About Us
Tailwind is a collaborative roasting space dedicated to making high-quality coffee accessible through shared resources, knowledge, and good vibes. Our mission is to foster a thriving coffee community that supports each other in their craft and business endeavors.
Our Core Beliefs
Collaboration We believe that knowledge grows when shared. By providing a platform for coffee education and exchange, we aim to uplift the entire coffee community.
Education We embrace opportunities to learn, grow, and adapt, ensuring we stay at the forefront of industry advancements.
Community We strive to create an inclusive environment where everyone feels welcome and supported.
Profitability We are committed to making coffee profitable throughout the supply chain, from producers to baristas.
Sustainability We are dedicated to environmental, economic, and social sustainability.
Tailwinds Just like the tailwinds that help us accelerate, our collaborative spirit propels us towards our goals with greater speed and efficiency. Together, we can achieve more.
Sarah Cline Parker - Founder
Sarah has been in the specialty coffee industry for over 8 years with a passion for sustainable practices across the supply chain. She started her coffee journey in Colombia co-founding a social enterprise aimed at directly connecting producers with end consumers.
From that time, she has had direct experience in most aspects of the industry, from café management, QC, wholesale, to green trading. She has attained her Q Grader and Q Processor certifications and is a graduate from the University of Zurich’s Applied Coffee Sciences program.
Trevor Jermasek - Director of Ops
Trevor has been working in coffee roasteries across the country since 2013. He began his career learning to roast on a 1957 vintage Probat. Trevor has since worked as a green coffee buyer and operations manager at Water Avenue Coffee and, most recently, as Director of Coffee at Upper Left Roasters.
Trevor has traveled from Java, Indonesia, to Cauca, Colombia, connecting his knowledge of coffee’s final roasted product with the inputs and needs of producers.