Marco Bazzara

Class of ‘88, brought up amongst the aroma of the Bazzara blends.
At a very young age, he developed a passion for coffee and all of its aspects. In 2006, he started training at the Italian Barista Espresso Academy. He combined his continuous coffee training with the study of economics, which led him to a comprehensive approach of the coffee production system. In 2012 he completed the first levels of the SCA CDS module Barista Skills. After proving himself as assistant trainer, he took on the Coffee Lab management. In 2014, he achieved the CDS Coffee Diploma System, thus becoming the Manager of the Academy.
He is also Quality Manager at Bazzara Espresso, dealing with coffee selection, roasting and blending. The pursuit of excellence leads him to train and confront the best experts, internationally renowned for coffee tasting, such as Luigi Nora and Simone Pecora. He is also a member of the Board of Directors in some of the best known sector associations at a national level, such as Associazione Caffè Trieste and the Italian Coffee Roasters Group.
Passionate about sensory analysis and countless sensory universes, in recent years Marco has obtained the license of Qualified Chocolate Taster and Trainer at the International Chocolier Institute (IIC), deepening the subject through the courses of the International Institute of Cocoa and Chocolate Tasting (IICCT) and the Chocolate Company, completing the "Chocolate Taster" Masters. He became an Hydro-sommelier by attending courses at the Association of Mineral Water Tasters (ADAM); he attended lessons at the Italian Sommelier Association (AIS) until he obtained the professional qualification, and with Miss Luciana Piana, he learned the basics of sensory analysis of Honey. He also attended courses held by the President of the association, Marco Bertona, at Ademathè and obtained the license of Grappa and Brandy taster at ANAG, for which he is trainer and spokesman for sensory analysis and tasting techniques. He has obtained the license of espresso Taster at IIAC under the precious guidance and experience of Professor Luigi Odello. It is thanks to these countless experiences that he has been able to give shape to his sensorial course "Coffee Sommellerie", which aims to outline the rules and methods to be followed in order to define the coffee product sensorially, from supply chain to cafés."

Andrea Bazzara

With an achieved degree in Communication Sciences in 2014, he immediately starts working in the family business. He obtained the Coffee Diploma System certification in December 2016 and celebrated his achievement in becoming an AST (Authorized SCA Trainer), along with his brother, in October of the following year. He falls in love with the "Barista" path, towards which he will concentrate most of his training activities and will lead him to teach at external facilities such as the IAL institute (hotel institute) in Trieste. In addition to being a SCA qualified teacher for the Academy and Coffee Assistant, he mainly covers the role of Sales Manager. His training curriculum enriches the qualification of Sommelier, obtained by attending the courses of AIS (Italian Sommelier Association) and that of "Qualified taster" for espresso coffee, issued by the IIAC (Italian Institute of Coffee Tasters).

Luz Stella Artajo Medina

Dr. Luz Stella Artajo Medina holds a Bachelor's degree in Food Engineering from "Universidad de Caldas", Manizales - Colombia and a Ph.D in Food Technology from "Universitat de Lleida", Lleida - Spain. She started her professional activities in laboratories dedicated to olive oil analysis in the area of Research & Development and Quality Control. Then she joined the coffee world in 2007 as the auditor of the Cup of Excellence (COE), one of the most prestigious coffee competition around the world. She has been working with the Coffee Quality Institute (CQI) for years as a Regional Coordinator in South America and currently as a Consultant for different projects. Dr. Artajo is a Q Instructor (Q Grader and Q Processing), and have been training international cuppers mainly in Colombia for the last four years, and in different countries such as Peru, Brazil, México, United States, Spain, France, Myanmar, Philippines, China and Burundi. She also holds a Master in Coffee Economic and Science from “Università degli studi di Trieste”, Trieste – Italy and a Master in International Business Management. She is a Specialty Coffee Association (SCA) Campus Inspector and her expertise is being appreciated in the field of processing specialty coffees as well, working closely with farmers in origin.