OCB Photo Awards

by

Editorial Policy

Published on

Last updated on

[O]regon Coffee Board’s second annual Photo Awards is currently accepting submissions. The contest is open to both amateur and professional photographers, with all entrants competing in four categories within the coffee supply chain: Farming, Roasting, Creating, and Experiencing.

Last year’s Best in Show winner, Mark Shimahara, was awarded an all-expenses-paid trip to Tanzania, made possible by Monin Gourmet Flavored Syrups. This year’s winner will win a week-long trip to Antioquia, Colombia, to tour farms there.

bestinshow
“Coffee Sorting,” the 2014 OCB Photo Awards Best in Show photo by Mark Shimahara.

Two additional top winners (Top Amateur and Top Professional) will be featured in Roast magazine, and professional and amateur winners for each of the four categories will receive brewing equipment, and subscriptions to Roast and Fresh Cup.

Photos will be accepted until October 13, and the 2015 winners will be announced at Coffee Fest Portland, October 23-25 at the Oregon Convention Center.

To enter or learn more about the contest visit OCB’s Photo Awards site.

—Regan Crisp is Fresh Cup’s associate editor. Featured photo, “Coffee Pushers,” by Kristy Carlson.

Share This Article

Regan Crisp

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

Other Articles You May Like

Who Is Canned Cold Brew For?

Ready-to-drink (RTD) or canned beverages have exploded in popularity, and the coffee industry hasn’t been exempt from this trend.
by Chloé Skye Weiser | December 2, 2022

A New Kind of Mocha: On Specialty Chocolate Producers

The same care and craft that’s transformed specialty coffee has also changed the way we make and consume chocolate—and how we drink our mochas.
by Cory Eldridge | November 3, 2022

Waste No More: Cleaning Up After Coffee

From pulp to grounds to chaff, here’s how to use the byproducts of coffee.
by Cory Eldridge | October 27, 2022

Does Tamping Matter?

Tamping is a personal, essential part of making coffee—or is it? We find out.
by Fresh Cup Staff | October 13, 2022