“I thoroughly enjoy finding unique coffees from small farms that have interesting tasting notes and one-of-a-kind stories. East Africa has a special place in my heart, especially Kenyans – that peachy, tomato-y goodness always brings joy to my days. If I have the option, I always go for naturally-processed coffees – fruity brightness and acidity make my tastebuds sing.
Michaela first began her coffee career as a barista at a specialty coffee roaster in Las Vegas over six years ago only to then go on to research and study the beloved cherry encasing the bean we all know and love.
During her time at the University of Oxford, Michaela worked with coffee producers in Brazil to understand how natural benefits from surrounding ecosystems help producers improve the quality and yield of their coffee. She then went on to study the impacts of climate change on smallholder coffee producers in Kenya and how to improve the Adaptive Capacity of these producers.
Throughout her years, she also spent time as a Sensory Analyst, coffee educator, and has visited a number of coffee-producing countries. She seeks to help improve the sustainability of the coffee sector, spread awareness regarding the importance of specialty coffee and create a future for coffee in light of climate change.
Mercanta’s values align with Michaela’s and she is eager to begin making a difference in the lives of coffee producers around the world.
