Quotes About George Howell
“The Coffee Connection was different from the competition we faced elsewhere. The sale … gave Starbucks immediate access to a core of well-informed coffee drinkers.”—Pour Your Heart Into It by Howard Schultz (Hyperion, 1997) on the sale of The Coffee Connection in Boston to Starbucks.
“Howell became legendary for doing anything to find clean, beautifully processed beans.”—The Joy of Coffee by Corby Kummer, senior editor of The Atlantic Monthly (Houghton Mifflin Company, 1995).
“The ultimate aesthete”—Uncommon Grounds by Mark Pendergrast (Basic Books, 1999)
“George Howell…one of the coffee world’s most knowledgeable and passionate spokesmen. I know of no one who has done more to improve the quality of American coffee, and no one has taught me more, both directly and by example.”— Coffee Basics by Kevin Knox (John Wiley & Sons, Inc., 1997).
“ made The Coffee Connection one of, if not the premier, specialty coffee retailer of North America.”—Bill McAlpin, Hacienda La Minita, upon presenting the Specialty Coffee Association of America Lifetime Achievement Award to George Howell in 1996.
“Mr. Howell (is) a walking encyclopedia of coffee.”—Florence Fabricant, food columnist for The New York Times, 1993.
“More than perhaps any other roaster in the country, the Coffee Connection focuses on selling the most quintessential example from each coffee-producing country. is trying to purify and identify the core essence of each origin: What is it that makes Guatemala Antigua so good?”—The Perfect Cup by Timothy James Castle (Aris Books, 1991).
“Back in 1994, before George Howell sold … the Coffee Connection … to Starbucks, he had the best selection of green coffees in the US. Now he has started a new coffee-roasting business called GHH Select (George Howell Coffee Company). Most American “specialty” coffees, powerfully influenced by Starbucks, are roasted much darker than European coffee, covering or driving off the finest aromas. But Howell, as ever, roasts moderately…. On his recent list, the coffees from all seven geographic provenances were aromatic with fruit and flowers … in the way wine is.” —The Art of Eating, quarterly magazine by Edward Behr (2003, number 65).
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