboro Hampstead Raleigh Raleigh Raleigh Raleigh Wilmington Wilmington Wilmington Winston-Salem Westhope 1 734 945-4711 1 800 216-7617 1 248 819-7780 1 616 459-6257 1 616 956-6815 1 517 372-5500 1 616 837-0333 1 517 349-3888 1 734 459-4900 1 248 674-5876 1 763 682-6633 1 763 682-4604 1 218 724-6849 1 507 357-2272 1 800 331-2534 1 612 310-7873 1 320 333-0168 1 651 699-5448 1 952 285-4242 1 952 929-9027 1 816 455-4188 1 816 931-4000 1 816 525-9319 1 636 255-0855 1 314 727-9991 1 314 772-0700 1 314 371-5050 1 314 570-9659 1 406 294-4620 1 406 454-8860 1 406 453-8443 1 406 495-8840 1 406 249-5775 1 406 273-5490 1 406 646-7061 1 406 862-7633 1 402 932-8856 1 402 330-6368 1 402 551-8422 1 603 578-3338 1 603 569-6007 1 603 740-4200 1 603 669-7625 1 603 664-5722 1 973 277-5693 1 732 840-1670 1 800 597-2326 1 201 656-6313 1 856 327-9962 1 973 344-2270 1 201 337-8221 1 856 910-8662 1 609 430-2828 1 908 647-1218 1 505 856-5282 1 702 435-9338 1 877 536-5662 1 775 850-4600 1 716 681-3078 1 718 499-7766 1 718 272-8237 1 718 387-9696 1 716 856-3473 1 800 872-4559 1 607 273-0111 1 800 348-6664 1 718 204-7900 1 718 418-4100 1 646 742-9798 1 212 206.0707 1 212 725-8800 1 212 477-5421 1 212 852-7726 1 607 432-1499 1 716 662-1788 1 718 845-3010 1 518 686-3336 1 845 758-1792 1 585 506-9550 1 315 699-5282 1 914 332-1479 1 631 726-2633 1 704 554-7111 1 704 782-3121 1 919 688-5668 1 919 361-5282 1 800 457-2556 1 910 270-0266 1 919 832-8898 1 919 828-1234 1 919 881-8271 1 919 878-1111 1 910 254-9277 1 910 350-0990 1 910 796-6647 1 336 726-8845 1 701 245-8080

Alhambra 1 606 202-0100 Anaheim 1 714 484-0000 Anaheim 1 714 520-8410 Aptos 1 831 685-8614 Scottsdale 1 831 685-2520 Atascadero 1 805 461-4822 Bell Gardens 1 800 352-2500 Berkeley 1 510 843-3040 Berkeley 1 510 644-4451 Canoga Park 1 818 347-1378 Carmel 1 831 624-5934 Culver City 1 323 965-5000 El Cajon 1 619 444-1155 Emeryville 1 510 428-2951 Eureka 1 707 444-3969 Fort Bragg 1 707 964-0118 Fremont 1 510 742-8880 Hayward 1 510 783-1010 Healdsburg 1 707 433-9081 Janesville 1 530 253-1211 Junction City 1 530 623-1990 Laguna Niguel 1 949 443-5113 Lake Forest 1 714 730-2696 Long Beach 1 562 961-3109 Los Angeles 1 323 846-5500 Los Angeles 1 323 268-2333 Los Angeles 1 323 930-3910 Los Banos 1 209 826-4961 Manteca 1 209 823-3121 Mentone 1 909 794-2255 Murrieta 1 909 677-0088 North Hollywood 1 818 506-6020 Novato 1 415 884-2990 Oakland 1 510 287-5200 Oakland 1 510 763-1763 Ontario 1 909 930-6252 Pasadena 1 626 564-9291 Petrolia 1 707 629-3460 Redlands 1 909 793-2357 Redway 1 707 923-2661 S. San Francisco 1 650 952-5446 San Francisco 1 415 587-5187 Sacramento 1 916 565-5500 Sacramento 1 916 929-1681 San Diego 1 619 239-6686 San Diego 1 858 676-8306 San Diego 1 858 751-0825 San Francisco 1 415 621-8500 San Leandro 1 800 645-4515 San Luis Obispo 1 805 545-9539 San Rafael 1 415 485-2213 Santa Barbara 1 805 962-3201 Santa Barbara 1 805 962-4721 Santa Clara 1 408 248-4500 Santa Cruz 1 831 425-7143 San Jose 1 408 472-7086 Santa Paula 1 805 933-3027 Santa Paula 1 805 525-5541x240 Santa Rosa 1 707 525-9309 Sebastopol 1 707 824-9110 Sherman Oaks 1 818 995-1259 Sonora 1 209 533-2750 Sonora 1 209 589-9368 South Lake Tahoe 1 530 541-1053 Suisun 1 707 864-6264 Vernon 1 323 582-0671 Vista 1 800 570-9101 Walnut Creek 1 707 751-0871 Watsonville 1 831 685-0500 Berthoud 1 970 532-3510 Boulder 1 303 447-9523 Breckenridge 1 970 453-5353 Buena Vista 1 719 395-4991 Castle Rock 1 303 814-0999 Colorado Springs 1 719 633-1833 Colorado Springs 1 719 265-6880 Denver 1 303 289-3346 Denver 1 303 297-1212 Denver 1 303 295-7678 Denver 1 720 570-2166 Denver 1 303 922-4383 Denver 1 303 922-3104 Englewood 1 303 868-4454 Fort Collins 1 970 484-1979 Minturn 1 970 827-4008 Steamboat Springs1 970 879-4276 Thornton 1 303 444-4844 Branford Goshen Hartford 1 800 388-8400 1 860 491-9920 1 860 527-7253

Annapolis 1 410 626-0011 Annapolis Junction1 301 498-7787 Laurel 1 301 953-1200 Chicopee Great Barrington Malden N. Andover Northampton Northborough 1 413 593-8877 1 413 528-0998 1 781 324-8094 1 978 557-0009 1 800 447-5450 1 508 393-2821

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.
Ohio Susan’s Coffee and Tea Coffee Break Roasting Company Caruso’s Coffee, Inc. Crimson Cup Coffee & Tea Stauf’s Coffee Roasters Seven Hills Coffee Company Berardi’s Fresh Roast, Inc. Boston Stoker Drake’s Fine Coffee Roasting A Coffee Affair, LLC Queen City Coffee Company Oklahoma Neighbors Coffee and Tea Prima Oregon Allann Bros. Coffee Co., Inc. La Dolce Vita Coffee Roasters Uncle Bob’s Coffee RayJen Coffee Company Mellelo Coffee Roasters Full City Coffee Roasters BJ’s Coffee Company Rogue River Coffee Co. Motley Brew Coffee Company Caravan Coffee Oregon Coffee Roaster, Inc. Boyd Coffee Company Coffee Bean International, Inc. Portland Roasting Co. Ristretto Roasters World Cup Roasters Pennsylvania Main Line Coffee Roasters Hometown Coffee and Food Co. Cohveca Coffee The Harbour Coffee Co. College Coffee Roasters Lancaster County Coffee Roasters The East Indies Coffee & Tea Company Ellis Coffee Company Blue Water Coffee La Colombe Torrefaction La Prima Espresso Company The Reading Coffee Roasters Electric City Roasting Co. Arbuckle Coffee Co. Inc. Morning Star Coffee, Inc. Rhode Island Autocrat Coffee and Extracts Custom House Coffee Excellent Coffee Company New Harvest Coffee Roasters Akron Cincinnati Cleveland Columbus Columbus Lebanon N. Royalton Vandalia Sylvania West Chester West Chester Oklahoma City Oklahoma City Albany Baker City Baker City Bandon Central Point Eugene Forest Grove Grants Pass Joseph Newberg North Plains Portland Portland Portland Portland Portland Ardmore Bridgeville Collegeville Hershey Lancaster Lancaster Lebanon Philadelphia Philadelphia Philadelphia Pittsburg Reading Scranton Verona West Chester Lincoln Middletown Pawtucket Rumford 1 330 733-3444 1 513 841-1100 1 440 546-0901 1 614 252-3335 1 614 487-6050 1 513 489-5220 1 440 582-4303 1 937 890-6401 1 419-882-0800 1 513 759-4906 1 800 487-7460 1 405 236-3932 1 405 525-0006 1 541 812-8000 1 541 663-1306 1 541 523-2128 1 877 347-1144 1 541 779-9884 1 541 344-4829 1 503 357-1195 1 541 474-2200 1 541 432-2326 1 503 538-7365 1 503 647-5102 1 503 666-4545 1 503 227-4490 1 503 236-7378 1 503 281-4234 1 503 228-5503 1 610 642-3066 1 412 221-7200 1 877 COHVECA 1 717 534-2439 1 717 293-0605 1 717 392-2080 1 717 228-2000 1 215 537-9500 1 215 848-3498 1 215 426-2011 1 412 565-7070 1 610 373-7323 1 570 499-5739 1 412 653-8378 1 610 701-7022 1 401 333-3300 1 401 842-0008 1 401 724-6393 1 401 438-1999 South Carolina Turtle Creek Coffee Coffee Roasters of Charleston Island Coffee/ICCB, Inc. Little River Roasting Company Leopard Forest Coffee Company South Dakota Dry Creek Coffee Bully Blends Coffee & Tea Inc. Dark Canyon Coffee Co. Tennessee Bluff View Art District, Inc. Stone Cup Roasting The Chattanooga Coffee Company Summit Coffee Company Vienna Coffee Company, LLC Bongo Java Roasting Co. Texas Addison Coffee Roasters Los Armadillos Coffee Texas Coffee Traders Trianon the Coffee Place Texas Coffee Co. Globex America Tyler El Paso Coffee Roasters, LLC Cafe Maison Coffee Jumel Leasing Katz Coffee Lola Savannah GP Segafredo Zanetti USA, Inc. AAH! Coffee DeCoty Coffee Co. Cuvee Coffee Roasting Company Coffee City USA, Inc. Distant Lands Coffee Roaster Utah Caffe Ibis Coffee Roasting Co. Millcreek Coffee Roasters Salt Lake Roasting Co. Vermont Speeder & Earl’s Inc. Green Mountain Coffee Roasters Vermont Artisan Coffee Tea Virgina Shenandoah Joe Coffee Roasters Lexington Coffee Roasting Co. First Colony Coffee & Tea Co. Orange Roasters Mountain View Coffee Roasters Kiari’s Coffee Source Columbia Mount Pleasant Ravenel Spartanburg Travelers Rest Hill City Rapid City Rapid City Chattanooga Chattanooga Chattanooga Hermitage Maryville Nashville Addison Austin Austin Austin Beaumont Dallas Distant Lands El Paso Houston Houston Houston Houston Houston Irving San Angelo Cuvee Tyler Tyler Logan Salt Lake City Salt Lake City Burlington Waterbury Waterbury Charlottesville Lexington Norfolk Orange Ruckersville Sterling 1 803 419-2020 1 800 677-KAFE 1 843 889-2448 1 864 582-7900 1 864 834-5500 1 605 209-4999 1 605 342-3559 1 605 394-9090 1 423 265-5033 1 423 698-4404 1 423 624-4999 1 615 391-5493 1 865 567-2058 1 615 777-2572 1 972 404-1145 1 512 472-3838 1 512 476-2279 1 512 328-4033 1 409 835-3434 1 214 353-0328 1 800 346-5459 1 915 587-7526 1 713 529-2314 1 713 516-8750 1 713 864-3338 1 713 222-9800 1 281 821-3717 1 214 636-6790 1 915 655-5607 1 866 688-6608 1 888 583-9526 1 800 346-5459 1 888 740-4777 1 801 595-8646 1 801 363-7572 1 802 660-3996 1 802 244-5621 1 866 882-7876 1 434 295-4563 1 540 462-3990 1 757 622-2224 1 866 739-5282 1 434 985-1563 1 703 904-0777 Honduras Coffee Company Cape Henry Coffee Washington Attibassi Moka Joe Tony’s Coffees & Teas, Inc. Fidalgo Bay Roasting Coffee La Crema Roasting Company Pioneer Coffee Roasting Company Jousting Penguin D&M Coffee Company Urban City Coffee Roasters Camano Island Coffee Roasters McCauley Coffee Roasters, LLC Raven’s Brew Coffee Roasters Alpine Coffee Roasters Java! Java! Coffee Co., Inc. Mukilteo Coffee Co. Batdorf & Bronson Coffee Roasters Martin Henry Coffee Roasters Java Trading Co. Caffe D’arte Caffe Luca Caffe Umbria, Inc. Fonte Coffee Roasters Tully’s Coffee Zoka Coffee Roaster Lowery & Co. Inc. Craven’s Coffee Company Dillanos Coffee Roasters Fox Hollow Coffee, Inc. Dominic’s Coffee Co. Raven’s Brew Coffee Firehouse Coffee Company Wisconsin La Java a Roasting House Victor Allen Coffee Ancora Coffee Roasters, Inc. Kaldi’s Best, LLC. Steep & Brew Alterra Coffee Roasters, Inc. Anodyne Coffee Roasting Company Door County Coffee & Tea Co. Berres Brothers Inc. Wyoming Great Northern Coffee Co., Inc. Coal Creek Coffee Co. James Smith International Amore Coffee New York Coffee Stuart Virginia Beach Bellevue Bellingham Bellingham Burlington Burlington Cle Elum Clinton Ellensburg Everett Camano Island Kent Kirkland Leavenworth Maple Valley Mukilteo Olympia Puyallup Renton Seattle Seattle Seattle Seattle Seattle Seattle Snohomish Spokane Sumner Sumner Tumwater Tumwater University Place Green Bay Little Chute Madison Madison Madison Milwaukee Milwaukee Sturgeon Bay Watertown Jackson Hole Laramie Sheridan Australia Bahrain 1 877 466-3872 1 866 242-6333 1 425 319-9393 1 360 714-1953 1 360 733-6319 1 360 757-8818 1 360 333-1035 1 509 674-4100 1 877 278-0175 1 800 264-JAVA 1 425 265-1610 1 360 387-7493 1 253 859-4303 1 425 576-9495 1 509 548-3313 1 425 432-2184 1 425 348-9692 1 360 754-5282 1 253 848-6427 1 425 917-2920 1 800 999-5334 1 206 275-2720 1 206 762-5300 1 888 783-6683 1 206 695-7664 1 206 217-5519 1 360 668-4545 1 509 747-6424 1 800 234-5282 1 253 891-0500 1 866 759-9036 1 800 917-2836 1 253 606-4134 1 920 662-0500 1 930 788-2280 1 608 255-2900 1 608 252-9700 1 608 223-0707 1 414 273-3747 1 414 276-8081 1 920 743-8808 1 920 261-6158 1 307 733-5323 1 307 745-0165 1 307 672-1744 61 7 5593-4000 +973 1762-3584

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Fonté Coffee Roaster announces new iced tea line
Fonté Coffee Roaster, Seattle’s premium coffee roaster, today announced a custom line of iced-teas, adding to its tea offerings and creating an introductory line of its exclusive tea products. Dubbed the Select Series, the three new, hand-crafted teas include: Classic Iced, a black tea with unique flavors drawn from a blend of several Asian teas; Mango Tropical, a blend of vanilla, mango and other tropical fruits; and Citrus Peach, which blends herbs, flowers, fruit and black tea. These exquisite teas, featuring the best natural flavors and ingredients in the world, allow Fonté’s hotel, restaurant and coffee bar clients to add a refreshing coffee-alternative to their summer beverage menu, creating a new revenue opportunity. The Select Series teas are available today at a wholesale price of $14.95 per pound. Fonté superpremium coffee blends and teas are online at www.fontecoffee.com or by calling 1-888-783-6683.

Mobile Payment Processing fully integrated with Restaurant Manager™ POS System
Simple, secure tableside payment processing is the latest in the long line of mobile benefits offered to customers who dine in establishments using the latest version of ASI’s Restaurant Manager POS System. ASI’s new mobile payment processing addresses the mounting issue of credit card fraud by allowing the complete payment transaction to occur in front of the customer without the customer ever losing sight of their credit card. Mobile payment processing is most ideally suited for full service restaurants, stadiums, cocktail bars and other hospitality environments where payment is currently processed away from the customer, but it also works well in fast food establishments who wish to implement “line busting” services.

SCAA BOOTH #1547

New coffee company generating business in Western New York
Parkside Coffee is a new gourmet coffee roastery based in Western New York. What sets Parkside apart from other mail order coffee companies is that they roast-to-order the worlds finest green coffee beans in small batch roasts ensuring the freshest cup of coffee you can get delivered at home. The secret behind Parkside’s impressive cup is Roastmaster Thomas Hodges. He’s truly an artisan who’s devoted his life to coffee and genuinely loves his craft. Parkside currently provides coffee to local dining establishments, offices and private clubs, in addition to their superior home delivery. For more information contact the company at 716.681.3078.

Pickwick® Tea brews better for Mother’s Day
Pickwick® Chamomile Caffeine Free Herbal Tea adds a soothing touch to Mother’s Day menus. The finest pure herbs and botanicals make for a delicious herbal infusion with PickwickR Chamomile Caffeine Free Herbal Tea. Each PickwickR tea bag is packaged in foil for maximum freshness. Pickwick offers top quality teas with a European heritage that dates back more than 200 years. For more information, visit www.saraleefoodservice.com or call 1-800-682-SARA (7272).

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Coffee brewers, its all about quality
In all things, quality counts, so why do so many restaurants and coffee shops pay so 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 our consumers to expect and demand the best. Why would a professional restaurant owner 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 distributor gave it to him? No! His career depends on having the right equipment to ensure his customers a quality meal. Yet many think through their coffee programs in just that way. With so many new technologies and innovations on the market, its time to view your coffeemaker as the professional equipment that it is. Today’s brewers have digital brew time and temperature controls that continuously monitor and micro-adjust water temps based on the programmed settings from the operator. Some have automatic grinders that grind and measure the exact amount AquaBrew, Inc. 714.432.8800 www.aquabrew.com Santa Ana, CA Bloomfield Industries 775.689.5700 www.wellsbloomfield.com Verdi, NV Bravilor Bonamat +31.0.72.57.751 www.bravilor.com Brewmatic 800.421.6860 www.brewmatic.com Torrance, CA Bunn Corporation 217.529.6601 www.bunn.com Springfield, IL Cecilware Corp. 718.932.1414 www.cecilware.com Long Island City, NY FETCO(r) 847.719.3000 www.fetco.com Lake Zurich, IL 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 has drifted beyond twenty minutes or so and the coffee “freshness” has begun to dull. The Thompson valve! This little design wonder ensures that coffee stays down with its warm friends rather than up in the chilly spout. Highly engineered shower heads ensure even water coverage throughout all the grounds. For years, this element of the coffee business was largely ignored, a step-child to espresso drinks, but not anymore. These new brewers are highly engineered necessary equipment in any café or restaurant. Your customers are becoming more sophisticated, your brewed coffee program better be too! Use these suppliers to build you information base and then make an informed decision on the system that suits your operation. CT Grindmaster Corporation 800.695.4500 www.grindmaster.com Louisville, KY Keurig, Inc. 888.287.2739 www.keurig.com Wakefield, MA Nespresso 800.566.0571 www.nespresso.com New York, NY Royal Coffee Maker 800.546.8394 www.royalcoffeemaker.com Okemos, MI Wilbur Curtis Company 800.421.6150 www.wilburcurtis.com Montebello, CA X Cafe LLC 978.464.8010 www.x-cafe.com Princeton, MA

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SCAA Company Highlights
Armeno Coffee Roasters 508.393.2821 www.armeno.com Northborough, MA Chai, Coffee Roaster, Grinding Equipment, Syrups, Teas Bear Creek Coffee 317.272.1446 www.bearcreekcoffee.com Avon, IN Carts, Coffee House Products, Coffee Retailer, Coffee Roaster, Retail Merchandise, Training Resources Big Train Inc. 800.244.8724 www.bigtrain.com Foothill Ranch, CA Bar Mix, Chai, Frozen Bev Equip, Frozen Bev Mix, Granita Equip/Supplies, Hot Drink Mixes, Smoothie/Frozen Bev, Syrups Your #1 Manufacturer of Blended-Ice Coffees, Powdered and Liquid Chai Tea, Fruit Tea Smoothies, Low Carb Drink Mixes, Gourmet Hot Chocolate, Flavor Syrups and more! SCAA Booth #545 BJ’s Coffee Co 503.357.1195 www.bjscoffee.com Forest Grove, OR Coffee Roaster Boyd Coffee Company 503.666.4545 www.boyds.com Portland, OR Chai, Coffee Brewer Manuf, Coffee Roaster, Espresso Machine Manuf, Frozen Bev Mix, Gourmet Food, Granita Equip/Supplies, Grinding Equipment, Hot Drink Mixes, Retail Merchandise, Smoothie/Frozen Bev, Soups, Syrups, Teas Boyd Coffee Company is the Pacific Northwest’s only family owned and operated authentic coffee company with 100 years of experience. We continue our grandfather’s commitment to creating the finest specialty coffees, equipment and food and products. SCAA Booth #1255 BriteVision 877.479.7777 www.britevision.com San Francisco, CA Coffee House Products In 1999, BriteVision invented the Ad-Sleeve™. Today, BriteVision is revolutionizing the cup sleeve industry with a new product line that enhances the consumer experience and a unique membership program that helps coffeehouse owners minimize their cup sleeve costs year round. SCAA Booth #468 Bunn Corporation 217.529.6601 www.bunn.com Springfield, IL Coffee Brewer Manuf, Frozen Bev Equip, Granita Equip/Supplies, Grinding Equipment, Iced Tea Equipment BUNN’s quality beverage equipment includes coffee brewers and grinders; liquid coffee dispensers, iced tea brewers; cappuccino, granita, and juice machines; precise temperature water and water filter systems; and paper filters. SCAA Booth #1555 Cafe de El Salvador 503.2267.6600 www.salvadorancoffees.com San Salvador, Green Coffee Dealers/Brokers Proud of our heirloon varietals, we recognize the evolution in market requirements. Through research and standards improvement, the Salvadoran coffee industry is committed to the delivery of higher quality and value added service to our consumers. SCAA Booth #863 Café La Semeuse 718.387.9696 www.CafeLaSemeuse.com Brooklyn, NY Coffee Roaster For 100 years in Europe and 20 years here, our signature roast has been lauded for its noticebly full flavor with absolutely no bitterness. Four 100% Arabica blends. 2-Time Winner: Fancy Food Show Award. Highest Preferred Rating: NY Times. Caffé Pronto Coffee Roastery 888.697.7668 www.caffepronto.com Annapolis, MD Coffee Roaster Craft Roasters of the World’s Finest Coffees Single Origin Estates -Master Blends & Espresso -Organics & Sustainables -CO2 Decafs SCAA Booth #778 Cirqua Customized Water 805.987.7372 www.cirqua.com Camarillo, CA Bottled Water, Water Filtration SCAA Booth #351, 550 Coffee Fest 800.232.0083 www.coffeefest.com Bellevue, WA Tradeshow/Seminars/ Workshops, Training Resources SCAA Booth #2059 Coffee Holding Co. 800.458.2233 www.coffeeholding.com Brooklyn, NY Coffee Roaster, Green Coffee Dealers/Brokers SCAA Booth #542 Creative Concepts 719.395.9263 www.mugconcepts.com Buena Vista, CO Consulting Services Cup for Education 800.458.2233 www.cupforeducation.org Brooklyn, NY Coffee Roaster SCAA Booth #542 Da Vinci Gourmet 800.640.6779 www.davincigourmet.com Waukesha, WI Bar Mix, Chai, Chocolate, Confections, Frozen Bev Mix, Hot Drink Mixes, Low Carb, Retail Merchandise, Smoothie/Frozen Bev, Spirits, Sweeteners/Toppings, Syrups, Teas Da Vinci Gourmet® provides products specially formulated for the specialty coffee industry. We offer the most extensive line of flavored syrups in the industry. Da Vinci Gourmet also provides turnkey marketing support services and programs, available on our website at www.davincigourmet.com/retailer. SCAA Booth #1663 Delaware City Coffee Company 302.832.3303 www.delawarecitycoffeecompany.com Delaware City, DE Coffee Roaster, Green Coffee Dealers/Brokers, Grinding Equipment, Roasting Equipment We offer a variety of the finest quality coffee from around the world, roasted daily under the highest quality control standards. Our goal is to deliver the freshest roasted coffee directly to your door. Dominic’s Coffee Co. 866.759.9036 www.dominicscoffeeco.com Tumwater, WA Coffee Roaster, Distributor Espresso 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. Inc 312.337.0072 www.comfortgripwrap.com Chicago, IL Paper Products, Serving Supplies

Dr. Smoothie Enterprises 888.466.9941 www.drsmoothie.com Fullerton, CA Bar Mix, Chai, Coffee Concentrate, Frozen Bev Mix, Functional Beverages, Hot Drink Mixes, Smoothie/Frozen Bev 100% Crushed Fruit Smoothie Concentrates contain vine ripened fruits and NO corn syrup. Shelf stable purees are all natural and vitamin/mineral fortified. Café Essentials is a complete selection of mocha/latte/chai/vanilla blends. SCAA Booth #2038 F. Gaviña & Sons, Inc. 800.428.4627 www.gaviña.com Vernon, CA Coffee Roaster Gaviña offers over 150 quality coffees in whole bean and ground, light and dark roasts, in bulk, brick, cans, portion packs, pods and now organic, too! Call for our Free shipping policy SCAA Booth #1547 Fiorenzato USA 888.899.0008 www.fiorenzatocs.com Hackensack, NJ Espresso Machine Manuf, Grinding Equipment SCAA Booth #224 Great Northern Coffee Co., Inc. 800.216.5323 www.greatnortherncoffee.com Jackson Hole, WY Chai, Coffee Roaster, Distributor Espresso Machines/ Equipment, Frozen Bev Mix, Hot Drink Mixes, Iced Tea, Syrups Gruppo Cimbali +39.02900.491 www.cimbali.it Binasco, MI Commercial Kitchen Equipment, Espresso Machine Manuf, Grinding Equipment, Water Filtration SCAA Booth #457 Gruppo Cimbali/Faema +39.02900.491 www.cimbali.it Binasco, MI Coffee Brewer Manuf, Commercial Kitchen Equipment, Espresso Machine Manuf, Grinding Equipment, Water Filtration SCAA Booth #463 Higher Grounds Roasters Inc. 800.794.8575 www.highergroundroasters.com Leeds, AL Coffee Roaster, Consulting Services, Tradeshow/Seminars/Workshops, Training Resources illy caffè North America, Inc. 800.872.4559 www.illy.com Rye Brook, NY Coffee Roaster Continued on page 30

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SCAA Company Highlights
Innovated Products Manufacturing Inc. 888.297.1747 www.innovatedproductsmfg.com Toronto, Ontario Display Equipment We manufacture all metal coffee display bins, many plastic accessories for the food industry including lid/cup holders, syrup racks, etc. wire cup racks / books and more. Special designs available. SCAA Booth #1940 Java Jacket 800.208.4128 www.javajacket.com Portland, OR Paper Products, Serving Supplies Java Jackets puts customer’s comfort and satisfaction first. We sell to the corner espresso stand as well as some of the biggest coffee chains. SCAA Booth #1849 LBP Manufacturing 800.545.6200 www.lbpmfg.com Cicero, IL Packaging Equip/Supplies, Paper Products, Serving Supplies Coffee Clutch sticks to the cup with heatactivated adhesive. Beverage on the Move insulates 96 oz. of a hot or cold beverage up to three hours. SCAA Booth #1749 Millrock 800.645.7625 www.millrock.com West Bridgewater, MA Carts, Commercial Kitchen Equipment, Consulting Services, Design / Furnishings, Display Equipment, Refrigeration, Retail Merchandise, Signage / Menus Mont Blanc Gourmet 303.755.1100 www.montblancgourmet.com Denver, CO Chocolate, Coffee Concentrate, Flavoring Equip/Supplies, Frozen Bev Mix, Hot Drink Mixes, Low Carb, Smoothie/Frozen Bev, Sweeteners/Toppings, Syrups Mont Blanc produces Cold Fusion, an all-natural, liquid concentrate for making frozen blender drinks and now, introducing No Moo, a non dairy liquid blender drink concentrate. SCAA Booth #768, 583 Mountain Thunder Coffee/ Plantation Int’l Inc. 808.325.2136 www.mountainthunder.com Kailua-Kona, HI Coffee Roaster Oro Caffe North America 866.676.2233 www.orocaffe.com Woodbridge, Ontario Coffee Roaster SCAA Booth #224 Pacific Bag, Inc. 800.562.2247 www.pacificbag.com Woodinville, WA Packaging Equip/Supplies, Roaster Supplies PBi is a full-line flexible packaging company that services the Specialty Coffee, Specialty Foods, Holistic Pet Food, Natural Products, and Promotional Packaging. Give us a call, we make packaging simple. SCAA Booth #1043, 127 Parkside Coffee 716.681.3078 www.parksidecoffee.com Bowmansville, NY Coffee Retailer, Coffee Roaster Parkside Coffee is a simple luxury...Artisan crafted coffees passionately roasted on antique cast-iron machines ensures an extraordinary experience. We guarantee the quality and freshness of every bean we sell. Primera Technology, Inc. 800.797.2772 www.primera.com/lx810 Plymouth, MN Packaging Equip/Supplies Primera Technology, Inc. manufactures the LX810 Color Label Printer. The LX810 is an affordable labeling solution for all your short-run products and private label goods. Print your own labels on-demand! SCAA Booth #1983 Probat Burns, Inc. 901.363.5331 www.probatburns.com Memphis, TN Roasting Equipment SCAA Booth #1463 Quikserv Corp 800.388.8307 www.quikserv.com Drive Thru Equipment Quikserv’s “hands-free” drive-thru windows ensure that your drive-thru speed of service will be second to none! We put more in so that you can get more out! 800-388-8307 or fax 713-849-5708. SCAA Booth #779 Radiant Systems, Inc. - featuring the Aloha product suite 770.576.7055 www.radiantsystems.com Alpharetta, GA POS Radiant Systems enables restaurant operators to increase sales, control costs and build customer loyalty through innovative technology including point-of-sale, back office, enterprise reporting, gift card, loyalty programs and hardware. Radiant features the easy to use, award-winning suites of Aloha and MenuLink software products coupled with its reliable, industry-proven hardware products. SCAA Booth #669 Roaster x 520.791.0400 roasterx.com Tucson, AZ Coffee Roaster

Continued from page 28 Viazza Coffee 678.549.5014 www.viazzacoffee.com Suwannee, GA Chai, Chocolate, Coffee Concentrate, Coffee Roaster, Distributor Espresso Machines/ Equipment, Frozen Bev Equip, Frozen Bev Mix, Granita Equip/Supplies, Grinding Equipment, Hot Drink Mixes, Iced Tea, Iced Tea Equipment, Signage / Menus, Smallwares, Smoothie/Frozen Bev, Syrups, Teas Viazza Coffee is a mircro roasting company providing fresh roasted coffees along with the finest allied products. Give us a try! Free Shipping! Vita-Mix Corporation 800.437.4654 www.vitamix.com/foodservice Cleveland, OH Commercial Kitchen Equipment, Food Preparation Equipment, Frozen Bev Equip, Frozen Dessert, Granita Equip/Supplies, Smoothie/Frozen Bev With over 80 years in business, Vita-Mix is a recognized leader and is considered the blending expert in the foodservice industry. SCAA Booth #1757 Webb Company 651.322.8214 www.webbcompany.com Rosemount, MN Serving Supplies RetailMugs.com formally Webb Company Coffee is the leader in insulated drink ware with the largest stock, lowest minimums and highest quality. Be sure to check out our new website! WEBbeams 888.932.2326 www.webbeams.com Milwaukee, WI Computers and Software (not pos), WiFi SCAA Booth # TT 2381 Wilbur Curtis Company 800.421.6150 www.wilburcurtis.com Montebello, CA Coffee Brewer Manuf, Iced Tea Equipment Curtis is a leader in the design and manufacture of premium commercial coffee and tea brewing systems and specialty drink machines featuring exclusive Generation Three (G3™) digital control. SCAA Booth #963

San Giorgio Coffee 888.253.6881 www.sangiorgiocoffee.com Hollywood, FL Coffee Roaster, Iced Tea, Iced Tea Equipment, Smoothie/Frozen Bev, Syrups, Teas Three generations in growing, importing and roasting only the finest coffee’s available set us apart in quality and passion. Visit our web site and see what has made us the fastest growing gourmet coffee company today. Scooters Coffeehouse 866.863.7266 www.scooterscoffeehouse.com Omaha, NE Franchisor Scooter’s Coffeehouse is a franchisor of premium coffee stores, featuring convenient locations, superior quality and fresh roasted flavor. Scooter’s also serves specialty lattes, espressos mocha beverages, blended smoothies, and pastries. Specialty Coffee Roasters 800.900.JAVA www.specialtycoffeellc.com Irvine, CA Coffee Roaster Susan’s Coffee & Tea 800.237.9056 www.susanscoffee.com Akron, OH Carts, Chai, Chocolate, Coffee Roaster, Consulting Services, Flavoring Equip/Supplies, Grinding Equipment, Iced Tea, Iced Tea Equipment, Syrups, Teas Sympatea USA 201.337.4930 www.sympateausa.com Franklin Lakes, NJ Teas The Roasterie, inc. 816.931.4000 www.theroasterie.com Kansas City, MO Coffee Roaster Enjoy award-winning specialty coffee roasted by The Roasterie, inc. We’ll be located in BOOTH 1078 at the 2006 SCAA Conference in Charlotte. We custom air-roast, blend and ship daily to our customers around the world. Visit us at www.theroasterie.com. SCAA Booth #1078 Trade Fixtures/Newleaf Designs 501.664.1318 www.tradefixtures.com Little Rock, AR Display Equipment SCAA Booth #969

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SCAA BOOTH #545

SCAA BOOTH #1749

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NewsBites
Continued from page 25

Monin debuts Maple Spice and Butterscotch flavors at SCAA
Monin Gourmet Flavorings, the world's leading producer of premium flavorings for beverage and culinary applications, unveils two brand new flavors, Maple Spice and Butterscotch at the 18th Annual Specialty Coffee Association of America Conference and Exhibition at the Charlotte Convention Center, April 710. Two new sugar-free alternatives also debut at the #1 coffee industry exhibition.

Latte art, New Product Award winners announced following Coffee Fest – DC
Coffee Fest Washington DC 2006, held February 24 through 26, 2006, at the Washington, DC, Convention Center, showcased more than 175 service and supply booths and more than 65 free educational sessions. In addition, several winners were crowned in competitions including the Millrock Latte Art Competition and the Best New Product Awards. Final attendance (not including exhibitors and staff) was nearly 2,750, a solid turnout for this biannual East Coast trade show.

La Marzocco FB/80 debuts at SCAA Charlotte
Espresso Specialists, Inc. introduces the La Marzocco FB/80 espresso machine line to the U.S. at the Specialty Coffee Association of America (SCAA) Show in Charlotte, April 8-10, 2006. Based on the platform of La Marzocco’s GB/5 line – the espresso machine selected for the World Barista Championship - FB/80 escalates the design element. It suits high-end retail applications with ambitious espresso quality goals. Recognizing its roots, FB/80 is named “FB” for “Fratelli Bambi” (Bambi brothers), the founders of La Marzocco in 1927, and “80” since 2006 is La Marzocco’s 80th year. For more information, visit www.esiespresso.com or www.franke-cs.com.

Scooter’s Coffeehouse announces plans for Country Club Plaza location
Scooter’s Coffeehouse is bringing its signature flavor and style to one of Kansas City’s premier entertainment districts - Country Club Plaza. The Country Club Plaza location will reflect all the characteristics Scooter’s Coffeehouse customers have come to love: premium coffee and beverages, free wireless internet, comfortable seating and a relaxed, yet contemporary atmosphere. In addition to the new 1700-square-foot Plaza location at 446 West 47th Street, Scooter’s will be opening two more franchises in the Kansas City area later this year, including one in downtown Kansas City, Mo., at 929 Walnut Street and in the Blue Springs, Mo., area at 1104 South US Highway 7. Visit www.scooterscoffeehouse.com for more information and franchise opportunities.

Kudos!
We applaud these industry achievements 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 packs of coffee valued at $21,240.00 to the National Guard. Several cases of single-pot fractional packs were sent in five different flavors. The National Guard will send the coffee to American Troops serving in Iraq. “We hope that this coffee will bring enjoyment to our troops while they are serving overseas,” said Roastmaster Thomas Hodges. “All of us at Parkside Coffee await their safe return home and thank them for their sacrifices.” Parkside Coffee is a smallbatch artisan coffee roastery in Western New York specializing in home delivery. SCAA BOOTH #779

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Bulk coffee bins,
polycarbonate is the future
By John Pingel
In the past, coffee shops and retailers utilized acrylic bins to merchandise their coffee beans, which came with some drawbacks. Acrylic can be very brittle, and after some use and being handled a few times, has the tendency to crack or break. Also, it is easily affected by the oils that roasters use to flavor coffee beans, and after being exposed 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), more resistant to chemical attack, and less apt to craze or yellow. It can also include an added UV protectant, which aids in protecting the coffee beans from light. Since polycarbonate is more expensive than acrylic, this added an additional cost to the bin, 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 a polycarbonate bin, blow molding and injection molding, both utilize a pre-made tool which is then filled with polycarbonate resin. After a cooling period the resin will then take on the shape of the sculpted tool. Molding allows for the bins to have tight lid seals, seamless bodies, and curved surfaces. All of which help to make them more attractive, along with making the bin easier 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 are able to be NSF (National Sanitation Foundation) certified; proving that they are food safe and very sanitary. One of the largest advantages of polycarbonate bins is since they are much more durable, the initial investment is offset by the lack of breakage, and their ability to have a longer length of service, than acrylic. Most polycarbonate bins, if well taken care 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, be sure to remember to find out the material the bin is manufactured out of, along with choosing it based on it’s overall look and functionality. CT Jon Pingel is Director of Marketing and Advertising for Trade Fixtures, an Industry Leader in Bulk Coffee Merchandising Solutions; 501-664-1318; www.tradefixtures.com

SCAA BOOTH #2381 SCAA BOOTH #1983 SCAA BOOTH #1940

CT 36

April 2006

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Hospitality News featuring CoffeeTalk

Beneficiaries of Colombian Specialty Coffee Program triumph in 2006 Cup of Excellence®
In Colombia’s third Cup of Excellence competition, coffee produced by Luis Alberto Jojoa, a beneficiary of ACDI/VOCA’s Colombian Specialty Coffee Program, was named the country’s best. In all, coffee from five beneficiaries of the USAID-funded project 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 international importing firms, roasters and coffee chains, and as always there was fierce competition in this coffee-proud country for top honors. Winners fetch high prices in the ensuing internet auction where 85 percent of the prices go back to the producers. Previous Cup of Excellence winners have received up to 19 dollars per pound, an almost unheard of price for coffee at the point of origin. Besides recognizing excellence, the competition is cultivating a new demographic of customers who appreciate exceptional quality and are willing to pay for it. The competition’s award label also assures consumers that the farmers have been well compensated. Jojoa, whose farm is in the municipality of Pitalito, Huila, is a 36-year-old married father of four and a member of the Coomagro Cooperative. With only two years of formal education and lacking land of his own, he worked for years on other coffee farms. Finally he got his break when an employer who appreciated his effort and believed 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, which supported his washing and other processing improvements. He said, “I feel great joy for 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 them on production, post-harvest handling, processing and exporting. The program has also provided processing and storage facilities and research to identify profitable export markets. Almost 60 Colombian cuppers and technicians have received cupping training at SCAA headquarters in Long Beach, Calif. Now, they are passing on their powers of discernment to their peers, and the heightened awareness of coffee quality is a boom to the entire industry. So far ACDI/VOCA’s 5-year, $9.8 million effort has reached over 6,000 beneficiary families/farms in 93 municipalities and 858 villages. It has conducted 1,169 educational workshops and installed over 4,700 de-pulping units and more than 4,000 coffee-drying facilities. ACDI/VOCA is a full-service international economic development firm dedicated to improving lives and livelihoods worldwide. Since 1963, ACDI/VOCA has worked in 145 countries. It currently has coffee projects in four countries. Funded by USAID, the USDA, the World Bank, regional development banks, UNDP and other sources, ACDI/VOCA currently implements more than 90 projects in almost 40 countries. In 2004 ACDI/VOCA earned over $90 million in revenues. Visit http://www.acdivoca.org for more information. CT

InterAmerican Coffee sponsors radio project to assist coffee farmers in Rwanda
The Freeplay Foundation announced today that InterAmerican Coffee, Inc. is the sponsor of the new Coffee Lifeline pilot project in Rwanda. This initiative is the first link in a planned global communication chain among coffee producers who often live in isolated areas. Utilizing self-powered Freeplay Lifeline radios, the Coffee Lifeline project will provide these remote communities with access to timely market information, agricultural and other technical advice, and weather bulletins, thereby enabling sustainable economic progress. “Rwandan farmers grow some of the finest coffee beans in all of Africa, indeed in all 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 vital information that will advance productivity and promote economic and social sustainability for their communities.” Lifeline radios have been distributed to farmers’ cooperatives, where they will serve as “information centers,” allowing almost 15,000 farmers access to coffee market information broadcast by the National University of Rwanda’s Department of Journalism. Using patented wind-up and solar technology, Lifeline radios do not require electricity or batteries. “InterAmerican Coffee’s contribution helps deliver critical information to farmers working hard to revitalize Rwanda’s coffee industry, and we are deeply grateful,” said Kristine Pearson, executive director of the Freeplay Foundation. “This donation calls attention to the fact that the private sector can make an enormous difference in the growth of many interdependent industries around the world.” Peter Kettler, a trader in the Specialty Coffee Industry, conceived the Coffee Lifeline project. “This donation from InterAmerican is integral in developing a project model that will be implemented in a number of different coffee producing regions, linking farmers for the first time through this simple, elegant technology,” said Mr. Kettler. Dr. Tim Schilling is the country director for the Partnership to Enhance Agriculture in Rwanda through Linkages (PEARL) and is Coffee Lifeline’s primary partner in Rwanda. “For the first time ever in the lives of Rwandan coffee farmers, they are now starting to understand the complex nature of the international coffee market, thanks to the Lifeline radio,” said Dr. Schilling. “InterAmerican Coffee has funded a program that will enable farmers to avoid the traps of the past, where they were lured to sell their coffee at very low prices. This is like a ‘miracle’ in the hills where farmers have been growing coffee for 100 years.” InterAmerican Coffee imports and distributes high-quality green coffee to roasters and dealers throughout North America. Working directly with coffee producers and exporters, InterAmerican has supported coffee growers in Rwanda for years. The company has offices in Houston, Oakland, and Seattle. In 1995, InterAmerican joined forces with the world’s largest coffee company, Neumann Kaffee Gruppe, based in Germany. The Freeplay Foundation is a registered U.S. 501 (c) (3) nonprofit, and is a registered charity in South Africa and the United Kingdom. With offices in Cape Town and London, the Foundation works in more than a dozen countries in Africa and around the world. CT

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April 2006

CT 37

Advertiser Listing
Company
Alcohol Controls Inc. Armeno Coffee Roasters Astoria-General Espresso Equipment Corp. Bear Creek Coffee Big Train Inc. BJ’s Coffee Co Boyd Coffee Company BrandedCups.com Bridge Specialty Carts Bridgford Foods BriteVision BriteVision Bunn Corporation Cafe de El Salvador 863Café La Semeuse Caffé Pronto Coffee Roastery Cash & Carry Smart Foodservice Cirqua Customized Water Coffee Fest Coffee Holding Company Colorado Mountain College Comark Comfort Grip Wrap Commercial Refrigeration Commercial Refrigeration Creative Concepts Cup for Education Da Vinci Gourmet Syrups Dabney S. Lancaster CC Delaware City Coffee Company Design & Layout Services Dominic’s Coffee Co. Dr. Smoothie Duck Delivery Eagle Web Press Eastside Ice Espresso Specialists, Inc. Everpure F. Gaviña & Sons F. Gaviña & Sons Faema Fiorenzato USA Fiorenzato USA Franz Family Bakeries Great Northern Coffee Company Higher Grounds Roasters Inc. Hoky West illy Indian River Merchant Services Innovated Products Manufacturing Inc. It’s A Grind Coffee Franchise, LLC Java Jacket Johnstone Supply LaCimbali LBP Magic Seasonings Blends Manville’s Micros of Colorado Millrock Millrock Millrock Mont Blanc Gourmet Mountain Thunder Coffee Nemco Food Equipment Oregon Salmon Commission Orkin Oro Caffe North America Pacific Bag, Inc. Pacific Coast Systems Pacific Seafood Pacific Seafood Pacific Seafood /Ca Parkside Coffee Portionables Prentice Hall Primera Technology, Inc. Probat Burns, Inc. Quikserv Radiant Systems, Inc. featuring the Aloha product suite Roaster X Ron’s Service San Giorgio Coffee Scooters Service Ideas, Inc. Silver King South Seattle Community College Specialty Coffee Roasters Sullivan University Susan’s Coffee & Tea Sympatea USA Taylor Company Techni-Brew International The French Culinary Institute The Roasterie, inc. Trade Fixtures/Newleaf Designs University of Wisconsin Stout Viazza Coffee Vita-Mix Corporation Vita-Mix Corporation Vita-Mix Corporation Washington State University Washington State University Webb Company WEBbeams Wilbur Curtis

Phone
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Web Page
www.alcoholcontrols.com www.armeno.com www.astoria.com www.bearcreekcoffee.com www.bigtrain.com www.bjscoffee.com www.boyds.com www.brandedcups.com www.bridgecarts.com www.bridgford.com www.britevision.com www.britevision.com www.bunn.com www.salvadorancoffees.com www.CafeLaSemeuse.com www.caffepronto.com www.smartandfinal.com www.cirqua.com www.coffeefest.com www.coffeeholding.com www.coloradomtn.edu/programs/culinary.shtml www.comarkltd.com www.comfortgripwrap.com www.cri-pdx.com www.cri-pdx.com www.mugconcepts.com www.cupforeducation.org www.davincigourmet.com www.dslcc.edu delawarecitycoffeecompany.com www.designlayout.com www.dominicscoffeeco.com www.drsmoothie.com www.duckdelivery.com www.eaglewebpress.com www.esiespresso.com www.everpure.com www.gavina.com www.gavina.com www.cimbali.it www.fiorenzatocs.com www.fiorenzatocs.com www.usbakery.com www.greatnortherncoffee.com www.highergroundroasters.com www.coastwidelabs.com www.illy.com www.irmsfl.net www.innovatedproductsmfg.com www.itsagrind.com www.javajacket.com www.cimbali.it www.lbpmfg.com www.magicseasonings.com www.microsofcolorado.com www.millrock.com www.millrock.com www.millrock.com www.montblancgourmet.com www.mountainthunder.com www.nemcofoodequip.com www.oregonsalmon.org www.orkin.com/commercial www.orocaffe.com www.pacificbag.com www.pacificcoastsystems.com www.pacseafood.com www.pacseafood.com www.pacseafood.com www.parksidecoffee.com www.portionables.com www.prenhall.com/pineapple www.primera.com/lx810 www.probatburns.com www.quikserv.com www.radiantsystems.com roasterx.com www.ronsservice.com www.sangiorgiocoffee.com www.scooterscoffeehouse.com www.serviceideas.com www.silverking.com www.chefschool.com www.specialtycoffeellc.com www.sullivan.edu www.susanscoffee.com www.sympateausa.com www.taylor-company.com www.boyds.com www.frenchculinary.com www.theroasterie.com www.tradefixtures.com www.uwstout.edu/programs/bshrtm/ www.viazzacoffee.com www.vitamix.com/foodservice www.vitamix.com/foodservice www.vitamix.com/foodservice www.cbe.wsu.edu www.cbe.wsu.edu www.webbcompany.com www.webbeams.com www.wilburcurtis.com

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NW Food SCAA

1957 545 1255 1381 1643 1242 468 468 1555

778 149 351, 550 2059 542

815 815

1663

1055 2038 740 816 1457 1638 1547 1547 463 224 224

1940 1849 457 1749 645

768, 583 555 322 224 1043, 127 655 445

341 1983 1463 779 669

1673

1378 846 1078 969

1757 1757 1757 1144 1144 2381 963

SCAA BOOTH #351, 550

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