Mark Inman, a 30-year coffee-industry veteran, has taken a seat on the board of the United States Women’s International Coffee Alliance. The appointment adds new energy to the group’s push for women’s empowerment across the global supply chain.
His track record shows steady coffee leadership that blends profit with care for people and planet. As past president of the Specialty Coffee Association and founder of Taylor Maid Farms, he’s turned organic, fair-trade beans into a mainstream product. Colleagues say he’s never shied from placing social justice ahead of quick gains. The alliance operates within a larger framework of global coffee culture which has evolved to support diverse local adaptations and empower communities, emphasizing sustainable agriculture practices worldwide.
Mark has always balanced bottom lines with a conscience, proving ethical beans can become everyday brews.
USWIC’s chair, Sara Cooper, welcomed Inman’s board vote. She said his deep experience will help guide scholarships, training, and market access programs that target women farmers and roasters. The alliance serves roughly 500 members nationwide, all aiming to grow female roles in coffee from seed to cup. In a sign of continuity, Inman steps into the board seat just one year after he began leading new specialty strategy when appointed Specialty Coffee Director role at Mercon Specialty on July 14, 2023.
Inman spent recent years directing specialty coffee at Mercon and trading green beans with Covoya. These roles gave him front-row insight into the hurdles faced by women growers in Latin America and Africa. He plans to funnel that insight into new USWIC projects focused on equal pay and farm ownership.
Sources close to the board say Inman will also steer a pilot fund that buys micro-lots from women-run cooperatives at premium rates. The goal is to show buyers how improved wages strengthen communities and cup quality. No launch date has been set, yet organizers feel momentum.
Beyond trade, Inman helped design the Loring Smart Roast, a machine that cuts energy use by up to 80 percent. He aims to pair this tech with future USWIC trainings so students learn sustainable roasting alongside business skills. Observers call it a practical link between engineering and fairness.
The 58-year roaster will balance the USWIC post with his ongoing duties at Covoya, splitting time between Seattle and Healdsburg, California. Friends say his packed schedule hasn’t dimmed his zeal. They note he still answers emails at dawn, keen to craft ethical coffee routes for pediatric growth in the next generation.
