In 2016, Heather roasted a Kenya Guama Peaberry for Bird Rock that scored the highest points for Coffee of the Year as rated by the tasting panel at Coffee Review. reward the farmers and roasters who invest time, passion, and capital in producing high quality coffee beans.” Owner Amy Pimente of Finca Loma La Gloria, a specialty coffee business in El Salvador, stands among her managers, farm workers and packers following a successful harvest. Our mission is to help consumers identify and enjoy superior quality coffees and, in the process. In 1997, as its website notes, that influential guide introduced “the first-ever 100-point, wine-style coffee reviews to the specialty coffee industry. “They had just won Micro Roaster of the Year, an award given by Coffee Review,” Heather says. Looking to broaden those skills, she went to work at the award-winning Bird Rock Coffee Roasters in La Jolla, California, in 2012. Her first coffee-roasting stint was her five years at Caffe Calabria in San Diego, where she learned the fine points of Italian-style dark roasts. where perfection was the only way to serve.” Red coffee berries sound the alarm: pick me! I was lucky to work in a cafe environment that was much like a fine-dining restaurant. She shares, “The cafe was fairly new, but it attracted a lot of talented baristas and famous clientele. Heather’s caffeinated journey took her from a job in a coffee shop in her hometown of Columbus, Ohio, to working as a barista at Albina Press in Portland, Oregon. I grab a plate and listen to Heather Brisson-Lutz relate how, in 2018, she took the leap to follow her coffee passion and start her own business: Origin Coffee Roasters. Chef Rob Ramshur, the owner of li hing mui (crack seed) company Traveling Plum, has laid out a spread of eggs, his homemade take on SPAM, and other breakfast delights. and I’m in Olinda with a gathering of the movers and shakers of agriculture on Maui. The light, effervescent drink is just what I need on this muggy morning. I pop open a can of nitro-brew coffee, and as I take my first sip, a mist of cool bubbles greets my nose.
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