I was born and raised in the epicenter of American coffee culture, Seattle, Washington. Since then I have lived and worked coffee on four continents, from the farm to the roastery to the bottom of the cappuccino cup. The coffee chain is extraordinarily long, from the cherry to the café. I specialize in understanding all sides of the business, and helping people broaden their understanding of coffee.
I am an expert in all kinds of coffee brewing equipment, an expert in roasting, and an expert in cupping. I have extensive experience working on the ground at origin with coffee farmers and with coffee processors. I have been certified as a Star Cupper by the Coffee Quality Institute, and have served on international judging panels. I speak fluent Spanish.