NAME: Adam Pesce
TITLE: Director of Coffee
Q: What do you collect?
A: I used to collect knives and machetes from all the countries I’d visit for coffee. Now I collect textiles. I’m getting old.
Q: Sweet or salty?
A: Bitter. Sweet and salty are easy. Bitterness is way more interesting.
Q: Most thrilling part of your process?
A: The travel. Not only have I been able to see the world through coffee, but the parts of each country I get to visit are not the typical tourist destinations. Coffee is grown way out in the most rural areas of a given country, so it’s definitely the road less travelled. You meet some pretty amazing people when you get to the end of a road.
Q: If you could perfect a skill overnight what would it be?
A: My Spanish… I’ve been working on it for 10 years – it’s not going well.
Q: Newest addition to your home?
A: I just picked up an antique mid-century teak dresser… continuing my efforts to furnish my house with only old and found stuff.
Q: Favourite coffee shop?
Q: What would you be doing, if not this?
A: I’d probably be playing second base for the Jays. Probably.
Q: Next dream destination?
A: Ethiopia and Rwanda. I’m going in November to speak at a conference and meet with some new farming partners. Can’t wait.
Q: Why do you make what you do?
A: I genuinely just love coffee – not just how it tastes, but everything about it. The work and processes that go into it, the people behind, its ability to create, help, and engage communities.
Q: A word of advice you would have given yourself 10 years ago?
A: Learn all the languages. They’ll come in handy.