As Director of Green Quality and Sourcing, I developed and implemented sourcing strategies by expanding a network of organized contacts with green coffee suppliers and facilitators. I served as the subject matter expert and go-to resource regarding blends, cold brew, grinding, sourcing, quality, and other specialty areas. Here, I oversaw quality control and sourcing relationship managers to lead sample scoring, provide notations, ensure highest quality of incoming and outgoing product, and manage existing trips, strategy, and projects. I controlled quality and managed blend componentry based on flavor, score, price, and availability by evaluating samples at origin, assessing pre-ship, arrival, and spot-offer samples, and communicating detailed feedback to sourcing partners. I upheld compliance with food safety regulations and keep abreast of current standards affecting quality and sourcing practices.Orchestrated Green Coffee Department origin visits by developing educational presentations for staff, establishing timelines, and setting travel schedule in alignment with account timing, budget, tenure of source relationship, and significance to lineup.Collaborated cross-functionally with Marketing team to develop literature on all coffees, including technical and general information specific to individual coffees, taste notes, geographic information, and processing information, and optimize for various outlets, such as e-commerce, retail, and wholesale usage.

As Head Coffee Roaster, I served as a key member of the Green Coffee team and designated liaison among Green Coffee, Roasting, and Customer Service departments. Here, I drove scheduling and fulfillment of daily coffee orders across all markets as well as purchasing, releases, and logistics operations. I played an integral role in bolstering supply chain operations and ensuring ensured top-quality product from each company roastery. I implemented an initial trial to sample roast incoming green coffee and attended daily cuppings and espresso evaluations to verify quality assurance measures. In this role, I ensured compliance as a parallel processor by overseeing annual organic inspection of all facilities and aligning roastery practices with all safety, sanitary, and stocking standards.Roasted samples for Panama Esmeralda and Guatemala Finca el Injerto action previews in 2012 for SCAA Portland.Won a grant from the State of Oregon after installing and implementing a Regenerative Thermal Oxidizer (RTO) at Portland headquarters that reduced gas emissions.Drove expansion for new roasting facilities in Seattle, Brooklyn, and Los Angeles.Introduced new offerings to employees in Portland and outlying markets by conducting and scheduling cuppings for roasting staff across all markets.