Coffee Enterprises of Hinesburg, Vermont is celebrating their 25th business anniversary.
Founded in 1992 in Burlington, Vermont by Daniel Cox, the company has grown and expanded to include several critical functions to support the coffee & tea industries. Founder and President Cox began his coffee career as the first full-time employee at Green Mountain Coffee Roasters, where from 1981 until 1992 he was primarily responsible for their sales growth and national recognition as Vice President/Partner.
Coffee Enterprises started as a consulting and brokerage company for coffee and cocoa products. Very quickly technical capabilities, Coffee Analysts and Tea Analysts, were added including world-class laboratories. Coffee Ed was later started to provide educational services to support the needs of the growing industry. The Extract & Ingredient operation was sold in allowing the company to concentrate on core services in quality and supply chain operations.
Most recently, Coffee Enterprises partnered with FlavorActiV (www.flavoractiv.com) to provide a comprehensive sensory calibration program to the coffee industry. In 2016 the company relocated from its picturesque location along the banks of Lake Champlain in Burlington, VT to the verdant rolling countryside of Hinesburg, VT into the LEED Gold Certified, NRG System building.
Stephen Welter joins as a Laboratory Technician and Karen Sauther joins as a Senior Technologist. “Both bring a measurable scientific depth of knowledge and great enthusiasm to our technical staff,” states Spencer Turer, Vice President.
Stephen has diverse professional and academic interests and experiences; while earning a BS in Environmental Geochemical Science at SUNY, New Paltz, Stephen worked as a behavioral technician and musician. During this time he conducted research in mathematics and ecology.
Holding a bachelor’s degree in biology, Karen’s career path shifted from 12 years of analytical chemistry in the environmental field to the beverage industry in 2013. Karen has extensive technical knowledge of sensory evaluation and chemical analysis for beverage research and development. Karen is a SCAA Certified Coffee Roaster and is working toward the Q Grader License.
While attending the World Tea Expo, Vincent Caloiero, Laboratory Manager, and Karen Sauther both earned Specialty Tea Institute’s Level Two Certifications, expanding our sophistication and expertise for tea analysis.
Spencer Turer, Vice President, was appointed to the Advisory Council for the Research Center of the Specialty Coffee Association (SCA) and continues to serve as Chairman of the Technical Standards Committee. Spencer recently joined the Sensory Evaluation: Food & Beverage Committee for the American Society for Testing and Materials.
For more information please visit our WebPages: www.coffeeenterprise.com & www.coffeeanalysts.com