APRIL 14, 2016

Welcome Issue 1 GET HANDS-ON THANK YOU AT THE SCAA EXPO 2016 EXPO SPONSORS

EXHIBITOR OF THE DAY RE:CO SYMPOSIUM HOSTMILANO FELLOWSHIP PROGRAM

SCAA AWARDS CEREMONY & RECEPTION

BEST NEW PRODUCT AWARD ENTRIES

A PUBLICATION OF THE SPECIALTY ASSOCIATION OF AMERICA THURSDAY, APRIL 14, 2016

TABLE OF CONTENTS SCHEDULE OF EVENTS 6 Welcome from Host Sponsor Royal Cup Coffee BILL SMITH 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 JOANNA FURGIUELE 7am–7 pm Exhibitor Move-In 10 Roasters Guild and Guild of America Bring Members to Costa Rica HEATHER WARD 9am–5pm Re:co Symposium 9:30am–4:15pm United States Brewers Cup—Round 1 11 SCAA Awards Ceremony & Reception 6–7pm Opening Ceremonies 13 2016 Best New Product Award Entries 7–10pm Welcome Party on the Lawn + Thursday Night Art Throwdown— Everyone Invited

STAFF ADVERTISERS WELCOME Lily Kubota HostMilano Get Hands-On at the SCAA Expo Executive Editor EK International The 2016 SCAA Expo has arrived in Atlanta, Georgia! Susan Gates Monin Coffee professionals and enthusiasts from around the Advertising Sales Hunter Labs world will descend on the Georgia World Congress Center Rekerdres Insurance over the next four days to learn about coffee processing, Tiffany Howard trading, roasting, preparation, and service. We hope that Club Coffee Design that during your time at the Expo, you will make new FSMA connections, build business relationships, and engage Danny Pinnell Grounds for Health Digital Edition with industry peers and friends to expand your coffee Nespresso knowledge and grow your business. This event is a prod- Mya Stark uct of the hard work of many individuals and organiza- Editing tions—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.

2 THE DAILY EDITION | THURSDAY, APRIL 14, 2016 THURSDAY, APRIL 14, 2016

THE DAILY EDITION | THURSDAY, APRIL 14, 2016 3

ADV_Fiera_SCAA_215,9x279,4mm.indd 1 31/03/16 16:56 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- in urns on a table to an engaging and interactive . The goal has been to create true specialty coffee experiences: setting a proper stage for our generous sponsors and the 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 Building C Level 2 Building C Level 1 Reg Concourse Thurs 8:00am-4:00pm Thurs 8:00am-4:00pm Thurs 8:00am-4:00pm Friday 8:00am-5:30pm Friday 8:00am-5:30pm Fri 8:00am-5:30pm Sat 8:00am-5:30pm Sat 8:00am-5:30pm Sat 8:00am-5:30pm Sun 8:00am-4:00pm Sun 8:00am-4:00pm Sun 8:00am-4:00pm

H.C. VALENTINE PARTS BUDDY BREW Building C Level 2 Building C Level 1 Reg Concourse Building B Level 4 Concourse Building B Level 4 Concourse Thurs 8:00am-4:00pm Thurs 8:00am-4:00pm Fri 8:00am-12:30pm Fri 8:00am-2:00pm Friday 8:00am-5:30pm Fri 8:00am-5:30pm Sat 8:00am-12:30pm Sat 8:00am-12:30pm Sat 8:00am-5:30pm Sat 8:00am-5:30pm Sun 8:30am-12:30pm Sun 8:30am-12:30pm Sun 8:00am-4:00pm Sun 8:00am-4:00pm

SCAA EXPO POP-UP CAFES PROVIDED BY:

4 THE DAILY EDITION | THURSDAY, APRIL 14, 2016 EXHIBITOR, SPONSOR & INDUSTRY NEWS

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 AT THE 2016 SCAA EXPO, From all of us at Royal Cup Coffee OUR MUTUAL RESPECT FOR THE CRAFT welcome to SCAA’s Annual Expo! AND CONTINUED PURSUIT OF EXCELLENCE MEET AT THE BILL SMITH CROSSROADS OF CREATION.

Royal Cup, Inc. is proud to sponsor the Specialty Coffee Associa- small, and from small-batch roast- tion of America’s 28th annual exposition in Atlanta—a city with an ers to industry-leading specialists roasting 1,000 pounds per hour. iconic coffee history and burgeoning specialty coffee market. Specialty coffee is just that—spe- The South has a long tradition of cial. It’s crafted with care, thought- hospitality, which is a staple of our rich fully sourced with a keen eye, culture and value system. Royal Cup’s processed and roasted with love, southern roots run deep and are the and consumed with appreciation. product of seeds planted here long ago Specialty coffee’s appeal isn’t for by my ancestors. Looking back, I can say those who simply drink coffee—it’s with confidence that their warm, welcom- for those who want to experience ing persona and friendly demeanor was every drop. This is truly an exciting certainly an important factor in the incred- time for our industry, and it is a ible growth and longevity our company pleasure to watch it grow in leaps continues to experience today. With that, and bounds. on behalf of the entire Smith and Royal At the 2016 SCAA Expo, our Cup family past and present, I’m honored mutual respect for the craft and to carry on those traditions and welcome continued pursuit of excellence all of you to this year’s SCAA Expo! meet at the crossroads of creation. For more than 30 years, SCAA has We’ll share ideas. We’ll cultivate spearheaded initiatives that can be relationships. We’ll refine our attributed directly to the industry’s rapid craft. But most importantly, we’ll growth and success. It is no mistake that come together not in the spirit of our own Ben Pitts, president of food ser- competition but in the spirt of ca- vice and hospitality at Royal Cup, serves a maraderie. Why? Because we truly vital role on the SCAA board, pioneering are part of something special. new strategies that keep the industry’s From all of us at Royal Cup, trajectory pointed upwards. thank you to the dedicated At Royal Cup, we strive to add to industry professionals who have the industry’s success and strength by made this event possible, and optimizing and challenging the specialty many thanks to SCAA for the vital coffee market with innovative, high-qual- work its team has accomplished ity, sustainable products and services. and continues to pursue. We look Nearly 120 years ago in Birmingham, Ala., forward to sharing our insights and a man with a vision—Henry T. Batter- learning from each and every one ton—sold coffee from his horse-drawn of you. We’re confident this year’s wagon. Batterton’s coffee was considered event will be the best one yet! so fresh and flavorful that local residents BILL SMITH IS THE CHIEF EX- nicknamed it the “royal cup” of coffee. ECUTIVE OFFICER OF ROYAL More than a century later, my family and CUP, INC. countless dedicated employees con- tinue to pour that same passion for excellence into each blend of coffee we produce. When we look beyond our compa- ny’s walls, we see that same passion evident across myriad industry verticals—in coffee shops large and

6 THE DAILY EDITION | THURSDAY, APRIL 14, 2016 Thank you to all the sponsors that make Expo happen! 6

  

THE DAILY EDITION | THURSDAY, APRIL 14, 2016 7 6 Thank you to all the sponsors that make competitions happen!

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8 THE DAILY EDITION | THURSDAY, APRIL 14, 2016 The SCAA Expo is the most exciting coffee event of the year, 2016 Re:Co Symposium Fellowship Program JOANNA FURGIUELE bringing together a diverse and passionate community of coffee those who would not normally be In its third year, the Fellowship thanks to the generosity of S&D professionals from around the able to attend for financial or other Program is introducing a new Coffee and Tea. The Re:co Sympo- world. It is about learning, sharing, reasons. The intention is to expand mentorship component, which sium registration fee is completely connecting, and growing in this the experience and perspectives is included as a way to connect underwritten by S&D for all 39 unique specialty coffee market. included in discussions at Sympo- current leadership with the next Fellows, up from 25 last year, There are an incredible number of sium. generation of leaders. Mentorship clearly expressing their commit- ment to specialty coffee. S&D also events, lectures, classes, and other The group of fellows is always is designed to establish rapport sponsors a Fellows Lounge, which opportunities for attendees to incredible, but this year’s group is and community prior to the event, is a space for attendees to listen continue shaping their role in this quite remarkable. The diversity of as well as increase communication to live feed of the talks and at the continuously evolving industry. knowledge, skills, and interests is among fellows and attendees during the event. Fellows and same time feel free to converse, One special area that is specifi- sure to challenge current systems mentors engage in introductory connect, and sample coffee. cally designed to foster meaningful and inspire new ideas. The fellows conversations prior to Sympo- exchange is the Re:co Symposium are actively working on issues from To learn more about the 2016 sium, and connect in person with Fellowship Program. Symposium community development to gender Re:co Symposium Fellows, please activities facilitated by SCAA with is an event that brings together equality to environmental steward- visit www.recosymposium.org/ the help of key partners. Also, for thought leaders in the industry to ship and food security. They are reco-atlanta/. the first time this year, a Fellows engage in dialogue and collabo- producers, entrepreneurs, academ- Talk took place the evening prior JOANNA FURGIUELE IS A rative efforts, sparking innovation ics, business professionals, , to Symposium. This is a series of PAST RECIPIENT OF THE and long-term strategy develop- and lovers of coffee representing short talks by 5 fellows that high- RANDY WIRTH MEMORIAL ment. The Fellowship Program is over 12 countries. Most impor- FELLOWSHIP AND IS SERVING lighted the variety of expertise and an avenue to encourage growth in tantly, they are enthusiastic, highly AS THE VOLUNTEER RE:CO interests of the group. the community that is attending motivated, curious, and committed SYMPOSIUM FELLOWSHIP Symposium, providing access to to making coffee better. The Fellows Program is possible MANAGER FOR 2016.

EXHIBITOR, SPONSOR & INDUSTRY NEWS

Is Your Insurance Ready for the FSMA? be. It could also include cover- for a PR firm to protect your public age for loss of profits, product reputation. In any case, make ADAM C. REKERDRES replacement costs, and other extra sure that your broker understands expenses. If you shop for Product your unique coffee business and A specialty coffee importer re- potential pitfalls. As the FSMA Recall insurance, you should make is familiar the coffee supply chain. cently told me that FSMA doesn’t requirements have grown more sure that the policy also includes FSMA may mean “For Sure More stand for Food Safety Moderniza- stringent, the risk of a product third-party coverage to reimburse Audits” but with a good Product tion Act—it stands for: “For Sure recall event has increased expo- costs incurred by someone else Recall insurance policy you can More Audits.” Jokes aside, the nentially. Product Recall insurance during the recall. Also, you should sleep well knowing that your changes to the FSMA have broad is a unique type of insurance make sure that the insurance cov- business will be protected against and serious implications for all policy that covers this risk. While ers both voluntary and mandatory a recall event. parties in the coffee supply chain. most businesses purchase General product recalls. I applaud the work that industry Liability insurance, many overlook Insurance companies are associations such as the SCAA and Product Recall coverage, which offering more and more features NCA have done with the FDA to is typically very cheap and very on Product Recall insurance to make the FSMA more workable for useful. earn your business. Almost every coffee. Product Recall insurance covers company will include a crisis man- However, there are still many all the costs associated with agement feature, while some offer FSMA requirements for the spe- recalling a product. The means the free consultation to make sure cialty coffee importer and roaster cost to remove a product from a you are FSMA ready. Others offer to keep track of, and also many store shelf or anywhere else it may “publicity coverage,” which pays Sponsored Advertising Content

THE DAILY EDITION | THURSDAY, APRIL 14, 2016 9 Roasters Guild and Barista Guild of America Bring Members to Costa Rica BY HEATHER WARD

Costa kindly greeted us and explained tance of the research and testing Rican coffee each coffee’s process. Many of going into rust resistant hybrid production them were yellow, red, and black varieties. The aftermath of leaf is in the honey process. The textures were rust has been detrimental to the midst of sticky like caramel corn and the farm and they are just beginning a shifting red honey smelled like kettle corn. to recover. In February of this perspective. For many years, We spent time with the family, The trip concluded with a visit year, the Barista and Roasters farmers did not know the quality driving and hiking to their coffee to ICAFE and a formal cupping at Guild members gathered in San of coffee they were growing. In an farm that draped the sides of a Specialty Coffee Association of José, Costa Rica, eager to embark effort to take more control of the mountain nearby. Costa Rica (SCACR). At ICAFE we quality, farmers started processing on a trip through the Costa Rican Café Rivense is a small family witnessed current research and their coffee in their own mills on coffee lands. The group was an owned micro-mill with 25 years investigation trials of coffee plants, their farm, known as micro-mills. incredible mix of baristas, roasters, of history in planting coffee and including coffee plant cloning. Costa Rican micro-mills make up cafe owners, and traders from the 10 years of milling. The father ICAFE’s work supports all coffee 60 percent of the mills within the U.S., Canada, U.K., and Australia. emphasized the importance of his producers in Costa Rica. Through- country. The delicate process of The contagious excitement within children going away to college, out the week, I noticed the requires special the group created an immediate only to return to help run the farm. relationships that exist between all care and each farmer emphasized bond that got stronger as the We were given a tour of the mill participants in the coffee produc- how important it was to under- week went on. and watched the de-pulping pro- tion community. There is so much stand what they can control and cess. This mirco-mill only utilizes support and willingness to share This was the second consecutive how to deal with conditions they the honey process: white honey, ideas, knowledge, and resources. origin trip to Cosa Rica, hosted cannot control, like the weather. red honey, and black honey. by ICAFE, a public non-state Our itinerary included visits to six I am very grateful to have institution that supports, protects, different micro-mills. Coffee leaf rust was present on experienced this beautiful coffee and regulates Costa Rican coffee almost all the farms we visited. producing country with such The first micro-mill we visited production. ICAFE regulates and Bellavista Mill, a Starbucks-exclu- passionate coffee people. Every was called Finca Santa Rosa 1900, supports coffee activity in order to sive farm, in the Tres Rios region person in the group brought a located in the Tarrazú region. We achieve equitable product, quality, was largely affected by rust four unique perspective that fueled had the opportunity to pick coffee and sustainability. years ago. The rust fungus attacks conversations. The experience cherries and learn the importance the leaves of the coffee tree and brought new knowledge, firsthand ICAFE greeted the group with of selecting only the ripe, dark- causes them to fall off. Once this experience, and connection. open arms and had planned a busy red cherries for the best quality. happens, it destroys the tree and week-long itinerary. The week The farm was on the side of the it is necessary to prune and wait HEATHER WARD IS SCAA’S was designed perfectly to balance hill which presented a humorous RESEARCH ANALYST. SHE IS three years for the next produc- those people who had never been situation of giggles and images of RESPONSIBLE FOR PROVID- tion. The fungus is airborne and ING LEADERSHIP AND VISION to coffee origin and those who had people sliding down the hill with a difficult to keep from spreading. IN GATHERING, ANALYZING, multiple coffee origin experiences. large basket, full of coffee cherries, Mr. Eric Andre, the Bellavista Mill AND REPORTING COFFEE-RE- In one week, we traveled to five slung around their waists. Coffee manager, emphasized the impor- LATED INDUSTRY RESEARCH. out of the eight coffee regions: picking is really challenging! Central Valley, Tres Rios, Tarrazu, West Valley, and Brunca. Within Finca Senel, Toboba is a fam- the regions, we experienced a ily owned micro-mill and initially variety of farms, mills, exporters, brought a breathtaking, lush, and cooperatives. Each location mountainous scenery. Stepping was unique and provided exposure out of the bus, we all scrambled to different stages and topics of for our cameras and phones to coffee producing, such as coffee capture the beauty. We were varieties, harvesting, women also surrounded by coffee trees in coffee, processing methods, that had just flowered and giv- post-harvest management, and ex- ing off a heavenly jasmine and porting preparation. The amount honeysuckle fragrance. Finca of knowledge we gained every day Senel focuses on high quality, was overwhelmingly valuable. with different coffee processes such as washed, semi-washed The three most talked-about and honey process. We walked themes that were consistent up a small hill to the African throughout this trip were mi- beds where the coffee was cro-mills, honey process, and drying. The producing family coffee leaf rust.

10 THE DAILY EDITION | THURSDAY, APRIL 14, 2016 Each year, the Specialty Coffee Association of America honors out- standing achievements in the specialty coffee industry and unique contribu- SCAA Awards Ceremony tions to the association. These leaders have made contributions to the indus- try resulting in the development and Honors Individuals and Organizations promotion of coffee excellence and sustainability. Join us for the SCAA in the Specialty Coffee Industry Awards Ceremony to honor the recip- ients of the 2016 Recognition Awards and Sustainability Award on Friday, April 15th at 5:30pm in room C101. Special Recognition Award bucks, which had only two stores Keeping with its mission to recognize, develop, and promote special- Tracy Ging at the time. Eleven years later ty coffee, the SCAA Recognition Awards were developed to highlight he moved to Berkeley, California exceptional achievements and contributions within the specialty coffee in- and became the coffee buyer and dustry and to SCAA as an organization. Award categories include Lifetime roastmaster for Peet’s. He was Achievement, Outstanding Contribution to the Association, Distinguished involved in the early days of SCAA Author, Special Recognition, Alfred Peet Passionate Cup, Distinguished and served on the board of direc- Newcomer, and Service to the Association. The SCAA Sustainability tors in 1984/85, and has served on Award acknowledges organizations that have created innovative projects numerous committees of SCAA to expand and promote sustainability within the coffee world while inspir- and CQI since. He is past presi- ing others to initiate similar endeavors. To review the complete descrip- dent of the Pacific Coast Coffee tions of the award categories, please visit www.scaa.org. Association. Now semi-retired, he has devoted his coffee career to improving coffee quality at origin and at home. Lifetime Achievement Award Outstanding Contribution to the Tracy Ging recently joined the Association Award Leonor Gaviña-Valls and the Volcafe team to focus exclusively Distinguished Author Award Gaviña Family Paul Thornton on high-value, sustainably sourced coffees. Prior to this new role, Scott Rao Tracy was the Vice President of Sustainability and Strategic Initia- tives 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 Leonor Gaviña-Valls is the Vice Chair of World Coffee Re- daughter of Gaviña’s founder, Don Paul Thornton started his coffee search, partner on The Coffee- Scott Rao has been in the coffee Francisco. As a young girl, Leonor career in Portland Oregon in 1982 woman Quaterly, and beginning industry since 1993 as a roaster, would work alongside her brothers as a coffee roaster for her term as second Vice President barista, consultant, and author. and father at their coffee planta- International. Paul took the role of of SCAA. He specializes in teaching systems tion and roasting plant. Now, she Roastmaster and lead coffee buyer designed to help roasters and is the vice president of marketing while he continued as a produc- Alfred Peet Passionate Cup Award baristas produce consistent, and is responsible for the compa- tion roaster. In 1999, he became excellent coffee. Scott is current- ny’s public relations efforts, the a full-time green coffee buyer, Jim Reynolds ly working on a new book and marketing of its coffee brands, overseeing growth in roasting, and helping to design the DE1, a and overseeing its major charity is now designing and managing revolutionary . endeavors. F. Gaviña & Sons, Inc., green coffee buying processes and Scott has owned and operated is the nation’s largest minority procedures as the company grew coffee bars that were well known owned family coffee roaster, to a large, well-respected specialty for their high standards under his has been a leading producer of coffee wholesale roaster. Paul ownership. He then went on to high-quality and great-tasting loves the coffee industry, soccer, consult for others. He has written coffee for more than four gener- has eight children, and five grand and produced four books: 1) The ations. Today, the company is still children. After leaving CBI/FB this Coffee Roaster’s Companion 2) The owned and run by Don Francisco’s past winter, Paul is an independent Professional Barista’s Handbook 3) four children: Francisco, Pedro, consultant in the coffee industry. Jim Reynolds began his coffee Everything But Espresso 4) Espres- José, and Leonor. career in 1973 as roaster for Star- so Extraction.

THE DAILY EDITION | THURSDAY, APRIL 14, 2016 11 AWARDS CONTINUED

Distinguished Newcomer Award Service to the Association Award Sustainability Award Hanna Neuschwander Lorenzo Perkins World Coffee Research (for their project International Multilocation Vari- ety Trial Project) The International Multilocation Variety Trial is a first-of-its kind under- taking 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 Lorenzo Perkins was director participating countries, while transferring knowledge and technology to of education for Cuvee Coffee farmers. Hanna Neuschwander has been before starting Fleet Coffee Co in communicating about coffee and early 2015. He is the Chair of the science since 2004. Prior to joining Barista Guild of America. Lorenzo World Coffee Research she was a has won the 2010 and 2012 South communications director at Lewis Central Regional Barista Compe- & Clark College, where she helped titions, and the 2011 and 2014 professors share their academic South Central Regional Brewers work with a wider audience, and Cup. In between organizing the a freelance writer focused on the monthly Austin TNT, he also drinks intersection of coffee and culture. beer, whiskey, and Campari while She is the author of Left Coast helping to grow the specialty Roast, a guidebook to artisan and coffee scene in Texas through the influential coffee roasters on the nonprofit Austin Coffee Society. west coast. She has presented Lorenzo and his wife Jennifer are about the history, sustainability, the proud parents of a beautiful and every- daughter, Ryn. Sometimes he where from Boston to Panama makes coffee, and sometimes City. She is based in Portland, people like it. Oregon.

12 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 Exhibitor: SolaBev Product: ekobrew® Elite Dual Reusable Filter by Espresso Supply Booth #: 706 Product: SolaBev Single Serve Exhibitor: ekobrew (Espresso Supply) Booth #: 1137 Exhibitor: Acaia Corporation Product: ekobrew® Elite Reusable Capsule Booth #: 1565 Product: Acaia Brewbar Exhibitor: Cupprint Booth #: 315 Product: Short Run Paper Cups with online cup designer CONSUMER COFFEE OR TEA PREPARATION AND SERVING EQUIPMENT (ELECTRICAL) Exhibitor: Espresso Parts Booth #: 1512 Exhibitor: Behmor Product: EPKB665 Barista Basics Knockbox (6” x 6” x 5”) Booth #: 747 Details: Barista Basics (6”x 6”x 5”) Counter Top Knockbox with NBR Product: Behmor Connected Drum Coffee Roaster Rubber Base Exhibitor: Baratza Exhibitor: finum by Riensch & Held Booth #: 1428 Booth #: 1526 Product: Sette 270W Product: BEAN ME UP™ Exhibitor: Kafette Exhibitor: Alpha Dominche Ltd Booth #: G Booth #: 542 Product: Kafette/OKKA Turkish Coffee Maker Product: Pre-dose Rack Exhibitor: Aillio, LTD. Exhibitor: Coffee Flavor Map (KICCI) Booth #: 659 Booth #: 153 Product: Bullet R1 Product: Coffee Flavor Map 100 Exhibitor: Turando Electron Int’l Ltd. Exhibitor: Again! by Airlite Plastics Booth #: 110 Booth #: T Product: Cofreedo- A total solution for capsules, cups, pods and pow- Product: The Again! and Lid der

Exhibitor: Hydro Flask Exhibitor: HARIO Booth #: 417 Booth #: 1424 Product: Hydro Flask Coffee Flasks Product: HARIO V60 Electric Coffee Grinder, EVCG-8B

Exhibitor: Stojo Exhibitor: OXO Booth #: 1542 Booth #: 1845 Product: Stojo Pocket Cup (12 oz) Product: OXO On 9-Cup Coffee Maker

Exhibitor: OXO CONSUMER COFFEE OR TEA PREPARATION Booth #: 1845 AND SERVING EQUIPMENT Product: OXO On 12-Cup Coffee Brewing System

Exhibitor: Voga Coffee, Inc. (Ground Control) Exhibitor: OXO Booth #: 457 Booth #: 1845 Product: Ground Control Product: OXO On Conical Burr Coffee Grinder with Integrated Scale

Exhibitor: Dalla Corte Booth #: 1257 CONSUMER COFFEE OR TEA PREPARATION Product: Dalla Corte Mina AND SERVING EQUIPMENT (NON-ELECTRICAL)

Exhibitor: Franke Coffee Systems Exhibitor: Rattleware (Espresso Supply) Booth #: 1315 Booth #: 1137 Product: A600 Product: Rattleware® Cupping Brewer

Exhibitor: Zojirushi America Corporation Exhibitor: Specialty Turkish Coffee Booth #: 817 Booth #: J Product: Stainless Vacuum Creamer / Dairy Server (SH-MAE10) Product: STC | Stand X

Exhibitor: JoeTap Exhibitor: ESPRO Booth #: 312 Booth #: 1353 Product: JoeTap Countertop Unit: JT-CT-MMG Product: Glass ESPRO Press, Models P5 and P3

THE DAILY EDITION | THURSDAY, APRIL 14, 2016 13 BNP continued

OPEN CLASS Exhibitor: Monin Gourmet Flavorings Booth #: 1203 Exhibitor: North Atlantic Specialty Bag Product: Monin Cookie Butter Syrup Booth #: 1431 Product: North Atlantic Specialty Bag Compostable Initiative Exhibitor: Monin Gourmet Flavorings Booth #: 1203 Exhibitor: OpenCup Product: Monin Hawaiian Island Syrup Booth #: 1631 Product: OpenCup - Create, Taste, Reveal Exhibitor: The Frozen Bean / The Cocktail Lab Booth #: 1808 Exhibitor: Behmor Product: Cold Brew Coffee and Tea Beverage Rimmers Booth #: 747 Product: HeatSnob Accurate Temperature Monitoring Exhibitor: Torani Booth #: 829 Exhibitor: Coffee Laboratory (Fresh Roast Systems, Inc./ColorTrack) Product: Torani Bourbon Caramel Syrup Booth #: 401 Product: ColorTrack Blu Exhibitor: Torani Booth #: 829 Exhibitor: RoasterTools Product: Torani Chai Concentrate Traditional Booth #: C Product: RoasterTools Exhibitor: Torani Booth #: 829 Exhibitor: Cropster Inc. Product: Torani Chai Concentrate Spicy Booth #: 1252 Product: Cropster Hub SPECIALTY BEVERAGE STAND ALONE Exhibitor: Tierra Nueva Fine Cocoa Booth #: 1157 Exhibitor: La Colombe Coffee Product: Krispy Kreme Coffee Thin - Original Glazed Booth #: 350 Product: Draft Latte Exhibitor: Ghirardelli Professional Products Booth #: 753 Exhibitor: Kerry (DaVinci Gourmet, Big Train, Oregon Chai, Island Oasis, Product: Ghirardelli Hot Fudge Insight Beverages) Booth #: 501 Exhibitor: Zia Valentina Product: Hydralive Cooler Booth #: 148 Product: Waffleshot Exhibitor: Beyond the Bean Booth #: 1603 Product: Sweetbird 100% Fruit & Vegetable Raspberry, Blackcurrant & PACKAGING Beetroot Smoothie

Exhibitor: Savor Brands Inc. Exhibitor: Miso Sip Booth #: 1448 Booth #: 113 Product: PONO 2016 Product: Miso Sip

Exhibitor: Pacific Bag, Inc. Exhibitor: David Rio Chai & Tea Booth #: 1123 Booth #: 1536 Product: PBi Digital Print Product: Cub Chai Super Concentrate 1:5

Exhibitor: Yunnan Coffee Exchange Exhibitor: Beyond the Bean Booth #: 226 Booth #: 1603 Product: Wooden Green Coffee Display Case Product: Zuma Organic Hot Chocolate

Exhibitor: Ghirardelli Professional Products Exhibitor: Drink Smartfruit Booth #: 753 Booth #: 128 Product: Ghirardelli Maximo Sauce Dispensing System Product: Smartfruit

Exhibitor: Altos del Tio Conejo LLC Exhibitor: Caffe D’Vita/Brad Barry Company Booth #: 564 Booth #: 516 Product: Exotic Shots MOARA Product: All Natural Raspberry Tea Mix

Exhibitor: The Frozen Bean SPECIALTY BEVERAGE FLAVOR ADDITIVE 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 interna- quality of current cervical cancer nationally recognized non-profit Inc., and Swiss Water Decaffein- tional non-governmental organiza- prevention efforts. organization with programs in ated Coffee, among many others. tion dedicated to the prevention “Grounds for Health’s work has Latin America and Africa. To date, Additionally, the organization of cervical cancer in developing a foundational influence on the Grounds for Health programs has established partnerships with countries, today announced future of coffee growing commu- have resulted in more than 60,000 leading global health organiza- the expansion of its East Africa nities,” says Craig Holt, founder women screened, more than 4,000 tions such as PEPFAR, Pink Ribbon program to Kenya. The move into of Atlas Coffee, who spearheaded women treated and clinical training Red Ribbon, and Marie Stopes Kenya reflects the organization’s a fundraising effort for Grounds for more than 400 healthcare International. Grounds for Health continued commitment to reach for Health’s Kenya program. “We providers. The organization works is a founding member of Cervical women living in high-risk regions source a significant amount of in partnership with local health au- Cancer Action, a global coalition and working in agricultural supply our coffee from Kenya and we thorities and others in developing comprised of organizations such as chains. Coffee industry partners appreciate the opportunity to do countries to train local medical staff the American Cancer Society and providing start-up funds for Kenya more to support the farmers and and community health promoters, PATH. include Atlas Coffee, Bennett’s their families and recruit others to and to coordinate screening and Coffee, Coda Coffee, Peet’s Cof- same-day treatment services. FOUNDED IN 1996, GROUNDS do the same.” FOR HEALTH IS A 501(C) fee & Tea and Tony’s Coffee. Addi- Since its founding, Grounds for (3) ORGANIZATION HEAD- tionally, this year the organization Cervical Cancer: A Growing Health has received significant sup- QUARTERED IN WILLISTON, is celebrating its 20th anniversary Reproductive Health Issue port from the coffee industry with VERMONT WITH A MISSION working in coffee-growing com- more than 250 donors from across TO REDUCE CERVICAL munities. The company made the Nearly 100 percent preventable, CANCER AMONG WOMEN IN the supply chain. Major contrib- announcement on the eve of this cervical cancer is currently one of DEVELOPING COUNTRIES. utors past and present include Cari- year’s Specialty Coffee Association the biggest disparities in women’s MORE INFORMATION CAN BE bou Coffee, Dean’s Beans Organic FOUND AT WWW.GROUNDS- of America’s annual conference global health. Although deaths Coffee, Green Mountain, FORHEALTH.ORG. taking place in Atlanta, Georgia. from cervical cancer have signifi- Peet’s Coffee & Tea, Royal Coffee cantly decreased in the developed Sponsored Advertising Content “Kenya presents a tremendous world during the past 30 years, opportunity to scale our impact rates in most developing countries by reaching more women working are rising due to limited access to in the coffeelands and in other basic health services, lack of aware- industries such as tea and cut-flow- ness, and absence of screening and ers,” notes Guy Stallworthy, CEO treatment programs. The World at Grounds for Health. “We are Health Organization (WHO) esti- thankful to our seed funders mates that by 2030 the number of who are making our expansion annual cervical cancer deaths will possible.” increase by more than 67 percent, East Africa has the highest greatly exceeding the expected incidence of cervical cancer in the 200,000 deaths from pregnancy-re- world and it’s the number one lated complications. As a result, form of cancer among women a report published by the United living in Kenya. Currently there Nations Population Fund (UNFPA) are 3.1 million women in the recommends cervical cancer pre- country who are at risk for the vention and control programs be disease. Initially, the Grounds for included in all national reproduc- Health program will focus on Nyeri tive health programs. County, where approximately 53 percent of the labor force works 20 Years Delivering Life-Saving on coffee farms and tea plan- Healthcare tations or in other agricultural Founded by a coffee industry ex- industries. The region produces Healthy women, healthy harvests ecutive and physician, Grounds for the largest volume of high quality Health has delivered cervical cancer Kenyan coffee. preventive services to women living Grounds for Health will work in coffee producing countries since 20 YEARS closely with the local Ministry of 1996. Originally a volunteer-based Health to train medical profes- endeavor focused on treating wom- 1996-2016 sionals and community health pro- en in Oaxaca, Mexico, Grounds moters in an effort to improve the for Health has become an inter- SCAA Booth #1524

THE DAILY EDITION | THURSDAY, APRIL 14, 2016 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 fl avor

SUNDAY Enjoy unexpected pairings

We will also run daily workshops on the AAA Sustainable QualityTM Program: "Robusta" and "Why Aluminium". Speak to our sta­ at the booth to register.