While we wait for the 2015/2016 edition of the Master's in Coffee Economics and Science to officially begin, allow me to introduce to you a few of our students from the past Classes.
We will start with Juan Alfredo Pacas from El Salvador representing the first edition of our Program: the Class of 2011.
Here's an interview I had with him a few years back, in July 2012.
How did you find out about this Master?
I found out about the Master through an advertisement sent by the Salvadoran Coffee Counsel (CSC) to all coffee producers in El Salvador.
Why did you choose a master in coffee? Why this one?
In 2009, I joined my family company, Cafe Pacas, which is dedicated to producing, processing and exporting specialty coffees. Even though I had grown up in the coffee world and knew I had coffee in my blood, my formal training had been in Industrial Engineering and Finance, which gave me tools for decision making, but I had never had formal training related directly to coffee. I considered this Master to be the ideal opportunity to understand the entire coffee supply chain from a global perspective. I was very interested in learning about how illycaffè has grown into one of the leading companies in coffee. The collaboration between illycaffè and the universities was very interesting because through it, coffee would be studied from both a theoretical and a practical point of view.
What did you except from this master before beginning it? Were your expectations maintained?
When I decided to apply to this Master, I expected to obtain a global education on coffee, allowing me to make better decisions for my company and have a positive impact on the entire chain. I think the Master did a great job in giving me this global perspective that I was looking for.
What have you taken home from this master?
Most importantly, this master confirmed my company's (and my family's) belief that the coffee supply chain has the power to improve the quality of life of all its stakeholders, and it re-fueled our efforts to have this positive impact. After having completed the master, I have a global perspective of the industry and understand how the decisions we make at the farm and post-harvest processing levels influence the entire supply chain and all of its stakeholders. I now have the agronomic, industrial and management background to make better decisions. The master also gave me the opportunity to develop friendships with fellow students and professors from around the world, and to discuss new ideas with them.
Would you suggest it to someone? To who (profile of the person)?
I would recommend this master to anyone who has a real passion for coffee and who wants to learn more about it.
What were the subjects that interested you the most and why?
I thought every subject in the master's program was very interesting and useful. The subjects that were related to the areas of the supply chain that I work in directly (growing, processing and exporting) were very useful and helped me gain a scientific perspective about several cultural practices that we were already using in our farms and mill. Also, these subjects gave me the tools to research and innovate as a part of my job. The subjects related to roasting and brewing helped me understand what my clients value and why they value it. It was very enlightening to study the world of coffee from all perspectives.
Would you change something of the master? What would it be?
I don't think I would change anything about the master. On the contrary, in order to enhance it, I would just "turn up the volume" of what is currently being done: recruiting students from even more countries, giving more financial aid, collaborating with more universities and industry experts, promoting the collaboration of students of different editions/classes. This would all contribute to forming a genuine community where ideas can be shared and innovation can take place.
Did the Master change/influence your life once you were back home? How?
The master influenced my life and my company in many ways. Once I got back from the master, my family and I discussed what I had learned and decided that we needed to update the company's strategy. Now, our company has a perspective that is much more aligned to our family's values and the industry's demands. Through my collaboration with one of the university professors, Dr. Eliana Cossio, I was able to have the results of my master thesis published in GTTC, an important coffee journal, which has undoubtedly opened many doors for me. The collaboration with Dr. Cossio has extended beyond the master program and we are now working on several R&D projects together with the University of Udine, all aimed at improving the quality of coffee through innovative techniques in post-harvest processing. Also, the master was an incredible example of collaboration between educational institutions and private companies, and it inspired Cafe Pacas (my company) to collaborate with the Salvadoran National School of Agriculture (ENA) to design and implement a Coffee Certification given to third-year students. The approach is very practical and the classes are being taught by the Cafe Pacas family and employees. This is a way to contribute to the quality and coffee culture of El Salvador and to keep ourselves updated. Most importantly, the master gave me a real thirst for practical knowledge; it gave me the tools to innovate through education and research in order to achieve our company vision to bring happiness to the planet through unique coffees that deliver our passion for excellence in each cup.