Luis' Story
For over 13 years, Luis Sanchez has been quietly shaping the foundation of Peru’s specialty coffee scene. His journey didn't start in isolation; it began under the mentorship of Harrysson Neira at the renowned Neira Café Lab, where Luis first cut his teeth as a barista. But his relentless curiosity soon pushed him beyond the espresso machine and into the heart of the craft: the roasting and sensory lab.
Luis joined the team at the prestigious Tostaduría Bisetti in Lima’s bohemian Barranco district. There, he evolved into a multidimensional coffee professional. He took charge of quality control, spearheaded the roasting and cupping protocols, and became the Head Barista and Lead Trainer for the entire corporation.
Mentorship and the Competition Stage
When Bisetti opened its official Coffee School, Luis naturally stepped into the role of Lead Instructor, teaching the next generation of Peruvian coffee professionals the intricate arts of cupping, roasting, and extraction.
He didn't just teach the standards; he tested them on the national stage. A fierce competitor, Luis secured 5th place in the 2013 Peruvian National Barista Championship and took the Runner-Up spot (2nd place) in the 2016 National Latte Art Championship.
Consulting Across the Country
Eventually, Luis realized his knowledge could serve a wider community. He became an independent consultant, traveling extensively across the country to advise new coffee shops, develop roast profiles, and train baristas. His dedication to elevating the national coffee culture even led him to assist in coordinating national championships alongside the Central Café y Cacao del Perú.
Celsius Fahrenheit Tostadores
Today, all of that technical expertise and industry experience culminates in his own venture. Luis is the co-founder, Head Roaster, and QC Cupper for his Lima-based brand, appropriately named Celsius Fahrenheit Tostadores. The name itself speaks to his roasting philosophy: an absolute obsession with thermal dynamics, precision, and control. Even while running his own brand, he continues to consult and build new coffee bar projects from the ground up.