Training Objective

Like gastronomy or wine appreciation, at Malongo we feel that coffee in all its forms deserves to be treated like a special science or technique. Therefore, the company sets great store by sharing this rich culture and art with professionals and the general public alike.

Transmitting the art, culture and passion of coffee

A dedicated department

Malongo is fully aware that coffee is a complex subject that covers a wide range of taste, cultural, economic, geographical, commercial and other aspects and so places particular emphasis on its training department. The first target is, naturally, our own staff to whom we provide intensive training to ensure that they have perfect knowledge of coffee, that they are flawless in their own work and to give them full credibility with customers.

But this training department also offers teaching modules for the general public, professionals and increasingly large numbers of students in the hotel industry. Thanks to Malongo, the coffee trade is now taught in professional high schools and we have just established a partnership with the French National Education Department to train teachers in this field. Finally, in order to constantly enhance the materials used in these teaching programmes, researchers closely monitor what’s happening in the coffee trade and study everything that goes with it: history, country, producers, botanical varieties, health, etc..

A « coffee studio»

This original initiative dates from 2008 and involves setting up an area dedicated to coffee-related training at the heart of the Institut Paul Bocuse, the prestigious French management school that specialises in the hotel and catering industries and the culinary arts. Around ten teaching modules are therefore available not just to the Institut's own 300 students but also to hotel and catering professionals and amateurs who want to perfect their coffee culture.

Modules designed for planters

Since 2006, Malongo’s desire to provide training has also extended to producers. Specific training modules have been developed with the International Agronomical Research Centre (CIRAD) to offer educational tools adapted to technical personnel who then train producers on site.