Pursuing his passion for coffee sustainability and community development, Brandon Bir travels over 100,000 miles in an average year to visit coffee communities around the globe.
He played an instrumental role in establishing our Friend2Farmer initiatives and over 50 direct trade coffee relationships in Africa, Asia and Central and South America.
His goal is to create a more sustainable, fair and responsible coffee future for farmers.
He deploys an impressive arsenal of coffee experience, knowledge, connections, and certifications in his work.
A Leader in the Specialty Coffee Industry
Recently elected to the Specialty Coffee Association USA Chapter Committee, Brandon serves as the committee’s East Regional Coordinator.
After completing an extensive array of coffee and tea education programs, he holds over a dozen professional certifications, including:
- SCA Campus Inspector
- SCA AST Brewing, Sensory, and Barista
- SCA Coffee Buyer Certification
- SCA Coffee Taster Certification
- SCA Barista Level 2 Certification
- SCA Roaster Level 2 Certification
- Coffee Quality Institute Certified Q Grader
- CQI Certified Assistant Q Instructor
- Specialty Tea Institute Foundations of Tea Level 2
- SCA Sensory Program Content Creator
Competing in and Judging Specialty Coffee Competitions
Brandon helped lead Crimson Cup to the 2019 Golden Bean Champion for Small Franchise/Chain roaster and Roast magazine’s 2016 Macro Roaster of the Year award.
He sourced our Good Food Award-winning Ethiopian Kossa Kebena coffee and has also has brought home trophies from the America’s Best Espresso roasting competition.
Brandon coordinated the creation of the Crimson Cup Innovation Lab. This 7,000-square-foot facility is certified as the largest SCA Premiere Training Campus in the Midwest.
He also has guided development and certification of SCA Training Campuses in Peru.
Brandon teaches classes and judges at coffee industry events, including the Golden Bean North America and Australia/New Zealand coffee roasting awards.
He serves on the board of the Ohio Culinary Science Advisory Board and volunteers as a Sensory Skills Course Contributor for the Specialty Coffee Association.
Brandon earned a Master of Business Administration in International Business & Sustainability from The University of Wisconsin.