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.



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.