Q: What is the best part of this job?

A: Knowing that I’m doing my part to promote an ecologically sound product. I’m not straddling the fence…I am completely dedicated to the principals and importance of organic farming…this and the fact that we roast the finest coffee available makes it very worthwhile for me.”

Q: When did you become interested in coffee?

A: I began sailing in my mid 20’s, which led me to many years of cruising, racing and living on boats. It was while living on our boat in Costa Rica, that I visited a coffee finca and discovered the true taste of coffee. It was the best coffee I had ever tasted…rich, black and sweet…unforgettable.

Q: What is your favorite cup of coffee?

A: My favorite coffee changes with the seasons. I am a fan of the Indonesian coffees with their incredible body, hints of cacao and spice…but then nothing compares to Ethiopian coffee …exotic and complex…Central and South American coffees how I love thee…let me count the ways.

Of course it all depends on how and when the coffee bean was harvested. Ideally you want the cherry to be picked when it is red and ripe, giving more sweetness to the coffee bean enclosed inside. Ultimately it takes a knowledgeable roaster to turn that green bean into roasted perfection. No worries there.

I brew my coffee in a French press using pure water. I prefer this way of brewing coffee because there is no interference with the taste from a paper filter. I drink my coffee black.

Q: Why should people drink organic coffee?

A: The bottom line is—support organically shade grown coffee. When you go into a restaurant, ask if the coffee is organic and shade grown. If it is not, don’t have any!