How long have you been in coffee? I’ve been working in coffee industry since 2000, approximately 26 years. Starting from as a coffee farmer in Brazil, sales person in coffee company, green coffee trader, roaster in the facility, developing micro lots, farm management at Central America, and finally build my own company in 2023.
Which countries have you taught in? Including as a coffee expert in JICA (Japan International Cooperation Agency), Ethiopia, Thailand, Rwanda, and of course Japan!
What's your favorite coffee processing style? A style that combines tradition and innovation. Politely processed in each steps from sorting cherry until finish drying, with moderate fermentation technics.
What do you think are the benefits of the CQI Post-Harvest Processing Program? To have comprehensive knowledge and great experience through the course such as “whole supply chain”, “ history of processing”, “comparative processing methods” etc.. People who work in coffee industry already have some knowledge, I was too, but sometimes lack of detailed information. This could be very useful for both professionals and coffee lovers.
What languages do you speak? English, Japanese, Portuguese (Brazilian)
What other activities do you do in the coffee industry? 1) green coffee business: developing micro lot coffee with specialty coffee producers who have passion, skill and great philosophy. Then connecting with great specialty coffee roasters. 2) Roastery cafe : I run our own coffee roastery cafe in Chiba which were renovated 70 years old historical stone house. 3) International cooperation: supporting small scale farmers and COOPs in JICA project as a coffee expert, mainly “Quality improvement” and “Market Linkage”.
Anything else you'd like to add? It’s great honor to be certified as CQI instructor! I’d like to contribute for attendees who are interested in “processing” through the CQI Processing Generalist course, then hopefully my act will lead to improve farmer’s life.
