We’re excited to welcome Juan Medina, CEO of The Coffee Five, to the brew bar in San Diego. The heart of The Coffee Five lab is the ROEST L100 Plus sample roaster, Juan has been improving his roasting skills since purchasing the machine in May 2025. Learning for Scott Rao, Nikolai Furst, and Christopher Feran, Juan’s develop his own protocols for sampling. “The ROEST has become the perfect tool for our company, helping us to learn every day with its simple interaction with the software and the machine. It makes us more accurate on the quality control and make all the process smooth and quick.”
Juan will be brewing the following coffees:
Pink Bourbon with traditional 24 hours oxidation washed from Finca El Sinsonte located in Ibague - Tolima at 2100MASL
Chiroso Natural with 120 hours semi carbonic maceration grown by Finca Las Brisas located in Urrao - Antioquia at 2300 MASL, and processed by Juan Medina
Date: Saturday, April 12
Time: 12pm to 1pm
Location: Booth #3323
Juan Medina of The Coffee Five
About Juan Medina of The Coffee Five
Fourth-generation coffee farmer with a deep passion for coffee and the business behind it. I understand the industry from the ground up—from cultivation to the final cup. Through years of professional experience, I’ve built a strong network of growers and coffee professionals, developing trusted relationships across the coffee value chain.
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About The Coffee Five
We are present across the entire coffee chain from seed to cup. As producers, coffee sourcers, roasters and baristas, we understand coffee at every stage. Through our coffee lab we ensure quality and freshness, and by managing sourcing and logistics we make exceptional coffee easy to access.
Follow The Coffee Five on social media:
Instagram: @thecoffeefive
