The winners of the Good Food Award for coffee will be distinguished by exemplary flavor – sweet, clean, well developed body, balanced acidity and phenomenal aromatics. To qualify for entry, roasters and coffee farmers must emphasize fairness and transparency from seed to cup. Acknowledging the difficulties of verifying farm-level sustainability efforts across continents, the Good Food Foundation again turns to third-party certification bodies for assistance in identifying beans eligible for consideration.
The Good Food Awards rely on the expertise of the coffee community to create the tasting, determine judges and set standards for the category. Read on to learn who has been integral to building the category, as well as what the coffee standard are and who will be judging this year.
Sandra Elisa Loofbourow
Tasting Room Director at Royal Coffee – Emeryville, CA
Sandra Elisa Loofbourow is the Tasting Room Director at The Crown: Royal Coffee Lab & Tasting Room. Her experience as a Spanish/English Interpreter, working in kitchens, and teaching Argentine Tango all influence and inform her approach to coffee. Sandra has been a barista, roaster, and green buyer for several companies in the Bay Area. She’s a certified Q Grader, and at Royal she does brew experimentation, coffee analysis, and creates inventive drinks. She’ll be heading up the Tasting Room at the Crown in Uptown Oakland, serving fascinating coffees and delicious education to consumers and professionals alike.
Retail Educator at Equator Coffees and Teas – Fairfax, CA
Tovara Salley is the Retail Educator for Equator Coffees and Teas. She has been making coffee with a smile for over a decade in California, and teaching for three years with Equator. Before coffee, her love of humans was exemplified through teaching yoga. As a lover of all forms of education she is an avid reader and still student of yoga. Her days would not be complete without a yoga flow, several delicious cups of coffee, and engaging community through her retail teams and guest at Equator.
In order to be eligible for a Good Food Award, coffee entries must meet the following standards:
- Roasted in the USA or US territories.
- Beans must be certified through one or more of the following programs: NOP Organic, Fair Trade (FTUSA/Fairtrade International), SMBC Shade, Rainforest Alliance, C.A.F.E Practices, 4C/CAS – Global Coffee Platform, Demeter Biodynamic
- To support the work of coffee growers, farmers and roasters around the world, roasters submitting more than one entry must be from different countries.
All entries will be brewed to “Gold Cup Standards”. Our ratio is 60g of coffee per liter of water. Water is filtered for taste and odor and is a proper hardness for brewing. We use the EK 43 Malkhonig grinder and brew on the Bonavita BV1900TS brewer, which is an SCA-certified home brewer. The Blind Tasting will use similar scoresheets and protocol to the Roasters Choice Competition.
Founder/Sourcer, Onyx Coffee Lab
Director of Coffee, Red Bay Coffee
Regional Training Manager, Blue Bottle Coffee
CEO, Port of Mokha Coffee
Manager, Bartavelle Coffee & Wine Bar
Director of Roasting, Royal Coffee, Events Chair, Roasters Guild
Retail Manager, Fellow
Jennifer Custard Jarosz
Wholesale Account Manager, Intelligentsia Coffee
Green Coffee Buyer, Verve Coffee Roasters
QualityControl Lead, Red Bay Coffee Roasters
Sales and Certifications, Royal Coffee, Inc.
VP of Operations & Roasting, Sudden Coffee
CUESA, Farmers Market Administrator
Director of Education, Irving Farm New York
Business Development Manager, IKAWA, Ltd.
VP of Product, Sudden Coffee
Green Coffee Administrative & Logistics Coordinator, Philz Coffee
Director of Coffee, Trade
Chief Marketing Officer, Kitchentown
Marketing Director, Aliane Wines