Paul Haworth is the Green Coffee Buyer & Head Roaster for Cartel Coffee Lab
His favorite coffees come from Guatemala and El Salvador and his favorite way to brew coffee is in a Chemex. Paul has been influenced greatly by world travel, both to countries of origin and to consuming countries like Japan, Finland, and France.
"I fell in love with coffee during my last years in high school. I fell in love with the craft of coffee, however, right after high school at my first industry job for a small roastery in Tucson, Arizona. I'm not sure how strongly I feel about the idea of vocational 'calling' but I'd have to say coffee has been a real convincer for me. I've tried to get involved in other disciplines but an invisible hand has always poured me back into this one."
"I would have to say my two most formative coffee journeys were the first trip I took to Guatemala and the three months I spent consulting in Japan (which happened to include seeing the 2007 World Barista Championship in Tokyo).
In Guatemala, I was able to connect the dots that had only been conceptual up to that point—details about farming, processing, and the culture of coffee origin.
In Japan, I saw a people group vastly different from my own exploring coffee in their own unique yet equally passionate expression. Both of these adventures provided more frame and color to the tapestry of the global specialty coffee industry."
Becoming a Roaster
"Prior to becoming a full time roaster, I'd put in a cumulative 7 years as a barista in several different houses of coffee. Slinging lattes had never been my passion and when the opportunity arose to work more directly with the bean, I jumped at the chance. There was one night in particular when something changed for me. I had to finish several orders before daybreak and was the only one in the shop, so I cranked the radio (which happened to be playing Mozart) and went to work. By the end, I was exhausted and laid down on a bag of green coffee to wait for the cooling roaster. Laying there as the music played on, my tiredness was overshadowed by an inexplicable combination of satisfaction and connectedness. It was like some kind of liturgical rite and from that moment on, I felt a profound compulsion to roast coffee."
"I've been with Cartel Coffee for nearly 6 years. In that time, I've taken over green buying and trained up several roasters. I still spend 3 to 4 days of my work week engaged in the roasting process, whether it's developing roast profiles, roasting samples for trial, or spearheading our general production."