{"title":"Madrid Drop","description":"\u003cp data-start=\"134\" data-end=\"214\"\u003e\u003cstrong\u003eMadrid Drop\u003c\/strong\u003e is the selection of coffees we brought to the \u003cstrong\u003eMadrid Coffee Fest.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"216\" data-end=\"304\"\u003eA choice made to \u003cstrong\u003erepresent us\u003c\/strong\u003e ,\u003cbr data-start=\"258\" data-end=\"261\"\u003ein a context where every detail counts.\u003c\/p\u003e\n\u003cp data-start=\"306\" data-end=\"422\"\u003eThese are not \u003cstrong\u003ejust any coffees\u003c\/strong\u003e .\u003cbr data-start=\"331\" data-end=\"334\"\u003eThese are the ones we decided to put on the table,\u003cbr data-start=\"386\" data-end=\"389\"\u003eto \u003cstrong\u003etell\u003c\/strong\u003e and let people taste.\u003c\/p\u003e\n\u003cp data-start=\"424\" data-end=\"501\"\u003eThe days at the fair are over,\u003cbr data-start=\"452\" data-end=\"455\"\u003esome of these coffees remained with us.\u003c\/p\u003e\n\u003cp data-start=\"503\" data-end=\"576\"\u003eAnd instead of \u003cstrong\u003eleaving them standing still\u003c\/strong\u003e ,\u003cbr data-start=\"531\" data-end=\"534\"\u003ewe decided to give it a second life.\u003c\/p\u003e\n\u003cp data-start=\"578\" data-end=\"646\"\u003eBecause for us, coffee only makes sense like this:\u003cbr data-start=\"621\" data-end=\"624\"\u003e\u003cstrong\u003ewhen it is drunk\u003c\/strong\u003e .\u003c\/p\u003e\n\u003cp data-start=\"648\" data-end=\"724\"\u003eThat's why you find them here,\u003cbr data-start=\"672\" data-end=\"675\"\u003ein \u003cstrong\u003every limited quantities\u003c\/strong\u003e ,\u003cbr data-start=\"696\" data-end=\"699\"\u003ewith a \u003cstrong\u003especial price\u003c\/strong\u003e .\u003c\/p\u003e\n\u003cp data-start=\"726\" data-end=\"771\"\u003e\u003cstrong\u003eFor us, coffee is something to drink.\u003c\/strong\u003e\u003cbr data-start=\"753\" data-end=\"756\"\u003e\u003cstrong\u003eNot wasted\u003c\/strong\u003e .\u003c\/p\u003e","products":[{"product_id":"brasile-daterra-tumoru-guarani-copia","title":"Brazil: Daterra Tumoru Guarani","description":"\u003cp data-start=\"0\" data-end=\"84\"\u003e\u003cstrong data-start=\"0\" data-end=\"20\"\u003eSensory profile:\u003c\/strong\u003e Green grape, concord grape, magnolia, honey, bergamot, floral\u003c\/p\u003e\n\u003cp data-start=\"86\" data-end=\"108\"\u003e\u003cstrong data-start=\"86\" data-end=\"98\"\u003eVariety:\u003c\/strong\u003e Guarani\u003c\/p\u003e\n\u003cp data-start=\"110\" data-end=\"142\"\u003e\u003cstrong data-start=\"110\" data-end=\"122\"\u003eProcess:\u003c\/strong\u003e Anaerobic natural\u003c\/p\u003e\n\u003cp data-start=\"144\" data-end=\"181\"\u003e\u003cstrong data-start=\"144\" data-end=\"155\"\u003eOrigin:\u003c\/strong\u003e Cerrado Mineiro, Brazil\u003c\/p\u003e\n\u003cp data-start=\"183\" data-end=\"205\"\u003e\u003cstrong data-start=\"183\" data-end=\"196\"\u003eAltitude:\u003c\/strong\u003e 1150 m\u003c\/p\u003e\n\u003cp data-start=\"207\" data-end=\"231\"\u003e\u003cstrong data-start=\"207\" data-end=\"224\"\u003eHarvest year:\u003c\/strong\u003e 2024\u003c\/p\u003e\n\u003cp data-start=\"233\" data-end=\"263\"\u003e\u003cstrong data-start=\"233\" data-end=\"246\"\u003eProducer:\u003c\/strong\u003e Daterra Coffee\u003c\/p\u003e\n\u003chr data-start=\"265\" data-end=\"268\"\u003e\n\u003cp data-start=\"270\" data-end=\"585\"\u003e\u003cstrong data-start=\"270\" data-end=\"303\"\u003eBrazil Daterra Tumoru SG 0071\u003c\/strong\u003e was created as a tribute to \u003cstrong data-start=\"332\" data-end=\"347\"\u003eTumoru Sera\u003c\/strong\u003e, one of the most influential figures in the history of Brazilian coffee genetics.\u003cbr data-start=\"429\" data-end=\"432\"\u003eA man who devoted his life to research, sustainability, and quality — leaving behind a legacy that continues to shape the future of coffee cultivation.\u003c\/p\u003e\n\u003ch3 data-start=\"592\" data-end=\"603\"\u003eStory\u003c\/h3\u003e\n\u003cp data-start=\"605\" data-end=\"862\"\u003eTumoru Sera was born in Brazil to a family of Japanese immigrants who faced harsh lands and extreme climates with courage and humility.\u003cbr data-start=\"740\" data-end=\"743\"\u003eFrom that world of effort and silence, his character was born — patient, rigorous, and deeply connected to the earth.\u003c\/p\u003e\n\u003cp data-start=\"864\" data-end=\"1333\"\u003eIn 1973 he graduated in Agronomic Engineering and the following year joined \u003cstrong data-start=\"940\" data-end=\"949\"\u003eIAPAR\u003c\/strong\u003e, where he would spend more than fifty years dedicated to coffee research.\u003cbr data-start=\"1023\" data-end=\"1026\"\u003eDuring his career, he developed thirteen new cultivars, improving yield, cup quality, and plant resilience.\u003cbr data-start=\"1133\" data-end=\"1136\"\u003eAmong his most significant contributions was \u003cstrong data-start=\"1181\" data-end=\"1192\"\u003eIPR 100\u003c\/strong\u003e, the first Arabica variety resistant to the nematode \u003cem data-start=\"1246\" data-end=\"1271\"\u003eMeloidogyne paranaensis\u003c\/em\u003e, which transformed sustainable coffee production in Brazil.\u003c\/p\u003e\n\u003cp data-start=\"1335\" data-end=\"1577\"\u003eEven after retiring, Tumoru continues to work as a mentor and consultant, guided by the same love for the soil and the people who cultivate it.\u003cbr data-start=\"1478\" data-end=\"1481\"\u003eHis story is proof that science, when born from love for the land, can truly change the world.\u003c\/p\u003e\n\u003ch3 data-start=\"1584\" data-end=\"1596\"\u003eOrigin\u003c\/h3\u003e\n\u003cp data-start=\"1598\" data-end=\"2078\"\u003eLocated in the heart of \u003cstrong data-start=\"1622\" data-end=\"1641\"\u003eCerrado Mineiro\u003c\/strong\u003e, \u003cstrong data-start=\"1643\" data-end=\"1662\"\u003eFazenda Daterra\u003c\/strong\u003e is an agricultural laboratory where innovation meets respect for nature.\u003cbr data-start=\"1735\" data-end=\"1738\"\u003eEvery detail is traceable, and every micro-lot is treated as an independent ecosystem.\u003cbr data-start=\"1824\" data-end=\"1827\"\u003eThe warm days and cool nights allow for slow, even cherry maturation, resulting in high-density beans rich in sugars.\u003cbr data-start=\"1944\" data-end=\"1947\"\u003eIt is here that the \u003cstrong data-start=\"1967\" data-end=\"1987\"\u003eMasterpiece line\u003c\/strong\u003e is born — Daterra’s collection of the most experimental and technically complex coffees.\u003c\/p\u003e\n\u003ch3 data-start=\"2085\" data-end=\"2098\"\u003eVariety\u003c\/h3\u003e\n\u003cp data-start=\"2100\" data-end=\"2363\"\u003eThe \u003cstrong data-start=\"2104\" data-end=\"2115\"\u003eGuarani\u003c\/strong\u003e is one of the most important legacies of Tumoru Sera’s research.\u003cbr data-start=\"2180\" data-end=\"2183\"\u003eThe result of years of genetic improvement in Brazil, it originates from a cross between a high-yield Catuai selection and a Mundo Novo progeny known for its vigor and stability.\u003c\/p\u003e\n\u003cp data-start=\"2365\" data-end=\"2786\"\u003eDesigned to withstand challenging climates and aggressive pests, Guarani is a robust yet elegant plant — capable of uniting resilience with refined cup quality.\u003cbr data-start=\"2525\" data-end=\"2528\"\u003eIts name honors the indigenous peoples of South America, symbols of deep roots, balance, and harmony with nature.\u003cbr data-start=\"2641\" data-end=\"2644\"\u003eAt Daterra, it’s used for experimental fermentations thanks to its remarkable stability and its ability to express clear, layered aromatics.\u003c\/p\u003e\n\u003ch3 data-start=\"2793\" data-end=\"2806\"\u003eProcess\u003c\/h3\u003e\n\u003cp data-start=\"2808\" data-end=\"3175\"\u003eThe Tumoru is processed using a \u003cstrong data-start=\"2840\" data-end=\"2882\"\u003e62-hour anaerobic natural fermentation\u003c\/strong\u003e, with the inoculation of selected yeasts.\u003cbr data-start=\"2924\" data-end=\"2927\"\u003eThroughout fermentation, pressure and temperature are carefully monitored to maintain a stable environment that encourages clean flavors and structured sweetness.\u003cbr data-start=\"3089\" data-end=\"3092\"\u003eDrying follows slowly on raised beds, with constant rotation and natural airflow.\u003c\/p\u003e\n\u003cp data-start=\"3177\" data-end=\"3299\"\u003eEach step is carried out with precision and sensitivity, achieving a perfect balance between intensity and transparency.\u003c\/p\u003e\n\u003ch3 data-start=\"3306\" data-end=\"3322\"\u003eIn the cup\u003c\/h3\u003e\n\u003cp data-start=\"3324\" data-end=\"3595\"\u003eExpect notes of \u003cstrong data-start=\"3340\" data-end=\"3373\"\u003egreen grape and concord grape\u003c\/strong\u003e, followed by \u003cstrong data-start=\"3387\" data-end=\"3420\"\u003emagnolia, honey, and bergamot\u003c\/strong\u003e.\u003cbr data-start=\"3421\" data-end=\"3424\"\u003eThe sweetness merges with a refined brightness and a silky body.\u003cbr data-start=\"3488\" data-end=\"3491\"\u003eThe cup evolves with each sip — shifting in rhythm and depth while remaining clean, vibrant, and pure.\u003c\/p\u003e\n\u003cp data-start=\"3597\" data-end=\"3682\"\u003eA coffee that doesn’t impose itself — it lingers.\u003cbr data-start=\"3646\" data-end=\"3649\"\u003eSilent, precise, unforgettable.\u003c\/p\u003e\n\u003ch3 data-start=\"3689\" data-end=\"3717\"\u003eWhy \u003cem data-start=\"3697\" data-end=\"3715\"\u003eOver Your Limits\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3719\" data-end=\"3958\"\u003eBecause it’s born from a true story.\u003cbr data-start=\"3755\" data-end=\"3758\"\u003eBecause it blends science and sensitivity, past and future, technique and poetry.\u003cbr data-start=\"3839\" data-end=\"3842\"\u003e\u003cstrong data-start=\"3842\" data-end=\"3860\"\u003eTumoru Guarani\u003c\/strong\u003e proves that Brazil is not only about body and sweetness, but also clarity, balance, and vision.\u003c\/p\u003e\n\u003cp data-start=\"3960\" data-end=\"4113\"\u003eA coffee that doesn’t follow tradition — it transforms it.\u003cbr data-start=\"4018\" data-end=\"4021\"\u003eA tribute to those who believe that innovation is the purest form of respect for the land.\u003c\/p\u003e\n\u003cp data-start=\"4120\" data-end=\"4169\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"4120\" data-end=\"4149\"\u003eRecommended brew methods:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4120\" data-end=\"4169\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eFilter and espresso\u003c\/p\u003e","brand":"Tomassicoffee","offers":[{"title":"50g \/ Chiara \/ Grani","offer_id":57319579418969,"sku":null,"price":16.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/1932\/2713\/files\/6_054a3d40-d78b-4775-ab3c-08c0d838fc23.png?v=1771416927"},{"product_id":"macolombia-zarza-bourbon-aji","title":"Kenya: Ngugu Ini","description":"\u003cp class=\"\"\u003e\u003cstrong\u003eSensory profile:\u003c\/strong\u003e \u003cstrong\u003eApricot, Blackcurrant, Grapefruit, Honey, Rhubarb\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eVarieties: SL-28, SL-34, Ruiru 11, Batian\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eProcess: Washed\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eYear: 2023\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eComplex, vibrant acidity supported by a candy-like sweetness.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eExcellent coffee, balanced and juicy.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eRegion: Kirinyaga\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eAltitude: 1600m\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eCompany: Kibirigwi Farmer Cooperative Society\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eNgugu-Ini Factor\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThe Ngugu-ini washing station, built in 1958 and owned by the Kibirigwi Cooperative Society, is located at 1,600 m altitude with a mild climate (12-24°C) and red volcanic soil that favors the production of high quality coffee.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"\"\u003e\u003cstrong\u003eThe company, the second largest in the county with eight car washes and 7,200 members, adheres to rigorous quality practices under the supervision of director Simon Peter Mathenge.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThey harvest the coffee by hand, select it and depulp it with a disc machine. The members of the Ngugu-ini Factory participate in agronomic activities, receiving technical assistance through training programs.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThe station has long-term goals to improve production, education and sustainable processes. It also maintains a demonstration plot for farmers.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThe coffee cherries, delivered on the same day of harvest to the washing station, are carefully selected under the supervision of a “cherry clerk”, who removes unripe and damaged cherries.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThey weigh and digitally record the ripe cherries.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"\"\u003e\u003cstrong\u003eNext, they place the coffee in a receiving tank and pulp it with a four-disc pulper, which removes the skin and pulp from the inner parchment layer that protects the green coffee bean.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eAfter pulping, they select the coffee by weight using water: the higher quality, denser beans are separated from the lighter, lower quality ones.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThey dry ferment the coffee for 20-24 hours to break down the sugars and remove the mucilage (the sticky coating of the fruit) from the beans.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eDuring fermentation, they periodically check the coffee and, once ready, they rinse the coffee and place it in a washing channel.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThey wash the parchment-covered coffee with fresh water and send it through water channels for further selection by weight.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"\"\u003e\u003cstrong\u003eThey consider the heavier, sinking, higher quality, sweeter coffee, while removing the lower density beans.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThey send the beans to soaking tanks where they remain under water for another 48 hours.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThis process increases proteins and amino acids, improving acidity complexity.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eAfter soaking, they pump the coffee onto deep drying beds where it drains for 1-2 hours before transferring it to raised drying tables, also known as African beds.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eDuring drying, they constantly turn the parchment to ensure even drying and to identify and remove any defective grains.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThe time on the African beds depends on the climate, ambient temperature and processing volume, ranging from one to three weeks to reach the target humidity of 11-12%.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"\"\u003e\u003cstrong\u003eAfter drying, they move the coffee to conditioning beds where it rests in parchment for about a month.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eThis resting period helps stabilize the water activity and contributes to lasting quality and liveliness in the cup.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"\"\u003e \u003cstrong\u003eRecommended for Filter\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Il mio negozio","offers":[{"title":"250g \/ Light \/ Whole beans","offer_id":57319645643097,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/1932\/2713\/files\/2_a863edb5-33d1-429e-97f9-b5025c43b730.png?v=1771416956"}],"url":"https:\/\/tomassicoffee.live\/en\/collections\/madrid-drop-collection.oembed","provider":"Tomassicoffee","version":"1.0","type":"link"}