How long have you been in coffee? I have been working in the coffee industry for 10 years, gaining experience across the entire supply chain.
Which countries have you taught in? My teaching travels have taken me across many regions, including Indonesia, Myanmar, Thailand, and India.
What's your favorite coffee processing style? While I have explored many methods, my specific favorite processing style isn't something I have documented—perhaps that is a discussion for a future class!
What do you think are the benefits of the CQI Processing Professional Program? I firmly believe in the value of this program as a gold-standard professional certification. One of its key benefits, which I have highlighted previously, is the significant regional cost advantage it offers compared to training in other international hubs.
What languages do you speak? I am proficient in both English and Burmese.
What other activities do you do in the coffee industry? Beyond teaching, my professional life is deeply rooted in coffee sourcing, milling, and consulting.
Anything else you'd like to add? As the Chairman of the Myanmar Coffee Association, I am particularly passionate about advancing the technical standards and global recognition of our local coffee production.It has been a privilege to contribute to this industry, and I look forward to continuing to share knowledge and drive quality forward.
