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Marc Tormo

@coffeebymarc

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Coffee entrepreneur, [email protected] PG by ZHAW, CQI grader, lecturer ,professional processor. Coffea Genus Researcher

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Are you curious to explore various Coffea species? In Marc Tormo’s talk, Beyond Arabica, you will do just that, through a sensory exploration via brewing and cupping, as well as a talk on where coffee is heading.

Come curious and ready to taste 5 coffees. 5 species. 5 processes.

Athens | 📍@mokkacoffee.athens
🗓️ October 12 | Tickets in our linktree (bio)
With @coffeebymarc @aloetm2.0 @cafesensible.shop

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#coffeeideas #coffeeideasauroville #athenscoffee #athensevents #coffeeworkshop taken in Athens, Greece by @coffeebymarc

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8 days ago

Sneak peak of the The Coffee Chronicles volume 3 issue 1

Big day for the Tormo Mir Family

#coffeeideas #coffeeboard #tormo #mir by @coffeebymarc

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6 days ago

Beyond Arabica, with @coffeebymarc

Dear coffee lovers, we invite you to join us at Mokka Roasters, Athens, on October 12th. Marc Tormo will be hosting a sensory experience on something he’s spent 5 years exploring in India: the diverse genetics of the coffea genus and its role in coffee’s future. We will cup 5 coffees, featuring Whightiana.

Marc Tormo is a coffee entrepreneur, roaster, educator and researcher, working with coffee in India for 25+ years. He connects roasting, brewing, education and research.

Calling all specialty roasters, baristas, brewers, coffee clubs, educators and curious minds ready to explore beyond Arabica. Let’s brew, taste, and talk about where coffee is heading.

Tickets in our Linktree (bio)

Tag a barista or coffee friend in Athens who needs to be there!

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#coffeecupping #athenscoffee #coffea #coffeesensory #coffeeevent
[Athens, Coffee, Event, Species, Whightiana, Diversity, Tasting, Brewing] taken in Athens, Greece by @coffeebymarc

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13 days ago

In conversation with Marc Tormo @coffeebymarc of @coffeeideas.in, we explored what the pursuit of quality might mean as Indian specialty coffee matures.

For a long time, quality has been communicated through what is easiest to measure in the cup: flavour, clarity, consistency, scores. But sensory quality is only the final expression of a much longer chain of decisions - what is cultivated, how it is grown and processed, the knowledge and infrastructure available to producers, and whether the economics of producing that coffee make sense beyond a single harvest.

Perhaps the more interesting measure of quality is not simply how exceptional a coffee can taste today, but whether we are creating the conditions for exceptional coffee to exist decades from now.

The quality of tomorrow’s coffee is being shaped by what we choose to value and invest in today.
 #FigCafes #IndianSpecialtyCoffee #MarcsCoffee #InternationalCoffeeDay HereForIndianCoffee  [Specialty Coffee, Quality, Sustainability, Traceability, International Coffee Day, Here For Real Food] taken in Auroville,pondicherry by @coffeebymarc

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5 days ago

Naad Coffee is just try for the coffee lovers in hyd. Their range of pour overs, cold brews and the espresso are tooo good. I have tried their flavoured espresso and loved it.

The ambience is also 10/10 with all the coffee equipment and the big roasting setup

📍 Near Durgam Cheruvu, Hyderabad

[ Hyderabad, Cafes of Hyderabad, Hyderabad hidden gem, Must visit cafes in hyderabad, New in hyderabad, Speciality coffee ] taken in Hyderabad , Telengana. India by @coffeebymarc

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2 months ago

This Tuesday on GRAIN, Marc Tormo @coffeebymarc of Naad @naadcoffee.in sheds light on how fermentation in coffee processing works, what variables a producer can control, and where the environment takes over.

Aug 4, 7PM onwards. Link in bio to register. by @coffeebymarc

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2 months ago

Excelsa is one of the four main types of coffee grown commercially in the world- alongside Arabica, Robusta and Liberica- and one of the rarest anyone grows at scale. Tall, hardy trees that hold their own in conditions that would wreck a regular coffee plant.

For us, it’s a pantry staple. The jar that never runs empty, the first pour of the morning- Excelsa is part of our everyday ritual at the farm.

We grow it because it belongs here. It handles dry spells, asks for less, and works with the land instead of against it- which is the whole point of how we farm.

Taste it’s story yourself! Link in our bio to shop.

Bonus: Don’t stop scrolling- swipe till the end, where Marc (@coffeebymarc ) walks you through the anatomy of the Excelsa plant, leaf by leaf. by @coffeebymarc

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2 months ago

A brew is never a pour from a machine to your cup, but a rhythm composed carefully after listening to each note a coffee bean produces. taken in Durgam Cheruvu by @coffeebymarc

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2 months ago

Sign up for module 5, the future of Indian coffee through the link in bio.

What happens between picking a coffee cherry and what ends up in your cup? How much of coffee’s flavour can we control? What does landscape-level biodiversity conservation for coffee look like in practice? Pranoy Thipaiah, Marc Tormo, and Arshiya Bose discuss the future of Indian coffee through the role of microbes, fermentation, and conservation in this module. by @coffeebymarc

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3 months ago

It is in the now that we flow; it is the cup that you will find me taken in Hyderabad High-tech City by @coffeebymarc

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3 months ago

• Kinetic: linen in motion - a preview, paired with a sensorial cupping session by @coffeebymarc @naadcoffee.in •

The room smelled faintly of coffee and fresh linen.

Someone spoke about Peru.
Someone else about Pochampally.
A sleeve was turned inside out.
A cup went cold.

Kinetic: Linen In Motion arrived calmly, exactly the way we hoped it would. by @coffeebymarc

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3 months ago

#MeetTheSpeakers for this year's ONLINE fermentation conference! Each of them brings a depth of knowledge from their own disciplines and perspectives. We can't wait to listen to them speak!
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*Slide 2 Correction: Dr Dolly Kikon, Naga Anthropologist & Professor at Dept of **Anthropology, University of California, Santa Cruz.
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If you make, study or just love fermented food and drink, join the conversation!

Explore more about this year's talks, speakers, and registrations at desicultures.in (or link in bio).

#DesiCultures is a fermentation festival-conference from the Indian subcontinent. Happening online from 18-26 July.

This year we ask: What can we learn from India's regional, traditional and experimental ferment practices? And how can this shape the future of the field? by @coffeebymarc

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4 months ago