For Adriana Obando, coffee has always been more than just a beverage. It’s a reminder of her childhood in rural Colombia, where she was surrounded by vast fields of the country’s prized coffee beans. Coffee farming was—and remains—the livelihood of her family and neighbors, deeply ingraining the crop into her life.
When Obando’s hands first became stained with coffee grounds, she was learning the delicate art of espresso making at the Texas Coffee School in Arlington. The experience, although new to her, felt instinctive. She was no stranger to the world of coffee; it was a connection to her roots, now being expressed in the art of crafting the perfect espresso.
Obando’s journey to becoming a barista began during a weekend course at the Texas Coffee School, a 14-year-old institution known for training individuals in espresso techniques, latte art, and café operations. For Obando, the transition from growing up among coffee fields to grinding and brewing with precision marked the beginning of a new chapter in her lifelong relationship with coffee.
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