Being the granddaughter of a winegrower, I always dreamed of having my own land to cultivate. Coffee has always been my passion— from the cup to the planting and every step of its processes. I felt a deep connection between a coffee tasting and a wine tasting, and I came to understand that coffee is truly a product of excellence.
As a biochemical engineer, I am fascinated by the different fermentation processes of coffee, experimenting to create unique aromas. And as a biology teacher and a nature lover, I am passionate about agroforestry and sustainable production. I am very proud to own my farm at the age of 28, a place where I will see grow what I will nurture for the rest of my life.
My biggest challenge has been stepping into a world traditionally led by men, where being a woman— and even more, being young and foreign— is not easily accepted. Fortunately, having a young team open to new practices has helped a lot. Still, managing workers in general can be complex.
My vision has always been to produce specialty coffee through sustainable farming, and to make the farm a place of learning and a model for others—where experiments in processes and cultivation can be carried out, and where the role of women in the countryside is truly valued.