About Kickapoo Coffee Roasters Since 2005, Kickapoo Coffee Roasters has worked to forge lasting, equitable partnerships with small-scale farmers. We work directly with growers and coffee cooperatives to ensure high standards for quality, sustainability and farmer compensation. Based in southwest Wisconsin’s beautiful Driftless region, Kickapoo Coffee seeks new team members who share in our mission and values and are eager to join in our growing, entrepreneurial-spirited, family-friendly work environment.
Position Overview Working closely with the Director of Coffee, this position will play an active role in shaping Kickapoo Coffee Roasters’ coffee program. The Head Roaster will be responsible for developing roast profiles and monitoring cup quality, spending a significant amount of time cupping and brewing coffees to perform analysis. The position will also be responsible for training the team of production roasters and educating all staff members about our coffees and growers.
Manage and develop roast profiles
Perform daily cuppings and regular analysis of all coffees through a variety of brew methods
Keep production staff engaged in quality control and changes to roast profiles
Manage in-house green bean inventory and certifications
Handle green coffee shipping and receiving logistics
Facilitate staff engagement with KCR’s coffee program
Roast and approve green coffee samples
Meet regularly with the Director of Coffee to communicate needs and feedback on green quality
Manage and perform roaster maintenance schedules
Requirements and Desired Skills
Proficient with cupping and brewing as tools to manage roast profiles
Involvement with industry groups (i.e. Roasters Guild, SCAA)
Sample roasting experience
Exposure to sourcing and importing and farmer visits
Knowledge of coffee supply, growing, processing and handling practices
Green coffee grading
Proficiency with Microsoft office, especially Excel.
Paid vacation + company holidays
After one year, employee is eligible for 401K option
One free pound of coffee every week
Please email cover letter and resume to email@example.com with
position title “Head Roaster” in the subject line.
Spending a week in Indian Wells, California in June for Barista Camp teaches one a few things: First, it has been an exciting year for the Specialty Coffee Association of America with a new competition set up, the debut of a new flavor wheel and a possible unification with the Specialty Coffee Association of Europe on the horizon. Secondly, the specialty coffee world is teeming with the most amazing, passionate people. Finally, 119 degrees fahrenheit won’t actually kill you, miraculously.
Sponsored by the Barista Guild of America and the SCAA, Barista Camp is offered three times throughout the year. This four day event provides an opportunity for baristas from all over the world to network with fellow specialty coffee nerds and industry professionals, take SCAA pathway courses towards SCAA Barista Level 1 or Level 2, compete on a team for prizes, and even float on a giant, inflatable piece of pizza in a pool (if you are as lucky as we were).
While at Barista Camp, I worked to complete my Level 1 Barista pathway requirements (courses taught by industry giants such as 2014 US Barista Champion Laila Willbur) and was certified as an SCAA Instructor.
Among the many takeaways (including
some amazing coffee and swag!) from my experience from Barista Camp, what sticks most prominently in my mind is how many opportunities there are to get involved. Whether you want to begin taking certification courses, compete at a national or international level,advance your career through networking, become certified to teach classes, volunteer at an SCAA event, become a technical or sensory judge or just become a BGA member, you can do it. Get in touch with us at Kickapoo Coffee, the SCAA or the BGA. Jump in! You won’t regret it.
Position Title Field Representative & Sales Support Minneapolis
Position Overview As a member of the Marketing and Sales team, this position is a key ambassador for Kickapoo Coffee Roaster’s in the Minneapolis market. The Field Representative will serve as a liaison with customers and is responsible for executing demos and other customer support/sales activities, as directed. This is a part-time position based in Minneapolis with strong opportunity for growth.
Perform coffee demos at co-op and grocery stores per Kickapoo Coffee’s demo standards (training and demo kit provided).
Share Kickapoo Coffee’s passion, vision and culture with customers and consumers.
Regular interactions with grocery store staff.
Partner with Marketing & Sales team on key customer service goals to grow sales and retain/grow existing customers.
Report back to the Marketing and Sales team in an efficient and timely manner in order to improve overall customer service efforts.
Other customer support/sales activities, as directed.
Requirements and desired skills
Outstanding people skills and desire to engage people in the coffee experience.
Excellent communication, time management and organization skills.
Reliable and accountable while working independently with a flexible schedule.
Previous experience with specialty coffee, organic foods and/or the cooperative and fair trade movements a plus.
Previous experience in a grocery environment a plus.
Ability to stand and perform demos for 3-hour shifts and light lifting of demo kits.
Valid driver’s license and insured vehicle.
Please email cover letter and resume to firstname.lastname@example.org with the position title “Field Representative/Sales Support” in the subject line.
Our history with these amazing people extends beyond our company, beginning in 2003 with a trip led by owner, TJ Semanchin. It is humbling and special to spend time with Fondo Paez as they have endured so much as an organization, including the assassination of their president in 2010 as well as their production being completely devastated by Rust in 2009, dropping by over 80%.
We are honored and elated to be working with such a dedicated and resilient organization. We hope to have the fresh crop back by August, 2016.
This isn’t your typical coffee cake. This is cake. Chocolate cake. Well, actually, double chocolate cake, meant to be eaten with coffee. In fact, it has coffee in it. But who’s to judge? If I was a mom (which I am) and had a crew willing to risk the oven for me, this is the recipe I would send them to make. We can have our coffee and chocolate and eat it too!
Ingredients 1 cup plus 2 Tbsp flour
6 Tbsp unsweetened cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 cup freshly brewed coffee (we recommend Project Congo)
1/2 cup buttermilk
1 tsp vanilla
1 & 3/4 cups chopped dark chocolate (chips will do, 60-70% cacao)
10 Tbsp butter (at room temperature)
1 cup sugar
Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
Sift together the flour, cocoa powder, baking soda and powder. Set aside. In a separate bowl, combine the coffee, buttermilk and vanilla. Set aside.
Melt 3/4 cup of the chopped chocolate gently in a metal bowl over simmering water. Set aside to cool.
In a stand mixer, cream the butter, sugar and salt until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, until fully incorporated, being sure to scrape the sides of the bowl often.
Pause. Add the flour mixture. Mix until incorporated. Set the mixer to low and add the coffee mixture.
Remove the bowl from the mixer and fold in the melted and chopped chocolate by hand.
Pour into pan and bake for about 55 minutes, until a cake tester comes out clean (but, remember there is melted chocolate in there). Be sure not to over bake!
Let the cake rest in the pan for 10 minutes and then invert onto a cooling rack or tray. Don’t forget to peel off the parchment paper.
Dust with powdered sugar, strawberries and/or whipped cream. Or all 3! Why not? It’s Mother’s Day!
Allison Sandbeck is the owner of Crumb, a small, independent bakery designed to bake for all your cake needs. Striving for flavor, aesthetics and whimsy, it’s all about making “The Occasion” that much better. Personally, Allison is a busy mom of 4 trying to make things happen in the beautiful Driftless region of Southwest Wisconsin. She also works for Kickapoo Coffee, sending coffee near and far and roasting away. Give her website a look-see and think of her next time you need some sugar support. Life is worth celebrating. Let’s get to it! Crumbbakes.com
I recently had the opportunity to compete in the 2016 US Brewers Cup national coffee championship in Atlanta, Georgia. In this contest, baristas manually brew three cups of coffee in 10 minutes, while talking to the judges about the choices made in sourcing, roasting and brewing the selected coffee.
This was my first year competing in the Brewers Cup, but Atlanta wasn’t my first time brewing in front of judges. I first competed in Kansas City earlier this year in a qualifying round before advancing to the national competition. In Kansas City, I was accompanied by Tamara from the Coffee House, Erin from Beans and Bagels, Helena from River Rock Coffee and Daniel from Mars Café—all of us competing in the US Barista Championship or Brewers Cup. Competing is great, because it gives you the ability to really focus in on one coffee in detail and learn all about the variables involved in making it great. You focus on manipulating variables in roasting and brewing until you achieve a fleeting moment of satisfaction with the cup’s quality.
I advanced to Brewers Cup using our Ethiopian Worka, which was tasting delicious. But for Brewers Cup, I switched to a fresh crop coffee from Boquete, Panama. The farm that grew this coffee is called Hacienda La Esmeralda. They became famous in 2004 for submitting the world’s first taste of the Gesha varietal to the Taste of Panama Cupping Competition. This variety is known for its intense sweetness and delicate florality, which is similar to what you would find in a really good Yirgacheffe.
Since then, the Gesha varietal has been planted all over the world and has continued to gain a reputation for cup quality. Hacienda La Esmeralda has won 15 international prizes for this coffee in the past 10 years.
If you live in Milwaukee, or are just passing through, for a limited time, our Kickapoo Café in the Historic Third Ward (232 E. Erie St.) will be serving this coffee. We hope you stop in to say “hi” to Scott and taste it!
Recently, I came on board here at Kickapoo Coffee as their new Director of Marketing. It’s been very exciting to join a team that is so passionate about what they do and truly committed to supporting organic agriculture and family farmers. And, getting to enjoy delicious, award-winning coffees on a daily basis isn’t too bad either!
I’ve gotten to spend my marketing career working in the organic and cooperative movements, and I’m thrilled to get to continue this with Kickapoo Coffee. I’ve always felt sharing the real story behind the food and beverages we enjoy creates powerful connections. These connections empower people to make informed decisions that collectively drive positive change in the food system. Kickapoo Coffee has an important story to tell.
We’re excited to share that our Organic Ethiopian Aramo Natural Process received a score of 94 points from Coffee Review. This coffee comes from the Aramo Cooperative in the heart of the Yirgacheffe region. Their cooperative is part of the Yirgacheffe Coffee Farmers Cooperative Union, which is made up of 23 member cooperatives representing more than 43,000 farmers. We’re delighted to partner with the Aramo Cooperative and this score is a recognition of their hard work on the ground to produce high quality coffee!
If you’ve never encountered a natural process coffee, it refers to coffee being dried immediately after harvest with its fruit intact. The resulting flavor can be a walk on the wild side. Aramo has plenty of that natural wildness, while still being delicate and clean with notes of plum, tamarind, and Earl Grey tea.
To learn more about this coffee and to order, visit here.
This Saturday, coffee expert, Alex Stoffregen (freshly home from his travels around Southeast Asia) will lead a tour of Kickapoo Coffee Roasters followed by a tasting. We can’t think of a better way to spend a Saturday morning than sipping coffees in good company. We hope you’ll join us!
March 26th, 10:00 a.m. to Noon Free event, no RSVP required Kickapoo Coffee Roasters
Inside the Food Enterprise Center
1201 N. Main St., Ste. 10, Viroqua (parking in back)
For the fourth time in five years, Kickapoo has taken home honors at The Good Food Awards in San Francisco. The awards “celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced.”
The GFA’s are exactly the kind of award that we get excited about. They respect and honor the vertical spectrum of food production from the farmers that nurture the raw ingredients to the producers that bring the final product to your table.
This year, there were 208 coffees entered and only 17 winners. When the dust settled, we were nominated for our Organic Ethiopian Worka and won for our Organic Ethiopian Idido.
Our win is a testament not only to the skill of our roasters and coffee sourcing here at Kickapoo, but also the hard work and dedication of the farmer members of the Worka and Idido Coopaeratives.