Francisco Velazquez Escobar

Biophysical Chemist

Dr. Francisco Velazquez Escobar is a biophysical chemist with deep expertise in the molecular processes that take place within biological systems, research that underpins much of the modern scientific understanding of flavour and fermentation in coffee. His academic background allows him to explain the chemistry behind roasting, extraction and taste in accessible terms for an industry audience, bridging laboratory research with practical coffee production.