In Mexico, “Invaluable Insights” and an Affirmation of Passion for Coffee
Text and photos by Zion Brown
In January, I had the amazing opportunity to visit Exportadora de Café California (ECC) in Mexico as part of the NKG PACE program. It was my first time visiting Mexico, and it was truly special to experience it through the world of coffee.
During my visit, I gained invaluable insights into how operations are run at an exporter that’s also an importer, based in a coffee-producing country. ECC Trader Andreas Kussmaul gave us a detailed tour of the facility, highlighting the intricacies of managing an active export operation — from sample intake to green coffee logistics. We spent meaningful time in the Quality Control lab, where we met the talented colleagues who green grade and cup incoming samples, playing a crucial role in maintaining quality standards.
We also had the privilege of working closely with Holkan, ECC’s Head of Quality Control, who generously ran practice sessions and mock tests to prepare us for our Q Grader exam. His mentorship deepened my understanding of sensory evaluation, calibration techniques and the rigor required to professionally assess green coffee.
Beyond the facility, we visited four coffee farms — the last of which left a lasting impression. At the farm of producer Marco, we saw how a commitment to sustainability and social responsibility can coexist with coffee production. Marco had built housing for workers and their families, set up on-site education for the workers’ children, and was constructing housing for educators to live and teach on the farm — a powerful testament to community-driven farming.
What stood out most to me during this experience was witnessing the deep, trust-based relationships between ECC and its producers. These partnerships went beyond mere transactions — they embodied mutual respect, care and shared growth, which I believe is the true driving force of the coffee industry.
Through this trip, I not only strengthened my technical skills in quality control and sensory evaluation, but I also developed a more comprehensive understanding of the exporting side of the supply chain — how logistics, contracts and quality standards are meticulously managed before coffee even leaves the country of origin.
This experience affirmed my passion for building a career in quality control, green coffee buying, and trade, where I can contribute to creating transparent, sustainable and community-centered supply chains. •