Dueño, Catador y Tostador en el primer expendio y barra de café de especialidad en la región de La Laguna.Con café de origen mexicano, tenemos la misión de difundir cultura de café en la región, así como transformarnos en un punto de difusión para las diversas manifestaciones culturales de la región.

Overlooking the whole QA operation and personnel in 2 of Mexico’s biggest coffee producing regions. Standardizing procedures throughout all branch offices. Development of new department projects. Develop and impart the quality training programs. New business opportunities organizing specialty coffee cuppings and contest with clients.

During the 13-14 harvest season, support as cupper and quality control throughout the coffee wet milling process.Implementation of new controls and analysis methodology in coffee cherry reception.Investigation development for process improvement (°Brix measurement during coffee fermentation, enzymatic demucilage, coffee pulp disposal).Critical points monitoring.During the 14-15 harvest season, Head of the Quality Control Department at the wet mill. In charge of planning and… Show more During the 13-14 harvest season, support as cupper and quality control throughout the coffee wet milling process.Implementation of new controls and analysis methodology in coffee cherry reception.Investigation development for process improvement (°Brix measurement during coffee fermentation, enzymatic demucilage, coffee pulp disposal).Critical points monitoring.During the 14-15 harvest season, Head of the Quality Control Department at the wet mill. In charge of planning and supervising equipment and QC areas mantainance, as well as imparting quality assurance workshops with coffee farmers of the area. Currently developing a Cupping Lab Image Renovation Project. Show less

Training throughout the areas of: Cupping, Warehouse, Logistics, Dry Mill & Wet Mill. Internal auditor in Quality Control, facilities and procedures. In charge of improvement projects in the Cupping Lab and in the green coffee warehouse.

In charge of quality assurance throughout the whole green coffee processing all the way until its commercialization as roasted coffee.Performing analysis to green and roasted coffee.Implementation of a Good Manufacturing Practices and Sanitation Standard Operating Procedures as bases for the HACCP system. Creation of control sheets and procedure manuals.Inventory control and warehouse logistics.