As CQI’s technical director, Mario oversees the technical services and the projects taking place in different coffee producing countries, to ensure that they have technical coherence and are adequately implemented. He led the development of the Q Processing Program, which he currently oversees. Mario also serves as liaison with the research organizations and enjoys teaching cupping and processing, especially when he gets to talk about naturals.
His experience includes many different positions along the coffee value chain, but mostly focusing on the factors that affect coffee flavor and quality. Mario combines his experience in the industry with a passion for scientific research about coffee flavor. He holds a PhD degree in Food Science (University of Otago – New Zealand), an MS Food Science (Université de Montpellier II, France), and a BS Food Technology (Universidad de las Américas-Puebla, Mexico).