Aleco Chigounis

Aleco is the co-founder and president of Red Fox Coffee Merchants. Aleco grew up in his family’s coffee roasting business in Philadelphia, PA, learning that business from the bottom up. He picked up his first cupping spoon at age 15 and had his first coffee epiphany at age 19 when Yirgacheffe made its grand entrance into his life.

After completing his BS in International Relations at St. Joseph’s University in Philadelphia, Aleco moved to Costa Rica to work on a coffee farm for what was supposed to be four months. After a harvest spent between the farm and the wet mill, Aleco moved down the mountain to San Jose where he decided to stay and embark on a 4-year stint working for two different trading houses including the Neumann Kaffee Gruppe. He became the very first certified Q-Grader from the United States in 2003. After leaving Costa Rica, Aleco spent a year working with Ric Rhinehart in L.A. before serving as Chief Coffee Buyer for Stumptown Coffee Roasters in Portland, OR. He moved to the Bay in March 2012 to join the buying team at Coffee Shrub and Sweet Maria’s. Aleco opened the doors to Red Fox Coffee Merchants on January 1, 2014.

Adam McClellan

Adam joins Red Fox as Aleco’s right hand man on the trading desk and as point person for all things sales. After a diverse exploration of the world of food and agriculture, including stints as manager of an organic ginger farm outside of Hilo, Hawaii and several wine harvests in Oregon and Chile, Adam found his true calling and home in the coffee business. For over a decade, he has focused on green coffee, working primarily with coffee quality and farmers at origin, while keeping Portland, Oregon as home base. After getting his Q-Grader license in Armenia, Colombia in 2008, he worked with the Coffee Quality Institute as a Coffee Corps Volunteer and Assistant Instructor, and has been involved in judging various regional coffee quality competitions. For the past three years, Adam worked as Green Coffee Buyer and Source Relationship Manager for Stumptown Coffee Roasters, and prior to that as a Trader and Quality Control Manager for Sustainable Harvest Coffee Importers.

Adam has a BA in Sustainable Food Systems from The Evergreen State College in Olympia, WA. Other than coffee, he enjoys spending time and traveling with his wife Sarah and son Judah, being outside doing anything, and drinking and talking about natural wine and mezcal.

Joel Edwards

Joel started roasting coffee in 1997, after a three year stint as a barista, and hasn’t stopped since. He began in the midwest and roasted his way across the country until he found himself in the Bay Area, where he spent the last five years as head roaster for Ritual Coffee in San Francisco.

As head of quality control for Red Fox, you’ll find Joel on the sample roaster, at the cupping table, or answering questions about new coffees. Ask him about contracts, samples, roasting — anything, really. There’s nothing he’d rather do than chat about coffee.

Joel has a BA in Buddhist Studies from Naropa University, which is why he works in coffee.

Julia Fariss

Julia covers operations, logistics, bookkeeping & finance for Red Fox, as well as cupping and coffee approvals in the lab.

Julia comes to Red Fox from Sightglass Coffee in San Francisco where she worked in project management & wholesale operations. Before that, she split her time between political campaigns in Washington, DC & Southern California, beekeeping in eastern Washington state, and studying yoga & meditation in India & Nepal. Julia has a BA in International Relations and French from Pomona College in Claremont, CA.

Tibed Yujra

Tibed Yujra is Red Fox’s first field agent at origin. He is responsible for quality control and supply chain logistics in Peru and Bolivia, and brings a wide range of coffee production, processing and quality experience.

Tibed was born in the coffee-growing region of San Pedro de Puntina Punco in the Sandia Valley in Peru. In 2003, after completing his studies in Nursing in Puno, he began working in a coffee warehouse, managing quality control for the Cooperativa San Ignacio. He spent 10 years working for CECOVASA (Central de Cooperativas Agrarias Cafetaleras de los Valles de Sandia) as manager of quality control in their lab. He has worked with cooperatives in Honduras and Haiti, where he consulted on coffee quality improvements with French NGO Agronomes et Veterinaires sans Frontieres (AVSF-CICDA). In 2009, Tibed became the second certified Q Grader in Peru.