Passionate about the world of coffee, I have built my career around quality control, training, and the continuous improvement of green coffee production processes. My professional journey combines technical precision with a strong teaching vocation, which has allowed me to train more than 150 professionals in the sector and support the growth of projects linked to coffee culture.

I currently work in the Quality Control and Processes department specializing in green coffee, where I analyze, evaluate, and advise on bean quality from origin to post-sale, ensuring that each lot meets the highest standards set by the Specialty Coffee Association (SCA). Throughout my experience at companies such as Syra Coffee, Origo Bakery, and Frutto Forastero, I have taken on responsibilities in training, operational management, and green coffee selection — always with a focus on sensory excellence and product sustainability. I am an analytical, proactive, and solutions-oriented professional with a strong ability to communicate and share knowledge.

My goal is to continue contributing to the development of a more conscious, professional, and passionate coffee industry.