01. What is your background, and how does it influence what you do?

"My journey with coffee started early. I grew up surrounded by roasting and café operations — I even used to nap on green coffee bags while my dad roasted late into the night. Since 2013, I’ve been deeply involved in planting, farm management, and nurturing coffee plants. But what truly fascinates me is fermentation. Fermentation, it’s the ‘Coolest Part’ of coffee production and has been a major focus of my work.”


02. What is the most important technical aspect when producing this washed Geisha?

"The key technical challenge in producing this washed Geisha is managing the drying process. It's crucial to dry the coffee quickly during the initial stages to prevent the seeds from continuing to ferment. After that, the process slows down, with careful drying under shade to control temperature exposure until completion. This balance is essential.


03. What’s your favorite coffee brewing method?

"I actually have two! If I’m traveling or in a rush, I go for immersion brewing with an AeroPress or French press. But when I’m serving coffee for two and want a bright, vibrant cup, I prefer a pour-over filter brewing."


04. What inspires you?

"My inspiration comes from the positive feedback I receive and the meaningful connections between customers and team. It’s about creating a better career for the team while delivering beautiful coffees that leave a lasting impression and memorable experiences for everyone."


05. Do you have a dream project?

"The dream is always ongoing and evolving - it's about growth and creating impact. We keep imagining, planning, and striving hard to turn our dreams into reality."