Mary Tellie is the Owner of Electric City Roasting Co. and Zummo's Cafe. She has been featured as one of the top ten women in coffee by Barista Magazine and has been featured in Roast Magazine for utilizing small and medium size roasters. Tellie drives her company to work with farmers and micro-mills around the world to create direct trade relationships to promote sustainability and traceability with the coffee we buy. In doing so, Tellie has exceeded the FTO model in so far as the price per pound tendered and increasing the percentage in which the farmers and millers get paid. As a roaster retailer, she loves telling their direct trade stories to all of their loyal customers.




Vice Chair

Emilio is a sixth generation coffee producer in El Salvador. He is experienced as a grower, managing two plantations, Ayutepeque and El Manzano. He is a miller/exporter and roaster, founding Cuatro M, Single Origin Coffees and Topeca Coffee in 2001. He has been a member of the roasters guild since 2002, attending nine of eleven RG retreats. He is heavily involved in researching the variables of coffee production, and their effects on the final cup, titled the El Manzano Project; of which he presented on at the previous RG retreat. He is eager to continue these efforts, to better contribute to the roasting community.



ALLEN LEIBOWITZ, Momentum Coffee


Allen is an experienced retailer, master roaster and the founder of Momentum Coffee in Houston, Texas. He has developed customer training courses and regularly teaches cupping, roasting, service and all aspects of brewing. On a regional level, Allen is active in building local barista and coffee culture. He is an accredited Lead Instructor for the SCA and a Licensed Q-Grader. Allen believes there is something new to learn about coffee every day.





Bill’s introduction into coffee was almost accidental. Especially, since before working at Caribou, Bill was not much of a coffee drinker. What began just as a routine employment search has evolved into a lifelong passion for coffee, and all of its nuances. In 1997 Bill began working with Caribou in the packaging department. His inquisitive nature and interest in every part of the process developing the final product was noticed and rewarded with his first roasting team position, green coffee blending. Caribou did 90% of their blending by hand at the time, and almost every bag weighed more than Bill. Ok they still weigh more than Bill. Bill’s continued dedication to product quality has led him to his current role as a Roast Technician. Today the majority of Bill’s responsibilities are centered on roasting and product QC.





Nolan Dutton is the head roaster and green buyer for Ozo Coffee Roasters. Nolan has a constant pursuit of knowledge and the sharing of ideas as a driving force behind everything he does. Believing we are here for community and growth, he roasts to highlight the hard work of the farmers who produce the coffee we all share and love. He currently teaches classes at Expo and RG Retreat and is active in the RG Professional Development Certification Panel.



Anne cooper, Equilibrium master roasters

Sustainability liaison

With over 23 years working in the coffee industry, Anne is an Australian roaster who has gained extensive experience in many areas of the coffee industry as barista, café owner/manager, national barista trainer & assessor, head roaster/roasting production manager at both a national & international level.
A certified Q Grader, Anne regularly attends, volunteers, competes in & judges regional, national & international Barista, Brewers, Cup Tasting & Roasting competitions in Australia, USA & Brazil. With her consulting company, Equilibrium Master Roasters, Anne continues to develop her extensive roasting skills & knowledge with exposure to a wide range of roasting machines (from large Commercial roasters to small Specialty roasters), various roasting techniques & industry relevant processes and protocols - skills & knowledge she is really passionate about passing on to the next generation of FlameKeepers!





Dani Goot, Bellwether Coffee


Since 1993, Dani has been involved within the coffee industry as a knowledgeable coffee roaster, QC specialist, barista, retail marketer / merchandiser, operations director, brand developer, educator, production manager, community builder, and positive communicator. Currently, Dani is Head of Coffee Strategy & Development at Bellwether in which he insures products and services meet the needs of the coffee community. He is also heavily involved in the Bay Area's Roasting Group (BARG), The Good Food Awards Co-Chair of the Coffee Committee, and consults within all aspects of the coffee industry and works toward building a community that supports each other.





Joe Marrocco has served in several areas of Specialty Coffee from Barista to Roaster to Green Importing. When it comes to roasting, Joe loves to talk theory, try new equipment, break old roasting rules, and roast lots of different coffees. As a Sr. Sales Associate and the Director of Education at Café Imports, Joe has been given lots of opportunities to do just that. If you are ever in the Twin Cities area, you should look him up! He will likely take you out for coffee. If you can’t find him at the office, you may want to look around one of the many lakes or rivers where he and his kids will likely be hiking and fishing, or check his kitchen. Joe loves to cook, especially for friends.





Jen Apodaca started roasting coffee in 2005 for McMenamins Inc. in Portland, Oregon. She has roasted coffee for Ecco Caffe, Intelligentsia Coffee & Tea, and Blue Bottle Coffee. She is now the Director of Roasting for The Crown; Royal Coffee Lab & Tasting Room. She has experience on several styles of roasting machines and is dedicated to the craft of making coffee more delicious. She is an International Juror for the Cup of Excellence and the Chair of the Coffee Committee of the Good Food Awards for the past 4 years.



Rob Hoos, Nossa Familia Coffee

Education Committee

Rob Hoos is an independent coffee roasting consultant as well as the director of coffee for Nossa Familia Coffee. He is also the author of the book "Modulating the Flavor Profile of Coffee: One Roaster's Manifesto." Rob feels lucky because coffee was a passion of his first, and now he is fortunate enough to work at something he loves every day. He is a SCA Specialized Lead Instructor for Roaster Level 1 & 2 as well as a member of the RG Education Committee. He also serves as a subject matter expert for the SCA.





Steven Lee began his coffee career in 1996 as a barista at Peet's Coffee in the San Francisco Bay Area. After spending a number of years in the Training & Education Department of Peet's, he moved on to help open the Roasting and QC Department at Intelligentsia Coffee's Los Angeles Roasting Works, where he developed his love for the craft of roasting. Since then he has worked on a number of consultancy projects, and has served as a judge for international coffee competitions. Steven is currently a Certificate Holding Lead Instructor for the SCA, which allows him the opportunity to teach, help others, and have meaningful conversations about coffee; something he actually enjoys. Steven currently holds the position of Director of Coffee Quality and Education at Groundwork Coffee in Los Angeles where he spends his days cupping coffee, writing educational programs, and figuring out better ways to make coffee brown.





Andi Trindle-Mersch currently serves as Director of Coffee with Philz Coffee in San Francisco. In this role, Andi is experiencing the extraordinary opportunity to build out a brand-new roasting facility to meet the company's rapid growth. Part of her ongoing and future responsibilities include green buying, overseeing coffee quality and roasting operations, improving and implementing coffee quality standards throughout the company, developing curriculum for Philz University, and generally serving as the representative of all things coffee on the Philz leadership team. Andi's varied background within specialty coffee began behind the espresso bar in 1989 and, since then, includes cupping, sample roasting, training, consulting, green coffee trading, roast quality control, sales, writing, and marketing. Andi is a past member of the SCAA Board of Directors. She has published articles with Roast Magazine, the SCAA Chronicle, and Specialty Coffee Retailer, and contributed to Fresh Cup, Coffee & Cocoa International, and Coffee Talk. Andi served 5 years on the board of the International Women's Coffee Alliance, including a term as President.