Meet Jesús Salazar

Coffee Quality Institute supports producers by providing education that gives them options to improve the quality of their coffee and by identifying and differentiating high quality coffee so it can be rewarded. CQI instructors are valued partners in coffee quality education, and the certifications students earn in their courses support that work. Each instructor brings their own special style as well as their own background in coffee. In the coming weeks, we’ll get to know a little more about them.

Jesús Salazar has been involved in the coffee industry for 10 years, has taught in Mexico, Honduras, and Colombia, and speaks Spanish, English, and Italian. He is based in Mexico and is the Director of Cafeología SC.

What is your favorite coffee-related thing to teach about?

Personally, I would say that I enjoy teaching a lot, in a socratic way, how to think about coffee, how to understand the huge complex cycle of coffee, and how to transform that analysis into choices and actions. Specifically, teaching about processing is something I really enjoy because my first degree was in medicine and I really enjoy thinking about coffee from a physiological and anatomical perspective to understand what happens with the cherry and the seed during processing.

When did you decide to start teaching and what made you realize you wanted to teach about coffee?

Before working in coffee I was a philosophy teacher. Teaching has been part of my family heritage and personal choice. Teaching about coffee has the unique charm of bringing together science, technique, art, anthropology, sociology, ecology, gastronomy, economy, and much more. I decided I wanted to be in coffee to learn and teach, so teaching is somehow the reason why I am in coffee.

What do you believe was your greatest accomplishment as an instructor?

To be part of a post-harvest processing training in Nepal for small coffee farmers. Working with CQI in order to do research that aims to shed some light on and make strategies to help develop an incredible and deeply needed region like Nepal, was something really meaningful as well as an extraordinary experience both in professional and personal ways.