Behind the Beans: Dede Benissan, Cumpa

My experience with Cumpa has been consistently positive and enriching. I started my internship at Cumpa in August — in the Controlling department — and from the very beginning, I had the opportunity not only to dive into the world of numbers but also to gain insights into other areas. Since then, I’ve continued working at cumpa, currently in the Accounting department alongside my studies. What I appreciate most is the open, family-like team atmosphere and the chance to continuously learn and actively contribute.

I’ve always enjoyed drinking coffee, but I never realized how diverse and complex the world of coffee truly is. Through my internship at cumpa, I got my first deeper insight — and I was immediately hooked. Coffee is a global product that connects economy, culture, and people in a unique way. That really sparked my interest.

What I really appreciate is the focus on quality, fairness, and origin. It’s not just about the taste — it’s also about how the coffee is produced and who is behind it. You can truly feel that the people here put their heart into what they do.

I want to show that coffee is more than just a drink — that there’s a lot of work, knowledge, and responsibility behind it. It’s important to me that more people understand this and approach coffee with greater awareness.

To me, specialty coffee means enjoying it consciously and knowing where it comes from. It’s about quality, fair trade, and the people behind the product. I find it fascinating how coffee connects people all around the world.

I had the chance to take part in cuppings, and it was really exciting to taste different coffees and see how distinct the flavors can be. That experience showed me just how diverse and complex coffee truly is.

Many people think that coffee always has to be bitter. But coffee can actually taste really sweet — even without sugar or milk. Specialty coffee in particular often has fruity, honey-like, or floral notes that offer a completely new experience.

I’m especially excited to keep deepening my knowledge about coffee — especially through cuppings, new experiences with the team, and exchanges with my colleagues. And I’m looking forward to discovering new coffee varieties that will be arriving at cumpa soon.