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Creating the experience "Starbucks Coffee", the best coffee in the world at Politécnico de Guanajuato.
Full of myth and mystery, the history of coffee began hundreds years ago, in the virgin lands of Arabia; we have enjoyed this magic beans. Toasting techniques and processing methods may have changed ever since, but our passion for coffee continues growing.
At Starbucks more than 150,000 types of coffee are sampled, brought from the best production areas in the world. This, just to offer the best beans, the most delightful flavours and the best quality.
As occurs with wine, the land were coffee is cultivated, generates subtle differences on the flavour.
Highly qualified personnel, such as Starbucks’ District Manager of Starbucks, Belen Ascanio; Irapuato’s Starbucks’ Manager, Jaime Ruelas, and bartenders “experts on making coffee”, instructed students of Politécnico de Guanajuato and showed coffee sampling techniques.
To sample consists only to compare and contrast and, if necessary, have more than one kind of coffee, to have the comparing context, nevertheless, with two or three you can compare, not only in terms of your own preference, but also in terms of aromas, acidity, body and flavour.
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Some of the tips that the students of Politécnico de Guanajuato had the chance to learn during this training were the following:
When sampling more than one kind of coffee, always taste first the ones with less body and, subsequently, coffees with fuller bodies”.
“Acidity in terms of coffee sampling does not mean acid or bitter. The acidity is a vivid, tangible, clear property for the palate, which rank goes from low to high, for example, Colombian coffee, Nariño Supremo, is very sensitive to the taste, and that is why one can say it has got a high acidity”.
At Starbucks they offer coffees from Latin America, Africa and Pacific Asia.
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It is important to acknowledge the social-business labour that along time has achieved this important chain, a clear example is the help that it offers to producers and suppliers of coffee, contributing to improve their life quality, and also protect the environment on cultivation areas, for example, Shad Grown Starbucks’ coffee is cultivated in Mexico, and comes exclusively from farms that surround the Biosphere Reserve “El Triundo en Chiapas”, one of the most important locations of biodiversity in the world.
Some of the students of Politécnico de Guanajuato are now part of Starbucks’ family, working and learning from this experience and, without a question, they highlight the name of their university.
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