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. While we are taking a broader approach to environmental sustainability this year, winning coffees that are also using certified organic beans will be eligible to receive the Good Food Awards Gold Seal, a special honor which shows all of us that taste excellence and environmental sustainability can go hand-in-hand. View the full criteria for entry.
Andrew Barnett founded the acclaimed Ecco Caffe in 2000. His obsession with discovering phenomenal coffee transitioned into direct working relationships with the world’s most exemplary farmers and producers. Along the way, Andrew has worked as a barista, green coffee buyer, roaster, World Barista Championship judge and Cup of Excellence coffee taster. In 2008 he served as coffee curator at the tremendously successful San Francisco Slow Food Nation event.
Tony Konecny began his descent into coffee madness roasting at Seattle’s seminal Victrola Coffee and later went on to bend the coffeebar genre as part of Intelligentsia Coffee’s notorious Los Angeles project. With Tonx he aims to move beyond the cafe and introduce people to really great coffees in their own kitchens. When he’s not drinking coffee, roasting coffee, or writing about coffee… well, he’s probably stuck in LA traffic.
Brent Fortune is the co-founder of Coffee Common and has over 12 years of experience in the specialty coffee industry. Brent was an integral part of the planning and organization of the popular Coffee Pavilion at Slow Food Nation 2008.
Jen Apodaca is a California Native who spent her formative years doing odd jobs and traveling abroad. She began roasting coffee in 2005 and currently is the West Coast Production Manager for Blue Bottle Coffee Co. in Oakland California. This will be her third year as a committee chair and she loves every minute of it.
Kevin Bohlin headed west from Texas to pursue coffee in San Francisco where he became a barista and educator for Ritual Coffee Roasters and became a United States Barista Championship Finalist in his first year competing. Inspired through the competition process he traveled to Honduras with Ritual and discovered his passion for the cross-cultural connections of coffee in the diverse beauty and story of each cup. He started Saint Frank Coffee in 2013 to pursue relationally sourced coffees in San Francisco.
Liz Clayton is a journalist and photographer specializing in the specialness of coffee. Her articles have appeared in newspapers and magazines across North America and she is currently a regular contributor to SeriousEats, where she writes weekly on coffee. A native of the midwest, Liz travels the world to enjoy coffee, food, music, and everything else, all while pretending to call it work. Her first book of photography, Nice Coffee Time, was released on Tokyo’s Tiny Person label in 2013.
Ryan Brown, the Director of Coffee at Tonx, got his start in coffee in the Bay Area – first brewing it, then roasting it, and, for the past six years, sourcing and procuring it for Ritual Roasters (San Francisco), Virmax Café (Bogotá), and Stumptown Coffee (Portland). In addition to his 14 years of coffee experience, Ryan joins us with 23 years of experience correcting people’s spelling, and 32 years of sarcasm.
David Piza was raised in Medellin, Colombia, David brings expertise in value chain analysis, sustainability and marketing strategies for international trade in the coffee sector. David currently works at Sustainable Harvest Coffee Importers as Relationship Coffee Manager, and runs the Let’s Talk Coffee conference. He has also worked at the Coffee Quality Institute (CQI) and the Specialty Coffee Association of America (SCAA). David is a trained cupper and barista judge. He speaks Spanish, English, Italian, French, and Portuguese.
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 training for their wholesale department. 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.
Andrew Barnett, Founder and Owner of Linea Café
Anette Moldvaer, Owner and Director of Coffee at Square Mile Coffee
Brent Fortune, Co-Owner of Heart 2.0
Cheryl Kingan, Green Coffee Buyer at Cafe Grumpy
Ed Kauffman, Director of Roasting at Joe New York
Esther Shaw, Head Green Coffee Buyer at Dark Matter Coffee
Gabe Boscana, Director of Green Coffee at Sightglass Coffee
Geoff Watts, Co-Owner and Lead Green Buyer at Intelligentsia
Jason Long, Green Coffee Buyer at Café Imports
Jenny Howell, Director of Coffee Sourcing and Development at George Howell Coffee
Jesse Crouse, Product Development at Verve Coffee
Ryan Brown, Green Coffee Buyer at Tonx Coffee
Ryan Knapp, Director of Coffee at MadCap Coffee