Ally Hosts 11th Annual SERC - Ally Coffee Merchants
Ally Coffee’s Specialty Division Headquarters and Lab in Taylors, South Carolina welcomed the spring season by hosting the 11th Annual Southeast Roasters’ Consortium, a gathering of coffee professionals from Florida to Virginia. 

This edition of the Consortium brought together more than 30 roasters, baristas, and coffee people for a weekend of cupping, coffee brewing, and educational sessions. Todd Arnette, owner of Williamsburg Coffee & Tea and Academy of Coffee Excellence, and Ally Coffee Trader and Competitive Barista Micah Sherer led a session exploring the new SCAA flavor wheel, a hot topic for discussion.  Maya Zuniga, Ph.D., Director of Product Innovation from S&D Coffee and Tea in Concord, NC, taught a class on product development in response to local demand for innovation and differentiation.

Specialty coffee is steadily expanding across the towns and cities of the Southeast, and the small business owners and employees driving that trend relished the opportunity to share their passion and enthusiasm.

As more and more dedicated specialty shops and specialty roasters open their doors in the South, customers are seeking responsibly sourced coffees presented as expertly crafted pourovers and milk drinks and served with integrity that traces back to the original grower 

“It was great to see veteran attendees who have been to every single SERC alongside newcomers who were cupping for the first time,” notes Alex Medina, Trader and Trainer with Ally Coffee. Everyone involved left the event feeling inspired and ready to continue to move the industry in new directions.

Zephyr Green Coffee, Barista Magazine, Roast Magazine, Williamsburg Coffee & Tea generously sponsored the event .

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Ally Hosts 11th Annual SERC

Mar 23, 2016


Ally Coffee’s Specialty Division Headquarters and Lab in Taylors, South Carolina welcomed the spring season by hosting the 11th Annual Southeast Roasters’ Consortium, a gathering of coffee professionals from Florida to Virginia. 

This edition of the Consortium brought together more than 30 roasters, baristas, and coffee people for a weekend of cupping, coffee brewing, and educational sessions. Todd Arnette, owner of Williamsburg Coffee & Tea and Academy of Coffee Excellence, and Ally Coffee Trader and Competitive Barista Micah Sherer led a session exploring the new SCAA flavor wheel, a hot topic for discussion.  Maya Zuniga, Ph.D., Director of Product Innovation from S&D Coffee and Tea in Concord, NC, taught a class on product development in response to local demand for innovation and differentiation.

Specialty coffee is steadily expanding across the towns and cities of the Southeast, and the small business owners and employees driving that trend relished the opportunity to share their passion and enthusiasm.

As more and more dedicated specialty shops and specialty roasters open their doors in the South, customers are seeking responsibly sourced coffees presented as expertly crafted pourovers and milk drinks and served with integrity that traces back to the original grower 

“It was great to see veteran attendees who have been to every single SERC alongside newcomers who were cupping for the first time,” notes Alex Medina, Trader and Trainer with Ally Coffee. Everyone involved left the event feeling inspired and ready to continue to move the industry in new directions.

Zephyr Green Coffee, Barista Magazine, Roast Magazine, Williamsburg Coffee & Tea generously sponsored the event .


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=> '<p class=\"MsoNormal\">Ally Coffee’s Specialty Division Headquarters and Lab in
Taylors, South Carolina welcomed the spring season by hosting the 11<sup>th</sup>
Annual Southeast Roasters’ Consortium, a gathering of coffee professionals from
Florida to Virginia.<span style=\"line-height: 1.45em; background-color: initial;\">&nbsp;</span></p><p class=\"MsoNormal\">This edition of the Consortium brought together more than 30
roasters, baristas, and coffee people for a weekend of cupping, coffee brewing,
and educational sessions. Todd Arnette, owner of Williamsburg Coffee &amp; Tea
and Academy of Coffee Excellence, and Ally Coffee Trader and Competitive
Barista Micah Sherer led a session exploring the new SCAA flavor wheel, a hot
topic for discussion. <span style=\"mso-spacerun:yes\">&nbsp;</span>Maya Zuniga,
Ph.D., Director of Product Innovation from S&amp;D Coffee and Tea in Concord,
NC, taught a class on product development in response to local demand for
innovation and differentiation.</p><p class=\"MsoNormal\">Specialty coffee is steadily expanding across the towns and
cities of the Southeast, and the small business owners and employees driving
that trend relished the opportunity to share their passion and enthusiasm.</p><p class=\"MsoNormal\">As more and more dedicated specialty shops and specialty
roasters open their doors in the South, customers are seeking responsibly
sourced coffees presented as expertly crafted pourovers and milk drinks and
served with integrity that traces back to the original grower<span style=\"line-height: 1.45em; background-color: initial;\">&nbsp;</span></p><p class=\"MsoNormal\">“It was great to see veteran attendees who have been to
every single SERC alongside newcomers who were cupping for the first time,”
notes Alex Medina, Trader and Trainer with Ally Coffee. Everyone involved left
the event feeling inspired and ready to continue to move the industry in new
directions.

</p><p class=\"MsoNormal\">Zephyr Green Coffee, Barista Magazine, Roast Magazine,
Williamsburg Coffee &amp; Tea generously sponsored the event .<o:p></o:p></p>'
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