How long have you been in coffee?
Which countries have you taught in?
Colombia, Switzerland, and more to come.
What's your favorite coffee origin?
Ethiopia for its unique flavors, Kenya always surprises me and of course many Colombian coffees, especially from Planadas, Tolima and Pitalito, Huila.
What do you think are the benefits of taking the Q?
The Q is the only course that creates a common language in the Coffee Community to describe and evaluate specialty coffees in a proper way, also it is a challenge as a coffee taster to discover your strengths and the best opportunity to improve your skills.
What languages do you speak?
Spanish, English and improving my French.
What other activities do you do in the coffee industry?
I'm currently working as Sensory Trainer at L' Académie du Café in Switzerland.
Anything else you'd like to add?
As a Food Engineer, I have had the opportunity to work in different fields within the coffee industry. I was responsible for quality control and sensory/cupping in a multinational company. These experiences provided me with an extensive view of the coffee world. I'm very passionate about coffee and the most important to me is that I really enjoy working with people, sharing my experiences, skills and knowledge.