From Honduran coffee country to the heart of our roastery—craft, grit, and a lifelong love of coffee.
Born in Honduras, right in the heart of coffee country, Elisabeth grew up on her family’s coffee finca. Alongside her sister, she learned to pick, sort, and prep coffee from an early age—skills that shaped her keen eye for quality and her deep respect for the craft.
Elisabeth has been with The Chosen Bean from the very beginning. What started as a shared dream has become a daily practice of excellence—batch after batch, profile after profile.
Today, she is our Roastmaster—a balance of science, artistry, and relentless standards. Around here, we like to say she “does the work of ten men”—because when the roaster’s on, nothing slows her focus or her fire.
Elisabeth’s foundation is farm-deep: selecting ripe cherries, sorting with precision, and understanding how processing shapes flavor. Those early lessons guide how she evaluates green coffee, sets profiles, and chooses development targets for sweetness and clarity.
As Roastmaster, Elisabeth steers every batch with sensory awareness and data-driven control. She tunes charge temps, gas, and airflow to honor origin character and finish at peak sweetness—whether it’s a chocolate-forward comfort cup or a bright, fruit-laced single origin.
Elisabeth keeps the roastery moving—schedules, QC, green inventory, and the hum of a well-run production day. Her steady hand is part of why our coffees taste like “home” to so many customers: honest, balanced, and brimming with heart.