Meet Khaki Tse: Trader & Q Grader at Sucafina HK

We sat down with Khaki to talk about client needs, flavor trends, and how working in both trade and QC helps build strong client relationships. 

This Article at a glance:  

• Khaki finds that working in both QC and Trading allows for faster, more informed decision making, as it combines technical analysis with roaster-focused insights. 
• Rising costs of traditional blends is leading the Hong Kong market into distinct directions – on the one hand hyper-premium and on the other cost-effective. This trend is potentially impacting coffee profile preferences.  
• Regular cupping sessions and transparent communication help Khaki and the team to tailor offerings to roaster needs, build trust and navigate challenges in a volatile market. 

What are your main roles as a Quality Manager & Junior Trader? 

I do analysis for Hong Kong spot coffees and assist the Taiwan and Korean markets for cupping and sample handling. And I also sell coffee! 

How did you get into coffee? 

After I graduated from university, I continued working in a café. I wanted to develop more on the coffee side, though, so I joined a company called MTC Coffee. Sucafina acquired MTC shortly after, and I followed the team to Sucafina Hong Kong. 

I started as a QC assistant, working with green coffee. It was very new to me because you seldom have the chance to analyze green coffee if you're just a coffee lover. But with the job, I learned more about grading, the different flavors that result from various processing methods, and so on. 

How do you work with clients to ensure that the coffee they're purchasing suits their needs? 

For a start, I talk to them and see if they are interested in specific origins or processing methods, because some clients focus on blends, and some are looking for stand out coffees. We also collaborate every two or three months by holding open cupping sessions in our Hong Kong office to share new arrivals and coffees we’re considering bringing in. This helps keep clients updated on what’s down the line, and at the same time, we get feedback – like their concerns about price, origin Etc. These cupping events make it a two-way conversation, and we can better understand how the market is going and how they’re feeling about the current situation. 

What’s unique about being in both trading and QC?  

Since I work in both QC and trading, I know exactly what information the trading team needs when I’m writing QC reports. I just access what they need, which saves time. 

As a trader, having control over the sample stock and understanding the profiles and flavor attributes makes my job more efficient. When talking to clients, they ask about statistics like moisture readings, defect counts, or signs of aging in coffees they’ve stored for a few months. Having a QC background helps me respond with confidence which builds client trust. 

What trends are you seeing in the Hong Kong and wider Asian market?  

For Hong Kong, there’s more demand on top specialty lots and high commercial items. For standard specialty items, there’s less demand than before, and that’s because of the market. For example, Brazil prices are going up again, and it’s one of the concerns. The local market is more welcoming now to alternative origins instead of traditional blenders like Brazil, Colombia and Ethiopia. These three are becoming more expensive, so clients are more eager to try swaps. It makes things interesting and dynamic.  

In Asia, we often suggest  PNG, Yunnan or Uganda as replacement options, due to the short transit time in shipments and cost can be significantly cheaper comparing to Centrals and Brazil, while the cup profile is not far off. 

What flavor profiles or processing methods are popular in Hong Kong? 

For processing methods, I think they're open to any. We used to have some whiskey barrel Colombia, which clients are quite interested in. For flavor profiles, right now, roaster/coffee shops are going for either pure, nutty and balanced profiles, or ‘out there’ winey, fruity flavors. So, it’s like two extremes. It’s quite interesting. 

What's your go-to morning brew? 

If I had to have the same coffee every day, I think I would go for a washed Ethiopia. Washed coffee has a more delegate sweetness compared to naturals. The mouthfeel of a washed Ethiopia is like drinking tea: smooth, balanced, and clean. 

What is the biggest challenge and reward of your job? 

I think the biggest challenge right now is the market. We need to be much more conscious about storage and pricing, and everyone is on the same boat. But at the same time, I think it’s actually a good moment to talk to clients more, because things are quieter. We get to understand what their plans are, and how they want to get through this period. Communication becomes even more important, with both clients and the origin teams, so we can keep stock in Hong Kong and make sure there’s enough to sell. 

As for the reward, I think it’s really exciting when I see a client launch a new item and I know it’s something we provided. When I see it on their website, social media, or on a shelf, it’s a good feeling. It shows that they trust the product, that they’re happy with the quality, and it makes me feel proud and reminds me why the work matters. 

Interested in learning more about QC, exploring the world of coffee quality and discovering coffee alternatives across APAC in today’s volatile market?  Check out our website for more on QC or talk to your trader today.