In August of 2019 Ms. Moayyad started her own roastery in Switzerland, Sweet Bean Coffee, where she mainly roasts to order. After being in the coffee trade her whole working life, and learning the trade from the ground up, she is now at Sweet Bean Coffee where she can spend time with her hands in the primary material that developed her love for coffee, the beans.
Prior to Sweet Bean, Shirin was at Nespresso beginning in 2013 as International Coffee Expertise Leverage Manager. In her role there, she served as the guardian of Nespresso coffee expertise content and ensured aligned and consistent messaging on the topic across various target groups- such as consumers, clients, and partners as well as at coffee events. In particular, she translated coffee messaging so that a broader audience could understand Nespresso expertise, articulating it in meaningful demonstrations and through clear content communication.
Ms. Moayyad joined Nespresso from Peet’s Coffee where she spent seven and a half years as Director of Coffee Purchasing managing supply needs and nurturing key relationships with origin countries and farmers. She was instrumental in bringing TechnoServe’s Coffee Initiative to life, helping to germinate the idea that culminated in Peet’s Uzuri African Blend™.
She began her career in the industry living in the coffee-growing highlands of Papua New Guinea where she resided on a 98‐acre coffee estate and managed a coffee roasting and exporting company. From 1998 to 2005, she was the roaster and buyer for a small specialty chain in Singapore and served as president of the Singapore Coffee Association.
Her broad industry experience also includes previous roles as contributing writer for the Asian Tea & Coffee Journal, a cupping workshop trainer for the growing Asian specialty market, and a judge for numerous international cupping competitions.
Ms. Moayyad received a bachelor’s degree in anthropology and South Asian religion from Brown University. She speaks English, German, and Melanesian Pidgin fluently and, in her own words, “broken French and Kitchen Persian”.