How long have you been in coffee?
Which countries have you taught in?
What's your favorite coffee origin?
Tough Question! Kenya, probably. Ethiopia's a close second.
What do you think are the benefits of taking the Q?
Too many to list; career development and enhancement, extensive & profound deepening of all round sensory coffee knowledge, building of networks and resources. All of these immeasurably permeate your coffee life going forwards.
What languages do you speak?
English, some Spanish and French
What other activities do you do in the coffee industry?
I am an SCAA specialized instructor and so teach numerous courses/pathways regarding many other facets of the industry. I roasted coffee and have done for WBC competitors, including a finalist. I was a WCE judge and now train USBC and USBrC finalist competitors. I consult on new roasteries, cafes and other projects in the industry.
Anything else you'd like to add?
Becoming involved in CQI is one of the best decisions I ever made!