The espresso producer turned roaster shares her journey from Nicaragua to Toronto, Canada, and her ideas on making a extra equitable business.
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Images courtesy of Tania Ferrufino
From the mountains of Nicaragua to the cafés of Toronto, Canada, Tania Ferrufino has seen espresso from each angle. As a third-generation espresso producer, dealer, and now roaster, she brings a uncommon depth of expertise to each cup. We sat down with Tania to speak about her journey, what wants to vary within the espresso business, and the way she’s bridging the hole between origin and shopper.
Vasileia Fanarioti: From Nicaragua to Toronto—how did your journey in espresso start?
Tania: I’m a third-generation espresso producer, so I at all times say espresso chooses you. It’s greater than a enterprise—it’s my id. I formally joined the household enterprise, Sabio Espresso, in 2016, dealing with advertising and marketing, gross sales, and logistics. Once I moved to Canada, it was each a private {and professional} shift. I wished to higher perceive the patron finish of the availability chain and advocate for extra transparency and fairness.
How has your background as a producer formed your work in buying and selling and roasting?
It’s given me a deep respect for the folks and ecosystems behind each cup. Truthful pricing isn’t only a speaking level—it straight impacts what we will put money into: land, infrastructure, and most significantly, folks. As a roaster now, I carry a producer-first mindset. I look past taste to the situations the espresso was grown in and what worth it brings to a group.
Sabio Espresso is vertically built-in, that means you may have rein over a number of levels alongside the availability chain, from farm to cup. What’s that like?
Vertical integration offers us management and adaptability. We will innovate at each stage—from processing to constructing relationships with consumers. However it’s additionally resource-intensive and requires fixed coordination. The upside is that we keep true to our values: truthful wages, sound environmental practices, and full transparency.
You’ve labored in B2B gross sales and enterprise growth. How do you carry your data from that into specialty-coffee?
My gross sales method is rooted in relationships. Coming from a producing background, I perceive the significance of long-term partnerships. I take time to study what issues most to every shopper—whether or not it’s taste, sustainability, or storytelling—and supply options that align with their objectives and ours at origin.
What’s been the largest studying curve since changing into a roaster?
Roasting is humbling! It’s a special world from producing. Even with expertise evaluating inexperienced espresso, translating that right into a roast profile that speaks to a shopper market is a brand new problem. It’s not simply technical—it’s additionally about understanding branding, buyer habits, and speaking worth in a brand new context.
How has your Nicaraguan background influenced your work in Toronto’s espresso scene?
Individuals listed below are at all times curious once they discover out I’m a producer. They ask about harvest, processing, varieties—we get to have actually private conversations about life at origin. That connection builds belief. It’s highly effective to share firsthand tales with roasters, café homeowners, and shoppers who wish to transcend simply taste notes.
You’ve stated you wish to problem the established order. What wants to vary within the espresso commerce?
We have to tackle the structural inequalities within the provide chain. Producers take the best danger however obtain the smallest share of worth. We’d like extra fairness and transparency: truthful pricing, long-term partnerships, and actual funding at origin. We additionally must redefine high quality—as a result of high quality with out fairness is meaningless.
I additionally assume we must always make espresso extra accessible. It shouldn’t really feel like an unique membership. Everybody drinks espresso. We must always invite folks to study—not nearly tasting notes, however in regards to the folks and locations behind the cup.
What recommendation do you may have for different girls, particularly these from producing international locations, who wish to develop within the espresso business?
You belong right here. The business nonetheless has an extended approach to go by way of gender fairness, particularly at origin. However we’d like girls at each stage: not simply as contributors, however as leaders. I’ve been fortunate to study from robust girls like my mom, whose energy and intelligence made a long-lasting influence in espresso. I additionally discover inspiration within the many ladies reshaping the business at this time.
To different girls I’d say: Search out group, particularly with different girls. Ask questions. Personal your story. Your background is your energy. Be daring, be curious, and don’t anticipate permission to guide. The business is healthier when it’s inclusive—extra sustainable, smarter, and extra human.
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a main concentrate on the espresso area of interest. She has additionally been a volunteer copywriter for the I’M NOT A BARISTA NPO, offering content material to assist educate folks about baristas and their work.
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