Walking with coffee,
I’m a certified Q Arabica and Q Robusta Grader, and a passionate student of coffee. My path into this world began with a single question: Where does flavor come from? That question turned into a journey that led me from sensory labs in Switzerland to fermentation tanks in the mountains of Hainan.
Though I’m still early in my career, I’ve built a strong technical foundation in both sensory evaluation and post-harvest processing, guided by mentors, field experience, and formal training. I approach coffee with discipline, intention, and deep respect for every stage from seed to cup.
Bridging cultures through coffee.
As a native Mandarin speaker with roots in both Taiwan and experience in mainland China, I understand the cultural nuances, values, and business dynamics that shape coffee communities across the Chinese-speaking world. Living and training in Switzerland, I’ve also gained insight into European coffee standards, expectations, and professional practices.
This dual perspective allows me to move comfortably between both worlds, not just linguistically, but also relationally. Whether it’s interpreting quality protocols, facilitating communication at origin, or translating sensory language in a culturally meaningful way, I aim to be a connector.
In a global industry like coffee, clear, respectful communication is as important as technical skill. I see myself not just as a taster or technician, but as a bridge, one that helps build understanding, trust, and long-term partnerships between Europe and Chinese-speaking coffee origins.
My focus.
I specialize in sensory science and processing quality, working at the intersection of taste and technique. Through structured cupping, calibration, and fieldwork, I seek to understand how variables in fermentation, drying, and sorting translate into flavor — and how we can optimize each step to honor the potential of the bean.
What guides me.
I believe sensory clarity isn’t just about scoring, it’s about listening. I believe great processing is built on both data and intuition. I believe learning is a lifelong harvest.
My goal is to become a translator between producers and sensory professionals, someone who understands the language of both the farm and the lab.
Field experience.
Internship: Feipu Mountain Coffee Plantation, Hainan, China (2025)
I participated in a three-week intensive internship focused on processing design, microbial fermentation control, drying management, and real-time sensory feedback. I contributed to workflow assessments aimed at improving both quality and consistency.
Farm Visits: Pu’er Region, Yunnan (2024-25)
In Yunnan, I visited multiple farms and processing stations to observe a wide range of traditional and experimental techniques. These visits shaped my understanding of how local practices and environmental conditions influence cup profiles and how relationships at origin are the root of quality.
Looking ahead.
While I’ve achieved key certifications, I still consider myself a learner, one committed to continuous growth and meaningful contribution. In the next chapter of my journey, I aspire to:
- Become a processing educator: helping producers and professionals improve quality through practical, science-based training
- Serve as a coffee competition judge: upholding sensory excellence and supporting talent on the world stage
- Build a bridge between origin, lab, and final cup through education, empathy, and attention to detail
Let’s Connect!
Whether you’re a processor, producer, educator, or fellow taster: if you’re committed to quality, transparency, and craft, I’d love to connect. I’m early in the work, but I’m all in.