This annual live presentation and coffee cupping is held during the same week at the Specialty Coffee Expo in Boston, MA. This even provides an opportunity to learn directly from me, to taste coffee that has been processed with my methods and to participate in a discussion about how we can improve the quality and consistency of coffee at origin.

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Better coffee begins at origin.

We work with coffee farmers, processors, exporters, importers and roasters to improve quality, consistency and resource management, beginning at origin.


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I'm Lucia, a former winemaker turned coffee fermentation designer who uses the principles of microbiology to help bring out the best in your coffee.

I was born in Guatemala and moved to California at a young age. I studied Viticulture and Enology at UC Davis and trained as a winemaker in the Napa Valley. Today, I am a fermentation and coffee processing specialist and licensed Q-grader with years of experience working with coffee producers throughout Latin America. 

Hablo espanol, et francais aussi.

I am also a Q Grader and CQI Q Processing Level 2: Professional

 

The Mission


Empowering coffee producers to have a larger role in flavor development and quality control by focusing on processing techniques to produce consistent coffee and selecting microbes to guide fermentation.
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