Last Monday, June 12, we had the privilege of welcoming students from the prestigious Università di Scienze Gastronomiche di Raisins Università di Scienze Gastronomiche di Pollenzo. This group of enthusiastic academics is training for a future in gastronomy and the concept of sustainability, and it was a real pleasure to share with them our passion for coffee.

We started our journey by welcoming you to Mare Terras Coffee and giving you an overview of who we are and what we do. We talked about the coffee chain, and how Mare Terras Coffee plays a crucial role in it, not only to produce high quality coffee, but also to implement meaningful projects at origin and strengthen relationships with our Producers.

We were asked several questions, such as:

<<What defines a high quality coffee?>>

<<What is the demand for more complex profiles?>>

Our team at Mare Terra Coffee has always believed that education is a powerful tool to improve the lives of coffee producers and to strengthen relationships between coffee professionals at every point in the chain. In this sense, we were able to share with the students our progress in the development of our processes to obtain exquisite microlots.

Our commitment to sustainability and the traceability of our coffees was also an important topic of conversation. The students had the opportunity to take a tour of our training classroom and our quality control laboratory, where they were able to observe up close where our courses are held and where we carry out an exhaustive and protocol quality control of the coffees that we finally offer to our clients.

Our R&D director, Timur Dudkin, also had the opportunity to talk to the students. Timur shared with them his work at origin: Agricultural training for young producers at origin, experiences, challenges and achievements at the forefront of coffee innovation.

During the talk with Timur, the students were able to touch and smell different samples of green coffee from different origins and processes.

Throughout the conversation with Timur, many interesting questions arose, such as.

<< After analyzing the green coffee, do you already know what type of roast you are going to use? >>

Depending on the process, origin and varietal, you can get an idea of what type of roast will be optimal for that coffee, but it is true that you need to roast in small quantities to determine the correct roast for that coffee.

<< What is the percentage of samples that pass in the laboratory? >>

Today, and after much effort, we have managed to have consolidated origins and partners where we have a great guarantee that the coffee we receive will be of high quality, so that 95% is approved by our laboratory.

<< What type of roasting do you prefer? Omniroast or a specific one? >>

The omniroast is a type of roasting that works very well, but sacrifices a lot of product, which is why I always prefer a specific one for each coffee.

Finally, we concluded the day with a tour of our warehouse in the port of Barcelona, where our logistics manager, Rafa, spoke to them about the logistics involved from the time the coffee cherry is picked at the farm until it reaches our cup.

It was a day full of learning, sharing and collaboration, and we are delighted with the interest and passion the students showed during their visit.
Once again, thank you to the Università di Scienze Gastronomiche di Pollenzo. We are excited for what the future holds and look forward to welcoming them back next year!