As director of Coffee Quality & Operations at Starbucks, Kim Giroir manages the team responsible for green coffee quality. More specifically, her coffee quality team is responsible for global inventory management, quality metrics and reporting, and recipe management, while her operations team administers green coffee handling facilities. These facilities set the global standards for Starbucks.
Kim also has the added responsibility of overseeing a pilot plant roasting facility in Seattle, where her team supports roast development, research, and testing for Starbucks core roasting plants and roasteries, as well as sensory evaluation of coffee.
Kim has more than 20 years of experience in supply chain, procurement, quality, and operations in support of consumer products, and more than 14 years in the coffee industry. Prior to joining Starbucks, Kim worked at Procter & Gamble, where she managed the Arabica purchases for Folgers, Millstone and Dunkin’ Donuts.
She first joined Starbucks in 2009 and spent three years with the company before taking a role with Atlas Coffee Importers. In 2016, Kim returned to the Starbucks global coffee team.
Through the Starbucks Origin Experience, Kim has traveled to coffee growing communities, where she was immersed in the origin of coffee in Costa Rica, Rwanda and Indonesia. She is passionate about coffee and cups regularly, but with a volume over 16,000 samples annually, she receives help from her coffee quality team.
Originally from Michigan, Kim earned a degree in Mechanical Engineering from the University of Michigan. She also has an MBA and MS in Strategic Management from Indiana University.
Kim and her husband Jason live in Seattle with their two children and family dog. She enjoys outdoor activities, boating and cooking, and is keen to share a recent podcast she listened to or something she made over the weekend, whether it be homemade yogurt, hard cider, deodorant, shrub, lip balm, or something else entirely.
Kim joined CQI (Coffee Quality Institute) as a Board member in 2019.