Our Philosophy:

• Business can be environmentally and socially progressive while remaining profitable.
  
  
• Business has a responsibility to both the community in which it resides and the community from which it sources its products.
  
  
• Bio-diverse, regenerative, organic farming produces the finest quality foods.
  
  
• The commitment to quality will be enhanced by sustainable practices, not eclipsed.
  
  
• The act of farming is vital to our survival.
  

Our Promise:

• To source the finest certified-organic products from the most bio-intense, responsible and sustainable farms in the world.
  
  
• To pay every farmer a fair price for his/her goods.
  
  
• To offer you our products in packages that are recyclable, reusable, biodegradable or compostable whenever possible.
  
  
• To operate our roasting operations in a manner that is sensitive to the environment.

Mark Inman, President and Green Buyer
For over fifteen years, Mark Inman has come to be the voice in the specialty coffee industry for issues concerning sustainable agriculture, environmental stewardship, green entrepreneurship and social justice. His tireless campaign to improve environmental and social conditions in the coffee industry, as well as voicing his support for the small farmer movement, has taken him from local classrooms in the United States to remote coffee laboratories in the hills of Nicaragua and from Washington D.C. to the floor of the United Nations. Inman’s efforts have been covered in local and nationwide publications including TIME Magazine, USA Today, the Wall Street Journal and the San Francisco Chronicle.

Rhita LaVine, Director of Sales
After graduating from the University of Kansas, Rhita pursued a career in sales with a major liquor distributor on the east coast. She had the pleasure of living and working in Georgia, Florida, and California, selling high end spirits. Rhita has helped build brands such as Jagermeister, Grey Goose Vodka, and Cabo Wabo Tequila. In 2006, she had the opportunity to join the Taylor Maid Farms family, where she can not only enjoy her passion for coffee, but share it with others. She also appreciates the company mission and knows that it provides a sound lesson for her two boys.

Jamie Voss, Roastmaster
After working many years on the retail side of the natural foods industry and in many cafes as a barista, Jamie got a call from Mark Inman with a job offer. Looking for a change and excited about the prospects of learning to roast coffee, Jamie wholeheartedly took him up on his offer—the only stipulation being that he start after a much needed vacation to Central America. This vacation turned out to be serendipitous for him, as he traveled to the coffee-producing countries of Costa Rica and Nicaragua, with which Taylor Maid Farms enjoys close working relationships. Jamie has been with Taylor Maid for more than ten years, starting out as a driver/route salesperson, and quickly learning the art of coffee roasting.