• Technical Director, Specialty Coffee Association

Mario Fernández hails from a coffee-producing family in Mexico and has worked in coffee for over 30 years—currently as technical officer for the Specialty Coffee Association (SCA). At the SCA, he is responsible for coffee standards development and supports research at the Coffee Science Foundation. Before that, during his work at the Coffee Quality Institute, he developed the Q Processing Program—an education program that equips agricultural businesses and coffee buyers with the tools they need to improve coffee quality and boost livelihoods for farmers. His experience at universities and nonprofit organizations has focused on coffee quality, processing, and farmer education. Mario combines his experience in the industry with a passion for scientific research about coffee flavor and how it is generated. He holds a PhD in food science from the University of Otago in New Zealand, an MS in food science from the Université de Montpellier II in France, and a BS in food technology from the Universidad de las Américas-Puebla in Mexico.