Welcome back to The Sprudge Twenty interview series! The Sprudge Twenty is an annual initiative by Sprudge presented in partnership with Pacific Barista Series that honors and amplifies 20 extraordinary individuals in the global specialty coffee community. You can view this year’s Sprudge 20 honorees here, and catch up on all our interviews to date.
Nominated by Alisher Kamalov
Tio is the co-owner of Three Keys Coffee and heads up their coffee program. I mentored under Tio when I was just getting into coffee roasting and he continues to be my mentor and inspiration to this day. Watching Tio build Three Keys and learning from him along the way has been invaluable to me as a hopeful coffee leader/professional. His lessons spanned every facet of running a coffee roasting operation, from the creative mission and vision to the business operations and logistics to the community outreach and customer relationships, he took the time to nurture and teach me and the team (even while figuring it out himself in real time).
Tio’s approach to coffee is inspirational. His ability to blend a creative, jazz, and improv approach with a methodical, scientific, and result-driven mindset seems counterintuitive but he makes the formula work. His accomplishments in the coffee space are not just anecdotal; he has placed at the SCA US Roasting finals and been nominated and won various industry awards and commendations.
Tio deserves to be in this class of The Sprudge Twenty because HE IS a mentor, inspirational leader, game-changer, teacher, entrepreneur, and an original voice in coffee.
The Sprudge Twenty feature series is proudly presented by Pacific Barista Series.
How many years total have you worked in the coffee industry?
7 years
What was your first coffee job?
My first coffee job was as Founder and Head Roaster of Three Keys Coffee. I entered the coffee industry by building Three Keys from the ground up, beginning with roasting coffee myself and developing a brand inspired by my years as a musician. Over the past seven years, that role has grown to encompass business development opportunities in wholesale, retail, consulting, and creative experiences rooted in specialty coffee, jazz, and community. Along the way, one of the most rewarding aspects of the journey has been mentoring others through skills development, professional growth, and creating meaningful pathways for people to build lasting careers in the coffee industry.
Did you experience a life-changing moment of coffee revelation early in your career?
I don’t know that there was a singular moment or coffee experience that changed everything for me. Instead, my revelation came from realizing that coffee presented an opportunity to passionately apply myself in a space where I could have a direct and meaningful impact on both my local community and the broader coffee industry.
As a musician, I had experienced firsthand how music has the power to inspire creativity, bring people together, and create a sense of belonging. I wanted to bring that same spirit to coffee in a way that I felt hadn’t been explored before.
That realization fundamentally shaped how I viewed my work and its potential impact. I wasn’t simply interested in roasting exceptional coffee; I saw coffee as a conduit for storytelling, cultural expression, education, and creating opportunities in often overlooked spaces. That perspective became the foundation of Three Keys Coffee and continues to shape every new idea, partnership, and initiative I pursue.
Is there a person or persons who served as your mentor early in your coffee career? How did they impact you?
Absolutely. Early in my coffee journey, Helen Choi of Luce Avenue Coffee was incredibly generous with her time and knowledge. She opened the doors to her roastery and gave me hands-on exposure to roasting, cupping, and coffee sourcing at a time when I was eager to learn everything I could.
What made the greatest impression wasn’t just the technical knowledge she shared, but her willingness to invest in someone who was just beginning. That experience reinforced the idea that specialty coffee grows stronger when knowledge is shared rather than guarded.
Her mentorship helped shape the foundation of my career in coffee, and it’s one of the reasons I’m passionate about mentoring others today.
What is your current role in coffee?
Today, I primarily serve as Green Buyer, Technical Support, and Business Development Lead for Three Keys Coffee. I oversee everything from green coffee sourcing and roasting QA/QC to business strategy, product development, and strategic partnerships. As the company has grown, my role has increasingly evolved to focus more building our team’s technical capabilities and long-term capacity to grow.
What facet of the coffee industry has changed the most during your career?
I think the biggest change has been the realization that great coffee alone is no longer enough. Quality remains the foundation, but today’s coffee industry increasingly requires excellence across a much broader set of disciplines, including business strategy, storytelling, education, product innovation, and meaningful relationships throughout the supply chain.
At the same time, consumers have become more informed and more curious, while large segments of potential coffee consumers continue to be overlooked. That evolution—and in some cases, that glaring omission—has challenged the industry to think more holistically about the value we create, who we create it for, and who still isn’t being invited into the conversation.
For me, that’s been an exciting evolution. It has reinforced the idea that coffee isn’t simply an agricultural product to be commoditized. It’s a platform for connecting people, ideas, cultures, and opportunity.
What still surprises you today about coffee, or gives you joy?
What continues to surprise me is how many people are still discovering specialty coffee for the first time—and how transformative that first experience can be when it’s presented in a way that feels welcoming and approachable.
One of the things that brings me the greatest joy is introducing specialty coffee to communities, particularly those of color, who may not have always seen themselves reflected in the spaces, stories, or culture surrounding it. Time and again through various life experiences, I’ve watched curiosity replace hesitation once the experience becomes accessible and relatable.
That continues to reinforce something I believe deeply: specialty coffee has an incredible opportunity to grow, not simply by finding new customers, but by inviting more people into the conversation. When we make coffee more approachable without compromising quality, we strengthen the entire industry.
What’s something about the coffee industry you’d most like to see change?
If there’s one thing I’d like to see change, it’s the economic structure of the coffee supply chain. Today, it often feels like every link in the chain—from producers and exporters to importers, roasters, cafés, and even consumers—is operating under increasing financial pressure. Everyone is being asked to absorb higher costs while preserving quality, and that simply isn’t sustainable over the long term.
I don’t think the solution is pointing fingers at any one part of the supply chain. Rather, it’s recognizing that we’re part of an interconnected system where long-term success depends on creating value that is more equitably distributed and more resilient for everyone involved.
As an industry, we’ve done a great job elevating conversations around quality, traceability, and sustainability. I’d like to see us place that same level of intentionality on economic sustainability for every stakeholder from producer to barista (and everyone in between) who makes specialty coffee possible. If we can build a healthier value chain, we’ll create an industry that’s stronger, more resilient, and better equipped to withstand volatility.
What is your most cherished coffee memory?
My most cherished coffee memory wasn’t at an origin, a competition, or even in a cafe. It was walking into my mom’s house and opening her pantry to find bags of Three Keys Coffee sitting on the shelf.
There was something incredibly meaningful about that moment. Growing up, my parents supported every dream I pursued, whether it was music or eventually coffee. Seeing my own coffee in my mom’s home wasn’t just a reminder that I had built a business but also a quiet affirmation that something I had poured my heart into had become part of my family’s everyday life.
That moment continues to remind me that success isn’t always measured by recognition or milestones. Sometimes it’s found in the people closest to you believing in what you’ve created.
Do you make coffee at home? If so, tell us how you brew!
Absolutely. At home, I’m almost always drinking Three Keys Coffee brewed on a Ratio brewer. It’s a simple, consistent setup that lets me focus on the coffee rather than the process, especially on busy mornings when my wife and I are getting our three kids ready for school while simultaneously preparing to tackle the workday.
What is your favorite song/music to brew coffee to?
If I had to choose one, it would be It Never Entered My Mind by Miles Davis. There’s something timeless about that recording. It’s understated, intentional, and unhurried. These are qualities that I appreciate in both music and coffee.
It kind of reminds me to slow down and enjoy the process.
What is your idea of coffee happiness?
My idea of coffee happiness doesn’t start or end with coffee itself. It’s found in everything coffee makes possible. It’s the conversations around the table, the relationships that are built, and the communities that grow stronger because people chose to gather at their favorite third space.
If you could drink coffee with anyone, living or dead, who would it be and why?
I’d love to share a cup with my grandfather. His encouragement, wisdom, and belief shaped much of who I am today. I’d simply want the chance to thank him and let him know how much of my journey is a reflection of the investment he made in me.
What’s one piece of advice you would give someone getting their start in the coffee industry today?
Show up every day with humility, curiosity, and a willingness to earn every opportunity. This industry rewards people who consistently do the work, continue learning, and invest in others. Focus less on the title you want and more on becoming the kind of person who deserves it. If you do that well, the opportunities will come.
The Sprudge Twenty feature series is proudly presented by Pacific Barista Series.
