Creating Blends has become one of my passions. I stared studying hospitality at the Hoffmann Hospitality school in Barcelona., then I worked with Nandú Jubany and Carles Gaig whom both have michellin stars. I had my own restaurant for 5 years but when I was pregnant witch my first child I mad the decision to leave the world of hospitality to be able to spend time with my family. It was at that point I stared to work at the family business with my father Albert Coma at Magatzems Coma to test try and see if I liked the job, as if there is no passion with the role, I can’t do it.

The first thing I learned was to roast, try and error, every day. One day I realized I was totally hooked on the trade, between looking for “PERFECTION” of my roast and my Blends, it was all I could think about!!

By the way, I roast with a digitized Probat 0, my job as a roaster is 100% craftsman, I rely on a database that I have been compiling throughout time and especially visually and by ear.