Ensambles: A Starting Point for Future Experts

Nobody is born a coffee expert. Some grow up with it, inheriting a family tradition that’s been around for generations. Others stumble upon coffee by chance and decide to dive into the industry. And then there are those who start working in the coffee world, slowly developing a passion that eventually becomes their profession.

This is exactly the story of many of our team members, who joined our organisation with no prior experience in coffee and no professional background in the industry. However, we believe coffee is an open field for anyone with curiosity and a willingness to learn. That’s why we’ve invested in the talent of those who started as beginners and, through training and hands-on experience, have built a strong career in the industry.

We’ve seen firsthand how people with no prior knowledge—learning through trial and error—have grown into experts, mastering areas like coffee tasting, quality control, marketing, production, barista techniques, and roasting.

Up next, we’ll share the stories of some of our employees and their journeys in the coffee world.

From Environmental Engineer to Coffee Taster

Berenice Blanco, a native of Poza Rica de Hidalgo, joined Ensambles in October 2022, shortly after moving to Xalapa, the capital of Veracruz. In urgent need of a job, she came across an opening at our company.

Her background as an environmental engineer aligned with one of the main requirements for the position. However, on her first day, she was informed that she wouldn’t be working as a field technician but rather as an administrative assistant—an area in which she had little experience.

She soon transitioned to other tasks, assisting in dry milling and training in the physical analysis of green coffee beans. Over time, she developed an interest in sensory analysis, where her natural talent stood out. This led her to join the quality control team, beginning her career as a taster and sample evaluator at coffee origins. In this way, she combined roles in operations, purchasing, and quality control.

“Ensambles is a unique place because they are very supportive when it comes to learning. I don’t think other companies would have allowed me to work in so many different areas. Plus, I’ve developed resilience, patience, respect, and empathy here,” says Berenice.

In 2023, the Instituto Bios Terra was established as Ensambles’ research centre focused on regenerative agriculture, and since then, Berenice has taken the lead in organising field coordinators. She has also contributed to building reports and developing project proposals for funding opportunities that support the work we do in communities.

Although she leans more toward quality control, Berenice prefers not to limit herself to just one field—she wants to learn everything and refine her skills. Her goal is to become a Q Grader and earn certifications in coffee processing and sustainability.

A Decade Exploring the World of Coffee

José Asunción Pedraza, known as Sheldon, is from the community of Cetlalpan in Veracruz. His journey in the coffee world began more than a decade ago as an agricultural worker at the El Equimite coffee farm, where he learned about tasks like weeding, coffee plantation renewal, planting, and organic compost production, among others. Three years later, he joined the wet and dry milling team, where he developed his skills as an operator.

With the creation of the Quality Control department at Ensambles, Sheldon began working as an assistant, diving into sensory analysis and strengthening his knowledge in coffee tasting. Today, with five years of experience in this area, he coordinates the mobile laboratories during harvest, analyses coffee samples, and provides feedback and quality workshops to our network of producers.

“I’m very proud of everything I’ve learned. Ensambles has been key to my growth. I can confidently say that I know almost every link in the coffee chain, from the seed to processing, milling, beverage preparation, and tasting,” says Sheldon.

Although he only completed secondary school due to family and economic circumstances, José sees coffee tasting as a professional career. His dream is to become a Q Grader and continue exploring the endless possibilities that the world of coffee offers him.

Curiosity Took Her Straight to the Coffee Bean

Osiris Martínez is of Mazatec descent, an indigenous people who inhabit the Sierra de Flores Magón region in Oaxaca. She joined Ensambles by chance in 2021.

Her arrival coincided with the opening of Ensambles' first warehouse in Huautla de Jiménez, Oaxaca. At the time, Osiris was in her fifth semester of Agricultural Management Engineering and was invited to help in the quality control area. Along with four other people from her village, she joined the team with no knowledge of coffee but with an insatiable curiosity that drove her to ask questions constantly. Just a few months later, her dedication and enthusiasm led her to join the team as a field technician in the Sierra Mazateca.

Since then, Osiris has led training sessions, conducted workshops on coffee processing, and promoted better agricultural and environmental practices at the coffee origins. During the harvest season, she has also worked in buying, tasting samples, and providing support to producers.

“We could be just another coffee trader, only interested in buying coffee. Instead, we support the producers throughout the entire year. It’s very rewarding to see how their mindset has changed: before, they only thought about volume, but now they’re focusing on quality,” explains Osiris.

Her commitment and talent did not go unnoticed. Earlier this year, she was offered the role of Purchasing Coordinator at Ensambles, a position she now holds with determination. Through her work, she has helped break the deep-rooted myth in the region that women cannot lead or teach about coffee production.

“I feel connected to the land. I enjoy visiting the producers, sharing a cup of coffee with them, and listening to their stories of struggle and effort on their farms. When you understand their realities, you learn to appreciate coffee in a whole new way,” she concludes.

The Alchemist Who Found His Passion in Roasting

César Hernández is from the municipality of Coatzintla, Veracruz. When he joined Ensambles in 2020, he already had some knowledge about coffee. He had taken barista and mixology courses, but it was at Ensambles where he expanded his learning into new areas and deepened his passion.

At first, his role focused on customer service at Ensambles Café Consciente, Ensambles’ specialty coffee shop and restaurant located in Coatepec. His innate curiosity led him to develop multiple skills through self-learning. He has always sought knowledge from great mentors but has also proven to be highly resourceful: he prints and photocopies books, explores tutorials, and takes advantage of any resources at his disposal to keep learning.

At Ensambles Café Consciente, César became something of an alchemist, creating new drinks for the menu and lending his talent to the mixology bar at Hotel Boutique El Equimite. However, after nearly three years, his professional path took an unexpected turn when he was offered the opportunity to become a master roaster for Ensambles. This marked the beginning of a new chapter, which, according to him, has been the most enriching stage of his journey in the coffee world.

“Ensambles has been a fundamental part of my life because it has allowed me to reach a point of balance and growth. It’s been a great school, and it will continue to be, because here we learn something new every day,” says César.