Richard found his passion for coffee when his father decided to grow coffee in Carpinteria almost a decade ago.  His zeal began with coffee farming, but soon blossomed to the sensory element as well as roasting.  Richard completed his training at Boot Coffee Campus, where he earned his Q Certification for Arabica, and honed his roasting skills.  He even dove into sensory aspects of Cacao.  He now endeavors to help FRINJ grow into an international premier coffee supplier.