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Earlier this year, I had the privilege of being a sta- pressed by its taste. Patrick secured the runner-up posi-
giaire at Celler Can Roca, renowned as one of the world’s tion, confirming the excellence of our coffee and Juan’s
finest restaurants. Thanks to Joseph Roca’s interest in skills. That moment was truly devastating but emotional
enhancing the coffee offerings, I conducted two training at the same time.
workshops for the restaurant staff, predominantly som- Juan is not only my best friend but also my unwav-
meliers. It was an extraordinary experience witnessing ering supporter in every decision I make, just as I am for
their passion for sensory experiences and expert palates him. Whenever possible, we journeyed back to Colombia
as they delved into the world of specialty coffees, which together. On one such trip, we immediately headed to the
shares many parallels with wine. coffee axis, where we immersed ourselves in an inten-
Through this experience, we discovered the poten- sive diploma course at a premier coffee academy in Latin
tial to enhance the quality of coffee served and even pair America. From studying green coffee to its global trade,
it with certain dishes and desserts to elevate the overall roasting techniques, and the art of crafting espresso and
dining experience. This integration could enhance senso- hand-brewed beverages, our lives were transformed by
ry experiences on various levels. this experience. Suddenly, everything fell into place.
I wasn’t an expert barista; I was just a simple per- Our memories on family coffee farms, from my mother’s
son who came from a family of farmers. Nevertheless, I roasting to my son’s time with his father and grandfather
felt the need to go back to my roots and learn everything at the FNC, along with our shared experiences during the
I could about every area of coffee that I did not know pandemic, all coalesced into a meaningful journey.
about. Barista, roasting, tasting—all of them! With the support of cousins who shared my vision,
Juan and I make a formidable duo on this journey. I initiated the project on our family’s ancestral coffee
Despite his father’s wishes for him to pursue engineer- farm. Together, we introduced new coffee varieties,
ing, Juan followed his passion for coffee and decided to tended to the existing ones, and enhanced the farm’s wet
work as a barista. His father doesn’t talk to Juan right coffee mill and drying station.
now. We have faced difficult times and he just kept Currently, I’m endeavoring to establish a new mar-
going. He is so passionate that in that short time he be- ket for Nariño’s coffee here in Europe, and the response
came the head barista of that cafe. After discovering the has been overwhelmingly positive! While we’re still rela-
potential of espresso, he was fascinated by its complex- tively small-scale to meet the demands of larger roasters,
ity, inspiring him to participate for the very first time we’re delighted to represent the pride of our region and
After some time, I had the chance to work in a vast- chef, and I am dying to have an opportunity to get an in the National Barista Championship 2024. During the are steadily expanding, one step at a time.
ly different setting: a kitchen adorned with a coveted internship here,” He admitted it wasn’t the conventional competition, my son had a scale problem and had to re- At present, I split my time between Stockholm and
Michelin Star. It was a revelation—the techniques, the approach but admired my determination. Promising an tire. However, before he left, he prepared a milk bever- Nariño. My goal extends beyond field production; I aim
ingredients—a truly astonishing experience! interview if I waited, he acknowledged my bold move. age, scoring the highest. Judges praised his performance, to become proficient in roasting and evolve into a cof-
My stint there was brief, covering for an ill chef, The next day, I went to meet with them. I told them knowledge, humility, and respect. They encouraged him fee hunter. This endeavor is crucial as I aspire to inspire
yet it left an indelible mark. Experiencing the elevated that I only had two days available. They laughed and were to compete next year, acknowledging his coffee as one of more local farmers to transition to coffee cultivation and
standards of such kitchens, I realized the need to elevate dubious about having me for just two days, but I told the best in the Nordics. Patrick Rolf, a renowned barista, aid them in processing. It’s all part of a personal initia-
my own skills. Driven by determination, I sought out the them that they would hardly find a more motivated chef praised Juan Francisco’s performance and our coffee’s tive where coffee serves as a catalyst for fostering a cul-
pinnacle of culinary excellence in Stockholm. There were than me, that I was willing to work for them on my days quality. He asked to use our coffee in the final, im- ture of peace.
places with one star, two stars, but then I found the only off, that I had a very strong work ethic, an endless deter-
place with 3 Michelin stars—Frantzen! Oh, when I found mination to achieve my goals, and that if they gave me
it, I couldn’t stop thinking about it. a chance, I could prove it to them. They asked the head
How could I possibly secure a spot there? Full- chef if he thought it was a good idea, and to my surprise,
time chefs were often seasoned professionals, and in- I was accepted. I was there for less than a year until I had
terns boasted extensive culinary backgrounds. The odds a work injury that sidelined me for a while.
seemed insurmountable, but I was determined to seize During my tenure at Frantzen, I marveled at the me-
the opportunity nonetheless! ticulous attention to detail evident from the start.In Mi-
Aware they wouldn’t entertain me without an ap- chelin-starred establishments, the dining experience is a
pointment, I strategized. Knowing every restaurant has complete sensory journey. While many end with coffee, It’s all part of a personal initiative
delivery times, I took a chance on my day off. Arriving it’s often overlooked. We cannot forget the end, which is
early at Frantzen, I lucked out as the first delivery arrived. sometimes the most easily neglected experience. To me, where coffee serves as a catalyst
Seizing the moment, I met who is now the executive chef. providing a top-tier coffee service to conclude fine din-
He came with two other chefs, I wasted no time ing was essential. How could they not offer a coffee that for fostering a culture of peace.
and introduced myself. “I am Elizabeth, I am a self-made matched the rest of the experience?

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