Hello Coffee My Old Friend

In this episode, Annisa and Aaron interview Samantha from Fair Trade USA. They discuss the value proposition of Fair Trade and their strategy for growth into the future of coffee. Sam started in specialty coffee as a barista while she completed her graduate degree in Sustainable Solutions. After completing her Master’s Degree, she began working with Fair Trade USA in the business development space- educating, informing, and working with roasters like us about the value of Fair Trade certifications.

sustainedcoffee.org

In this episode we’ll talk about Ilze’s journey in the sciences and her passion for coffee research. We delve into all sorts of topics about how to enhance your palate, how taste ties to emotion, and where sweetness in coffee comes from. Aaron and Annisa learn all about why people love certain kinds of coffee.

Aaron and Annisa dive into the foundations of Sustainable Harvest, one of Roast House’s committed  importer partners, and their strong dedicated values to a sustainable future in coffee. David Griswold founded and sits as the CEO of Sustainable Harvest Coffee Importers, the first coffee importing company to become B Corp Certified, where they built their sourcing practices on a relationship model. Better business is putting people before profit.

Aaron and Annisa take a crack into the brain of our Lead Roaster and Director of All Things Tasty, Evan. In this episode we’ll talk about Evan’s journey, roasting practices, and of course, sustainability.

Aaron and Annisa dive into the foundations of World Coffee Research by spending time with Hanna Neuschwander discussing climate change, coffee varieties, the future of coffee as a plant, and the inspiring work being done across the globe. World Coffee Research is an organization based out of Portland, Oregon that is dedicated to growing, protecting, and enhancing supplies of quality coffee while improving the livelihoods of the families who produce it. Their vision is to create a toolbox of coffee varieties, genetic resources and accompanying technologies and to disseminate them strategically and collaboratively in producing countries to alleviate constraints to the supply chain of high quality coffee.

Check out more of what they do at https://worldcoffeeresearch.org/

Aaron and Annisa rally up the gang to talk about coffee and nonsense. From Roastery Mom to Bean Slinger to Vintage Extraordinaire to Toaster of Fruit Seeds, this episode covers all sorts of topics about our team and their interests. Get to know our favorite sounds and why centipedes are creepy.

We've worked with Dean and Ally Coffee Importers for 5 years now- sourcing coffees together has provided opportunities to become increasingly mindful of our economic impact on the coffee supply chain. In this episode, Aaron and Annisa interview Dean to pick his brain about his experience working with coffee producers. Supporting an ethical and intentional coffee supply chain has many roadblocks to break down and we won't solve them in one podcast. We hope this conversation sparks an insight into how coffee is sourced, and some ways to create greater social meaning and bonds in the buying and selling of coffee.

Since opening in 2010, the Roast House team has been dedicated to sourcing and serving organic coffee. Nowadays, the words “organic” and “sustainable” are thrown around in the specialty coffee industry in order to attract customers. In this episode, Aaron and Annisa interview Deborah, founder of Roast House, and ask what the word “organic” means to her.