Emilio began his coffee career back in 2001 when he founded Topeca Coffee Roasters while still being a college student at the University of Portland ,OR. He became a member of the Roasters Guild in 2002 and has been an active member ever since. Based out of El Salvador, he now runs a full vertically-integrated business from seed to cup, with roasting, farming, exporting, and importing operations out of Brazil, the United States, and El Salvador. With coffee running through his veins, he is a sixth generation producer devoted to the coffee industry and the coffee community.





Jen Apodaca started roasting coffee in 2005 for McMenamins Inc. in Portland, Oregon. She has roasted coffee for Ecco Caffe, Intelligentsia Coffee & Tea, and Blue Bottle Coffee. She is now the Director of Roasting for The Crown; Royal Coffee Lab & Tasting Room. She has experience on several styles of roasting machines and is dedicated to the craft of making coffee more delicious. She is an International Juror for the Cup of Excellence and the Chair of the Coffee Committee of the Good Food Awards for the past 4 years.




Immediate past CHAIR

Mary Tellie is the Owner of Electric City Roasting Co. and Zummo's Cafe. She has been featured as one of the top ten women in coffee by Barista Magazine and has been featured in Roast Magazine for utilizing small and medium size roasters. Tellie drives her company to work with farmers and micro-mills around the world to create direct trade relationships to promote sustainability and traceability with the coffee we buy. In doing so, Tellie has exceeded the FTO model in so far as the price per pound tendered and increasing the percentage in which the farmers and millers get paid. As a roaster retailer, she loves telling their direct trade stories to all of their loyal customers.





Bill’s introduction into coffee was almost accidental. Bill was not much of a coffee drinker before he started working at Caribou Coffee. What began just as a routine employment search has evolved into a lifelong passion for coffee, and all of its nuances. In 1997 Bill began working with Caribou in the packaging department. His inquisitive nature and interest in every part of the process developing the final product was noticed and rewarded with his first roasting team position, green coffee blending. Caribou did 90% of their blending by hand at the time. Bill’s continued dedication to product quality has led him to his role as a Roast Technician. Bill’s responsibilities were centered on roasting and product QC.



David Myers, Mighty good coffee

vice CHAIR, membership Committee

Eleven years ago, David ventured into specialty coffee when he happened upon a Diedrich IR-12 that was for sale, along with several bags of beans. He's been hooked ever since, going from a part-time roaster delivering coffee door to door, to operating several cafes and a wholesale business. He has been volunteering at Roasters Guild Retreat, Barista Camps and SCA Events as a Lead and Station Instructor, and has served on the Roasters Guild Education Committee for the past two years. He recently traded in the Diedrich for a Loring, but often has the most fun trying new machines in the roasting tent at the Retreat. He is especially interested in connecting with and engaging newer members with the Guild, and growing and diversifying the membership.



Anne cooper, Equilibrium master roasters

Vice chair, education committee

With over 23 years working in the coffee industry, Anne 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 machines (from large Commercial roasters to small Specialty roasters), various roasting techniques & industry relevant processes and protocols - skills & knowledge she is really passionate about passing on to the next generation of FlameKeepers!





Joe Marrocco has served in several areas of Specialty Coffee from Barista to Roaster to Green Importing. When it comes to roasting, Joe loves to talk theory, try new equipment, break old roasting rules, and roast lots of different coffees. As a Sr. Sales Associate and the Director of Education at Café Imports, Joe has been given lots of opportunities to do just that. If you are ever in the Twin Cities area, you should look him up! He will likely take you out for coffee. If you can’t find him at the office, you may want to look around one of the many lakes or rivers where he and his kids will likely be hiking and fishing, or check his kitchen. Joe loves to cook, especially for friends.



Rob Hoos, Nossa Familia Coffee

Chair, Education Committee

Rob Hoos is an independent coffee roasting consultant as well as the director of coffee for Nossa Familia Coffee. He is also the author of the book "Modulating the Flavor Profile of Coffee: One Roaster's Manifesto." Rob feels lucky because coffee was a passion of his first, and now he is fortunate enough to work at something he loves every day. He is a SCA Specialized Lead Instructor for Roaster Level 1 & 2 as well as a member of the RG Education Committee. He also serves as a subject matter expert for the SCA.





Steven Lee began his coffee career in 1996 as a barista at Peet's Coffee in the San Francisco Bay Area. After spending a number of years in the Training & Education Department of Peet's, he moved on to help open the Roasting and QC Department at Intelligentsia Coffee's Los Angeles Roasting Works, where he developed his love for the craft of roasting. Since then he has worked on a number of consultancy projects, and has served as a judge for international coffee competitions. Steven is currently a Certificate Holding Lead Instructor for the SCA, which allows him the opportunity to teach, help others, and have meaningful conversations about coffee; something he actually enjoys. Steven currently holds the position of Director of Coffee Quality and Education at Groundwork Coffee in Los Angeles where he spends his days cupping coffee, writing educational programs, and figuring out better ways to make coffee brown.




There’s a fine line between addiction and dedication, and Tony has successfully balanced his career in coffee by going back and forth between the two. Tony’s first job in specialty coffee started as a way to fund his increasing habit of going to a cafe and ordering one of everything. He has now spent the past decade transitioning from coffee consumer to barista, then head roaster, QC lab manager and now he resides in green importing. Along the way he picked up various awards and accolades for his devotion to coffee - including four regional and national Brewers Cup placings, a US Roasting Competition placing, a Good Foods Award, and 3 consecutive Roasters Guild Executive Council nominations.