Camiila's Story
Camila Salinas doesn't just roast coffee; she dissects it. Over the past five years, she has immersed herself in every stage of the specialty coffee value chain, building a holistic, seed-to-cup understanding of the craft. Today, she channels that comprehensive knowledge into her role as the Head Roaster at Cusco's Florencia & Fortunata.
The Butterfly Effect of the Drum
For Cami, roasting is a language spoken in data, thermodynamics, and sensory feedback. Her deep fascination with the craft has led her to obsess over curve analysis and the physical behavior of the green bean as it transforms inside the drum.
She understands that every micro-adjustment on the roaster—every shift in power, every tweak to the fan speed—has a profound butterfly effect on the final cup. She approaches her Bullet not just as a machine that heats up beans, but as a crucial analytical tool. She lives in a constant state of learning, tweaking, and perfecting her process.
It follows, then, that her philosophy at the roaster is simple yet demanding: every roast must serve the coffee, meticulously designed to highlight its intrinsic characteristics and honor the grueling work done by the producers at origin.
Forged Under Pressure
This relentless pursuit of perfection naturally led her to the competitive stage. For Cami, competitions aren't just about the accolades; they are intense pressure-cookers designed to forge and strengthen her technical and sensory skills.
Her dedication paid off on the national stage when she secured an impressive 4th place at the 2025 Peruvian National Brewers Cup. That experience only fueled her fire, reinforcing her drive to explore and understand coffee intimately, from the soil at origin to the final drop in the cup.