With over 25 yrs working in the Coffee Industry, Anne Cooper 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 companies & machines (from large Commercial roasters to small Specialty roasters), various roasting techniques & industry relevant processes & protocols - skills & knowledge she is really passionate about passing on to the next generation of flame keepers!

Rob Hoos has a diverse range of experience within the specialty coffee industry, including training, roasting, green coffee purchasing and writing in a variety of publications including his own books. Rob holds the highest level certificates from the Roasters Guild of America and Specialty Coffee Association (SCA). He also works as a subject matter expert, content developer, and instructor for the SCA with a focus on roasting and roastery related topics. Rob is a coffee author and has published many articles in industry publications, as well as blog posts and recently the very successful book - Modulating the Flavor Profile of Coffee - One Roaster's Manifesto. Rob travels extensively both in and outside the United States where he presents, offers training and consults on all aspects of coffee and roasting. Rob is a sought after speaker at numerous coffee events. You can find him @robhoos on Twitter and Instagram.

Candice Madison has worked in specialty coffee for over a decade, as an accomplished barista, roaster, and trainer. She is a Q Arabica Instructor for the Coffee Quality Institute, an Authorized Specialty Coffee Association (SCA) Trainer, teaching on SCA certified campuses, as well as at the annual SCA Event, World of Coffee and Coffee Roasters Guild Retreat. A past World Coffee Events Head Judge, Candice is currently the Director of Roasting at The Crown; Royal Coffee Lab and Tasting Room. Candice focuses on working with those who look to ensure quality in specialty coffee throughout the supply chain. Most important to her work is that it supports sustainable livelihoods for all farmers, producers, and all of those along the value chain, with recognition of the invaluable role that women and people of color play throughout. She has previously been involved in several SCA committees and is currently part of the Equity Diversity and Inclusion Task Force working in an advisory capacity to the board and several committees as needed. Her vocation is the unceasing quest for the highest quality of coffee and the constant, sustainable improvement in the quality of the lives of those who produce it.

Yimara Martinez Agudelo is the Global Quality Control Manager for Sustainable Harvest at their headquarters in Portland, Oregon. Originally from the small town of Tunía in Cauca, Colombia, Yimara is the daughter of small coffee producers and is herself a coffee producer as well. Throughout her life, Yimara has been surrounded by coffee and the people who produce it. She has 12 years of experience in the coffee industry and has held roles in nearly every part of the coffee supply chain, including as an instructor for producers in different countries. Yimara is a Q grader, Q Processing Expert, and an instructor for the CQI Q Processing program.

Monica Terveer is the Director of Sales at Sustainable Harvest where she leads their global sales team in facilitating relationships between roasters and producer partners. She also oversees Sustainable Harvest's spot coffee program which focuses on sourcing unique coffees from smallholder cooperatives. In particular, women-grown coffees and coffees grown by young, innovative producers are what get her most excited to cup and share with roasters. Prior to Sustainable Harvest, Monica has been fortunate to work for B Corps and other mission-driven organizations, solidifying her belief that business should be used as a force for good.