We are incredibly lucky to have the hard work of our coffee producers represented by some of the brightest and most talented roasters in the world. People like Sidney Kao of Coffee Sweet in Tapei, who represents precisely the kind of coffee craftsmanship you hope to work with as a coffee importer. The feedback loop of inspiration between our suppliers and roasters is nothing short of coffee magic.
Below is an excerpt from our report Collaborative Coffee Source, Living Our Values 2017 where you can read more about our roasting partners and their incredible work.
The Right People in the Market
Core to our way of doing business is building long-term relationships with producers and roasters, and between producers and roasters. Here are a few of our cherished roasters who share in this mission.
Robert Kao (Sweet Beans)
Sidney Kao, founder and owner of Robert Kao, was one of CCS’ very first customers, certainly our first in East Asia, and since the beginning he has been one of our most ardent and loyal supporters. We were first introduced by Pèi-Yuan Hsu, a mutual Taiwanese friend who lived in Oslo. Sid immediately understood our mission to develop long-term partnerships with producers, and he has remained faithful to many of the producers of the coffees he first purchased five years ago.
Sid is a pioneer and leading coffee professional in Taiwan, and a true coffee craftsman (though he would feel deeply embarrassed to read this). His meticulousness and passion in both roasting and brewing coffee is unmatched. To have Sid prepare you a syphon brew is quite simply to experience coffee magic.
Thomas Lehoux and David Flynn co-founded Belleville Brûlerie in 2013, after a frustrated search for roasted coffee that met their needs. Paris is an espresso-loving city but Thomas and David wanted to provide Paris coffee drinkers with great coffees that expressed their best selves in every preparation.
Belleville’s roasting and brewing philosophy is keep things simple: use high quality green coffee and roast it in such a way that highlights sweetness and lets the coffee’s best characteristics shine. To this end, Belleville doesn’t push its customers to adopt varied or complicated brew methods.
In true Brooklyn style, Parlor began as an espresso bar in the back of a barbershop. Today it is one of Brooklyn’s most iconic coffee roasters. We were introduced to Parlor’s founder, Dillon Edwards, by David Stallings, CCS’ former Director of Purchasing and Parlor’s first Director of Coffee. David met Robert (CCS’ co-founder) at the Pulley Collective, a shared roasting facility in Red Hook, Brooklyn.
It makes sense that Parlor became one of CCS’ first North American roasting partners, given that both David and Dillon share CCS’ vision that coffee sourcing is about finding beautiful coffees from cherished producers.
Read the full report Collaborative Coffee Source, Living Our Values 2017.