Meet STOKA's new Head of Green Bean - Zac Gledhil

As we continue to evolve, we’re excited to welcome Zac Gledhil to the team as our Head Roaster and Head of Green Bean. With a deep respect for producers and a sharp eye for quality, Zac brings a detail-driven approach to sourcing and roasting — one that balances innovation with clarity and drinkability.

The next few months we'll be  releasing two standout Colombian coffees that perfectly reflect Zac’s philosophy. One is bold, expressive, and boundary-pushing — a passionfruit co-fermented lot from Brayan Alvear and his grower collective in Acevedo, Huila. The other is refined, precise, and beautifully structured — a washed Red Bourbon from Wilton Benitez’s world-renowned Granja Paraíso 92 in Cauca.

We sit down with Zac to talk sourcing, roasting, and why these two coffees felt like the perfect way to introduce a new direction in our Single Origin range.

 

RON: Hi Zac, can you tell us a bit about your journey in coffee and what led you to Stoka?

ZAC: Coffee has been my life for a long time — it’s not just what I do, it’s my greatest passion. I’m driven by a desire for quality and a constant push toward improvement. I care deeply about learning, refining, and getting things right, and that pursuit of growth is something I bring into everything I do. What drew me to Stoka was a shared mindset. They’re forward-thinking, genuinely open to exploring, and progressive in the way they approach both coffee and people. There’s a real sense of integrity there — an understanding that great coffee comes from care, curiosity, and respect.

I believe in building something thoughtful and inclusive, where all walks of life are welcomed and the craft is taken seriously without losing its humanity. Those values are exactly what I hope for in Stoka, and why I’m genuinely happy to be part of it.

RON: You’ve stepped into STOKA as Lead Roaster and Head of Green Bean — how do those two roles influence each other day to day?

ZAC: The two roles are deeply connected. As Head of Green Bean sourcing and quality control, I’m thinking about potential — origin, processing, seasonality, and how a coffee wants to behave. As Lead Roaster, I’m responsible for translating that potential into the cup. One informs the other constantly.

Day to day, decisions in green buying shape how I roast, and roasting feedback shapes what I look for when sourcing. It creates a loop of learning rather than a handoff. If a coffee isn’t performing the way I expect, I don’t just adjust the roast — I question whether it was the right coffee to begin with.

A big part of making that work is relationships. I place a lot of importance on building long-lasting, meaningful partnerships with green coffee importers, farmers, and industry professionals who share similar values around quality, transparency, and respect. Those relationships allow for better communication, better decision-making, and ultimately better coffee — because everyone involved is invested beyond a single transaction.

That connection keeps quality honest. It means we’re not chasing trends, but making intentional choices from the start, respecting the producer’s work, and aiming for clarity, balance, and consistency. Having both roles aligned allows Stoka to be more thoughtful, more precise, and more accountable at every stage.

RON: When you’re sourcing new coffees for Stoka, what are the non-negotiables for you?

ZAC: There are a few non-negotiables for me. First is integrity — knowing where the coffee comes from, how it’s produced, and that everyone involved is treated fairly and with respect. Transparency and traceability aren’t optional. Quality is the next pillar, but not just in terms of score. I’m looking for clarity, balance, and character — coffees that are expressive but honest, and that have been grown and processed with care.

I also look for alignment in values. I want to work with producers and partners who are curious, forward-thinking, and committed to improvement. Long-term relationships matter more to me than one-off lots.

Finally, the coffee has to have a purpose at Stoka. It needs to make sense for our roasting style, our customers, and the story we’re trying to tell. If it doesn’t belong, even a great coffee isn’t the right coffee.

RON: Let’s start with Colombia Acevedo, Huila. What first caught your attention about Brayan Alvear and the coffees he produces?

ZAC: What first stood out to me about Brayan was the level of intention behind his work. There’s a clear understanding of how small decisions in fermentation, processing, and drying translate directly into cup quality. His coffees aren’t about chasing extremes — they’re precise, expressive, and incredibly well considered.

Beyond the coffee itself, Brayan has a mindset that really resonates with me. He’s curious, open to experimentation, and constantly refining his approach, but always with respect for his land and his process. That balance of innovation and restraint is rare.

The result is coffee that feels honest and articulate — clean, structured, and distinctive without being forced. From the first cup, it was clear that this was the work of someone deeply engaged with their craft, and that made it an easy coffee to get excited about at Stoka.

RON: This coffee uses a passionfruit co-fermentation. How did you approach roasting something this experimental while keeping it clean and drinkable?

ZAC: With something as experimental as a passionfruit co-fermentation, my priority was restraint. The processing already brings a lot of character, so the goal in roasting was to support that without amplifying it to the point of excess.

I approached it by focusing on cleanliness and structure first — preserving acidity, keeping the cup balanced, and avoiding anything that would push the coffee into being loud or artificial. That meant careful heat application early on, controlled development, and stopping the roast before the ferment character overshadowed the coffee itself.

The intention was always drinkability. I want the passionfruit to feel integrated, not dominant — something that lifts the coffee rather than defines it entirely. When an experimental process is handled well, it should still feel like coffee first, and that was the benchmark throughout.

RON: Moving to the second release — Wilton Benitez at Granja Paraíso 92. What sets his coffees apart on the cupping table?

ZAC: What really sets Wilton’s coffees apart is how alive they feel in the cup. There’s an energy and clarity that draws you in — every flavour is precise, but nothing feels forced. You can taste the care in how the coffee is handled: the sweetness, the balance, and the clean definition all come through naturally.

Beyond the cup, Wilton sets a standard for specialty coffee. His dedication to experimentation, quality, and consistency makes him a benchmark in the industry. That combination of skill, curiosity, and high standards is why his coffees not only stand out on the cupping table but also push the whole specialty coffee scene forward

RON: This is a washed Colombian varietal P-01. What should people expect when they taste it, especially compared to the more experimental Huila lot?

ZAC: This is a beautifully classic washed Colombian coffee, and it’s all about clarity, balance, and sweetness. Where the Huila lot is more experimental and expressive — with the passionfruit co-fermentation bringing bold, layered notes — this P-01 is refined and approachable.

You can expect a clean cup with vibrant but integrated acidity, gentle fruit character, and a smooth, rounded body. It’s the kind of coffee that showcases the varietal and the region without needing anything extra.

In short, if the Huila coffee is exciting and adventurous, this P-01 is elegant and precise — a reminder that sometimes subtlety and balance are just as compelling as experimentation.

RON: How did you decide on the espresso and filter recipes for these two coffees?

ZAC: When deciding on recipes for these coffees, my guiding principle was to let each coffee express its character while keeping it approachable and balanced. For the Huila lot, which is more experimental, the roast and recipe are designed to highlight the unique ferment notes — the passionfruit co-fermentation — while keeping the cup clean and drinkable. It’s about accentuating the adventurous qualities without letting them overpower the coffee.

For the P-01, the approach was different. It’s a classic washed Colombian varietal, so the goal was clarity and sweetness. I wanted the recipes to emphasize balance, precision, and elegance, letting the natural fruit and structure come through without adding anything artificial.

In both cases, I focus on respecting the coffee at origin, understanding its strengths, and then crafting recipes that translate that into consistency and enjoyment in the cup — whether it’s espresso or filter. It’s a careful balance of intention and restraint.

RON: If someone’s brewing at home, what’s the biggest tip you’d give them to get the best out of these coffees?

ZAC: The biggest tip I’d give is to brew in a way that lets the coffee shine, not masks it. Use clean, filtered water, and don’t overcomplicate the process — precise ratios and attention to extraction make a huge difference.

For these coffees specifically: the Huila lot rewards clarity and patience, so aim for a gentle extraction to highlight its fruit and ferment notes. The P-01 is all about balance and sweetness, so consistency is key — grind size, water temperature, and brew time matter more than fancy techniques.

Ultimately, the coffee is already exceptional; your job at home is just to let it express itself fully. Keep it simple, stay mindful, and taste as you go — that’s when it really comes alive.

RON: Lastly, how do these two releases reflect where Stoka is heading in terms of flavour, sourcing, and ambition?

ZAC: These two releases really showcase the path Stoka is heading down. Flavour-wise, we’re exploring a balance between precision and expression — coffees that are clean, vibrant, and approachable, but still allow for individuality and curiosity to shine through.

On the sourcing side, both lots reflect our commitment to long-term, meaningful relationships with producers who share our values. We’re working with farmers and importers who care about quality, experimentation, and transparency, because those partnerships allow us to consistently access exceptional coffees while supporting people and communities.

In terms of ambition, these releases show that we want to push specialty coffee forward thoughtfully. We’re not chasing trends — we’re building a portfolio that’s considered, innovative, and reflective of what we believe coffee can and should be. Each coffee is a step toward a Stoka that’s progressive, inclusive, and uncompromising in quality, and that’s the direction we’ll continue to grow in.