1. How long have you been in coffee? I’ve been working in the coffee industry since 2013.

‍2. Which countries have you taught in? I have taught in Germany and Switzerland until now. I am open to teach internationally. Please reach out if you are organizing a course.

3. What's your favorite coffee origin? Each coffee origin has its unique characteristics, and I find that every origin has something special to offer. I have an emotional connection to India and Indonesia, as I’ve spent time traveling through those regions and learning about their coffee up close. In terms of flavor, I’m particularly drawn to coffees that are well processed and fresh, as I believe that proper processing highlights the true potential of the beans.

4. What do you think are the benefits of taking the Q? The Q-Certification Week is incredibly intense and educational. It’s not only about improving your sensory skills, but also about understanding coffee from a broader perspective. The certification can boost your confidence as a coffee professional and gives credibility to your work within the coffee industry. Additionally, you get to meet like-minded colleagues from all over the world, which is a great opportunity for networking and learning from each other.

5. What languages do you speak? I speak German and English.

6. What other activities do you do in the coffee industry? I currently work as a Quality manager for Hacofco (Hamburg Coffee Company) which give me the opportunity to cup various types of qualities every day. In the past I have worked along the coffee value chain: from being a barista and roaster, to working as a green coffee buyer and importer. I’ve also worked on origin projects focusing on processing and quality improvement in Indonesia, India and Ethiopia. Currently, I’m pursuing a degree in Economics at the University of Hamburg, and I plan to further keep exploring the economic aspects of the coffee industry.

7. Anything else you'd like to add? I fully support the mission of the CQI, which is "to improve the quality of coffee and the lives of those who produce it." I believe that the international coffee community must continue to grow together, learn from one another, and share knowledge. The courses offered by the CQI are a great way to facilitate this process and create lasting connections within the industry.