Co-founder, co-CEO, director of coffee, and roastmaster of Wrecking Ball Coffee Roasters

Her experience in the industry spans over 30 years as a coffee roaster, green coffee buyer, and teacher of all things coffee. An avid traveler in coffee growing regions worldwide, she teaches "cupping" to coffee producers and coffee professionals around the world. She is also credited with coining the term "third wave coffee" and identifying the relevant concepts.

Trish is a licensed Q-Grader and credentialed Q Trainer by the Coffee Quality Institute. 

Author of "What I Know About Running Coffee Shops" a book that is wildly popular here in South Africa.

Colin Harmon built 3fe from a one-man coffee cart in a nightclub lobby to the internationally renowned business it is today. The lessons, stories and guidelines in his richly illustrated book offer a unique and honest insight into the day-to-day realities of what many people see as their dream job.

Colin is a four-time Irish Barista Champion and owner of Dublin’s 3fe Coffee, one of the world’s most innovative and progressive specialty coffee shops. His work in coffee has extended to roasting, training and consultancy work, as well as developing coffee equipment for the specialty market and beyond.

In 2005, Tesfaye Bekele Degaga established Suke Quto. Though he started with barely 5 hectares of land, he is committed to eco-friendly farming practices, and to maintaining the natural forest canopy that shaded his trees. When a bushfire destroyed most of the surrounding forest, locals turned to other crops—corn and teff—which can deplete the soil in just a few years. Tesfaye came up with the idea to distribute coffee plants and native shade tree seedlings to his neighbors to plant instead. As a result, there are now more than 150 growers actively replanting the forest and bringing their own organic coffee to Suke Quto for processing.

From the original 5 hectares, Suke Quto has grown to more than 220. Tesfaye continues to pursue excellence in organic cultivation and processing of his coffees, while empowering his neighbors in their own coffee growing, and investing in the sustainability of his community. In conjunction with Trabocca’s OCR program, Tesfaye visited coffee growers in Colombia, became interested in the pulped natural (honey) process used there, and began experimenting how to use it in an Ethiopian context.