Alex co-owns and operates Revelstoke Coffee in Concord, NH. With a background in business development and marketing, his love of specialty coffee is only eclipsed by his passion to thoughtfully serve his community, connect with new people and solve problems.

Alex Thoman is the Northeast Regional Technical Account Manager for La Marzocco, supporting our customers throughout the Northeast with technical advice, expertise, and training for qualified partners. Prior to working with La Marzocco, Alex was an equipment technician for Stumptown Coffee Roasters where he served customers on the east coast.

Alison Novak is the head roaster and a Q Grader at Atomic Coffee. She has been in the coffee industry for over 25 years, having started out as a barista and then going on to manage several Boston area cafes. As a former engineering major, with a focus on thermodynamics and fluid dynamics, she has always been particularly interested in the science behind an amazing cup of coffee; from cultivation to processing, to roasting, to extraction. She is equally passionate about the communities we create in the world of coffee. Alison has been with Atomic Coffee for over 5 years.

Amaris Gutierrez-Ray is the VP of Coffee for Joe Coffee Company, a roaster in New York City that owns and operates 25 cafes in the 5 boroughs. She was the founder of the Women in Coffee Project, and is now a collaborative co-founder of TWICE (Team Women in Coffee Exchange). A lover of stories and the people that tell them, she has always been interested in the culture and communities of the world in coffee. Both inside and outside the workplace, she's focused on gender, equity, and positively shifting the human patterns that shape our world.

Ana Mallozzi has worked in the specialty coffee industry for over 10 years, and has held various roles in wholesale, training & education, sales, QC, and operations. She currently loves her role as a Jr. Coffee Trader at Covoya Specialty Coffee. Her favorite thing to teach is latte art & cupping. She has an angry, 1 eyed chihuahua named Thomas.

Andrea started working in coffee accidentally in 2009, and considers making it her career one of her best "mistakes". Always in sales or sales adjacent, she began by selling roasted coffee to cafes, restaurants and grocery stores in Massachusetts, but has also sold green coffee, hot coffee, cold coffee, even RTD canned coffee. Today she works for Third Wave Water, and sells minerals to make coffee taste its best, wherever it is being brewed. A Rhode Island native, Andrea recently relocated back to the East Coast from Seattle, WA – mostly to live by an ocean you can swim in at least part of the year.

Andy is head of marketing and formulations at NOBL. His passion is for people to have easy access to consistent, fast, quality coffee at cafes and at home. Outside of work, he enjoys making art and spending time at the ocean.

Hello! My name is Angela and I’m from Northern California, currently residing in Providence, RI where I have my dream job as a Sales Rep for Covoya Specialty Coffee. After getting my start in coffee as a barista in Seattle, I moved to New England where I first started building training programs for roasters and coffee shops, covering all things coffee and quality control. I love connecting with others over coffee and wine, one of my other favorite beverages. While talking coffee is always one of my favorite things, you can also find me playing games, crafting, and exploring the outdoors with friends, family and my dog, Jake.

Anne Mercer is the co-owner of Victus Coffee, a specialty coffee shop and roasting company in Hartford, CT. She is also a freelance writer with work published in renowned coffee industry outlets like Roast Magazine and Fresh Cup Magazine. Anne has served as a panelist, speaker, and workshop host at prestigious events such as the New York Coffee Festival, Coffee Fest NY, and the Northeast Coffee Festival. Combining her love for coffee and storytelling, she works to inspire and educate others in the industry. For more about her, visit AnneMercer.com and VictusCoffee.com.

As an intellectual property attorney with a business litigation background, Brian helps individuals and organizations of all sizes establish, protect and enforce their intellectual property in the United States and abroad. Brian also drafts and negotiates a variety of intellectual property, technology and sales agreements. Brian favors a practical approach to legal services, balancing goals, strategy and budget.

Britta Gustafson is the Director of Education and Outreach for New Harvest Coffee Roasters. Since starting as a barista at her local grocery store, she has continued to build a career within the industry, using curiosity and community as her cornerstones. Whether Britta’s building bespoke training programs and training materials for small businesses and regional chains, teaching better brewing classes for home enthusiasts, or sharing tips and tricks over a cup of coffee, her goal is to make coffee accessible and engaging.

Hey! I’m Brit and I’ve been working in the specialty coffee world for almost a decade. I’ve worked mostly on the sales/trading side of the industry but I’ve also worked as a consultant and marketing coordinator. I’m a certified Q Arabica Grader and I’m working with the amazing crew at Covoya - focusing on East coast sales and account management.

Caralyn is an espresso technician from Boston, Massachusetts. She has been in the industry in a number of roles for over a decade, including barista, cafe manager, roastery production manager, and now, as a technician for Sure Shot Coffee Service. Repairing equipment has become her passion over the last three years, and she is always excited to educate and inform all who are interested! When she's not fixing machines she is probably home mixing herbal medicine and skincare, or working in her garden!

Dana is a 15 year veteran of the craft beverage beverage industry. His background is in food science and fermentation and spent over a decade in the craft beer community. Dana joined the team at J Rene Coffee Roasters in June 2023.

I am so excited to be participating in NECF for my second year! I have worked in specialty coffee in the Greater Boston area for over 14 years. I started out on the retail/cafe side, first as a barista and then managing one of Boston's busiest cafes. I eventually made the switch over to the Roasting/Wholesale side of the industry and have been the Director of Wholesale at Atomic for 5 years. Most recently, I became a certified Q Grader, which greatly supports my role on Atomic's Quality Control / Green sourcing team.

Emeran is a true coffee veteran. She's been a driving force in the New Hampshire coffee scene since 2002, when she founded one of the state's first specialty coffee roasters. From green buying, business operations, cafe opener and closer, WCC judge, Emeran has done it all. Now, she's bringing Rare Breed coffee to grocery stores across the region. When she's elbow deep in coffee, you might find her exploring her passions for fiber arts, conquering triathlons, or enjoying some serious purr therapy with her feline friends.

A native Floridian, I was pulled into specialty coffee while in school in Alabama in 2017. Since then I’ve done everything from dialing in espresso every morning, to roasting, to building pallets of coffee, to selling those same pallets. As a Relationship Manager with Yellow Rooster Coffee Imports, my primary role is to provide roasters with delicious coffees according to their needs and to bridge the connection between them and the producer behind each lot they roast. If anything embodies what motivates me, it’s what our cofounder Jimmy Avendano always says: “We’re here for relationships, not transactionships.”

Gerra Harrigan is the head of sales for JNP Coffee, a specialty importer of coffees from Burundi. She has been in coffee a very long time getting her start behind the counter as a barista many, many years ago. She loves to talk about all things coffee until people's eye glaze over.

Born and raised in Arkansas, Gracie's love for coffee started while working a part time job at a cafe in her college town. Starting as part time, working her way up to a FT lead barista, she found a deep fascination for coffee. Soon, she began slowly dipping her toes into the roasting side, apprenticing with the head roaster of the shop. Fast forward a couple years, and insert a big cross country move, Gracie honed her roasting skills as a Head Roaster with a local Cape Cod shop- eventually leading her to a Green Buying/Quality Control career with Snowy Owl Coffee where she is continuing to develop.

Jake Leonti is coffee expert having worked at every step of the value chain over the last 25 years. Mr. Leonti is a barista, roaster, importer and writer currently living and woring in New York City. Leadership and education are the aspects of the coffee world that Jake focuses on the most these day.

In coffee since 2006, I am a former musician with no Q, I never won a comp, & don't come from a coffee family. Here to simply leave this space better than I found it & hopefully inspire some folks along the way. Way too critical & the form of adhd that tends to be annoying. I apologize in advance.

Jillian’s journey to the spirits industry began as a bar manager. She honed the skills necessary to excel in the spirits industry understanding customer relations, ordering and selling spirits to maximize bar profits and customer satisfaction. It is through her leadership and understanding of the industry that Jillian has been able to successfully grow the sales and placement of Tamworth Distilling products, successful launch of multiple varying product, creating cross-platform marketing strategies that synergize brand awareness, corporate identity, and profitability. Working with a variety of partners in New Hampshire, Massachusetts, Pennsylvania and DTC, Jillian has been involved in every stage of the spirit’s lifecycle, from product inception to marketing, sales, and distribution. Jillian understands the nuance of the spirits markets and the strategies needed to entrench a brand as a unique and superior product.

José René Martínez is an award-winning coffee roaster, photographer, lawyer, co-owner of J.René Coffee Roasters and founder and head roaster of Victus Coffee. He has held many roles in the specialty coffee community including competition judge, lab inspector and Q-Grader.

After over a decade bartending, my excitement for crafting cocktails and spirits landed me at Tamworth Distilling where I wear many hats, including; teaching cocktail classes, working on partnerships with local restaurants, public tasting events, and tending the bar at the distillery on Sundays.  In my free time, you can find me adventuring in the mountains or tucked in my metalsmith studio at home.

Justin has been immersed in the coffee industry since 2009, starting his journey as a barista and shifted into roles such as educator, quality control technician, roaster, coffee director, and now, business owner. With over a decade of roasting experience, Justin has honed his craft through continuous learning including participation in SCA Barista and Brewers Competitions. In 2023, he officially launched Enjoy Coffee Roasters. His unique perspective, shaped by years of hands-on experience across multiple facets of the industry, makes him a sought-after educator and panelist. Justin is hyped to contribute as a moderator and instructor at this year's New England Coffee Festival!!

Karen is the NECF Founder and Festival Director as well as the co-owner of Wayfarer Coffee Roasters in Laconia, NH. Karen's passion has always been to bring coffee and community to New Hampshire, and she spent her early years roasting coffee in her home and selling it at local farmer's markets. Over the past 10 years, Wayfarer has grown to include 2 cafes, a roastery, a local goods marketplace, and a growing wholesale business. Karen and her husband live on a 35 acre farm with their 2 children and spend their best days bringing people together around the family table to connect with each other while enjoying food from their farm cooked over a live fire.

Kristen Gilbride owns and manages a coffee shop and a mobile espresso cart, where she enjoys making great coffee and meeting new people. Before jumping into the coffee world, she worked in corporate communications, which helps her connect with customers in a meaningful way. Whether she’s behind the counter or out at an event, she’s all about making coffee an enjoyable and personal experience.

Lee Harrison is the Chief Operations Officer for Joe Coffee Company in New York City, and has spent nearly 20 years working every position in coffee, from retail to roastery. Lee is responsible for establishing a values-based coffee sourcing program at Joe, as well as an internal advocacy team called the Ethical Business Council. In his tenure as COO, Lee brought Joe Coffee to a place of stability and profitability in a volatile post-pandemic environment. Outside of Joe, Lee leads meditation sessions and volunteers for non-profit organizations in Newburgh, NY, where he lives with his two small daughters. As a poet, parent, and community-minded humanist, Lee’s work in both business and life is to benefit others where conditions allow.

Margaret Gay founded 27Teas in 2018 with a vision to elevate tea culture in New England and beyond. Motivated by the limited options for a truly outstanding cup of tea, she created a brand that offers tea lovers the variety and quality long enjoyed by coffee enthusiasts. Today, 27Teas ships their hand blended loose leaf teas nationwide, catering to individuals, cafes, and retail stores through its wholesale program. Guided by a mission to make loose leaf tea approachable and easy to enjoy, 27Teas empowers customers to seamlessly incorporate tea into their daily lives and routines.

Mark has been a part of the coffee industry for over 20 years. From running multi location retail operations, organizing events and education both locally and nationally, to his current role in customer support at Eversys, he's seen a lot of growth in the industry. He is excited to be a part of this years Northeast Coffee Festival!

Matt has been immersed in the coffee industry since 1999, when his family opened Saint's Cafe in State College, PA. Matt spent 8 years in sales at Intelligentsia Coffee after college, then merged his experience into other arms of the industry, focusing on sales strategy, business development, and operations. He currently manages sales in the Northeast.

Howdy! My name is Matty Mellini and i'm a queer barista based out of Providence, RI. I've been in specialty coffee for 4 years, and like many of us, fell in love with coffee initially through Latte Art! I've sinced honed the craft and have competed in a handful of local throwdowns, and have been accepted to Compete at the Latte Art World Championship Open at Coffee Fest 3x in 2024. I love to share the knowledge I've acquired and the community that's been built in Specialty Coffee will always hold a great importance in my heart.

I have split my favorite appetizer with strangers in Salem MA multiple times, traded mixed drinks and made new friends in dive bars in NYC, and swapped recipes with a myriad of baristas, sommeliers, entrepreneurs, and chefs. I’ve strengthened friendships and business relationships over countless pours of spectacular teas, funky wines, and single origin coffees. I am passionate about food, beverages, great stories, and human connection. I’ve been in the specialty food and beverage industry for 20 years, and with each passing year, I get more excited about meeting new people and the food and beverages that will facilitate those meetings. I have laughed, cried, and laughed until I cried while sharing drinks and connecting with incredible people; and can’t wait to do the same thing with you.

I've been working in the coffee industry for 17 years, with specialty coffee being a focus for 13. My first 9-5 job was as a freshman in college, our in Los Angeles, working as barista and shift supervisor for a student start-up cafe on my school's campus, for which I was on the founding team and planning board. My career has led me all over New England and the Bay Area in California for work, and all over the world as a student and educator. I have had the privilege of meeting and working with amazing, dedicated, and innovative people from various coffee producing countries, hearing their unique perspectives and challenges, as well as experienced coffee culture from people and traditions far different from the United States. Setting out, I didn't think that coffee would become my passion, but I feel my best behind a bar, making someone's daily cup, and getting to know my regulars in a supportive, empathetic, yet challenging environment.

Michel Brode has been the head roaster at Aero Coffee since the fall of 2020. He was trained as a chef in France and has many years of experience in restaurants, catering and cafes in both Europe and the states. He sees roasting as a craft that is a combination of science and technique with art and intuition. He loves sharing knowledge and experience with others and tries to always have a positive impact. Ultimately, he is driven by the desire to have people be fully satisfied and content.

Mike is the roaster for Rare Breed Coffee in Nashua, NH. He enjoys everything about coffee. He has roasted for many years and with many different styles as technology and the art has progressed. He hopes this next wave of specialty coffee is a good one, from farmer to consumer and everyone inbetween.

Nate is the brains behind our coffee selection and how we build roast profiles that bring out all of those fantastic flavors. A native Vermonter, he was convinced that Vermont was ready for light roast specialty coffees when we launched Brio in 2014. Since then, he's spent every day striving to perfect our roasting process and source the best coffees for our lineup. Nate is also a two-time U.S. Roaster Championship finalist (2019, 2020).

Noli Ergas of Sugimoto Tea never really “got into” tea; it just grew on him. From drinking southern sweet tea while growing up in Texas, life in Japan brought familiarity with their standard daily teas (sencha, genmaicha, mugicha, etc.) as well as the traditional tea of Japanese tea ceremony (matcha). Habit grew into interest which grew into passion. Now, he is one of the few outside Japan certified as a Japanese Tea Advisor by the Japanese Tea Instructor Association.

Pete Cannon is the Operations Manager at Fazenda Coffee Roasters with 19 years of experience in the coffee industry. He began his career as a barista, working his way through retail and wholesale roles to become a jack of most trades. A certified Q Arabica Grader, Pete now leads operational strategy and growth at Fazenda, as well as managing green coffee buying.

Seasoned coffee roaster, green buyer and Q grader for Coffee By Design. Collaborates with coffee producers to ensure the sustainability of the coffee supply chain. Through education and innovation, Phil endeavors to share the captivating journey of coffee, from farm to cup.

Growing up in a family with 40 years of experience in the tea industry, I never thought I’d want to be part of it. Life has a way of bringing you back to your roots. After earning my finance degree, I started a corporate career. However, in 2016, I couldn’t resist the pull of the tea world and began our venture, Nepal Tea Collective. It feels like fate that I was born on International Tea Day and now work in the tea industry. I’m Pratik, a third-generation tea producer and the co-founder of Nepal Tea Collective. For the past six years, I’ve been focused on promoting Nepali teas and helping farmers and producers in North America, while also using tea to drive social change.

Ren Wheeler (she/they) is the owner of rite: a tea & espresso bar by day, and cheeky whisky bar by night. They bring well over a decade of experience in BOH, FOH, farming, restaurants, and cafés to this venture that puts tea on equal footing as it's coffee counterpart. Their goal is to encourage cafés to improve their tea programs specifically through brewing!

Todd Mackey works in Providence, RI as a Senior Coffee Trader for Covoya Specialty Coffee. He spends most of his time introducing specialty coffee roasters to upstream coffee farmers & owners (and vice versa) that could create lasting trade relationships within their businesses. Todd also co-hosts The Exchange, a podcast presented by Covoya Specialty Coffee for coffee roasters and coffee-heads alike.

At KAHA Coffee Roasters, our mission is to make great coffee available to everyone and to welcome coffee lovers, and the non-initiated, to the world of specialty coffee. We’re here to help people along in their coffee journey while enjoying, appreciating, and learning more about coffee. KAHA Coffee Roasters is committed to hand crafted, small batch, specialty coffee roasting and approaching coffee roasting with a singular goal: How can we unlock the full potential of this coffee?

Wolf (they/them) first started working at Pavement Coffeehouse slinging coffee and bagel sandwiches in 2008 (technically, it was "Espresso Royale" at the time). There, they fell in love with coffee and developed into a coffee educator and beverage program manager. After a two-year hiatus during which Wolf performed side-quests like helping to found Broadsheet Coffee and working for Keurig Green Mountain, Wolf jumped on the opportunity to return home to Pavement just when the company was ready to start roasting. Wolf has been focused on roasting, green coffee buying, and generally leading Pavement's coffee program ever since.

Broken Cup Teahouse is a Greater Boston-based, Asian woman-owned small business that specializes in sourcing single-origin, traditionally handcrafted, small-batch teas directly from tea makers in East Asia, and brings people together to experience beauty in a cup.

Zakiya has been a coffee professional since 2010, spending the first decade of her career under the mentorship of several US and World barista champions. She spent years as a barista learning hospitality and service principles before transitioning into training and leadership roles. She eventually managed all things coffee, including green buying, quality control, and menu development. Within this role, she had the opportunity to meet and develop relationships with members of the coffee community from around the world. She finds sharing coffees, stories, and facilitating meaningful conversations between producers, roasters, and the global community to be deeply rewarding.