Ryan started out his coffee journey at Starbucks as a high school barista. After falling in love with the artistry of coffee as well as the warmth of an established community of other industry professionals, he jumped in headfirst.
Continuing his passion for learning and growth about coffee, he deferred college to work at the Starbucks Reserve and later in the Starbucks Green Coffee Lab. However, he did not feel knowledgeable enough about coffee and left Starbucks to grow his skills as a barista at Hagen Coffee Roasters alongside the United States’ best coffee competitors. After a few years in a rigorous and fast-paced environment, he felt equipped and ready to resume his journey in green coffee quality and grading.
At Mercanta, Ryan strives to create a positive and lively environment while still focusing on growing his knowledge of green coffee quality. Although he has only been in coffee for 5 years, he looks forward to the decades of growth and learning that lie ahead.
His goals in his career include becoming a licensed Q Arabica Grader and owning a farm in the Eastern Highlands of Papua New Guinea
His favorite coffees are from Papua New Guinea and Tanzania, specifically of the Arusha varietal