The business of coffee relies on the shared passion of coffee people all over the world, and this section is dedicated to introducing the members of our diverse, dynamic supply chain. Here we ask a few fun questions of our partners at origin, our employees, and our customers; and we share their answers with you so that you can get to know them like we do—in their own words.
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Tim Hill, Coffee Buyer & Quality Manager
Roaster Tim Hill has worked at Counter Culture for several years now, starting with a stint in production. Tim grew up in Chicago, and moved to Durham, NC, years ago for an adventure. He has worked for Blockbuster, managed a bookstore, worked at Starbucks, a cigar shop attached to an adult toy store, as a baker in a grocery store, on a construction site, and the list goes on. (Since the original publication of this profile, Tim has been promoted to Head Roaster! Way to go Tim!)
Q: What coffee are you currently drinking?
Right now I’m drinking New Guinea Sigri, but I’m waiting for the Ethiopia Sidama to come in.
Q: Choose your favorite coffee and brewing method.
The Ethiopia Sidamo that is about to arrive is the best coffee I’ve had in years. And I thought it made a great espresso.
Q: Who at Counter Culture Coffee would you most like to arm-wrestle, and why?
John [former production staff], because if he won, he wouldn’t gloat.
Q: What is your favorite book?
A Happy Death by Albert Camus.
Q: What keeps you busy outside of work?
My artwork, my dogs and cats, and my new house.
Q: Share an interesting fact you've learned about coffee while working at Counter Culture Coffee.
That acidity in coffee can come in different forms and different acids.
Q: When you were 8 years old, what did you want to be when you grew up?
A superstar basketball player.
Q: If you could beam yourself anywhere in the world for your lunch break, where would you go and what would you eat?
I would go to Thailand, and have Lad Na.
Q: Which Counter Culture Coffee customer is most likely to see you outside of work (i.e. where do you like to hang out)?
Often I end up in Carrboro, so The Spotted Dog, Elmo's Diner, Acme, Tyler's Taproom, and Weaver Street Market are regular stops.
Q: You've come up with a lot of ideas to make production more efficient, any idea what you'll tackle next?
[Former roaster] Gee Barger and myself have been working on the design of a roaster cupping station in the production facility so we can roast and cup at the same time.