I am currently the Director of Brand Development for Barista 22, a line of syrups, sauces and powders that are dedicated to the coffee professional, specifically crafted for the specialty coffee industry and for the barista who is the heart and soul of our coffee experience! Barista 22, although run as its own entity, is a division of Dillanos Coffee Roasters Inc.Utilizing over 20 years of experience in the coffee industry has given me the well-rounded opportunity to work with some of the top coffee chains, distributors and vendors across the United States. I have had the unique opportunity to have started behind an espresso bar, some of which in café management, moving to managing "top tier" wholesale coffee accounts, acting as a broker for a variety of specialty coffee allied product lines used for drink preparation and now on to running the Barista 22 product line, I truly feel my experience in the specialty coffee industry, specifically beverage focused, is nearly unparalleled.Applying that experience in supporting my customers, both end-users and distributors, I focus on product selection and application, drink creations, versatility of the line, product education, menu development and promotional support.I listen to what customers want and strive for consistency, quality and functionality of the entire product line. Please feel free to contact me directly if you’d like more information on Barista 22 and I’d be happy to work with you!

As a Specialty Coffee Foodservice Broker, I had the pleasure of representing some of the top product lines in the industry:-Ghirardelli-Pacific Natural Foods-Island Rose Tea & Lemonade-KIND bars-United Brands/Whip ItsAs a broker, I had the best of both worlds. Not only did I work between the above mentioned companies and distributors that carry their products, I also was able to work with some of the most reputable coffee chains in the Northwest! I specialized in marketing, product selection, drink promos and signature drink creations as well.

I do everything from assisting with cafe and menu design/layout, training, to marketing and branding recommendations and business/brand audits. Overall, I assess and suggest ways my customers can run a more profitable and successful specialty coffee business.Not only have I had the opportunity to work with people entering the coffee industry or wanting to increase their current business, but I also have four and a half years of experience behind an espresso bar-two of which were in management. In combining that with my current role at Dillanos, this allows me a unique, well-rounded perspective on what it takes to run a successful specialty coffee business.Let me know if you need some amazing coffee or just have questions about the industry and I would be happy to offer my suggestions!