Since I arrived in Mallorca about twenty five years ago, I was greatly frustrated by the coffee offerings on the island. The coffee was bitter, burned, unflavorued, often served too hot, and very, very unpleasant everywhere. There wasn't a place where I could enjoy a good cup of coffee, not even when trying to purchase quality beans.

I had to stop drinking coffee altogheter. I couldn’t make it happen and I wasn't happy. so, This situation made mE do something about it and is was when the search for decent coffee became a true mission.

life events took me to live in London for some time, and by coincidence I arrived at the period where the world ‘specialty coffee’ was starting to be seeing around, the first coffee events were starting to showcase, the subculture of dedicated coffee people was beginning to get together. eureka! my life took another fresh dimension again.

Upon returning to Mallorca from my years living in London, where I became a true coffee enthusiast, I decided to embark on a new adventure by creating the very first coffee cart to get establish in farmers markets in mallorca. My goal was to introduce specialty coffee in the depths of the island, a place that, despite its beauty, lacked the coffee culture I had found in the British capital.

At the beginning, the road was not easy. Adapting recipes, finding quality bean suppliers at such early stage of the special coffee scene in spain. educating customers about the difference between regular coffee and specialty coffee required time and patience. With each cup I served, I noticed the skepticism and curiosity on their faces.

The challenges were worthwhile. I stuck with it. I had - and still have - a strong believe in my mission. i went from doing one market a week to filling the week by doing one every day. on top, I participated in making coffees at long weekend village fairs, events and more.

with only three years into the journey, i got my first little coffee roaster. I started roasting. batch to batch, sometimes doing up to fifteen hours of constant roasting in a single day. soon after I found myself working from the shop where today is my regular base, roasting with one of the most sophisticated probat coffee roaster machines to date.

so, what’ next for me? I see today we have a wider offer on coffee shops using and ADOPTING the ‘now’ popular term "specialty coffee" in a easy way. somehow today it seems common to rule a smart coffee shop, using better beans and adopting a bunch of over-learned-from-the-book’s techniques. but I strongly believe there's still much more to it than just following some easy paths and demand special credits.

you gotta live it and you gotta feel it. there is always so much more to improve, discover, learn, practise, try and explore. new techniques for producing, elaborating and processing coffee are showing every day, that come at hand with, and without, the help of technology. is my responsibility to pick on them, try them whenever possible, understand them and then adopt them, process them in my own way, or not. and baring in mind, we willl have many challenges to face in the upcoming years with regards to coffee itself.