La Terza Coffee would not be as amazing as it is without each individual member of our team. Today, we want to introduce you to Aaron Parker. He runs our Saturday Morning Roasterie Tours and if you’ve ever been to one, you know how engaging, interesting, and fun they are.
In addition to leading our Roasterie Tours every Saturday morning, Aaron will soon begin teaching some of our coffee classes as well. “I am always learning new things about coffee to expand my knowledge of the topic,” he says.
Aaron loves La Terza coffee and was a customer before he became a spokesperson. He first met Chuck, La Terza’s Founder, at the Wyoming Farmers Market in 2004. Soon after, Chuck made a trip to Aaron’s house and assembled a grinder on a couch in his living room. “That spoke a lot about the people who are here and involved with La Terza,” Aaron remarks.
David and Lorenzo first interacted with Aaron while he was leading a Brewery Tour at Rivertown Brewery, La Terza’s neighbor. He was promoted to draw up a Roasterie Tour for La Terza soon after!
Aaron grew up in Cincinnati and graduated from Ohio State University. He currently teaches English as a Second Language in Cincinnati Public Schools. His wife is also an ESOL teacher! They have one son who is currently a sophomore at Wyoming High School.
Aaron describes his job as “finding a way to make content comprehensible for students who speak English as a new language.” Aaron brings the same passion and energy that he has in the classroom to our Roasterie Tours. He says, “I try to lead the tours in the same way that I teach my classroom. I can do this by developing vocabulary, encouraging inquiry, and creating a hands-on environment. We make the history of coffee comprehensible by connectin
g it to people’s prior knowledge and experiences. We employ the discovery method in our examination of the three regions in which coffee is grown and what makes them unique. I see our beans kind of like the kids that I teach in school. Each of the kids I teach is from different places around the world and they are all unique. If taught and treated the right way, their special talents emerge. At La Terza, we take something that is international and we bring it to the customer. We are teaching our customers everything about it from crop to cup.”
When asked why Aaron loves working at La Terza, he says:
“I love La Terza’s focus on teaching each customer all there is to know about coffee. We aren’t here to just sell coffee, but also to teach people about what they are drinking, where it comes from, and how it is roasted. The education factor does it for me. For me, coffee is more than a drink; it’s a way to have a deep impact on places that are far, far away. Through guiding our Roasterie Tours, I have the opportunity to see that customers want a cup of coffee with a consciousness.”
So, what’s Aaron’s favorite type of coffee? He says his favorite origin of coffee tends to change with the season, but his current favorite is the Brazil Mogiana which he says is just “excellent.” Additionally, his favorite brewing method is the Pour Over, which he makes with his wife every morning.
Lastly, a fun fact about Aaron: he loves to run and play baseball with his son. He also says he loves “sitting around and having great conversation.” If you have ever had the opportunity to talk with Aaron then you know this last statement to be true!