For her focus on sustainability, Mariana Faerron was honored as the environmentalist of the year by the Santa Clara County League of Conservation Voters this week.
Tico Coffee Roasters CEO Mariana Faerron with freshly roasted coffee beans on Oct. 12, 2023, in Campbell, Calif. For countless Bay Area residents, a cup of coffee is an essential part of their day — that steaming wake-up jolt in the morning or a refreshing cold brew during an afternoon break. It means even more to Mariana Faerron, who grew up in Costa Rica surrounded by plantations where the aroma of coffee — from flower to berry — filled her early life.
“I think even though we are surrounded by agriculture in California, I think there’s still some detachment for people who don’t necessarily understand how long it takes to produce something of value and high quality,” said Faerron, who has a degree in agricultural economics from the University of Costa Rica.
“It means a lot to me because that tells me that our work with Tico Coffee Roasters is seen and valued,” Faerron said. “It created the type of impact and awareness that we aim for and I hope that this will bring more people and partners onboard to preserve the environment.” “While there are many coffee choices in the market, not everyone is sourcing their beans consciously and not everyone has the knowledge to provide feedback and work with farmers developing better environmental practices,” she said. Knowing it’s a field dominated by men, she keeps her eye out for women who are managing their own coffee-growing businesses when she travels to other countries on a buying trip.
Tico Coffee Roasters doesn’t have coffee shops but distributes its coffees and loose-leaf teas through restaurants and specialty stores as well as serving coffee drinks through a catering service and a mobile cart. They host coffee-tasting and education events at the roastery on Dell Avenue and also bring that experience to Silicon Valley companies.
But the heart of Faerron’s work still revolves around coffee — from African coffees with berry-like flavors to darker roasts with hints of sweet chocolate. She’s especially proud of the Cafe de Olla that Tico has created, blending their coffee with brown organic sugar and spices, taking the complications of making the traditional coffee out of the equation for novices.
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