#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
Aug 17, 2021
auto_awesome
Lucas, a Patron and exporter from Unblended, is joined by Felipe and Jose, passionate Colombian coffee producers. They dive into the fascinating process of reverse engineering a $5 Castillo coffee, exploring the intricate relationship between producers and exporters. The trio discusses the true costs of experimentation and the importance of community engagement. They also share insights on innovative practices like kombucha fermentation in coffee, and how these techniques enhance flavor while addressing sustainability challenges in the coffee industry.
The innovative application of kombucha fermentation techniques in coffee processing allows producers to curate distinct flavor profiles and enhance overall quality.
Transparency in the coffee value chain, including costs and relationships, is crucial for fostering trust and fair compensation between producers and buyers.
Deep dives
Combining Kombucha with Coffee Processing
A unique approach to coffee processing is explored through the incorporation of kombucha techniques. The discussion highlights how the fermentation process from kombucha, usually involving black tea, can be adapted to enhance coffee flavors. Jose shares that the team experimented with producing a kombucha using different teas to inform the fermentation of coffee, ultimately achieving a complex flavor profile that included notes of berries and dark chocolate. This innovative method emphasizes the idea that coffee producers can curate and control the microbial environment during fermentation, essentially choosing which flavors to highlight in their final product.
Transparency in the Coffee Production Chain
The podcast emphasizes the importance of transparency within the coffee value chain, particularly regarding the costs and labor involved in production. Felipe, Lucas, and Jose candidly share their processes, including the financial aspects of producing a five-dollar Castillo coffee, revealing the price paid to farmers versus the price at which the coffee was eventually sold. They provide a comprehensive breakdown of their production yield and expenses that contribute to an authentic understanding of coffee pricing. Their openness aims to build trust among consumers and highlights the complexities in achieving fair compensation for producers.
The Importance of Experimentation and Scalability
The conversation touches on the challenges of scaling innovative coffee processes while balancing experimentation with economic viability. The group reflects on a recent kombucha coffee experiment that yielded only two bags, indicating significant losses compared to initial expectations. While they express excitement about trying new methodologies, they also recognize that many experimental techniques can be costly and difficult to replicate on a larger scale. This duality emphasizes the need for producers to identify which innovative practices can be feasibly integrated into their workflows without compromising their financial stability.
Developing Collaborative Relationships in Coffee
The speakers discuss the vital role of cultivating collaborative relationships among coffee producers, exporters, and buyers. Lucas emphasizes that a fair price should encompass not only monetary transactions but also the emotional satisfaction of all parties involved. This holistic understanding of fairness fosters a supportive environment allowing producers to innovate confidently. Felipe's perspective reinforces this idea, noting that mutual respect and open communication between the producer and buyer can lead to more fruitful partnerships and creative co-creation in coffee production.
Today's episode features Lucas, a Patron and exporter with Unblended who sold a Kombucha coffee. I invited him and the producers he works with, Felipe and Jose to talk about their experience reverse engineering a $5 castillo. They started with the end goal in mind, the picked the price, the flavor profile they wanted and then created a process to hit their target.
In this episode you'll hear from 3 passionate coffee professionals about:
What a successful relationship looks like between producers and exporters
The true cost of experimenting, 80 kilos vs 1 ton
The price the farmer gets vs the roaster price
Their exact process: preparing and caring for the kombucha SCOBY
Their tracking: ph values and number of fermentation hours
Cover Art by: Nick Hafner Intro song: Elijah Bisbee
Contact: For special collaborations, samples, or inquiries about USA and HK on-spot inventory from Felipe, Jose and UVI: https://www.unblended.coffee/ or through Instagram: @Unblendedcoffee
For connecting, learning more, or suggesting experimentation ideas: Instagram: @Ventolacoffee and @joalherb
Get the Snipd podcast app
Unlock the knowledge in podcasts with the podcast player of the future.
AI-powered podcast player
Listen to all your favourite podcasts with AI-powered features
Discover highlights
Listen to the best highlights from the podcasts you love and dive into the full episode
Save any moment
Hear something you like? Tap your headphones to save it with AI-generated key takeaways
Share & Export
Send highlights to Twitter, WhatsApp or export them to Notion, Readwise & more
AI-powered podcast player
Listen to all your favourite podcasts with AI-powered features
Discover highlights
Listen to the best highlights from the podcasts you love and dive into the full episode