Please tell us a little about yourself:
The every day choice of improving my life isn’t about my home, clothes, or car… it is about food, thoughts, and the people that surround me. It’s impossible to change everything, so I try to make at least one thing better—coffee.
How did you get started in coffee?:
My relationship with coffee started with just one cup at home and has become my profession for the last 9 years. The person that opened me up to the aroma of coffee was my mom. Sitting on the kitchen table and slowly enjoying. So for me, I don’t just associate coffee with just the drink, but also the emotions around it.
Please list the coffee competitions you have participated in, what year they took place, and your results:
World Barista Championship 2012 Vienna, Austria
World Barista Championship 2014 Rimini, Italy
World Barista Championship 2016 Dublin, Ireland
What are you excited to do while you are in Brazil?:
Out trip is going to be awesome! We’re gonna stay for a whole week on the Daterra Farm, to train and learn about Brazilian coffee.
What is your favorite coffee brewing method and why?:
I prefer V60 for it’s open taste and the ability to read a coffee’s individuality.
What coffee-producing country most interests or excites you?:
For many years Ethiopia was in first place—it can have extraordinary flavor. Last year I opened myself to other countries, to explore new taste and new origins.
What are your interests outside of coffee?:
Where do you see yourself in 5 years?:
I see myself as teacher at a coffee school.
Is there anyone you would like to thank or recognize, or who helped you to prepare for the competition?:
I would like to thank my team; Iuliia Saichuk, who came with me here to roast coffee for me; Markiyan Bedriy, who has always supported our crazy ideas; and Daterra, who helped us out in Brazil.