Can you tell us about your journey into the coffee industry and what led you to your current position as director of coffee at Origin Coffee?

In 2011, I moved to Australia on a working holiday visa and found myself immersed in the country’s vibrant coffee culture while working in a café. When I returned home, I realised how much I missed that café experience – it felt like a living room where friends gathered over great coffee and food. That sense of community inspired me to consider opening my own café.

With that goal in mind, I moved to London 11 years ago to work in a café, where I learned the art of coffee-making and became a barista. The more I honed my skills, the more I realised I wanted to go beyond serving coffee – I wanted to make a bigger impact on the industry. So, I pursued further studies while actively networking with companies that aligned with my ambitions. That led to a job offer from Caravan, where I worked as a quality control manager after they sponsored my work visa.

A few years later, Origin Coffee approached me with an offer to join as head of coffee, and I’ve been there for the past six years, growing into my current role as director of coffee.

Have you always had a love for coffee?

I’ve always loved drinking coffee at home, and I’m not ashamed to admit that my first taste was instant. But after my trip to Australia, I developed a deeper appreciation for coffee. I began to recognise the flavours I enjoyed and what defined quality. That’s when I realised I wanted to take my passion further and turn it into a career.

How has your approach to sourcing and selecting coffee evolved since you started in the industry?

A significant part of my role involves tasting coffee to ensure it aligns with the flavour profile we’re looking for in our products. It’s a bit like being a head chef in a restaurant, carefully selecting ingredients to create the perfect dish.

Much of my decision-making, from choosing the right suppliers to shaping our sourcing approach, is rooted in awareness – understanding who I’m buying from, what I’m buying and why. This mindset has guided my career and helped me define my path.

On a personal level, I incorporate mindfulness and meditation into my daily routine, which enhances my ability to taste coffee with intention and awareness. It also helps me stay mindful of the culture within our business, the people we work with and the companies we collaborate with.

What does “sustainable coffee” mean to you?

Sustainability isn’t just about the planet, it’s about people. People drive change, build relationships and create meaningful connections. Many of the partners we work with have been collaborating with Origin Coffee for over 15 years, long before I joined the company. These longstanding relationships are essential because true sustainability comes from working with those who share our values and are committed to building a better future.

We’re not looking for short-term fixes; long-term solutions are what keep us moving forward. One example is our upcoming “sailboat coffee” launch, where coffee will be transported by sailboats powered by wind energy, significantly reducing our carbon footprint.

Another initiative we’re proud of is our work with female decaf coffee producers in Colombia. They live within 30 minutes of the coffee plant and sell their coffee to a local co-op, which processes the decaf and ships it directly from Colombia. Previously, our coffee travelled from El Salvador to the UK, then to Germany for processing before returning to the UK. By streamlining this process, we’ve significantly cut our carbon emissions while supporting local producers.

The coffee industry has seen rapid changes over the past decade. What are some of the most exciting trends you’re seeing in the coffee world today?

This year has been different due to the volatility of coffee prices. As a commodity, many buyers base their purchases on market rates. While we’ve always aimed to avoid being driven by these fluctuations, this season has seen historically high prices due to speculation following severe droughts in Brazil last year. The drought led to fires that damaged coffee farms, destroying trees that now need to be replanted – a process that takes three years before they can yield coffee cherries. Since Brazil is the world’s largest coffee supplier, any major disruption there sends ripples through the industry, creating concerns over supply shortages and driving prices up.

In response, roasters and exporters are rethinking their strategies. Many, like us, are seeking new partnerships, but we’re committed to building long-term relationships rather than short-term solutions. The focus now is on creating real value for producers – working more closely with them, buying more coffee and fostering more sustainable practices. While these challenges have been difficult, they’ve also sparked deeper reflection on how we can improve the industry and build resilience, so we don’t find ourselves in this position again.

What milestones are you most proud of?

Having a child. Although I’ve always been naturally ambitious, I truly cherished my maternity leave with my son and partner. But once Noah turned seven months old and we settled into a good routine, I started thinking about going back to work. The idea made me anxious – I worried I had missed too much. Once I returned, I quickly realised I still had it and, more importantly, I still loved what I do. That’s something I’m really proud of – knowing I can handle anything.

How do you maintain a healthy work-life balance?

I returned to work last April, and at first it was tough. I even had a panic attack – something that rarely happens since I meditate daily. The stress of catching up at work while missing Noah was overwhelming. But in that moment, I realised I needed to let go of the things that no longer served me, and that shift in mindset made all the difference.

Now, before taking on anything new, I always ask myself, ‘Why am I doing this?’ I realised that, for a long time, I was taking on more than I could handle simply because I needed that recognition from others.

Working in a male-dominated industry, what challenges have you faced in your career and how have you overcome them?

I’ve always had the mindset of, if they can do it, why can’t I? and I’m fortunate that Origin is incredibly supportive when it comes to gender equality. That said, being a mother comes with its own set of challenges – especially the guilt that often accompanies work travel.

I sometimes dread trips because I worry about not being there for my family, and then, ironically, I feel guilty when I’m enjoying myself at work. I know I’m not alone in this – many working mothers feel the same – but each time I return home and see that Noah is happy and thriving, I remind myself that I can do this. I don’t need to feel guilty; my family is just fine, and so am I.

What’s your go-to coffee order?

Flat white. Nice and simple.