In the world of coffee, there are stories that inspire, journeys that captivate, and individuals who show us what’s possible. Among them, Dulce Barrera's story shines brightly. From her beginnings as an administrative assistant, to her status as a renowned Q Grader, coffee quality manager, and international coffee cupping champion, her story speaks to the power of curiosity, resilience, and hard work.
Discovering the World of Coffee:
Dulce’s story begins in 2002 when she joined Bella Vista Coffee in Antigua, Guatemala, as an administrative assistant. With no prior knowledge of coffee, she carried out her duties for several years. However, her journey took an exciting turn when Bella Vista opened a cupping laboratory five years later.
A Spark of Curiosity:
In this laboratory, Dulce’s curiosity was sparked. “I watched my boss, Luis Pedro Zelaya, conduct coffee cupping sessions with clients and buyers from around the world. I was fascinated,” Dulce recalls. “After each session, I’d sneak into the cupping lab and try to mimic what I saw them doing.” This continued for months until Dulce’s interest couldn’t be ignored, leading her to express her desire to learn to professionally cup coffee. For years, Luis Pedro patiently taught Dulce, refining her skills through practice and dedication.
The Journey to Q Grader Certification
In 2014, an opportunity arose for Dulce when Bella Vista’s coffee cupper and quality manager resigned. Encouraged by her boss, she embarked on her journey to become a Q Grader, starting with the introductory course in 2015 led by Eduardo Ambrocio. “After completing the introductory course, the next step was the Q,” Dulce recounts. “My boss supported me financially, trusted me, and encouraged me to take the exam until I succeeded in becoming a Q Grader.” After two attempts, Dulce officially became a Q Grader on August 20, 2017. Simultaneously, she took on the roles of coffee cupper and quality manager at Bella Vista Coffee.
Lessons Learned and Applications
The journey to becoming a Q Grader depended on Dulce’s understanding of coffee evaluation, particularly in identifying defects and assessing green coffee. Equipped with this knowledge, she became instrumental in improving coffee quality and exportation processes in Bella Vista. “As a Q Grader, I’ve been able to pinpoint the causes of coffee quality issues and provide valuable feedback to farmers as well,” Dulce explains. “This feedback has helped farmers make changes at the farm level and throughout various processes, ultimately improving the quality of the coffee.”
Post-Q Grader Achievements
Dulce’s journey didn’t end with certification; that achievement opened doors both nationally and internationally. Despite initial hesitation to compete due to her shy personality, Dulce participated in her first National Cupping Competition in Guatemala in 2016, securing 7th place. Over the next three years (2017 - 2019) she won first place consecutively, earning the title of Guatemala’s coffee cupping champion. Her triumphs took her onto the global stage, representing Guatemala in three world championships. This was the first time Dulce travelled outside of Guatemala.
2017: Budapest: 21th place
2018: Brazil - 19th place
2019: Germany - 4th place at the World Cupping Championship in Berlin, the 4th best Coffee Cupper in the world.
Competing has introduced Dulce to new worlds, conversations, and individuals in the coffee sector, allowing her to explore diverse coffees and practices. “When I visited Brazil for the first time”, Dulce recalls, “I witnessed new coffee varieties, practices, and experiences that I knew I could bring back to Guatemala”. It has also led to a second career as an educator, a role she is deeply passionate about, along with consulting work evaluating coffees. “I’ve been hired to conduct courses nationally and internationally by different coffee companies, exporters, and institutes. It’s a gratifying experience that fosters professional development in the coffee sector beyond my daily responsibilities.”
Future Aspirations
Looking ahead, Dulce dreams of opening her own cupping lab, becoming a CQI Instructor, and continuing to compete internationally. She recognizes the value of coffee education and knowledge sharing, expressing gratitude for the support of her mentor. “If it weren’t for Luis Pedro, my mentor, teacher, and friend,” Dulce reflects, “I wouldn’t be where I am today. I see the value of sharing knowledge, and I even though I’ve already begun teaching about coffee cupping and quality. I want to do it professionally and in a more structured way to inspire and uplift other people. Additionally, I also want to open my own cupping lab and continue to compete internationally, as it allows me to travel, connect with the international coffee community, broaden my perspectives, and remain inspired.”
