You are here

Next week, hard-working, super-talented coffee professionals from around the country—including our very own 2014 regional winners—will compete in the 2014 US Brewers Cup and Barista competitions (Seattle, April 24–27).

In January, Mid-Atlantic sales rep Jonathan Bonchak won the 2014 Southeast Regional Brewers Cup Championship (SEBrC) for the second year in a row and will compete at the US Brewers Cup Championship again this year. J. Park Brannen—a customer rep from Team NYC—won the Northeast Regional Barista Championship (NERBC) with a polished, confident presentation and will compete in the US Barista Championship in Seattle, as well.

Erika Vonie of Ultimo Coffee in Philadelphia took second place in the NERBC in January with coffee from our Tairora Project from the Eastern Highlands, Papua New Guinea. Erika will use this coffee again in Seattle as she competes for the national title. Corey Reilly from Everyman Espresso in New York finished third in the NERBC and will also compete again in Seattle.

In the Southeast Regional Barista Competition (SERBC), independent barista Dawn Shanks from Washington, DC, used Counter Culture's Biloya Natural Sundried to earn a third place finish. Dawn will compete in Seattle with Idido Natural Sundried. Tim Jones of Jubala Coffee in Raleigh came in fourth in the SERBC using a blend of Idido washed and Biloya Natural Sundried, which he'll use again in the national competition. And, Nathan Nerswick of 5&10 in Athens, GA, rounded out the SERBC finalists in sixth place. Nathan will use our Baroida coffee—also from the Eastern Highlands, Papua New Guinea—when he competes in Seattle.
Recent Updates:
We're looking for people to join our field operatives street team in North Carolina: share your passion for coffee and to help to promote Counter Culture to grocery shoppers around the state! Prospective team members should possess a strong enthusiasm for customer service—and a desire to learn...
In this post, I'd like to dive in to what I mentioned in the first post as a good indicator of a coffee's sustainability: certifications. Wouldn't it be great if there were a certification and corresponding label that could simply tell us whether a coffee is sustainable or not? The good news is...
Welcome to the first in a series of posts about what sustainability means in the context of coffee. Over the next few weeks, we'll explore questions like, "How does Counter Culture know that a coffee is sustainable?" and "What does a sustainable roasting operation look like?" As a recent...
Please join us Saturday, April 25, 10 a.m.–2 p.m., to celebrate the opening of our Bay Area Roastery + Training Center in Emeryville, CA—featuring brewing workshops, limited-edition giveaways, and more. Bay Area Roastery + Training Center 1329 64th St Emeryville, CA 94608...
Click here to see this photo set on Flickr. Our annual Origin Field lab trip is an opportunity for  Counter Culture wholesale customers to learn about coffee cultivation in an immersive environment. We host this lab, in part, because we recognize that the dedicated professionals...