MUMAC Academy presents a new sensory training project designed to enhance the welcome experience and guide guests and visitors through the discovery of coffee origins, varieties and sensory profiles.
Within this project, the Cimbali Group Reception takes on a central role and is transformed into a true experiential touchpoint: a space that goes beyond welcoming guests to actively communicating coffee culture and the Group’s values. Coffee thus becomes not just a gesture of hospitality, but an experience to be lived and shared.
The educational journey is structured to guide participants through the discovery of:
- coffee origins,
- different aromatic profiles,
- the influence of roasting on the final cup.
Coffees Available at the Reception
Three coffees are available at the Reception, selected to offer a complete and coherent experience:
- Two permanent references:
- a blend paying tribute to Italian coffee tradition
- a decaffeinated coffee
- One rotating monthly Specialty coffee, conceived as a stage in an experiential journey that, month after month, tells the story of a country, its origins, a sensory profile and a specific roasting style.
Coffee and Technology Pairings
- Traditional Blend – Espresso Blend by Caffè Cognetti
Prepared on:- LaCimbali S60
- LaCimbali M40 with LaCimbali G50 grinder
- Decaffeinated Coffee – San Juan Decaf by HMC
Prepared on:- LaCimbali S60
- Specialty Coffee of the Month – Castanhas do Brasil by HMC, Italian-style roast
Prepared on:- LaCimbali M40 with Ermes Dual by Casadio grinder
The Reception thus becomes a place of sensory education and meaningful interaction, fully aligned with the mission of MUMAC Academy: to spread coffee culture through training experiences that combine tradition, expertise, curiosity and vision.
