Rafael Moral began working with coffee in 1978. He has made numerous projects since then to develop the coffee culture in Spain and Europe, with the collaboration of producers and professionals in the sector. He founded Mare Terra as a specialty green coffee importer with the aim of disseminating true coffee quality and traceability in the product and developing specialty coffees in Spain and Europe.
He also played a key role in the divulgation of specialty coffees in Spain by creating in 2007 the Spanish Chapter of the SCAE Community. Being aware of the need to spread the knowledge and professionalization of the sector, in 2003 he created the first training center dedicated to education in the coffee field in Spain - The Spanish Coffee Institute Foundation (IECafé). Rafael Moral works in deep and loyal collaboration with producers, with great consideration for their philosophy of life, their enormous needs and the work they perform every day with dignity. Coffee is his vocation and it has given him many lessons and experiences. He continues to be surprised every day by the amount of things to do with and for coffee, a product that is often unknown, although for him it is an inexhaustible source of imagination.
Sonia has been working as a Business Accountant for 15 years and has been part of the Mare Terra team for 4 years. He is the person responsible for the accounting and billing activities, as well as all the fiscal and administrative issues that are made in our company day by day.
Timur is our Quality Control Chief, our Master Roaster and our best coffee expert. Timur is Q-Grader, AST in several modules of the SCA Coffee Diploma System (Barista, Green Coffee Analysis, Roasting, Cup Tasting). His passion takes him all over the world, traveling every year to the producing countries, from Brazil to Ethiopia, passing through Colombia, Nicaragua, Kenya. Every country with its history, its terroir, its inhabitants, being his only objective to exploit the potential of each origin and bring us the best seasonal coffees of each country.
Champion trainer, sensorial and technical judge, organizer of the Spanish SCA Cup Tasting Championships and creator of his own alternative cup tasting championship in Spain, Russia and Ukraine. Coffee invades Timur's life with every step he takes!
Axel is Timur´s right hand, together they take the responsibility of the quality control department of Mare Terra. He has the SCA Professional Certification in Green Coffee Analysis and Brewing. In addition, Axel is Barista by profession and heart, collaborating as a trainer at the Spanish Coffee Institute Foundation - IECafé. He was the SCA Spanish Barista Champion 2017 and he is been working as a coach for different baristas in national and world competitions.
Giovanna got into coffee in 2008, doing the odd barista job in London. After finishing university - she has a degree in Social Sciences - she got the perfect chance to move to Kenya, where she worked in the export business for almost 5 years. In Nairobi she became a certified cupper by the Kenya Coffee Board and became a Q-Grader. She joined our team in October 2017 after moving to Barcelona with her dogs and cats and is now responsible for our European Sales.
Raquel, part of the Mare Terra Coffee Team since 2015, works as a green coffee consultant and is responsible for the Spanish and Southern American markets. She has more than 15 years of experience in the sales sector, although previously she was dedicated to the retail sector, she has always been closely linked to the world of specialty coffee and considers that being in constant communication with her clients is very important to be able to advise them in the best way and have good commercial relationships.
Right now her favorite coffee is our Colombia 'Omega' a very delicate Rosé Bourbon, she likes to drink it in a filter and loves its notes of strawberry and tropical fruits.
His professional field has always revolved around coffee. At the age of 18, he traveled to Nicaragua and Costa Rica in order to get to know the origin better and to learn about the different processes. There he worked on the farms, from the harvesting tasks, through the mill where the coffee is processed and ending up in the Quality Lab.
After returning and continuing with much curiosity to learn more about coffee, he worked as a barista in a chain of coffee shops in London, later he worked as a roaster and quality control in a roastery.
His favourite coffee at the moment is Colombia Geminga N