As avid coffee drinkers and coffee professionals we all get wrapped up in perfecting the brewing of coffee, we often overlook the economics and complexities of how our coffee gets to us. Sure we're also curious about what happens on the farm and different processes, but what about the in-between? Today, we converse with Katie Cargulio about what happens after the harvest and before the roast of your green coffee.
With over 20 years of experience, Katie has held the positions of barista, customer support representative, quality controller, and green coffee buyer. She is currently the Counter Culture Coffee's Western Coffee Manager based out of their roastery in Emeryville, CA. She is the 2012 United States Barista Champion, a certified Q grader, and recently joined the board of World Coffee Research. Her north star is to constantly learn about and promote the values of quality and sustainability in the coffee industry.

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