ILDI REVI
Purity 🇺🇸
A licensed Q Grader and certified Q Lecturer, with a master’s in adult learning. She masterminded the coffee education programs for the SCA as Education Manager and was Director of Performance at Ally Coffee. She also developed FDA compliance systems and currently investigates coffee’s health and environmental impacts, including lab testing and writing literature reviews.
Arnaud Causse
Belco 🇫🇷
Arnaud is an agronomist and specialty coffee producer with extensive experience across Latin America, Africa, and the Caribbean. He leads regenerative coffee projects in Ecuador, including Las Terrazas del Pisque and Las Tolas Estate, developing agroforestry systems in challenging environments. As Director of Agroecological Transition at Belco, he advances soil health, biodiversity, and sustainable production within the specialty coffee sector.
Dakota Graff
Onyx Coffee Lab 🇺🇸
Dakota is Director of Coffee at Onyx Coffee Lab, where he leads sourcing and quality standards. With over fifteen years of industry experience, he has built strong relationships through the supply chain, from producers to consumers, while championing transparency, sustainability, and innovation. He is actively involved in coffee competitions, education, and product development, with a strong focus on origin-driven sourcing.
Tulio Lozano
Hay Campo Para Todos 🇨🇴
Tulio brings nearly a decade of experience in organic and regenerative agriculture. He has worked closely with coffee producers, supporting traceability processes that enable qualitative and quantitative comparisons between soils, inputs, and coffee. His work integrates visual diagnosis, hands-on-training, and applied analysis. He is part of the “Del Suelo a La Taza” project, exploring how soil life affects human health.
Ricardo Pereira
Purity 🇧🇷
With more than 18 years in specialty coffee, Ricardo has built a career at the intersection of sourcing, marketing, and supply chain innovation. As Chief Business Development Officer at Purity Coffee, he advances sustainable, ethically sourced coffee rooted in circular economy principles. He previously founded BRASC Coffee Importers and co built Ally Coffee, expanding global sales and sourcing.
BOB FISH
OBIIS 🇺🇸
Bob Fish is the co-founder and co-CEO of BIGGBY® COFFEE, the renowned brand known for its warm and friendly coffee experience. With an international background and diverse education, he’s grown the franchise to over 300 stores, embodying a philosophy of happiness, friendship, and community.
Griffin Hall
Verve Coffee 🇺🇸
Griffin is a Q Grader and member of Verve Coffee Roasters’ Green Coffee Team, where he works across sample roasting, quality control, and the development of quality assurance and compliance systems for roasted, RTD, and instant coffee. Trained as a biologist, he bridges academic research and coffee production. Griffin is also an accomplished competitor and judge in Brewers Cup events.
Mireya Levi
CLAC-FAIRTRADE 🇪🇨
Mireya is a geographer and agroecological coffee producer with over a decade of field experience supporting coffee producers in georeferencing, land cadastre, environmental management, and geospatial technologies. Since 2023, she has supported CLAC in implementing no-deforestation criteria under Fairtrade standards and the EUDR. She currently coordinates the CLAC EUDR Action Plan, providing technical support to coffee and cacao organizations.
Anne Djerai
Metropolis Coffee Company 🇺🇸
Anne Djerai is the Chief Executive Officer of Metropolis Coffee Company, a leading specialty coffee roaster and wholesaler based in Chicago. With over a decade of experience across commodity and specialty coffee, distribution, and omni channel sales, she is known for her strategic, people centered leadership. Anne drives sustainable growth, innovation, and strong customer partnerships across the coffee value chain.
Ezri Herrera
Swiss Water 🇨🇦
Raised in a fifth generation coffee producing family in Marcala, Honduras, Ezri and his family transitioned from selling cherries to producing specialty coffee. After studying abroad, he returned in 2022 to launch projects at origin. Now based in Vancouver, he works with Swiss Water, focusing on origin relationships and traceability to reshape how the world understands decaf coffee.
Martin Suard
L'Arbre à Café 🇫🇷
Martin is the Head of Coffee at L’Arbre à Café, with over a decade of experience in specialty coffee. An SCA Authorized Trainer in Barista, Brewing, Sensory Skills, and Green Coffee, he has served as a sensory judge for the French WBrC, World Barista Championship, CIGS, and was Lead Judge for the GCA Europe 2025 and the GCA World Championship.
Nick Spilger
SIIP 🇺🇸
Nick began his coffee journey at age 17 in Costa Rica. He later founded Beanstock, supporting smallholder farmers in building direct trade relationships with roasters. As founding Head of Product at Enveritas, he developed technology to strengthen supply chain transparency. Today, Nick is the CEO of SIIP Coffee, a consumer app designed to deepen how people discover and understand coffee.
Otto Cabrera
Tostaduría Puro Fermento 🇬🇹
A specialty coffee roaster, fermenter, and producer based in Guatemala, Otto brings over 10 years of experience in the coffee industry. Working from his own farm, he develops experimental fermentations and fruit co-fermentations, combining production and processing expertise. Otto is a national and international Brewing judge who focuses on specialty roast development, bridging innovation at origin with sensory cup performance.
Erik Busch
LongStory Coffee 🇺🇸
After nearly a decade in the craft beer industry, Erik transitioned into specialty coffee, bringing his brewing expertise with him. He built his coffee brand through farmers market sales before opening a brick and mortar roastery in 2022. He focuses on single origin coffees, barrel aged profiles, and nitrogen infused draft coffee, blending craft beer techniques with specialty coffee innovation.
Carlos Arturo Valencia
El Labrador 🇨🇴
With a scientific background and a Master’s in Coffee Agrobusiness, Arturo is a producer, cupper, Q Processing Professional, and Q Grader. His work focuses on applied research and farm-level interventions, optimizing fermentation and controlled drying processes. Arturo collaborates with biologists and biochemistry academics to bring applied science to origin, strengthening knowledge transfer to support sustainable and competitive regional coffee production
Axel Schmidt
CRS 🇩🇪
Axel is a Technical Advisor at CRS, with over 30 years of experience in agricultural research and development. As Regional Director for Central America and the Caribbean at CIAT, he worked extensively on agroforestry systems,soil integrating, water, and production to face climate change. He has led regional climate impact studies, supported satellite deforestation monitoring, advanced digital soil mapping and GIS capacity building.
Jeremiah Borrego
Olas Coffee Co 🇺🇸
With over 20 years in the coffee industry, Jeremiah Borrego is the owner and roaster of Olas Coffee Co. in Williamsburg, Brooklyn. His experience spans sourcing, roasting, retail, wholesale, and e commerce. He operates a neighborhood café and supplies boutique grocery stores, studios, and restaurants, while developing Ceedfruit, a sparkling green coffee kombucha energy drink.
Jorge Escobar
ISC 🇸🇻
Jorge Escobar has over 35 years of experience in coffee quality analysis and control. Certified as a Q Grader and CVA, he leads the Quality Control Unit at ISC. He has served as a judge in Cup of Excellence competitions across multiple countries and placed second in the 2008 World Cup Tasters Championship. He actively promotes Salvadoran coffee internationally.
Albert Scalla
Stone X 🇺🇸
Albert Scalla is a seasoned commodities expert with over 30 years of experience in the coffee sector. He is Senior Vice President of Trading at StoneX, where he leads global market analysis and risk management strategies. He has worked closely with producers, exporters, and roasters, and is widely recognized for his expertise in pricing, climate impact, and coffee supply chain dynamics.