I was born and raised in Buenos Aires, Argentina. As the son of an Italian mother and an Argentine father, I left the country to explore the world at the age of 17. It was back in 2001 when I first landed in Mallorca, where I stayed for about ten years. After that, I moved to London and based myself there for three years, before returning to Mallorca to start my coffee adventure.

Sources vary based on the origin of the beans, specific batches available, seasonal changes, and market conditions. The providers I work with are primarily located in Europe, adhering to my principles of ethical trading, transparency, full traceability, and compliance with high-quality standards of processing, control, and legal regulations.

I often struggled when it came to outsourcing fresh, local, unique tasty food to offer for on-the-go, so I've decided for good not to offer any at all in my stand. I do have enough with coffee making, so doing it all myself was certainly not an option. It's quite crazy. Even if I attempted to provide some, my logistics made it nearly impossible to bring in fresh produce. More importantly, I want to offer something that pairs well with the exceptional coffees I hold in high regard.

AMAZINGLY TOUGH! YOU’VE GOT TO HAVE A RARE PERSONALITY TO MATCH A MOBILE SHOP. IT IS ABSOLUTELY CRAZY TO SET UP A WHOLE SHOP AND DISMANTLE IT EVERY DAY. IF I REALLY THINK ABOUT IT, IT'S MADNESS. YOU’RE SO EXPOSED TO THE WEATHER CONDITIONS, WHICH MEANS SHOWERS, EXTREME HEAT, AND WIND! THOSE BEAUTIFUL DAYS YOU SEE IN PHOTOS ARE THE MINIMUM.

GETTING IN AND OUT OF YOUR SPOT IN THE MARKETS IS AN ART OF SKILL AND SYNCHRONIZATION WITH OUR NEIGHBORING VENDORS. TO FIT INTO THE CROWDS AND MAKE IT SUSTAINABLE IS ANOTHER PIECE OF ART.

SO, IF I HAVE TO MEASURE IT, MAKING COFFEES AND PERFORMING THE SHOW IS ONLY 10 PERCENT OF THE WHOLE JOB. AND IT'S TOTALLY WORTH IT. STILL DON’T UNDERSTAND WHY. I BELIEVE THE PSYCHIC BENEFITS WE GET FROM DOING IT ARE HUGE. STILL NEED TO BE A RARE CAT TO DO THIS THO, I AM SURE ABOUT THAT!

Long story short, I prefer to keep it simple and small. During high season, which seems to extend most of the year now, my stand gets crowded. My day-to-day duties and obligations stack up, and the workload of running the business becomes overwhelming. It's during these times that I find myself questioning why I don’t seek more help. Yes, I could sell more, do more, and reach further. But do I genuinely want that? I’m not sure.

Becoming a wholesaler feels like a direction that wouldn’t resonate with my soul. Producing in big bulks solely for the sake of making money is not my aim right now. I believe it’s important to keep things small and manageable, doing whatever I can with the limited time I have. I want to enjoy my craftsman duties while still having quality time with family and friends. The last thing I want is to burn out before I exhaust all my ideas and intentions in this field.

I have countless ideas constantly swirling in my mind and sometimes real attractive proposals for expansion too, many of which I must let go. Even with the potential and infrastructure to grow significantly, time remains my priority. I cherish the fact that I can pursue my passion slowly, learning and practicing on my own terms. I choose to move at my own pace, whenever I believe it's the right time—or not.

This freedom does come at a price; it often means compromising and letting go of certain opportunities. Resources are limited, and the responsibility of managing everything falls solely on me. For now, and for some time to come, that responsibility will remain mine.

‘Thirteen, because that’s my lucky number’. Well, that’s my line. I usually drink coffee between 8 a.m. and 12 p.m., no earlier, no later. In that timeframe, I tend to limit myself a bit so I don’t go crazy, but some days I go a bit more, some days a bit less.

The daily ritual is always there. I couldn’t survive in the short term if for any reason I don’t take coffee on any day. Is that then I have an addiction? Quite possibly. If I am cupping or having to taste coffees for quality control or investigation purposes, I obviously follow certain techniques that can take you through the process without intaking an overdose of caffeine.

Despite that, if I come across a coffee that blows my mind, I can’t help but drink it, and then, I shall deal with the consequences!

My self-taught path goes on reading as many books on the subject I have access to; constantly researching from the most relevant and well-respected sources available to date; attending serious specialty coffee events; practicing trial and error; learning from my own experiences and experiments; dealing and serving face-to-face to real coffee enthusiasts, whether they are customers or coffee friends; following and learning from eccentric and innovative coffee enthusiasts and experts from all around the world.

That’s my way to learn and project my job. The horizon to know it all is limitless. The more I dig into it, the further away I realize I am from feeling comfortable with my knowledge. I hope this drive to learn will never stop.

Certainly, yes! However, I do only send coffee beans to anywhere in Europe, excluding the UK and Canary Islands.

Why? Sadly, because I am not prepared to deal with the tedious bureaucracy involved with sending consumables to these destinations or any country outside the EU. Delays, paperwork involved, incorrect manipulations of the packages, and so on will delay the arrival of the parcel, making me feel that when you get your pack, it may not be in its best condition. Thus, I prefer to avoid such discomfort.

I would say they are all light roasts, but let’s call it ‘omniroast’. That means I do not roast as you may see around ‘for filter only’ or ‘for espresso only’. However, it is true to understand that some coffees, due to their intrinsic characteristics in flavor, texture, or taste, may be more appropriate for filter, espresso, or any other method you like. For instance, all the coffees I roast, I use them at the stand and process them with the espresso machine. Even if some may think all my roasts are very light, I can still make them work as I have managed to develop personal techniques that help obtain a good extraction on espresso, even with lightly roasted coffees. But that is something to comprehend. If you can do it, fenomenal.

Perhaps some people will find certain beans more suitable to mix with milk, while others will say the opposite! Those coffees that are extremely rare might be best on their own, or perhaps not. I believe there is a strong influence from your personal taste and skills in preparing coffee that will make the same bean the best choice for you and the least for others. Thus, it will be your job to look for one profile or another depending on your personal taste and favorite methods for brewing.