We’ve had such a great response from the Ladies who Roast, the Technicians who tell-all, and the Trainers in the “Our People” series. Next up, we would like to showcase the people who get the green into our roasteries.
There are many of them out there either sourcing within their own roasting businesses or sourcing and selling green to roasters. All have differing titles so we have decided to call them all dealers 🙂
Grab a delicious cup and read about the dealers and their philosophy of the tasty green/brown stuff.
Name Kerry Murray
Company L’affare
What were you in a previous life? Roaster of coffee
What is your current role now? Operations including green bean procurement
How did you get into the job you do now? Well, it was time to try something new?
Does size matter? Depends…
What’s your preferred moisture level? Moist, but not too moist… or around 12%
What’s the best density? It’s but one factor to consider, but we all like a hard bean.
Coolest thing about being a green bean dealer: Trying lots of coffee to buy, or sell and the travel, oh wait…
Favourite thing about your job? There are heaps to like, but probably the coffee
The person who inspires you most in coffee: More than 1 person and everyone in the NZ industry
Best tip for choosing a coffee on the table? Own your choices and back them up with notes, but also listen to your peers.
Favourite coffees: There are some amazing coffees coming out of Central America due to a lot of hard work post-Roya
How are you brewing at home? Dirty old Airy for a couple of espressos before work and the occasional V60
What would you be doing if you weren’t dealing with green beans? Dunno, stockbroker maybe?
What are your biggest challenges that you face, especially after this year? Shipping issues and the ongoing effects of the Pandemic on supply lines.
What changes do you want to see in the future of coffee? The price paid to farmers to be increased to a level that will allow them to make a living. They will not grow it if it makes no money and that will not end well for our industry in the years to come.
What feels important to you in coffee? Sustaining and rebuilding our industry.
What would you like our community to work on? Communication and supporting the overall industry
What’s next for you, both small and big? I am buying a new pour-over and nothing big, except at work….
What do you do for fun? I like to stop the couch from floating away by sitting on it…. Also taking photos
Pineapple lumps or Sour feijoas? Like em both, especially if you have them at the same time.
Name Adam Kyne-Lilley
Company L’affare
What were you in a previous life? A music festival coffee bum in the UK & Ireland.
What is your current role now? Head Roaster
How did you get into the job you do now? Threw my boss under the bus enough times that I could take his job.
What’s your preferred moisture level? 98%, you know – filter coffee
What’s the best density? Exactly 60kg in the sack. 69 or 70kg sacks are so annoying and heavy. Is that what you mean?
Coolest thing about being a green bean dealer: Getting wrecked on caffeine
Favourite thing about your job? Getting confused by spreadsheets.
Person who inspires you most in coffee -Qima is doing some inspirational stuff with Yemeni coffee
Best tip for choosing a coffee on the table? Having a clear objective in your head before you start.
Favourite coffees: I do love all these weird processed coffees, but a really sweet & clean mild makes me happier than anything else.
How are you brewing at home? Moccamaster, I love being able to feed the cat, set up the brewer then jump in the shower and there being coffee ready when I get out!
What would you be doing if you weren’t dealing green beans? I’m normally roasting them tbh, so probably more of that.
What are your biggest challenges that you face, especially after this year? Do you mean Covid? I don’t think the challenges here are comparable to the ones our suppliers are dealing with, so I’ll say getting to grips with my new role.
What changes do you want to see in the future of coffee? More transparency.
What feels important to you in coffee? Good working relationships.
What would you like our community to work on? To continue developing the market, so customers don’t think coffee at least needs to be cheap.
What’s next for you, both small and big? Trying to nail medium espresso roasts on the sample roaster & source coffee in the Pacific
What do you do for fun? Cycling (not always fun), and beer brewing (mostly fun)
Pineapple lumps or Sour feijoas? Pineapple lumps
Name: Henrik Rylev
Company: LCM – Langdon Coffee Merchants.
What were you in a previous life? A Viking.
What is your current role now? Coffee Trader.
How did you get into the job you do now? 20+ years in the coffee industry lead me to this.
Does size matter? Depends on the activity! If we are talking green bean sizing yes – as it will affect the flavour.
What’s your preferred moisture level? Hmm, again it depends on the activity. In green coffee between 11 and 12 %
What’s the best density? 64 to 71 kg/hl if I’m talking coffee.
Coolest thing about being a green bean dealer: Origin and futures.
Favourite thing about your job? Dealing with my awesome clients here and abroad.
Person who inspires you most in coffee: Still Gian Luigi Nora from Milan.
Best tip for choosing a coffee on the table? Choose a high-quality bean. Flavour depending on the moment.
Favourite coffees: They are all good. Depends on the mood.
How are you brewing at home? Espresso Machine, Plunger occasionally.
What would you be doing if you weren’t dealing green beans? Interior designs with a coffee constantly planted in my hand.
What are your biggest challenges that you face, especially after this year? Having enough stock and hoping climate change won’t screw the future crop.
What changes do you want to see in the future of coffee? That we all could agree to a higher farm-gate price based on the quality.
What feels important to you in coffee? Relationships and transparency across the chain.
What would you like our community to work on? Be engaged and always strive for perfection.
What’s next for you, both small and big? Buy more coffee, clean my espresso machine, build a house and go to vote, not necessarily in this order.
What do you do for fun? Box, play the drums, disco dance in my lounge and embarrass my family, hang out – go out with friends,
Pineapple lumps or Sour feijoas? Pineapple lumps for sure.
Name Hugo Macdonald
Company Cofinet and 3Brothers Coffee
What were you in a previous life? Buyer, roaster, technician, account manager, barista, bar manager, and kitchen hand
What is your current role now? NZ and UK manager
How did you get into the job you do now? With some luck. I’d just arrived back in NZ after 8 years in London and was looking around for the next step in coffee. There were very few green dealers or buying roles out there so I was actually getting close to giving up on the idea and pivoting to a different career. Then I heard Carlos and Tercio (founders of Cofinet and 3Brothers respectively) were touring through NZ holding cuppings. I had just missed them in Auckland but was passed on their details and made contact. Everything fell into place and I started shortly thereafter.
Does size matter? Of course. I don’t think it’s a good indicator of quality but at the same time, it definitely matters for your approach to roasting.
What’s your preferred moisture level? Put on the Barry White at 10.5%.
What’s the best density? 0.7 g/ml – dense coffees are more fun to roast and the flavour potential is greater in my opinion due to the higher concentration of sugars and acids.
Coolest thing about being a green bean dealer: Cupping a seemingly endless array of varied, interesting coffees. I’m a bit skewed to cupping predominantly Brazilian and Colombian coffees but there is so much development even from just those two origins that I’m constantly kept on my toes.
Favourite thing about your job? I like the insights gained from being in this role. I’m really interested in the way coffee is traded at origin all the way through to the final consumer in NZ and being in this role allows access into a lot of different spheres. It’s a really broad industry and there is so much to learn from each person who is a part of it.
Person who inspires you most in coffee: I have a lot of respect for the work our teams do in both Colombia and Brazil. Working alongside these guys is a humbling experience and it really puts things into perspective.
Best tip for choosing a coffee on the table? Look for balance. You might find something which blows your head off but are you going to drink 10 cups of that in a row? A great coffee has complexity, intensity, and balance.
Favourite coffees: I’ve got a few. The Geshas from El Obraje in Nariño, any Mokka variety you can get your hands on, or a great washed Yirgacheffe or Guji.
How are you brewing at home? I drink enough coffee during the week, give me wine instead.
What would you be doing if you weren’t dealing green beans? I honestly have no idea. I studied politics and philosophy which really don’t have that many career paths. You’d probably still find me in hospitality.
What are your biggest challenges that you face, especially after this year? Managing myself. There has been so much going on this year it’s important to stay clear-headed.
What changes do you want to see in the future of coffee? The classic answer is looking for better transparency in our supply chain but we should all be aware of that by now and I’ll just be preaching to the choir.
I’d like the NZ consumer base to be a bit more engaged and critical. We’re too comfortable in thinking we have the best coffee in the world and I don’t think that is going to generate the sort of development we should aim for.
What feels important to you in coffee? Climate change. Again, preaching to the choir here but this is a serious problem. Our industry relies on developing countries ill-equipped to deal with more energy in our weather systems. We’re going to see longer dry periods, frosts, extreme weather events, and as a result irregular harvests. The idea that we might lose coffee production in Ethiopia over the coming decades should be worrying enough for any coffee professional.
What would you like our community to work on? A proper, industry-wide coffee expo/festival. We get together in bits and pieces but there isn’t anyone event in which people from all throughout our industry would really get together. From dealers, machine manufacturers, technicians, roasters, and café supply distributors.
What’s next for you, both small and big? I’m currently working on establishing a UK presence for Cofinet and 3Brothers. That’s going to be taking up a lot of my time for the foreseeable future.
What do you do for fun? Sports of all flavours. Particularly basketball, tennis, and cricket. Outside of that, you’ll find me exploring new restaurants and drinking wine.
Pineapple lumps or Sour feijoas? Sour grapes. The sour feijoas are a bit fake/weird and pineapple lumps are overrated.
Name Scott Pepler
Company Suntory Coffee NZ
What were you in a previous life? Beverage Technologist for Nescafe in their Quality Department.
What is your current role now? Operations Manager NZ for Suntory. Also known as our Master Roaster. I look after the broader Operations and Service teams.
How did you get into the job you do now? Various roles with Suntory, but many years I was the Coffee Development Manager for Aust and NZ. I became Operations Manager in 2018. Recently I was lucky enough to manage setting up and commissioning a new roasting facility.
Does size matter? Yes along with colour, moisture, defects, and cup taste which all affect deciding to buy or not.
What’s your preferred moisture level? 10- 11.5%
What’s the best density? Both enjoy hard and soft beans. It’s how you roast it that makes the difference.
Coolest thing about being a green bean dealer? Working with a talented cross-functional team. I work with great people from all our groups.
Favourite thing about your job? The People, and being able to try unique coffees daily.
Person who inspires you most in coffee: Over the years, there are several people who internally and externally who have inspired me. They know who they are.
Best tip for choosing a coffee on the table? Preparation and timing.
Favourite coffees: Ethiopian Yirgacheffe & Harrar
How are you brewing at home? Espresso on a Nuova Simonelli Musica, along with a Moccamaster and a Chemex.
What would you be doing if you weren’t dealing green beans? So many other areas in coffee to be involved in, But if I wasn’t in coffee, I think I would have been a Pilot.
What are your biggest challenges that you face, especially after this year? Being able to adapt to change quickly. Having a diverse range of coffee formats helped.
What changes do you want to see in the future of coffee? Technology will lead the way, along with sustainability.
What feels important to you in coffee? Consistency and repeatable, delivering quality fresh coffee on time.
What would you like our community to work on? Continue coffee education. The best part of our industry is that you never stop learning.
What’s next for you, both small and big? Being able to travel again. It’s been a while since I have been to origin.
What do you do for fun? I have two kids that keep me active, and we have lots of fun. Also, I love my sport.
Pineapple lumps or Sour feijoas? Pineapple Lumps!
Name: Joseph Stoddart
Company: Havana Coffee Works
What were you in a previous life? A Puffin …I think – maybe just a barista!
What is your current role now? Master Roaster/Green Coffee Buyer/Arabica Analysation Technician/International Relationship Coordinator
How did you get into the job you doing now? Geoffrey Marsland of Havana Coffee Works saw potential in me while I was working as a barista. This and forcing myself to try and understand coffee, ending up getting stuck in a hole, and discovering even more about coffee.
Does size matter? Grading? – If you only take an 18+ grade, sometimes you end up with monotone flavour…
What’s your preferred moisture level? Anything in between 10 and 12%, but it depends on the processing. I have tasted coffees that are 9.5 % that are amazing.
What’s the best density? How long is a piece of string?
Coolest thing about being a green bean dealer: Understanding the depth of the anthropological and socio-economic necessity of coffee, and how the commodity affects the people of the land. ”Coffee” has been trapped in colonial oppression, and needs to be freed from the shackles.
Favourite thing about your job? Roasting coffee, desperately trying to understand the endless potential that lies within it.
Person who inspires you most in coffee. The coffee farmer, the worker in the field, all of them!. If I don’t do justice to the coffee, then I am disrespecting the people who put their hard work into it.
Best tip for choosing a coffee on the table? Trust your instinct, don’t be swayed by the cool kids, most of those coffees on the table have their place in the market unless they are just rubbish.
Favourite coffees: All coffees have their place, if I had my way I would have coffees from everywhere, though some regions/origins don’t exist anymore. The industry is constantly evolving and so are processing techniques.
How are you brewing at home? Double shot long black at 4:10 am
What would you be doing if you weren’t dealing green beans? Building boats – a shipwright– or maybe just a landscape architect.
What are your biggest challenges that you face, especially after this year? Prioritizing my time. This year has been great, I am getting better at my jobs, and still learning as much as I possibly can. I do feel for those who are struggling because of this year.
What changes do you want to see in the future of coffee? Connectivity with all aspects of the supply chain and fairness for everyone affected in it. Respect reciprocates respect.
What feels important to you in coffee? Doing your best, to tell the truth, don’t worry too much about hurting people’s feelings, people would rather know that you really like something than pretend that you do. If you can’t buy it, don’t lead them on and then cancel at the 11th hour.
What would you like our community to work on? Carry on, we do great, the bar is set high, and we are bringing in amazing coffee. Right?
What’s next for you, both small and big? Consolidate, learn, expand my point of view, try desperately to understand coffee more.
What do you do for fun? Play with my two beautiful sons and my gorgeous wife! Drink coffee, garden, bonsai,
Pineapple lumps or Sour feijoas? Sour Feijoas all the way!
Name Cam MacFadyen
Company Allpress Espresso
What were you in a previous life? Hmmm, how about a Giraffe? I’ve always been fascinated by them and wished I was a little bit taller!
What is your current role now? Head roaster / Green buyer
How did you get into the job you doing now? Really just the old school journey of kitchen-hand > barista > café manager > production assistant > roastery manager > today! This area of the business always appealed to me, have had some good timing along the way but working hard, remaining keen, and asking a lot of questions has helped.
Does size matter? Trick question! Not really but uniformity matters
What’s your preferred moisture level? High elevens
What’s the best density? Seventy-ish
Coolest thing about being a green bean dealer: Having the opportunity to taste the full spectrum of flavour and quality, it’s always interesting and humbling, and eye-opening. Obviously, the opportunities to travel are super cool, might be some time before that’s an option again!
Favourite thing about your job? Being in touch with people all over the world whether it’s by email, phone, Zoom, or in person. It’s so neat to hear and see different perspectives and different situations and share news with each other.
Person who inspires you most in coffee I think what Tim Wendelboe does is pretty amazing. Highly regarded as one of the best roasters in the world, while supporting growers buying amazing coffees with full transparency. Doing it all on a pretty small scale but with such a high profile, it is very impressive.
Best tip for choosing a coffee on the table? Know what you are looking for before you start.
Favourite coffees: I find it hard to go past a good clean washed Colombian. Washed Kenyans and Panama’s would round out the top 3.
How are you brewing at home? I have a trusty Porlex grinder, Hario scales (never had to change the battery in like 10 years, those things are amazing), and a ragtag assortment of v60’s, French presses, and Aeropress. I reach for the French press more often than not but treat myself to a v60 on the weekends.
What would you be doing if you weren’t dealing green beans? It’s hard to fathom not being in coffee so I suppose something not too different, maybe tech work or running a coffee shop.
What are your biggest challenges that you face, especially after this year? Forecasting usage has become way more challenging and trying to operate a bit leaner to be able to react to any future lockdowns etc. – hopefully, there aren’t any!
What changes do you want to see in the future of coffee? I don’t know the solutions but the recent price crisis and the threat of climate change on coffees is a big worry. There seems to be a big focus on high-end micro-lots at the moment but I reckon efforts to lift the quality and yield of mainstream specialty 83-85 coffees might make more of an impact overall.
What feels important to you in coffee? Listening to our customers, the coffee drinkers, and catering to their needs. Having consistent reliable coffee with something a bit more adventurous available if they’re interested. I’m all for educating and trying to raise the bar but I know that most people just want a good old blend, a flat white or a long black and it’s important to look after these guys and keep them happy.
What would you like our community to work on? Social events in a more relaxed setting (BBQs, ping-pong tourneys, a fund-raiser, a café crawl…) are always a great way to meet each other in a less competitive environment. We seem to get a bit tribal in this industry but let’s face it we all have a lot in common and it’s always good value getting together, no pressure, just hanging out.
What’s next for you, both small and big? Getting through this year will feel like an achievement! We have a couple of new products coming out this summer that are nearly ready and are pretty exciting.
What do you do for fun? My two kids are super fun and keep me busy, pick-up basketball, record shopping, hanging with family and friends…
Pineapple lumps or Sour feijoas? Pineapple lumps all day.
Name Fraser Lovell
Company Coffee Supreme
What were you in a previous life? A Dj and record dealer
What is your current role now? Head of Roasting & Logistics
How did you get into the job you do now? Many long years carefully turning the beans brown.
Does size matter? It’s the motion of the ocean not the size of the boat.
What’s your preferred moisture level? I prefer moisture at the lower end of the range.
What’s the best density? A stable density the most stable the best density.
Favourite thing about your job? All the great farmers and friends you meet/make.
Person who inspires you most in coffee? All the great farmers that I get to work with inspire me.
Best tip for choosing a coffee on the table? Does it taste good?
Favourite coffees: I don’t play favourites and love all my children equally.
How are you brewing at home? Mocca Master or plunger on the weekends.
What would you be doing if you weren’t dealing green beans? Yeah good question dunno dealing with something else
What are your biggest challenges that you face, especially after this year? Keeping the warehouse stocked.
What changes do you want to see in the future of coffee? More action on climate change and resiliency.
What feels important to you in coffee? Relationships.
What would you like our community to work on? Getting consumers to pay more for coffee.
What’s next for you, both small and big? Another cup of coffee
What do you do for fun? Hang with the family, My Radio show – Friday Night Flava on Radio Active
Pineapple lumps or Sour feijoas? The lumps for sure
Name: Danny Mosca
Company: John Burton Limited
What were you in a previous life? I managed a coffee in the chain for 4 years and also spent a few years chasing after bad guys.
What is your current role now? My current role at JBL is looking after so many wonderful customers and also cupping and quality control.
How did you get into the job you do now? I think John decided to give me a job because he liked that I play cricket 😉
Does size matter? Size of the bean doesn’t matter, it’s what you do with it. Size of the sack matters, I’m all for big sacks, let’s not make the farmer and producer job any harder, the bigger the sack the faster they operate.
What’s your preferred moisture level? This really depends on the type of coffee, but would rather higher rather than lower.
What’s the best density? Same as above really.
Coolest thing about being a green bean dealer: THE PEOPLE, there is so many different and interesting people in this side of the industry. The fact we get to constantly taste amazing coffee is also a bonus.
Favourite thing about your job? Traveling to some amazing and raw parts of the world, meeting farmers, and experiencing different cultures.
Person who inspires you most in coffee: I’m going to pick a local person for this… David Burton is someone I look up to in the industry, he takes his time to explain things to you, is approachable, and always gives you an honest view on things without the fluff, I’m not too sure about the grey beard he’s currently growing, but hopefully, it grows on me.
Best tip for choosing a coffee on the table? Keep it simple, look for something clean and well balanced, in my opinion, if it’s clean and balanced it will tickle someone’s fancy.
Favourite coffees: This changes all the time for me, it was usually a juicy Kenyan for a long time, but of late I’ve been all over the Central American coffees.
How are you brewing at home? Big shock, I’m not… I’m lucky enough that I don’t pay for coffee during the week, so I make it my aim to get out on the weekends and go and purchase coffee from different places.
What would you be doing if you weren’t dealing green beans? I’m really passionate about coffee so I’m sure it would still be something that keeps me engaged with the bean.
What are your biggest challenges that you face, especially after this year? Shipping seems to be causing a few headaches atm…
What changes do you want to see in the future of coffee? I would love for the hard-working farmers to make a few extra dollars and allow for further generations to continue coffee farming.
What feels important to you in coffee? THE PEOPLE !!
What would you like our community to work on? Keep educating people about coffee, share knowledge as much as possible.
What’s next for you, both small and big? Lunch, it’s 11.43 am atm, on Tuesdays, I treat myself to Sushi.
What do you do for fun? Most of you probably can’t tell by my body shape.. but I play lots of sport, Football, cricket, touch rugby… my partner loves the fact I play sport 4 days a week 😉
Pineapple lumps or Sour feijoas? Sour Feijoas… is that how you spell it???
Name: Alla Heta
Company: John Burton
What were you in a previous life? Tea Master
What is your current role now? Quality and Sales Manager
How did you get into the job you doing now? In 2005 I started my coffee journey as a barista quickly fell in love with green/brown stuff. I did a few competitions which pushed me to learn more each time. Next minute I am at John Burton doing my dream job.
Does size matter? Yes, it does matter.
What’s your preferred moisture level? Around 11%, but really depends on the origin/process.
What’s the best density? I can’t decide!!!!
Coolest thing about being a green bean dealer: I get paid to drink coffee
Favourite thing about your job? My team, love working with great people
Person who inspires you most in coffee? Alla Heta
Best tip for choosing a coffee on the table? Go with your gut, you know exactly what you like!!
Favourite coffees: Its changes every week! This week it’s a Red Diamond Brazil last week was natural Peru from Nuevo Lima farm.
How are you brewing at home? I have an espresso machine; my husband makes my flat white in the morning before work.
What would you be doing if you weren’t dealing green beans? Working with tea instead, I love working with different flavours.
What are your biggest challenges that you face, especially after this year? Supply chain challenges.
What changes do you want to see in the future of coffee? Coffee community coming together and share the knowledge that they have.
What feels important to you in coffee? Relationships with farmers, exporters, supply chain, and my customers.
What would you like our community to work on? Love to see more events, could be educational or just industry coming together to hang out.
What’s next for you, both small and big? Central America is coming to crop, looking at what each origin has to offer and securing some good quality coffees.
What do you do for fun? What is fun? Currently, my fun is renovating my house.
Pineapple lumps or Sour feijoas? Neither of these, ok possibly pineapple lumps but only one.