How long have you been in coffee?

I started my coffee career in 1998.

Which countries have you taught in?

I have taught classes in the Philippines and have assisted classes in India.

What's your favorite coffee origin?

I am probably biased. My favorite robusta Origin is the one form Northern Philippines while my favorite arabica to date has been a sweet coffee from Bukidnon Philippines.

What do you think are the benefits of taking the Q?

Taking the Q is about learning how to assess specialty arabica and fine robusta quality using a proven standard under the QE of the CQI. This is a resource and scientific based knowledge composed of various tasting tests, exams and exercises which have been proven to provide “Best of Practice” standards.  But that is not all about the Q. It is a sensory journey for those who want to improve their tasting acuity.  It benefits those who want to pursue a professional sensory and tasting career in coffee quality assessment.

What languages do you speak?

I speak Filipino and English.

What other activities do you do in the coffee industry?

Other than teaching in our school, the Barista and Coffee Academy of Asia (coffeeschool.asia), I am also involved in coffee farming, post-harvest processing.  We do operate our own farms and operate a post-harvest facility in the Philippines. This is in collaboration with a farmer cooperative. 

I do a lot of volunteer work in the Technical Work Group of the Philippine Coffee Quality Competition (PCQC) which is held every year. I roast coffee and have established Curve Coffee Collaborators, a roasting company which is engaged in discovering, sourcing and roasting Philippine coffees. My other day job is heading a coffee and allied products distribution company in the Philippines.