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.
Enter the 2018 Good Food Awards here!
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 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 Operations at Bay Area CoRoasters where he supports the community in roasting great coffee.
Jen Apodaca (Chair Emeritus), Head Roaster, Royal Coffee