1. How long have you been in coffee? I have been working in coffee for all my live but specialty 22 years. I grew up on a family farm in Colombia, and I’ve been directly involved in coffee education and research for 20 years.
2. Which countries have you taught in? To date I’ve shared knowledge in Colombia, Malaysia, China, Honduras, Ecuador, Mexico, Dubai, USA and España Most of my Education have focused on post-harvest, sensory, roasting and brewing.
3. What’s your favorite coffee processing style? My favorite is inoculated coffees, because it allows you to control fermentation and modulate flavors.
4. What do you think are the benefits of the CQI Arabica Processing Professional Program?
The CQI Processing Program gives producers a common language for post-harvest.
The biggest benefits are:
- Standardization: Understanding defects, fermentation control, and drying with science, not guesswork.
- Market access: Processing Professionals are trusted by roasters and buyers worldwide.
- Quality improvement: It connects what happens on the farm to what’s scored in the cup.
5. What languages do you speak? I speak Spanish natively, and English at a conversational.
6. What other activities do you do in the coffee industry? I am SCA AST, judge of brewing coffee competition and barista, Colombia exporter (Varietales finos sas), founder of an importing company in Europe (IO Coffees). I have also developed methods for drying, fermentation, and brewing.
7. Anything else you’d like to add?
Coffee has been my way to connect Colombia with the world. My goal is to keep learning, keep teaching, and show that Colombian coffee can lead in both tradition and innovation. I’m always open to collaborating on education, competitions, or origin trips.
