You are here

Brewers Cup Champ Erin McCarthy (right) with second-place finisher Jonathan Bonchak!
Congratulations to 2013 US Brewers Cup Champ Erin McCarthy! One of our Team NYC techs, when he's not brewing award-winning coffee, Erin (on right in photo) helps to make sure that our wholesale customers have well-tuned gear to make great coffee for their customers. Erin was a finalist at the Northeast Regional Brewers Cup Competition earlier this year and took top honors in Boston this weekend with an incredible Gesha variety coffee from Hacienda Esmeralda in Panama.
 
Southeast Regional Brewers Cup Champ (and SE regional sales rep for Counter Culture) Jonathan Bonchak was the second-place Brewers Cup finisher with a meticulous preparation of fresh crop Haru from Yirgacheffe, Ethiopia. And, Everyman Espresso's Sam Lewontin placed fourth in the US Barista Championship with an engaging presentation.
 
Huge congrats to all of these guys for their hard work, along with many other inspiring coffee professionals making us proud with our coffee in Boston this weekend.
 
Big thanks to everyone who pitched in to make the national coffee competitions such a great showcase for talented and dedicated coffee people. Thanks as well to all of the hard-working staff and volunteers from Counter Culture and our Boston-area wholesale partners – special shout-out to Counter Culture DC's Alex Brown and Durham's Matt Souza! And, we'd like to once again thank Prima Coffee Equipment, La Marzocco, and Sprudge for co-hosting (and deejaying) a really kind-of-crazy party at our Boston Training Center.
 
Sincerely,
Nathan
 
POSTED IN: regional events
Recent Updates:
We celebrated the opening of our new Charleston, SC Training Center last weekend. The open house event featured brewing workshops, custom limited-edition giveaways designed by Fuzzco, whole-hog barbecue from The Pig Whistle (Chapel Hill, NC), gelato from Beardcat's Sweet Shop, and more. Thanks...
In the last post, I talked about why I think reporting is so important and what we have planned for the future of our own reporting. As I dived into planning for the upcoming 2014 Transparency Report with our coffee and marketing teams this week, I was asked a really important question by both...
A few weeks ago, I read an article about the purported end of the farm-to-table movement in the restaurant industry. According to the author, farm-to-table has been taken too far and restaurant-goers want to go back to ordering off of a menu without being “berated” by an extensive explanation of...
Expanding on the theme from my last post, I'd like to keep exploring the movement away from thinking about sustainability in coffee as a checklist of certifications and more as a process of movement along a continuum of continuous improvement. One aspect that's really appealing about the...
Over the duration of this series, I've talked a lot about "moving along the continuum" or "moving along the spectrum" in reference to how we think about sustainability. I'd like to dive into this idea a little deeper, because it applies to how we think about a lot of things Counter Culture—not just...