Meet The Fam: Production Players

Taylor is the main reason coffee gets to you.

Who are you?

Taylor Roy

What do you do?

Production manager

Tell us something interesting/funny about yourself:

I won an egg toss contest in Marc Ecko's backyard

When did you first get into coffee?

I started drinking coffee pretty young, but it was instant coffee doused in cream and sugar given to me in secret by my grandma. I didn't get into coffee for real until I stumbled upon New Harvest through a teacher at my school and set up an internship.

What is the single most significant moment in your coffee life thus far?

When I realized you don't have to add cream and sugar to coffee

Since working at New Harvest, what has changed about your outlook on coffee?

Everything - my outlook has taken a 180 degree turn since beginning a internship here when I was 15. I had little to no appreciation for all of the work that goes into coffee's journey from the farmers to the baristas. I feel much better knowing what I know now and am eager to share this with others. 

Favorite coffee at the moment?

Santa Isabel

Meet The Fam: The Devlin Returns

Who are you?

My name is Devlin Rice

What do you do?

 A variety of tasks around HQ but primarily roasting.

Tell us something interesting/funny about yourself:

I competed for (with?) New Harvest in the 2008 + 2009 NERBC (northeast regional barista competition). I roasted my own espressos' in 2009 I used the Don Telmo Reserva (from Finca El Roble, which we have new crops in now) single origin espresso. Voted best at the comp by the judges!

When did you first get into coffee? 

My passion for coffee was discovered in 2006 when Rik hired me part time for production. I found every facet of the job fascinating and wanted to get more involved from there ultimately leading to roasting.

What is the single most significant moment in your coffee life thus far?

 Working in Baltimore for Jay Caragay at Spro coffee. When I started there I had never been a working Barista, just a quality focused roaster. Every roaster wants their customers to represent their coffee with the highest quality, to showcase the all of the nuance and character that the price calls for. By working with a "by the cup" shop from the start I feel like I experienced a number of challenges that both shops and roasters face. Realizing that there is a healthy balance between welcoming your customers to the specialty coffee process and bulling them with knowledge they might not be ready for, is a take away that all baristas should have. 

Since working at New Harvest, what has changed about your outlook on coffee?

I just liked it before, but New Harvest took it out of the commodity category for me and into a revered craft.

Favorite coffee at the moment?

Washed Nura Korate

Nu Metal Erick

Pretty sure that Erick doesn't like Nu Metal.  He may hate it.  However he is the newest staff member.  Let's get to know him.

There are only pictures of him pouring cappuccinos.  There is simply no evidence he exists otherwise.

Who are you?

Erick Armbrust

What do you do?

Barista/Morning Supervisor @ New Harvest Coffee and Spirits

Tell us something interesting/funny about yourself:

I am a practicing sculptor and a pretty decent shot with a bow and arrow.  I enjoy long walks on the beach especially when there are weird bones that wash up on the shore. 

When did you first get into coffee? 

I first got into coffee through The Greenleaf Coffee Co-op at Guilford College in Greensboro, NC.  In addition to being a horizontally run business full of passionate, rad people, the Greenleaf was my first exposure to coffee on an artisan level, as well as concepts like Fair and Direct Trade.

What is the single most significant moment in your coffee life thus far?

Its a dead heat between my first cup of shade grown Ethiopia (blew my mind) and when I went to Siena, Italy and realized that, at least in northern Italy, the espresso is rubbish.  

Since working at New Harvest what has changed about your outlook on coffee?

I've definitely experienced a huge growth-spurt in terms of coffee knowledge since coming here, and my desire to further my own coffee education both on and off the clock is given a substantial boost by my coworkers and our clientele.  Since coming on board, I've been more freely able to immerse myself in both the culinary and the cultural celebration of coffee.

Favorite coffee at the moment?

Colombia Valle del Cauca

Meet The Fam: (continued)

Who are you?

Corey Stroffolino

What do you do?

Barista, QC, Assistant Tech, Future Shop Manager NHC&S, Run on Sentences

Tell us something interesting/funny about yourself:

I would trade any skill I have to watch Jim dunk a basketball.

When did you first get into coffee?

My parents let me try coffee when I was really young, about eight or nine.  I remember taking my first sip with a little milk and sugar and loving it, for some reason.  Could have been a lot of sugar, I was young and details are blurry. I attribute this early exposure and not genetics to my lack of height (is this still a thing?).  At 19, I got my first coffee job at Starbucks and loved how much there was to learn about something I thought was so simple. Moving to RI, I worked at Olga’s Cup and Saucer, who uses New Harvest coffee and started meeting some of the NH family there, as they would pop in from time to time.  As luck would have it, years down the line I would end up working here.  Every year I learn more, and realize there is so much more to learn.

What is the single most significant moment in your coffee life thus far?

5 foot 6 (see: early exposure)

Since working at New Harvest, what has changed about your outlook on coffee?

Realizing I have only scratched the surface at what there is to know about coffee and the specialty industry.  Working here has given me the resources to keep learning and the encouragement to keep being excited about doing so.

Favorite coffee at the moment?

Kenya AA Nyeri Gatomboya

Tuff Guy

Now, some of the New Harvest crew have older profiles deep in the blog.  Jim is one of them.  But who wants to click through pages?  (You should though. Good stuff.)

Who are you?

Jim Connolly

What do you do?

Lead Technician, Coffee Sales

Tell us something interesting/funny about yourself:

I would trade any skill I have for the ability to dunk a basketball.

When did you first get into coffee?

In my mid 20's, I was a late bloomer. I was working a commission based sales job and the only way to make some real money was to work 6-7 days a week. Eventually I just fell into the coffee routine the rest of the salesman were on. Like many New Englander's, my gateway coffee was flavored iced coffee "extra extra." From there I dropped an "extra" at a time until I was drinking black coffee, preferably dark roasts. That led into leaving chains behind and focusing on smaller, local shops and my torrid love affair with coffee began.

What is the single most significant moment in your coffee life thus far?

Rory Vangrol (friend of mine, former NH employee) deciding to move back to Rochester, NY. It opened up a roster spot and I was able to sneak into the NH family.

Since working at New Harvest, what has changed about your outlook on coffee?

Not much has changed with MY outlook but with climate change and leaf rust I think we should be more worried about COFFEE's outlook.

Favorite coffee at the moment?

Ethiopia Nura Korate

Meet The Fam

Over the next week or two, I will be rolling out little interviews with my fellow employees.  These will be accompanied by precious moments, immortalized in still frame.

Who are you?

Ana

What do you do?

Barista Trainer/Quality Control/Customer Support

Tell us something interesting/funny about yourself:

I draw pictures of historical figures but their faces are hamsters 

When did you first get into coffee?

I got a job at a local cafe in high school because my best friend worked there. I REALLY got into coffee though when I got trained by New Harvest for a new job.

What is the single most significant moment in your coffee life thus far?

Seeing hundreds of coffee trees on the side of a basically, vertical drop mountain side and realizing the cherries are picked by hand. 

Since working at New Harvest, what has changed about your outlook on coffee?

Everything. What it takes to grow coffee, to process it, to sell it, which then changes your outlook on why it's important to prepare it correctly. So much work goes into getting the beans here, and we want to showcase all the hard work of the farmers! 

Favorite coffee at the moment?

Our new Rwanda Gitesi