Unusual, for operational headquarters, also for territorial ties. Why atthe shadow of Paganellaamong the properties piles of asparagus, to Old Zambanayou can breathe the convincing, decidedly exciting and absolutely valuable aroma: that with coffee.
A surprise and the incentive to make one pure coffee sensory journey‘. Of course the beans they are not the result of a daring cultivation between Noce and Adigebut the result of a very rigorous selection of the most caressing coffee crops. Targeted quantities, sorted with great skills from a couple of young peoplequickly become real hunters of micro-productions among plantations scattered in the places of mythsfrom Horn of Africa (the original area of the plant) to the heart ofLatin Americaa, Brazil, Nicaragua, Columbia, but also Indian and Eastern cultures.
She is Irene Coslopcembrana with family roots in Zambana, while Raimondo Morrealepartner and life partner, born in Sicily but raised in Trentino, between studies and a large sequence of masters related to the improvement of coffeeto offer advice or to arrange testing courses, including for educational purposes, to teach baristas or managers, the most correct way to serve a ‘tazzulella‘.
They called their project ‘The drops‘, because the coffee tree is one stone fruit, definition (druper) used in everything that revolves around the fascinating world of the most coveted hot sip. The couple restoredantique shop run in Zambana by Irene’s grandmotherLadies Franca Pedriuntil August 1955, when a devastating rock and clay landslides forced the villagers to leave the countrywhich gives life to a new village, on the plain between Nave San Rocco and Lavis.
The store (closed for several years) has now become one micro-roasting structure, designed down to the smallest detail by Raimondo. TO Quality assurance of their coffee.
To understand competence level – in addition to the enthusiasm – it takes very little: just enjoy one cup of their choice. Coffee still sorted raw and in a careful way to make use of contacts and a network of recruiters who first and foremost want respect the role of small agricultural communities engaged in the cultivation of cereals ( on the plant they resemble cherries) without any concession to the exploitation of labor, which unfortunately occurs in the most demanding commercial activities, including investments and speculations carried out by many multinational coffee companies.
Samples delivered at the foot of Paganellaand continuous “video conversations” with the most passionate interpreters of this cultivation, and then send only special shipments to the Adige countries, intended for directed steaks.
Every coffee has a soul and a story to tell – repeat the two young roasts. And they raise: to be us a lot fussy And perfectionistswe can offer coffee for a really exciting one sensory experience.
They have direct contact with somefarmers‘, especially in Columbiato offer absolute envarietal steakseach with well-defined territorial characteristics, also linked to seasonal variationsat the stages of harvest and the processing process mass of the beans is eliminated and that manual selection of the core. Specialty, coffee that must pass the analysis. Referred to the origin of the territory, including the type of soil, methods of cultureNext processing and therefore frying.
Hunters therefore wrestle with more suitable frying techniques. So they succeed free – in flocks ecologically sustainable, packaging as simple as it is functional – one ten variantsto satisfy the cravings of those who enjoy coffee to steal tips that are stuck in memories, relive moments of enjoyment, without upsetting the cornerstones of taste. Craft productionsaimed at consumers aware of the value of the product, a lot delicious and the same nicewith a price that is perfectly in tune with the high quality range.
Their proposal wants educate for consumption. Coffee on the market is often sold at ridiculously low prices, with companies such as’they burn the beans to even out the taste, aims more for approval, to drink coffee without strong properties. Roasting is then crucial, it is the most delicate part, it turns an agricultural product into a sensory specialty.
Here is then that I two of Druper they also suggest daring experiment, like trying the sweet cup, to then taste the same mixture in its original essence. For a sensory game to be explored. It goes without saying that coffee is best enjoyed without sweeteners.
Here is their website (link).