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Meet Mukunda Feldman of Barrington Coffee Roasting Company

Today we’d like to introduce you to Mukunda Feldman.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
When I was 15 I needed an internship in a small business for a school project, first I walked into an ice cream shop and asked if I could volunteer and learn to make ice cream, they said no. My second choice was a coffee shop.

My partners Barth Anderson and Gregg Charboneau founded Barrington Coffee Roasting Co. in 1993 and I moved from the cafe to the roastery as their first full-time employee a couple years later. I spent more or less 9 years roasting coffee and working with our wholesale customers before I opened my first cafe in 2003. Designing and building cafes soon became my favorite work and I opened several more over the years including our 2 stores in Boston.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Hardly a smooth or fast road. Small business is tough, but so rewarding and the struggles have been great opportunities to learn and practice patience. Probably access to capital and learning to scale a management team have been the biggest challenges, but it’s forced us to grow organically from within and taught us to solve problems without throwing money at them.

Please tell us about Barrington Coffee Roasting Company.
We are a Coffee Roasting company specializing in sourcing farm direct coffees from around the world. Finding, roasting and presenting really truly unique and beautiful coffees is our focus. In the cafes I think we are known for our espresso drinks, we work really hard at them and I think we are able to deliver something special.

I’m not so much proud, but really grateful for the opportunity to work with a product that touches and impacts so many people. Coffee is this fantastic agricultural product that in order to taste really really good must be carefully and lovingly handled at every step on it’s long journey from the farm to our cups.

I love that with coffee when we pursue quality we are supporting small family held farms and sustainable farming because these are the people who are producing the best coffees in the world. I think it’s our job to honor and highlight their work both at the roastery and at our cafes.

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