NKG PACE Orientation Week: Let the Learning Continue

NKG PACE ’24 Partners Shaa’ista Sabir, Zakiya Mason and Jalen Kelly on the Hoboken waterfront.

What an absolute pleasure it was to welcome Shaa’ista Sabir, Jalen Kelly and Zakiya Mason to Neumann Gruppe U.S. headquarters for an orientation last week! Blustery rain aside, we couldn’t have imagined a more wonderful time getting to know this newest class of NKG PACE Partners.

Their coffee experiences are varied, so while the group followed an intense schedule designed by NKG PACE QC and Education Lead Amanda Armbrust-Asselin and Atlas Coffee Importers Quality Control Manager Gavin Tull-Esterbrook, conversations danced and meandered well beyond the margins. There was a lot of laughing, note taking, coffee brewing, relaxed meals, more laughing and of course learning.  

“It was wonderful to feel like the lectures and panels were packed with dense information, but there was still plenty of room for diversions and deep discussion,” said Zakiya. “Amanda and Gavin are not only knowledgeable but are open about areas where they weren’t as informed. It reminds me that coffee is truly a constant exploration for everyone. A common theme for the week was that we all have so much we need to and can learn from each other.”

Monday began with an “Introduction to Sensory Science” lecture, followed by an introduction to the SCA flavor wheel and a “Flavor Concepts: How to Use Descriptive Language” talk.

On Tuesday, Neumann Gruppe Head of Communications Lena Tippel offered an introduction to Neumann Kaffee Gruppe — the extensive coffee family that Jalen, Zakiya and Shaa’ista are now a part of and have access to. That was followed by an “Explorations in Quality” tasting and discussion and later a “Green Grading 101” course.

Shaa’ista and Zakiya in the Neumann Gruppe USA Quality Control lab. 

Finally, wrapping up a packed day, the Partners joined a round-table discussion with colleagues from Atlas, InterAmerican Coffee and Rothfos Corporation (and a variety of brewed coffees) on the differences and similarities between commercial and specialty coffee markets.

Wednesday brought a little sunshine and a “History of Coffee” lecture, followed by “Origins of Flavor,” a comprehensive overview of all the aspects along the supply chain that impact and contribute to flavor, from varietals to processing decisions to shipping and roasting. Following lunch (and still more coffee talk) the group dove into roast cupping and cupping protocols and later a roasting and cupping practice.

Finally, before saying our good-byes, Thursday included an introduction to QC lab equipment and practices, an introduction to green coffee sampling, and a wonderful virtual conversation with Phyllis Johnson, founder of the Coffee Coalition for Racial Equity (CCRE), and Michelle. R. Johnson, founder of The Chocolate Barista and co-founder of Ghost Town Oats. In the coming months, the CCRE will pair each of the Partners with a professional mentor.

Welcome gifts! 

Gavin Tull-Esterbrook and Amanda Armbrust-Asselin.

Introduction to green grading.

Fun at lunch.

Orientation wrap-up dinner. We're looking forward to bringing the Partners back together in the fall!  

“I think it sets the precedent for the work that NKG does and the intentions of this program that even after just three days in San Diego I'd already learned so much that I felt I could share in turn,” said Shaa’ista, reflecting on the week and her first days with her new team. “Orientation was a great way to get a feel for my co-Partners and how purposeful our placements were and how each site contributes to the whole. I can't wait to dive into InterAmerican San Diego and see how it relates to the other teams.”

Indeed, as they begin their first full weeks in their respective offices, much new and serious learning continues — for all of us. •