Mikhail Sebastian: You were part of the team of Barefoot Coffee Roasters for some time. What made you separate yourself from Barefoot and go on your own? Was it a hard decision to make?
Hiver van Geenhoven: The decision was a complicated one. I have been fortunate to have experiences in origin trips that have taught me a lot about processing and specific qualities. This has influenced my roasting techniques and philosophies to control my machinery in a way that I find bring forth desirable cup qualities as well as develop some of the best characteristics unique coffees have to offer. There comes a time one wants to create something uniquely theirs, and I have some amazing friends whom I am proud to be able to say that Chromatic Coffee Co. is of our own creation, the fruit of our own labor.
Mikhail Sebastian: What is your prognosis about the future of specialty coffee in the United States?Hiver van Geenhoven: I feel very fortunate to be part of this current incarnation of specialty coffee. There is a growing interest from young people in good quality coffee. It is extremely focused on what is occurring in origin. I see the niche market expanding, and more places that can be accessed by the masses.The bay area is a rapidly growing coffee roasting hub, and awareness of coffee is expanding. I hope to see more of a focus on creating excellent machinery, technology and products that will not only enhance the customers experience, but the coffee professional’s as well. One must never forget how important hospitality and great customer service is – in an era where people can buy amazing coffee online and learn how to make it from videos on the internet, there is nothing quite like walking into a wonderful and unique coffee bar, and have somebody who is genuinely excited to share something with you that they themselves love to drink. This is very important. The barista is the diplomat for specialty coffee.
Read the whole thing at World Barista.