“The lots I get most excited about are often from the east African nations where you don’t always expect to see great coffee – I’m always interested in trying new lots from the DRC, Uganda, Rwanda, Tanzania. New processing techniques in these areas have meant we see coffees improving year on year, and I can’t wait to see where they go from here!”
Harvey first began working in coffee at the young, impressionable age of 15, when he was trained as a barista in a cafe after being hired as the pot wash boy.
Since coffee was his out from washing pots, he has always had a soft spot for the world of the bean. Because of this, he decided to study International Business Studies at Bournemouth University, where he also carried out a placement year working for Bosch in logistics for a year. The corporate life left him cold, however. Far too lucrative!
After some years working as a barista in cafes up and down the south coast, completing his degree with a dissertation exploring sustainability in the coffee industry, he toyed with the idea of leaving the world of coffee in search of a ‘big boy job’ (something involving a suit).
After working at Small Batch’s Roastery in Brighton briefly for the summer of 2018, he realised it would not be possible and applied to become Mercanta’s lab coordinator. Lots of TINY pots to wash, you see!
Although lacking lab/roasting/cupping experience, Stephen Hurst thought it worth hiring someone who can work the espresso machine so he can enjoy the occasional flat white.
Since joining less than two years ago, Harvey has attempted to meek his way into all areas of the business, hungry to learn about the industry. This has seen Harvey progress to becoming our UK Quality Control and Global Traceability Manager, as well as being involved in UK marketing, sales and managing the London School of Coffees online marketing.