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APRIL 14, 2016
Welcome
Issue 1
GET HANDS-ON
AT THE SCAA EXPO
THANK YOU
EXHIBITOR OF THE DAY
HOSTMILANO
2016 EXPO SPONSORS
RE:CO SYMPOSIUM
FELLOWSHIP PROGRAM
SCAA AWARDS
CEREMONY
& RECEPTION
BEST NEW PRODUCT
AWARD ENTRIES
A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION OF AMERICA
THURSDAY, APRIL 14, 2016
TABLE OF CONTENTS
6
Welcome from Host Sponsor Royal Cup Coffee
BILL SMITH
SCHEDULE OF EVENTS
THURSDAY, APRIL 14
7
Thank You 2016 Expo Sponsors
7–8:30am
Re:co Symposium Breakfast
9
2016 SCAA Re:co Symposium Fellowship Program
7am–6pm
Expo Registration Open
7am–7 pm Exhibitor Move-In
HEATHER WARD
9am–5pm
Re:co Symposium
11 SCAA Awards Ceremony & Reception
9:30am–4:15pm
United States Brewers Cup—Round 1
13
2016 Best New Product Award Entries
6–7pm
Opening Ceremonies
JOANNA FURGIUELE
10 Roasters Guild and Barista Guild of America Bring
Members to Costa Rica
7–10pm
Welcome Party on the Lawn +
Thursday Night Latte Art Throwdown—
Everyone Invited
STAFF
ADVERTISERS
WELCOME
Lily Kubota
Executive Editor
HostMilano
Get Hands-On at the SCAA Expo
Susan Gates
Advertising Sales
Monin
Tiffany Howard
Design
Danny Pinnell
Digital Edition
Mya Stark
Editing
2
EK International
Hunter Labs
Rekerdres Insurance
Club Coffee
FSMA
Grounds for Health
Nespresso
The 2016 SCAA Expo has arrived in Atlanta, Georgia!
Coffee professionals and enthusiasts from around the
world will descend on the Georgia World Congress Center
over the next four days to learn about coffee processing,
trading, roasting, preparation, and service. We hope that
that during your time at the Expo, you will make new
connections, build business relationships, and engage
with industry peers and friends to expand your coffee
knowledge and grow your business. This event is a product of the hard work of many individuals and organizations—working in collaboration–including staff, volunteers,
and sponsors. Our sincerest thanks to everyone who was
involved in making the 28th annual SCAA Expo a reality.
THE DAILY EDITION | THURSDAY, APRIL 14, 2016
THE DAILY EDITION | THURSDAY, APRIL 14, 2016
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EXHIBITOR, SPONSOR & INDUSTRY NEWS
Pop-Up Cafes
The SCAA Expo is our industry’s largest annual gathering, and what would a specialty coffee trade show be
without great coffee? SCAA works hard to insure that attendees have access to excellent coffee at this event
and, over the past few years, has transformed the way coffee is delivered—moving away from batch-brewed
coffee in urns on a table to an engaging and interactive coffee service. The goal has been to create true
specialty coffee experiences: setting a proper stage for our generous sponsors and the coffees they choose
to showcase, and introducing a service element that enhances the enjoyment of these coffees.
POP-UP CAFES WILL BE AVAILABLE IN THE FOLLOWING LOCATIONS DURING THE TIMES LISTED:
REVELATOR
BATDORF & BRONSON
SUMMIT COFFEE CO.
Building C Level 2
Thurs 8:00am-4:00pm
Friday 8:00am-5:30pm
Sat 8:00am-5:30pm
Sun 8:00am-4:00pm
Building C Level 2
Thurs 8:00am-4:00pm
Friday 8:00am-5:30pm
Sat 8:00am-5:30pm
Sun 8:00am-4:00pm
Building C Level 1 Reg Concourse
Thurs 8:00am-4:00pm
Fri 8:00am-5:30pm
Sat 8:00am-5:30pm
Sun 8:00am-4:00pm
H.C. VALENTINE
ESPRESSO PARTS
BUDDY BREW
STARBUCKS
Building C Level 2
Thurs 8:00am-4:00pm
Friday 8:00am-5:30pm
Sat 8:00am-5:30pm
Sun 8:00am-4:00pm
Building C Level 1 Reg Concourse
Thurs 8:00am-4:00pm
Fri 8:00am-5:30pm
Sat 8:00am-5:30pm
Sun 8:00am-4:00pm
Building B Level 4 Concourse
Fri 8:00am-12:30pm
Sat 8:00am-12:30pm
Sun 8:30am-12:30pm
Building B Level 4 Concourse
Fri 8:00am-2:00pm
Sat 8:00am-12:30pm
Sun 8:30am-12:30pm
SCAA EXPO POP-UP CAFES PROVIDED BY:
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THE DAILY EDITION | THURSDAY, APRIL 14, 2016
Introducing NEW Monin
Cookie Butter Syrup
The natural flavors of indulgent cookie
and warm spices are perfect for crafting
delectable hot, iced and frozen specialty
coffee beverages.
Try a Cookie
Butter latte at
Booth #1203
Visit www.monin.com for more
information and hundreds of
signature recipes
From all of us at Royal Cup Coffee
welcome to SCAA’s Annual Expo!
BILL SMITH
Royal Cup, Inc. is proud to sponsor the Specialty Coffee Association of America’s 28th annual exposition in Atlanta—a city with an
iconic coffee history and burgeoning specialty coffee market.
The South has a long tradition of
hospitality, which is a staple of our rich
culture and value system. Royal Cup’s
southern roots run deep and are the
product of seeds planted here long ago
by my ancestors. Looking back, I can say
with confidence that their warm, welcoming persona and friendly demeanor was
certainly an important factor in the incredible growth and longevity our company
continues to experience today. With that,
on behalf of the entire Smith and Royal
Cup family past and present, I’m honored
to carry on those traditions and welcome
all of you to this year’s SCAA Expo!
For more than 30 years, SCAA has
spearheaded initiatives that can be
attributed directly to the industry’s rapid
growth and success. It is no mistake that
our own Ben Pitts, president of food service and hospitality at Royal Cup, serves a
vital role on the SCAA board, pioneering
new strategies that keep the industry’s
trajectory pointed upwards.
At Royal Cup, we strive to add to
the industry’s success and strength by
optimizing and challenging the specialty
coffee market with innovative, high-quality, sustainable products and services.
Nearly 120 years ago in Birmingham, Ala.,
a man with a vision—Henry T. Batterton—sold coffee from his horse-drawn
wagon. Batterton’s coffee was considered
so fresh and flavorful that local residents
nicknamed it the “royal cup” of coffee.
More than a century later, my family and
countless dedicated
employees continue to pour that
same passion for
excellence into each
blend of coffee we
produce.
AT THE 2016 SCAA EXPO,
OUR MUTUAL
RESPECT FOR
THE CRAFT
AND CONTINUED PURSUIT OF
EXCELLENCE MEET AT THE
CROSSROADS OF CREATION.
small, and from small-batch roasters to industry-leading specialists
roasting 1,000 pounds per hour.
Specialty coffee is just that—special. It’s crafted with care, thoughtfully sourced with a keen eye,
processed and roasted with love,
and consumed with appreciation.
Specialty coffee’s appeal isn’t for
those who simply drink coffee—it’s
for those who want to experience
every drop. This is truly an exciting
time for our industry, and it is a
pleasure to watch it grow in leaps
and bounds.
At the 2016 SCAA Expo, our
mutual respect for the craft and
continued pursuit of excellence
meet at the crossroads of creation.
We’ll share ideas. We’ll cultivate
relationships. We’ll refine our
craft. But most importantly, we’ll
come together not in the spirit of
competition but in the spirt of camaraderie. Why? Because we truly
are part of something special.
From all of us at Royal Cup,
thank you to the dedicated
industry professionals who have
made this event possible, and
many thanks to SCAA for the vital
work its team has accomplished
and continues to pursue. We look
forward to sharing our insights and
learning from each and every one
of you. We’re confident this year’s
event will be the best one yet!
BILL SMITH IS THE CHIEF EXECUTIVE OFFICER OF ROYAL
CUP, INC.
When we look
beyond our company’s walls, we see
that same passion
evident across
myriad industry
verticals—in coffee
shops large and
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THE DAILY EDITION | THURSDAY, APRIL 14, 2016
Thank you to all the
sponsors that make Expo happen!
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THE DAILY EDITION | THURSDAY, APRIL 14, 2016
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6
Thank you to all the
sponsors that make competitions happen!
TM
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THE DAILY EDITION | THURSDAY, APRIL 14, 2016
The SCAA Expo is the most
exciting coffee event of the year,
bringing together a diverse and
passionate community of coffee
professionals from around the
world. It is about learning, sharing,
connecting, and growing in this
unique specialty coffee market.
There are an incredible number of
events, lectures, classes, and other
opportunities for attendees to
continue shaping their role in this
continuously evolving industry.
One special area that is specifically designed to foster meaningful
exchange is the Re:co Symposium
Fellowship Program. Symposium
is an event that brings together
thought leaders in the industry to
engage in dialogue and collaborative efforts, sparking innovation
and long-term strategy development. The Fellowship Program is
an avenue to encourage growth in
the community that is attending
Symposium, providing access to
2016 Re:Co Symposium Fellowship Program JOANNA FURGIUELE
those who would not normally be
able to attend for financial or other
reasons. The intention is to expand
the experience and perspectives
included in discussions at Symposium.
The group of fellows is always
incredible, but this year’s group is
quite remarkable. The diversity of
knowledge, skills, and interests is
sure to challenge current systems
and inspire new ideas. The fellows
are actively working on issues from
community development to gender
equality to environmental stewardship and food security. They are
producers, entrepreneurs, academics, business professionals, baristas,
and lovers of coffee representing
over 12 countries. Most importantly, they are enthusiastic, highly
motivated, curious, and committed
to making coffee better.
In its third year, the Fellowship
Program is introducing a new
mentorship component, which
is included as a way to connect
current leadership with the next
generation of leaders. Mentorship
is designed to establish rapport
and community prior to the event,
as well as increase communication
among fellows and attendees
during the event. Fellows and
mentors engage in introductory
conversations prior to Symposium, and connect in person with
activities facilitated by SCAA with
the help of key partners. Also, for
the first time this year, a Fellows
Talk took place the evening prior
to Symposium. This is a series of
short talks by 5 fellows that highlighted the variety of expertise and
interests of the group.
The Fellows Program is possible
thanks to the generosity of S&D
Coffee and Tea. The Re:co Symposium registration fee is completely
underwritten by S&D for all 39
Fellows, up from 25 last year,
clearly expressing their commitment to specialty coffee. S&D also
sponsors a Fellows Lounge, which
is a space for attendees to listen
to live feed of the talks and at the
same time feel free to converse,
connect, and sample coffee.
To learn more about the 2016
Re:co Symposium Fellows, please
visit www.recosymposium.org/
reco-atlanta/.
JOANNA FURGIUELE IS A
PAST RECIPIENT OF THE
RANDY WIRTH MEMORIAL
FELLOWSHIP AND IS SERVING
AS THE VOLUNTEER RE:CO
SYMPOSIUM FELLOWSHIP
MANAGER FOR 2016.
EXHIBITOR, SPONSOR & INDUSTRY NEWS
Is Your Insurance Ready for the FSMA?
ADAM C. REKERDRES
A specialty coffee importer recently told me that FSMA doesn’t
stand for Food Safety Modernization Act—it stands for: “For Sure
More Audits.” Jokes aside, the
changes to the FSMA have broad
and serious implications for all
parties in the coffee supply chain.
I applaud the work that industry
associations such as the SCAA and
NCA have done with the FDA to
make the FSMA more workable for
coffee.
However, there are still many
FSMA requirements for the specialty coffee importer and roaster
to keep track of, and also many
THE DAILY EDITION | THURSDAY, APRIL 14, 2016
potential pitfalls. As the FSMA
requirements have grown more
stringent, the risk of a product
recall event has increased exponentially. Product Recall insurance
is a unique type of insurance
policy that covers this risk. While
most businesses purchase General
Liability insurance, many overlook
Product Recall coverage, which
is typically very cheap and very
useful.
Product Recall insurance covers
all the costs associated with
recalling a product. The means the
cost to remove a product from a
store shelf or anywhere else it may
be. It could also include coverage for loss of profits, product
replacement costs, and other extra
expenses. If you shop for Product
Recall insurance, you should make
sure that the policy also includes
third-party coverage to reimburse
costs incurred by someone else
during the recall. Also, you should
make sure that the insurance covers both voluntary and mandatory
product recalls.
Insurance companies are
offering more and more features
on Product Recall insurance to
earn your business. Almost every
company will include a crisis management feature, while some offer
free consultation to make sure
you are FSMA ready. Others offer
“publicity coverage,” which pays
for a PR firm to protect your public
reputation. In any case, make
sure that your broker understands
your unique coffee business and
is familiar the coffee supply chain.
FSMA may mean “For Sure More
Audits” but with a good Product
Recall insurance policy you can
sleep well knowing that your
business will be protected against
a recall event.
Sponsored Advertising Content
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Roasters Guild and Barista Guild of America
Bring Members to Costa Rica BY HEATHER WARD
In February of this
year, the Barista and Roasters
Guild members gathered in San
José, Costa Rica, eager to embark
on a trip through the Costa Rican
coffee lands. The group was an
incredible mix of baristas, roasters,
cafe owners, and traders from the
U.S., Canada, U.K., and Australia.
The contagious excitement within
the group created an immediate
bond that got stronger as the
week went on.
This was the second consecutive
origin trip to Cosa Rica, hosted
by ICAFE, a public non-state
institution that supports, protects,
and regulates Costa Rican coffee
production. ICAFE regulates and
supports coffee activity in order to
achieve equitable product, quality,
and sustainability.
ICAFE greeted the group with
open arms and had planned a busy
week-long itinerary. The week
was designed perfectly to balance
those people who had never been
to coffee origin and those who had
multiple coffee origin experiences.
In one week, we traveled to five
out of the eight coffee regions:
Central Valley, Tres Rios, Tarrazu,
West Valley, and Brunca. Within
the regions, we experienced a
variety of farms, mills, exporters,
and cooperatives. Each location
was unique and provided exposure
to different stages and topics of
coffee producing, such as coffee
varieties, harvesting, women
in coffee, processing methods,
post-harvest management, and exporting preparation. The amount
of knowledge we gained every day
was overwhelmingly valuable.
The three most talked-about
themes that were consistent
throughout this trip were micro-mills, honey process, and
coffee leaf rust.
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Costa
Rican coffee
production
is in the
midst of
a shifting
perspective. For many years,
farmers did not know the quality
of coffee they were growing. In an
effort to take more control of the
quality, farmers started processing
their coffee in their own mills on
their farm, known as micro-mills.
Costa Rican micro-mills make up
60 percent of the mills within the
country. The delicate process of
coffee production requires special
care and each farmer emphasized
how important it was to understand what they can control and
how to deal with conditions they
cannot control, like the weather.
Our itinerary included visits to six
different micro-mills.
The first micro-mill we visited
was called Finca Santa Rosa 1900,
located in the Tarrazú region. We
had the opportunity to pick coffee
cherries and learn the importance
of selecting only the ripe, darkred cherries for the best quality.
The farm was on the side of the
hill which presented a humorous
situation of giggles and images of
people sliding down the hill with a
large basket, full of coffee cherries,
slung around their waists. Coffee
picking is really challenging!
kindly greeted us and explained
each coffee’s process. Many of
them were yellow, red, and black
honey process. The textures were
sticky like caramel corn and the
red honey smelled like kettle corn.
We spent time with the family,
driving and hiking to their coffee
farm that draped the sides of a
mountain nearby.
Café Rivense is a small family
owned micro-mill with 25 years
of history in planting coffee and
10 years of milling. The father
emphasized the importance of his
children going away to college,
only to return to help run the farm.
We were given a tour of the mill
and watched the de-pulping process. This mirco-mill only utilizes
the honey process: white honey,
red honey, and black honey.
Coffee leaf rust was present on
almost all the farms we visited.
Bellavista Mill, a Starbucks-exclusive farm, in the Tres Rios region
was largely affected by rust four
years ago. The rust fungus attacks
the leaves of the coffee tree and
causes them to fall off. Once this
happens, it destroys the tree and
it is necessary to prune and wait
three years for the next production. The fungus is airborne and
difficult to keep from spreading.
Mr. Eric Andre, the Bellavista Mill
manager, emphasized the impor-
tance of the research and testing
going into rust resistant hybrid
varieties. The aftermath of leaf
rust has been detrimental to the
farm and they are just beginning
to recover.
The trip concluded with a visit
to ICAFE and a formal cupping at
Specialty Coffee Association of
Costa Rica (SCACR). At ICAFE we
witnessed current research and
investigation trials of coffee plants,
including coffee plant cloning.
ICAFE’s work supports all coffee
producers in Costa Rica. Throughout the week, I noticed the
relationships that exist between all
participants in the coffee production community. There is so much
support and willingness to share
ideas, knowledge, and resources.
I am very grateful to have
experienced this beautiful coffee
producing country with such
passionate coffee people. Every
person in the group brought a
unique perspective that fueled
conversations. The experience
brought new knowledge, firsthand
experience, and connection.
HEATHER WARD IS SCAA’S
RESEARCH ANALYST. SHE IS
RESPONSIBLE FOR PROVIDING LEADERSHIP AND VISION
IN GATHERING, ANALYZING,
AND REPORTING COFFEE-RELATED INDUSTRY RESEARCH.
Finca Senel, Toboba is a family owned micro-mill and initially
brought a breathtaking, lush,
mountainous scenery. Stepping
out of the bus, we all scrambled
for our cameras and phones to
capture the beauty. We were
also surrounded by coffee trees
that had just flowered and giving off a heavenly jasmine and
honeysuckle fragrance. Finca
Senel focuses on high quality,
with different coffee processes
such as washed, semi-washed
and honey process. We walked
up a small hill to the African
beds where the coffee was
drying. The producing family
THE DAILY EDITION | THURSDAY, APRIL 14, 2016
Each year,
the Specialty Coffee
Association of America honors outstanding achievements in the specialty
coffee industry and unique contributions to the association. These leaders
have made contributions to the industry resulting in the development and
promotion of coffee excellence and
sustainability. Join us for the SCAA
Awards Ceremony to honor the recipients of the 2016 Recognition Awards
and Sustainability Award on Friday,
April 15th at 5:30pm in room C101.
SCAA Awards Ceremony
Honors Individuals and Organizations
in the Specialty Coffee Industry
Special Recognition Award
Keeping with its mission to recognize, develop, and promote specialty coffee, the SCAA Recognition Awards were developed to highlight
exceptional achievements and contributions within the specialty coffee industry and to SCAA as an organization. Award categories include Lifetime
Achievement, Outstanding Contribution to the Association, Distinguished
Author, Special Recognition, Alfred Peet Passionate Cup, Distinguished
Newcomer, and Service to the Association. The SCAA Sustainability
Award acknowledges organizations that have created innovative projects
to expand and promote sustainability within the coffee world while inspiring others to initiate similar endeavors. To review the complete descriptions of the award categories, please visit www.scaa.org.
Lifetime Achievement Award
Leonor Gaviña-Valls and the
Gaviña Family
Leonor Gaviña-Valls is the
daughter of Gaviña’s founder, Don
Francisco. As a young girl, Leonor
would work alongside her brothers
and father at their coffee plantation and roasting plant. Now, she
is the vice president of marketing
and is responsible for the company’s public relations efforts, the
marketing of its coffee brands,
and overseeing its major charity
endeavors. F. Gaviña & Sons, Inc.,
is the nation’s largest minority
owned family coffee roaster,
has been a leading producer of
high-quality and great-tasting
coffee for more than four generations. Today, the company is still
owned and run by Don Francisco’s
four children: Francisco, Pedro,
José, and Leonor.
THE DAILY EDITION | THURSDAY, APRIL 14, 2016
Outstanding Contribution to the
Association Award
Paul Thornton
Paul Thornton started his coffee
career in Portland Oregon in 1982
as a coffee roaster for Coffee Bean
International. Paul took the role of
Roastmaster and lead coffee buyer
while he continued as a production roaster. In 1999, he became
a full-time green coffee buyer,
overseeing growth in roasting, and
is now designing and managing
green coffee buying processes and
procedures as the company grew
to a large, well-respected specialty
coffee wholesale roaster. Paul
loves the coffee industry, soccer,
has eight children, and five grand
children. After leaving CBI/FB this
past winter, Paul is an independent
consultant in the coffee industry.
Tracy Ging
Tracy Ging recently joined the
Volcafe team to focus exclusively
on high-value, sustainably sourced
coffees. Prior to this new role,
Tracy was the Vice President of
Sustainability and Strategic Initiatives for S&D Coffee and Tea, Inc.
where her responsibilities involved
embedding sustainability into core
business strategies, with major
emphasis on ensuring sustainable
coffee and tea value chains. Her
career has also included roles at
SCAA and the CQI. Tracy has been
involved in the specialty coffee
industry since 1999 and is currently
Vice Chair of World Coffee Research, partner on The Coffeewoman Quaterly, and beginning
her term as second Vice President
of SCAA.
Alfred Peet Passionate Cup Award
Jim Reynolds
Jim Reynolds began his coffee
career in 1973 as roaster for Star-
bucks, which had only two stores
at the time. Eleven years later
he moved to Berkeley, California
and became the coffee buyer and
roastmaster for Peet’s. He was
involved in the early days of SCAA
and served on the board of directors in 1984/85, and has served on
numerous committees of SCAA
and CQI since. He is past president of the Pacific Coast Coffee
Association. Now semi-retired, he
has devoted his coffee career to
improving coffee quality at origin
and at home.
Distinguished Author Award
Scott Rao
Scott Rao has been in the coffee
industry since 1993 as a roaster,
barista, consultant, and author.
He specializes in teaching systems
designed to help roasters and
baristas produce consistent,
excellent coffee. Scott is currently working on a new book and
helping to design the DE1, a
revolutionary espresso machine.
Scott has owned and operated
coffee bars that were well known
for their high standards under his
ownership. He then went on to
consult for others. He has written
and produced four books: 1) The
Coffee Roaster’s Companion 2) The
Professional Barista’s Handbook 3)
Everything But Espresso 4) Espresso Extraction.
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AWARDS CONTINUED
Distinguished Newcomer Award
Service to the Association Award
Sustainability Award
Hanna Neuschwander
Lorenzo Perkins
World Coffee Research (for their project International Multilocation Variety Trial Project)
Hanna Neuschwander has been
communicating about coffee and
science since 2004. Prior to joining
World Coffee Research she was a
communications director at Lewis
& Clark College, where she helped
professors share their academic
work with a wider audience, and
a freelance writer focused on the
intersection of coffee and culture.
She is the author of Left Coast
Roast, a guidebook to artisan and
influential coffee roasters on the
west coast. She has presented
about the history, sustainability,
and economics of coffee everywhere from Boston to Panama
City. She is based in Portland,
Oregon.
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Lorenzo Perkins was director
of education for Cuvee Coffee
before starting Fleet Coffee Co in
early 2015. He is the Chair of the
Barista Guild of America. Lorenzo
has won the 2010 and 2012 South
Central Regional Barista Competitions, and the 2011 and 2014
South Central Regional Brewers
Cup. In between organizing the
monthly Austin TNT, he also drinks
beer, whiskey, and Campari while
helping to grow the specialty
coffee scene in Texas through the
nonprofit Austin Coffee Society. Lorenzo and his wife Jennifer are
the proud parents of a beautiful
daughter, Ryn. Sometimes he
makes coffee, and sometimes
people like it.
The International Multilocation Variety Trial is a first-of-its kind undertaking to facilitate global exchange of the world’s highest quality coffee
varieties, and to evaluate their performance. The key benefits of the
project are: (1) Coffee farmers around the world will benefit from genetic
progress through access to new varieties with better productivity, disease
resistance and/or beverage quality; (2) Researchers will identify key traits
that have allowed different varieties to adapt to different environmental
conditions, which will lay the groundwork for major advances in coffee
breeding, climate adaptation strategies, and future research; (3) The
trial will serve as a platform to monitor coffee disease epidemics; (4)
The trial will strengthen local coffee institutions and organizations within
participating countries, while transferring knowledge and technology to
farmers.
THE DAILY EDITION | THURSDAY, APRIL 14, 2016
COFFEE ACCESSORIES
Exhibitor:Prepara
Booth #: 1454
Product: EVAK Compact
Best New Product Entries
Exhibitor:ekobrew (Espresso Supply)
Booth #: 1137
Product: ekobrew® Elite Dual Reusable Filter by Espresso Supply
Exhibitor:ekobrew (Espresso Supply)
Booth #: 1137
Product: ekobrew® Elite Reusable Capsule
Exhibitor:Cupprint
Booth #: 315
Product: Short Run Paper Cups with online cup designer
Exhibitor:Espresso Parts
Booth #: 1512
Product: EPKB665 Barista Basics Knockbox (6” x 6” x 5”)
Details: Barista Basics (6”x 6”x 5”) Counter Top Knockbox with NBR
Rubber Base
Exhibitor:finum by Riensch & Held
Booth #: 1526
Product: BEAN ME UP™
Exhibitor:Alpha Dominche Ltd
Booth #: 542
Product: Pre-dose Rack
Exhibitor:Coffee Flavor Map (KICCI)
Booth #: 153
Product: Coffee Flavor Map 100
Exhibitor:SolaBev
Booth #: 706
Product: SolaBev Single Serve
Exhibitor:Acaia Corporation
Booth #: 1565
Product: Acaia Brewbar
CONSUMER COFFEE OR TEA PREPARATION
AND SERVING EQUIPMENT (ELECTRICAL)
Exhibitor:Behmor
Booth #: 747
Product: Behmor Connected Drum Coffee Roaster
Exhibitor:Baratza
Booth #: 1428
Product: Sette 270W
Exhibitor:Kafette Turkish Coffee
Booth #: G
Product: Kafette/OKKA Turkish Coffee Maker
Exhibitor:Aillio, LTD.
Booth #: 659
Product: Bullet R1
Exhibitor:Again! by Airlite Plastics
Booth #: T
Product: The Again! Coffee Cup and Lid
Exhibitor:Turando Electron Int’l Ltd.
Booth #: 110
Product: Cofreedo- A total solution for capsules, cups, pods and powder
Exhibitor:Hydro Flask
Booth #: 417
Product: Hydro Flask Coffee Flasks
Exhibitor:HARIO
Booth #: 1424
Product: HARIO V60 Electric Coffee Grinder, EVCG-8B
Exhibitor:Stojo
Booth #: 1542
Product: Stojo Pocket Cup (12 oz)
Exhibitor:OXO
Booth #: 1845
Product: OXO On 9-Cup Coffee Maker
CONSUMER COFFEE OR TEA PREPARATION
AND SERVING EQUIPMENT
Exhibitor:OXO
Booth #: 1845
Product: OXO On 12-Cup Coffee Brewing System
Exhibitor:Voga Coffee, Inc. (Ground Control)
Booth #: 457
Product: Ground Control
Exhibitor:OXO
Booth #: 1845
Product: OXO On Conical Burr Coffee Grinder with Integrated Scale
Exhibitor:Dalla Corte
Booth #: 1257
Product: Dalla Corte Mina
CONSUMER COFFEE OR TEA PREPARATION
AND SERVING EQUIPMENT (NON-ELECTRICAL)
Exhibitor:Franke Coffee Systems
Booth #: 1315
Product:A600
Exhibitor:Rattleware (Espresso Supply)
Booth #: 1137
Product: Rattleware® Cupping Brewer
Exhibitor:Zojirushi America Corporation
Booth #: 817
Product: Stainless Vacuum Creamer / Dairy Server (SH-MAE10)
Exhibitor:Specialty Turkish Coffee
Booth #: J
Product: STC | Stand X
Exhibitor:JoeTap
Booth #: 312
Product: JoeTap Countertop Unit: JT-CT-MMG
Exhibitor:ESPRO
Booth #: 1353
Product: Glass ESPRO Press, Models P5 and P3
THE DAILY EDITION | THURSDAY, APRIL 14, 2016
13
BNP continued
OPEN CLASS
Exhibitor:North Atlantic Specialty Bag
Booth #: 1431
Product: North Atlantic Specialty Bag Compostable Initiative
Exhibitor:OpenCup
Booth #: 1631
Product: OpenCup - Create, Taste, Reveal
Exhibitor:Behmor
Booth #: 747
Product: HeatSnob Accurate Temperature Monitoring
Exhibitor:Coffee Laboratory (Fresh Roast Systems, Inc./ColorTrack)
Booth #: 401
Product: ColorTrack Blu
Exhibitor:RoasterTools
Booth #: C
Product:RoasterTools
Exhibitor:Cropster Inc.
Booth #: 1252
Product: Cropster Hub
Exhibitor:Tierra Nueva Fine Cocoa
Booth #: 1157
Product: Krispy Kreme Coffee Thin - Original Glazed
Exhibitor:Ghirardelli Professional Products
Booth #: 753
Product: Ghirardelli Hot Fudge
Exhibitor:Zia Valentina
Booth #: 148
Product:Waffleshot
Exhibitor:Monin Gourmet Flavorings
Booth #: 1203
Product: Monin Cookie Butter Syrup
Exhibitor:Monin Gourmet Flavorings
Booth #: 1203
Product: Monin Hawaiian Island Syrup
Exhibitor:The Frozen Bean / The Cocktail Lab
Booth #: 1808
Product: Cold Brew Coffee and Tea Beverage Rimmers
Exhibitor:Torani
Booth #: 829
Product: Torani Bourbon Caramel Syrup
Exhibitor:Torani
Booth #: 829
Product: Torani Chai Concentrate Traditional
Exhibitor:Torani
Booth #: 829
Product: Torani Chai Concentrate Spicy
SPECIALTY BEVERAGE STAND ALONE
Exhibitor:La Colombe Coffee
Booth #: 350
Product: Draft Latte
Exhibitor:Kerry (DaVinci Gourmet, Big Train, Oregon Chai, Island Oasis,
Insight Beverages)
Booth #: 501
Product: Hydralive Cooler
PACKAGING
Exhibitor:Beyond the Bean
Booth #: 1603
Product: Sweetbird 100% Fruit & Vegetable Raspberry, Blackcurrant &
Beetroot Smoothie
Exhibitor:Savor Brands Inc.
Booth #: 1448
Product: PONO 2016
Exhibitor:Miso Sip
Booth #: 113
Product: Miso Sip
Exhibitor:Pacific Bag, Inc.
Booth #: 1123
Product: PBi Digital Print
Exhibitor:David Rio Chai & Tea
Booth #: 1536
Product: Cub Chai Super Concentrate 1:5
Exhibitor:Yunnan Coffee Exchange
Booth #: 226
Product: Wooden Green Coffee Display Case
Exhibitor:Beyond the Bean
Booth #: 1603
Product: Zuma Organic Hot Chocolate
Exhibitor:Ghirardelli Professional Products
Booth #: 753
Product: Ghirardelli Maximo Sauce Dispensing System
Exhibitor:Drink Smartfruit
Booth #: 128
Product:Smartfruit
Exhibitor:Altos del Tio Conejo LLC
Booth #: 564
Product: Exotic Shots MOARA
Exhibitor:Caffe D’Vita/Brad Barry Company
Booth #: 516
Product: All Natural Raspberry Tea Mix
SPECIALTY BEVERAGE FLAVOR ADDITIVE
Exhibitor:The Frozen Bean
Booth #: 1808
Product: Non Dairy-All Natural-Coconut Beverage Mixes
Exhibitor:Pacific Foods
Booth #: 1736
Product: Pacific Barista Series(TM) Rice Non-Dairy Beverage, 04214
14
THE DAILY EDITION | THURSDAY, APRIL 14, 2016
EXHIBITOR, SPONSOR & INDUSTRY NEWS
Grounds for Health Launches New Program in Kenya
Organization celebrates 20 years working in coffee-growing communities
Grounds for Health, an international non-governmental organization dedicated to the prevention
of cervical cancer in developing
countries, today announced
the expansion of its East Africa
program to Kenya. The move into
Kenya reflects the organization’s
continued commitment to reach
women living in high-risk regions
and working in agricultural supply
chains. Coffee industry partners
providing start-up funds for Kenya
include Atlas Coffee, Bennett’s
Coffee, Coda Coffee, Peet’s Coffee & Tea and Tony’s Coffee. Additionally, this year the organization
is celebrating its 20th anniversary
working in coffee-growing communities. The company made the
announcement on the eve of this
year’s Specialty Coffee Association
of America’s annual conference
taking place in Atlanta, Georgia.
“Kenya presents a tremendous
opportunity to scale our impact
by reaching more women working
in the coffeelands and in other
industries such as tea and cut-flowers,” notes Guy Stallworthy, CEO
at Grounds for Health. “We are
thankful to our seed funders
who are making our expansion
possible.”
East Africa has the highest
incidence of cervical cancer in the
world and it’s the number one
form of cancer among women
living in Kenya. Currently there
are 3.1 million women in the
country who are at risk for the
disease. Initially, the Grounds for
Health program will focus on Nyeri
County, where approximately 53
percent of the labor force works
on coffee farms and tea plantations or in other agricultural
industries. The region produces
the largest volume of high quality
Kenyan coffee.
Grounds for Health will work
closely with the local Ministry of
Health to train medical professionals and community health promoters in an effort to improve the
THE DAILY EDITION | THURSDAY, APRIL 14, 2016
quality of current cervical cancer
prevention efforts.
“Grounds for Health’s work has
a foundational influence on the
future of coffee growing communities,” says Craig Holt, founder
of Atlas Coffee, who spearheaded
a fundraising effort for Grounds
for Health’s Kenya program. “We
source a significant amount of
our coffee from Kenya and we
appreciate the opportunity to do
more to support the farmers and
their families and recruit others to
do the same.”
Cervical Cancer: A Growing
Reproductive Health Issue
Nearly 100 percent preventable,
cervical cancer is currently one of
the biggest disparities in women’s
global health. Although deaths
from cervical cancer have significantly decreased in the developed
world during the past 30 years,
rates in most developing countries
are rising due to limited access to
basic health services, lack of awareness, and absence of screening and
treatment programs. The World
Health Organization (WHO) estimates that by 2030 the number of
annual cervical cancer deaths will
increase by more than 67 percent,
greatly exceeding the expected
200,000 deaths from pregnancy-related complications. As a result,
a report published by the United
Nations Population Fund (UNFPA)
recommends cervical cancer prevention and control programs be
included in all national reproductive health programs.
nationally recognized non-profit
organization with programs in
Latin America and Africa. To date,
Grounds for Health programs
have resulted in more than 60,000
women screened, more than 4,000
women treated and clinical training
for more than 400 healthcare
providers. The organization works
in partnership with local health authorities and others in developing
countries to train local medical staff
and community health promoters,
and to coordinate screening and
same-day treatment services.
Since its founding, Grounds for
Health has received significant support from the coffee industry with
more than 250 donors from across
the supply chain. Major contributors past and present include Caribou Coffee, Dean’s Beans Organic
Coffee, Keurig Green Mountain,
Peet’s Coffee & Tea, Royal Coffee
Inc., and Swiss Water Decaffeinated Coffee, among many others.
Additionally, the organization
has established partnerships with
leading global health organizations such as PEPFAR, Pink Ribbon
Red Ribbon, and Marie Stopes
International. Grounds for Health
is a founding member of Cervical
Cancer Action, a global coalition
comprised of organizations such as
the American Cancer Society and
PATH.
FOUNDED IN 1996, GROUNDS
FOR HEALTH IS A 501(C)
(3) ORGANIZATION HEADQUARTERED IN WILLISTON,
VERMONT WITH A MISSION
TO REDUCE CERVICAL
CANCER AMONG WOMEN IN
DEVELOPING COUNTRIES.
MORE INFORMATION CAN BE
FOUND AT WWW.GROUNDSFORHEALTH.ORG.
Sponsored Advertising Content
20 Years Delivering Life-Saving
Healthcare
Founded by a coffee industry executive and physician, Grounds for
Health has delivered cervical cancer
preventive services to women living
in coffee producing countries since
1996. Originally a volunteer-based
endeavor focused on treating women in Oaxaca, Mexico, Grounds
for Health has become an inter-
Healthy women, healthy harvests
20 YEARS
1996-2016
SCAA Booth #1524
15
JOIN US FOR UNEXPECTED
DISCOVERIES AT THE NESPRESSO BOOTH (507)
FROM 12 PM - 2 PM, DURING THE SCAA EXPO
FRIDAY
Discover Robusta in
the sensory lexicon
SATURDAY
Experience how
shape impacts flavor
SUNDAY
Enjoy unexpected
pairings
We will also run daily workshops on the AAA Sustainable QualityTM Program:
"Robusta" and "Why Aluminium". Speak to our staff at the booth to register.