Product Specialist · Sensory Creative · Educator
19 years translating territory into sensory language.
I am not a wine sommelier. I am a territory translator. I read cacao, coffee, tobacco, fruits, cheeses, honeys and spirits with the same method others apply only to wine.
My expertise does not come from a certification — it comes from 19 years walking farms, tasting lots and designing experiences for those who demand substance over appearance.
Discover the TPME method →
«Latin America must develop its own sensory criteria.»
Why the sensory reading of a territory begins with the right question, not at the farm.
How to use artificial intelligence without losing the human criteria that defines hospitality.
The case for a sensory vocabulary of our own, built from our tropical territory.
Designed and executed through NAOS co
30-minute complimentary diagnostic. No strings, just criteria.
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