The winners of the Good Food Award for coffee will be distinguished by exemplary flavor – sweet, clean, well developed body, balanced acidity and phenomenal aromatics. To qualify for entry, roasters and coffee farmers must emphasize fairness and transparency from seed to cup. This year’s entry criteria seeks to accommodate the enormous cultural diversity of coffee production. View the full criteria for entry.
Devorah Freudiger got a “summer” job as a barista in a downtown coffee shop in 2004 and hasn’t looked back. Devorah helped to open Ritual Coffee roasters as their first employee. Then she spent time in the northeast as the Retail Trainer for Gimme Coffee. She returned to California to make her home at Equator Coffees,where she is currently the Director of Retail for their growing group of company owned cafes. Devorah thinks being a barista is the best job in the world, and warns everyone she works with that once you get a taste of how superb coffee and coffee culture can be, you might never set down the cup.
Dani Goot began his exploration of coffee as a barista at Java City in Sacramento in 1993, straight out of high school. Over the past 2 decades he has worn many hats in coffee from coffee roaster, QC specialist, green coffee buyer, marketing and brand manger, operations, and coffee education. He is a born socializer, collaborator, and community builder. He was recently elected to the SCAA Roaster’s Guild Executive Council, leads industry events in the Bay Area, and cares deeply about coffee and especially the people behind it. Dani is Head of Operations at Bay Area CoRoasters where he supports the community in roasting great coffee.
Jen Apodaca (Chair Emeritus) started roasting coffee in 2005 for McMenamins Inc. in Portland, Oregon. She has roasted coffee for Ecco Caffe, Intelligentsia Coffee & Tea and is currently the west coast production manager and head roaster for Blue Bottle Coffee in Oakland, California. She has experience on several styles of roasting machines and is dedicated to the craft of making coffee more delicious. She is also an International Juror for Cup of Excellence. This will be her fourth year with GFA and she loves every minute of it.
JUDGES AND PRE-SCREENERS FOR LAST YEAR’S AWARDS
NOLAN DUTTON, LEAD JUDGE, Director of Coffee, Ozo Coffee Company
Amy Bennett, Owner, Greene Grape Provisions
Gabriel Boscana, Roaster, Maquina Coffee Roasters
Max Bretzke, Roaster & Sales Representative, Melody Coffee Roasting Co.
Jessica Brooks, Quality Control Specialist, Sustainable Harvest Coffee Importers
Sean Capistrant, Quality Control Specialist, Trabocca
Maria Cleaveland, Principal Consultant, Hospitality : Coffee : Innovation
Darrin Daniel, Director of Sourcing, Allegro Coffee
John Di Ruocco, Director of Coffee, Mr. Espresso
Tim Dominick, A.R.C. Coffee
Ant Fralach, Quality Control Specialist, Equator Coffees & Teas
Jon Frech, Owner & Head Roaster, Black Oak Coffee Roasters
Evan Gilman, Creative Director, Royal Coffee, Inc.
Danny Goot, Roast Manager, Highwire Coffee Roasters
David Vicente Johnson, Owner & Chief Strategist, EQ Coffee & Consulting
Paul Katzeff, Co-Founder, Thanksgiving Coffee Company
Todd Kendall, Head of Education & Quality Assurance, Taylor Maid Farms Organic Coffee
Bradley Kleparek, Senior Buyer, Williams-Sonoma
Adam Koehler, Sightglass Coffee
Tony Konecny, Founder, Tonx Coffee
Joshua Marsceau, Quality Control, Olam Specialty Coffee
Nathaneal May, Director of Coffee, Portland Roasting Coffee
Caitlin McCarthy-Garcia, Quality Control Specialist, Atlantic Specialty Coffee
James Mickelson, Industrial Supervisor of Coffee Products, CALPIA
Benjamin Myers, Founder, 1000 Faces Coffee & President, The Chain Collaborative
Max Nicholas-Fulmer, Vice President, Royal Coffee, Inc.
Thompson Owen, Coffee Buyer, Sweet Maria’s & Coffee Shrub
Peter S. Radosevich, Trader, Royal Coffee, Inc.
Mary Tellie, Owner & Founder, Electric City Roasting Company
Andi Trindle Mersch, Director of Coffee, Philz Coffee