coffee

Coffee

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. Acknowledging the difficulties of verifying farm-level sustainability efforts across continents, the Good Food Foundation again turns to third-party certification bodies for assistance in identifying beans eligible for consideration. View the full criteria for entry.

Click here to view the 2018 Finalists.

COMMITTEE CHAIRS

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 her exploration of coffee as a barista at Java City in Sacramento in 1993, straight out of high school. Over the past 2 decades she has worn many hats in coffee from coffee roaster, QC specialist, green coffee buyer, marketing and brand manger, operations and coffee education. She is a born socializer, collaborator and community builder. She was recently elected to the SCA 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 Coffee Strategy and Business Development at Bellwether Coffee where she supports the community in roasting great coffee. 

COMMITTEE

Jen Apodaca, Director of Roasting, Royal Coffee – Chair Emeritus & Head Judge
Sandra Loofbourow, Tasting Room Director, Royal Coffee – Volunteer Wrangler
Norbert Neiderhauser, CEO, Cropster – Scoring
Tovara Smalley, Retail Trainer & Coffee Educator, Equator Coffees & Teas – Head Brewer

PRE-SCREENERS

Alicia Adams, Director of Coffee, Red Bay Coffee
Sean Boyd, Owner, Red Whale Coffee
Mokhtar Al-Khanshali, Founder, Port of Mokha
Dana Andrews, Coffee Trader, InterAmerican Coffee
Adrienne Blansky, Sales Associate & Customer Service Manager, Cafe Imports
Jeremy Brooks, Coffee Roasting Director, Tartine Bakery
Aleece Bruckner, Coffee Trader, Atlantic Specialty Coffee
Laney Drury, Green Coffee Coordinator, Verve Coffee Roasters
Chad Freilino, Sales Director, Irving Farm Coffee Roasters
Michael Hawk, Licensed Q Grader
Sandy Hon, Specialty Coffee Instructor, Firedancer Coffee Consultants
Mark Michaelson, Head Roaster, Onyx Coffee Labs
Olivia Miles, Business Development Manager, Ikawa Coffee
Paba Mihindukulasuriya, Head Roaster, Alchemy Collective
Joel Pollock, Co-Owner, Panther Coffee
Mandy Spirito, Director of Coffee, Halfwit Coffee Roasters
Taylor Sullivan,Licensed Q Grader
Hannah Blackmore Ulbrich, Quality Control Manager, Copper Door Coffee
Marcus Young, Campus Director & Senior Consultant, Boot Coffee

JUDGES

Adrienne Blansky, Sales Associate & Customer Service Manager, Cafe Imports
Jeremy Brooks, Coffee Roasting Director, Tartine Bakery
Aleece Bruckner, Coffee Trader, Atlantic Specialty Coffee
Michael Hawk, Licensed Q Grader
Sandy Hon, Specialty Coffee Instructor, Firedancer Coffee Consultants
Olivia Miles, Business Development Manager, Ikawa Coffee
Mandy Spirito, Director of Coffee, Halfwit Coffee Roasters
Taylor Sullivan,Licensed Q Grader
Hannah Blackmore Ulbrich, Quality Control Manager, Copper Door Coffee
Marcus Young, Campus Director & Senior Consultant, Boot Coffee