In August 2019, I moved back to Brazil to become an expert on specialty coffee and understand the entire production and supply chain, from green coffee and roasting to brewing and sensory skills. The more I learn, the more I discover that there is to be learned in this exciting and relatively new industry.

Does your coffee smell like blueberries? Does it have notes of chocolate or caramel? I want to know why and how these things happen, to understand the full potential of this seed that is so common in our day-to-day lives.

I put a lot of importance on firsthand experiences. From farm to cup, I’m on a mission to learn it all. Follow along as I write articles and publish content documenting my journey in the specialty coffee world.

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Roasting Consultation | Abuela Café
I ventured to the south of Brazil to help my friend Giancarlo get ready to open his roastery for business. We installed a new roasting machine and designed roast curves to prepare for the launch of two new coffees.

Colombia vs. Brazil
A quick comparison of two of the largest coffee-producing countries in the world. I spent 43 days in Colombia on a journey exploring the country’s coffee industry.

Holidays with LaREB
I spent the holiday season in Palocabildo with great company from La Real Expedición Botánica, a collective of specialty coffee farmers in Colombia.

Semana Internacional do Café
Three days at the International Week of Coffee in Belo Horizonte. This is the annual event where everything and everyone COFFEE in Brazil come together.

Roasting with OOP Café
I spent one month roasting alongside Tiago Damasceno, roastmaster and co-owner at OOP Café in Belo Horizonte, Brazil. One of these weeks was spent preparing coffee for the Semana Internacional do Café.

Preparing Your Coffee
How to properly store, grind, and brew your coffee. In this article, you will learn about how to prolong the life of your coffee, in addition to essential tips for brewing a tastier cup.

Deciphering the Coffee Bag
Take a look into what the components of the coffee label really mean and why they are important. Help yourself buy high-quality coffee by understanding this information!

What is Peaberry Coffee?
You may have seen an expensive bag of “peaberry” specialty coffee on the market and wondered: What in the world is this? In this short article, you will learn what this type of coffee really is.

Café Arq with Rafael Marques
I spent five days with Rafael Marques, a certified Q-Grader that works to connect Brazilian farmers with the best buyers in Brazil in worldwide. We roasted samples from many producers, cupped 67 coffees, and visited several farms in Venda Nova do Imigrante, Espírito Santo.

Visiting Origin | Part 1
I rented a car in Belo Horizonte and drove to Alto Jequitibá, where I spent a week shadowing the award-winning coffee-producing family at Sítio Vargem Grande. I learned how specialty coffee is grown, harvested, and processed.

Visiting Origin | Part 2
After my time in Alto Jequitibá, I visited the region of Caparaó on the border of Minas Gerais and Espírito Santo. Here, I met with three more producers of specialty coffee: Fazenda Ninho da Águia, Café Cordilheiras do Caparaó, and Fazendas Dutra.

What is Specialty Coffee?
What in the world is “specialty” coffee and why should you care? Read this article to understand the potential of this plant and what makes specialty coffee truly special.

Coffee Farm Visit in Capitólio
A week-long visit with Henrique Soares in this small, historic city of Minas Gerais, Brazil. His family is the largest producer of coffee in the area with two principal coffee farms: Fazenda Santa Izildinha and Fazenda Santa Antônio.

Roasting Course | Coffee Lab
I took a six-day course with Coffee Lab in São Paulo to dive deep into coffee roasting. I learned about quality roasting practices, the cupping technique, roast profile development, and how to create quality blends.

How It All Started
A quick story about my interest in this little bean and how my personal journey started into the unique world of specialty coffee.

My Coffee Resume
A CV of sorts to make things official. To date, I have taken 7 different coffee-related courses in 3 different languages throughout Brazil, Spain, and Italy. Only one course has been in English. 😉