Making Coffee with Lucia Solis
#38:Reverse Engineering a $5 Castillo in Colombia w/ Lucas, Felipe & Jose
Aug 17, 2021
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.
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Quick takeaways
- 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.
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