An interest in sustainability and a background in flavor chemistry brought Aishwarya to the world of coffee through a job in Seattle. Coffee had always intrigued her from a sensory and flavor perspective, and having the opportunity to study one of the most complex flavor matrices was exciting! While the science always was fun, she quickly started appreciating the realm of specialty coffees with the most unique flavor profiles and origin stories - from wine like anaerobics to delicate floral heirlooms - introduced to her by Laurence and Johnny. What started as a way to keep up with her colleagues’ conversations quickly morphed into an obsession with pouring the perfect swan latte art, dialing in beautiful espresso shots, buying an @option_o.coffee p64 grinder, and owning a coffee collection big enough to try a different brew everyday. The thrill of pulling a perfectly balanced espresso and nailing intricate latte art never gets old.

Now, she enjoys sharing her passion by introducing her community to specialty coffee, building a coffee research lab, and collaborating with the Coffee Science Foundation @specialtycoffeeassociation to study what consumers value in specialty coffee.

The coolest part about Coffea and Company for her is the chance to interact with coffee producers and industry professionals, as well as working alongside Laurence and Johnny.