The story of Afficionado Coffee started with a search for a new perspective, when co-founder Adam Bossie left his corporate job in search of a world bigger than his own. He got an a plane, traveled to new places, met new people and was introduced to new cultures and traditions around the world. The coffee part was sort of an accident - he met growers across Central & South America and Africa and was inspired by their hospitality, their craftsmanship, and the communities they've raised up in the fertile landscape around the equator.
The coffee in your hand is the byproduct of our efforts to assimilate into these communities, and to win the trust, loyalty, and partnership of the farmers which can only be earned with time. Together we have built a gem of a company. One we are proud of, one committed to sustainable, traceable practices and to delivering phenomenal coffee. We hope as you take that first sip, you'll pause for just a breath and savor the moment -- and the path to this cup. We hope you'll make it part of your path too.
Adam is the Co-Founder and CEO of ACR. While studying Marketing and Economics at Drexel University In Philadelphia, Adam ran his first successful startup (car and boat detailing) while interning at BB&T Capital Markets. After graduation, he pursued a career as an analyst and compliance associate at Hunthill Capital, an alternative investment marketing firm in New York. As many finance guys do, Adam sat in a midtown Starbucks one day and wondered if he had done it all wrong. He started roasting coffee on his mom’s bbq on the weekends and peddling it at local farmers markets in New Jersey. Eventually Adam left his job, packed a backpack, and traveled to the places coffee grows. He found a lot more than farms - Adam fell in love with the culture, the craftmanship, and the unparalleled hospitality he experienced across Africa and Central & South Americas. And he wanted to take part in it.
Adam and his friend Paul founded Afficionado Coffee Roasters in 2011. Today Adam oversees daily operations of Afficionado and acts as the company's lead visionary. When he’s not drinking coffee, talking about coffee, or spending time with growers around the world, Adam loves obscure travel destinations, small airplanes, sailing, snowboarding, cooking, gardening and flying.
His ideal coffee is the Guatemala Asdelflor, at sunrise, through a v60 pourover. Sharp noon cutoff.
Paul Merces is a co-founder of Afficionado Coffee Roasters and now oversees all warehouse operations. Born and raised in Holmdel, NJ, in 2007 he decided to leave the family business to pursue a life in coffee, and now oversees all warehouse operations. In his free time he enjoys running, boating, mountain biking, and spending quality time with family and friends. His go-to coffee is the Dolce Blend with milk (Chemex pourover) during the colder months and 12-hour Cold Brew for the summer.
John Michael Beam started with Afficionado back in 2010 as a field associate, hustling around New York and New Jersey to make sure that clients were happy, cafe equipment was up to par, and the coffee was always fresh and hot. His role evolved into his current one, Director of Client Services, and John MIchael now oversees all market segments including hotels, corporate offices, and restaurants across the eastern seaboard. He also enjoys spontaneous travel and anything outdoors - especially mountain biking, boating, and snowboarding. John drinks a pourover in the morning, and espresso in the afternoon. Never a latte.
Michael Criscuolo was born and raised in Middletown NJ. Michael has been with Afficionado Coffee Roasters since 2011, and in his current role of Operations Manager since 2012. Outside of work Michael enjoys many activities and hobbies. Some of his favorites include playing hockey, golf, days at the beach and home life with his Fiance and dog Benny.
Kyle Wuethrich has been working with Afficionado Roaster since 2013. He is the Michelangelo of latte art, but more importantly he’s spent time on most of our farms, getting to know producers, process, and origin stories for each coffee. As TITLE, he ensures product quality in the field through on-site trainings and equipment maintenance. He enjoys spending time outdoors with his family and takes his coffee black, drip, and in small, staggered portions.
Peter Turso is a James Beard-recognized chef with a diverse background spanning fine dining, hotel and resort production, as well as recipe development for corporate entities. A graduate of the Culinary Institute of America, Chef Turso is inspired by the unexpected depth and infinite nuance that can be found in coffee. Leveraging his chef’s palate, he participates at every level of coffee production, from farming to harvesting to roasting by hand here in New Jersey. He hopes that his dedication proves itself in every sip, and that coffee enhances your journey, wherever life takes you. And bring a camera! Outside of work, Chef T enjoys being in nature: gardening, hiking, and snowboarding. He is an amateur photographer and pretty decent guitarist.
PJ Gray has been in the Afficionado family since 2008. A production associate and self-proclaimed cold-brew fiend, you can usually find him at the roastery facilitating cold brew production, or out and about as a field support technician. He loves fresh air, outdoor sports, and spending time with friends and family. He drinks espresso with sparkling water (lightly stirred, pinky out).
Alex Ritthaler comes to Afficionado from the Dominican Republic, with a background in engineering and baking. Alex manages accounts in the larger New York City area and verifies that the coffee is served consistently to our standards. During his time off you’ll find him experimenting in the kitchen. He takes his coffee black, pour-over or drip, between 10 AM - 6:30 PM. (Coffee served after 6:30 PM must come as affogato.)
Gus has been with Afficionado Coffee since April, 2018. He is a field support technician that works mostly with maintenance and quality of coffee equipment and machines. In his free time Gus likes to attend concerts and sporting events as well as spend time with his fiancé and dog.