I was born and raised in the West Indies to a family with deep agricultural roots. My great grandfather would grow and roast his own coffee and cacao. I was raised running and playing under the forest canopy where coffee grew and yellow cocoa pods dropped. As I grew up to be a man of Science, agriculture and the love of food came naturally to me as they are both one and the same. With a contemporary Sonofresco fluid-bed air roaster, roast data and the my diverse circle of “Tampanians” , I started the Dark Art of roasting thermodynamics; I was in search of the perfect espresso blend.