The incredible life of Bogdan Georgescu, who went from being your average IT guy to becoming World Roasting Vice-Champion and roaster at Mabo Coffee
Mabo states clearly what is all about: for them, quality always comes first. From the very beginning, the Romanian specialty coffee roaster started its journey with one simple thought in mind: to choose and offer customers the best coffee possible. And this is exactly the way they still operate, carefully selecting only the most interesting beans that follow the specialty coffee “protocol”, with coffees that can be easily tracked from the origin to the cup.
Once the coffees has been selected and the right roasting profile decided, they are ready to be placed on the market, fully traceable and complete with all the most important information about them: not only on the origin of the coffee but also about who and what is there behind that precise coffee. There is the producer with his farm, there could be a cooperative or a processing station; there is the terroir with its specific harvest period… everything that customers can need to be sure that they’re buying an excellent coffee.
And all of this could not be possible without Bogdan Georgescu, the Romanian National Champion and World Roasting Vice-Champion, the guy behind Mabo’s success. A former IT guy with lots of passion for coffee, he started his path in specialty coffee not even a decade ago, first as a home barista and then as a small size coffee roaster. And it was only shortly after discovering specialty coffee that Bogdan started working in a full-scale roaster, with the goal of trying to do something interesting in the Romanian coffee industry… and all this while still working in IT!
Today, Bogdan is the man in charge of Mabo’s roasting: responsible for developing the roasting profiles in order to reveal the unique flavours and notes of each green coffee he has fallen in love with, with his extreme level of perfectionism he tests each and every single batch of coffee with many roasting profiles (and even more cupping), until he finds the best possible roast for that coffee.