Kogi Coffee Interview Lorenzo

In Interview with Lorenzo from Kogi Coffee

We’re thrilled to have some incredible coffee from Kogi coffee join the CBD site. We sat down with founder Lorenzo to chat about how he came to be associated with the ancient tribe, and where his coffee journey began…

 

Tell us a bit about yourself, what is your heritage and what was your journey that led to you roasting coffee in Sydney?

Lorenzo: I grew up in Colombia and came to Sydney in 2005 as a 23-year old in order to be with my girlfriend and with the excuse of doing postgrad uni studies. I fell in love with the country and 10 years later we’re married and have become fully fledged Australian citizens!

After uni I worked in Communications for the Telco industry until company restructuring and a redundancy gave me the chance to do something that I could be passionate about. When we heard the Kogi people (whom we knew through my father, who had been working with them for 30 years as an anthropologist) were starting to export their awesome wild coffee, we figured we’d try to introduce it to the Aussie coffee market and that started on on a path from which I haven’t looked back.

I started learning all I could about the coffee industry and working as a barista while we got the shipment together. During that process we learned of other Indigenous organic growers and decided to bring different origins.

 

What an awesome story. So your introduction to the coffee industry was for the purpose of starting a business, but when did you first get into drinking coffee?

Colombians drink coffee constantly and I reckon I started drinking “tintos” (shot-sized filtered coffee drinks typical of Colombia) when I was about thirteen. Back then they’d have lots of sugar! It was only in Sydney during the ‘third wave’ of the last few years where I started to appreciate the diversity and complexity of coffee from around the world.

 

That’s cool that you have come from both sides, the traditional and then the new wave. So when did you discover roasting was a talent of yours?

L: I originally came into the industry as a green bean importer, but after spending time with some passionate, knowledgeable and very welcoming roasters in Sydney I started to get into it myself. I think it’s generous to say I have a talent for it, but I certainly do have a lot of great help from experienced people and a lot of hard work!

 

Oh you’re too modest, we are really loving drinking your roasts. And aside for Colombian coffee, what is your favourite single origin?

It varies but right now I’m into a fantastic Panama Red Bourbon and an Ethiopian Yirgacheffe.

 

Yeah the Yirgacheffe is a favourite of ours as well. At home what do you use to make coffee? What recipe?

The Kalita pour-over is the favourite at home at the moment. I use around 19g of coffee per 300ml of water depending on the origin.

 

Cool, we are just starting to get into the pour-over ourselves, with a Trinity. So we’d like to know what your favourite food is to complement your coffee?

I find something sweet and tart really compliments a nice coffee, so I’ll go with a lemon tart.

 

Good choice! What does Kogi mean and what does it mean to you and your roastery?

We’re extremely proud of working with our elder brothers of the Kogi (translates to Jaguar), and we’re grateful to them for having trusted us both as partners and as carriers of their environmental message. We’re in this industry only because they chose to work with us, and that facts motivates us to strengthen the connection between the growers and drinkers, and to show how sustainable and spiritual coffee production can be.

 

It’s certainly something that stands out to us, and one of the reasons we reached out to you guys. But wow did the Kogi people reach out to you or how did you discover their plight to save their environment?

My father has a longstanding relationship with the Kogi, having worked with them for around 30 years as an anthropologist, and I had visited their communities a few times over the years.

The Kogi had been collecting their wild coffee for years but only recently got organised in order to process it themselves and bring it to the internal Colombian market at fair prices. By the time we reached out to them, they had already started to select export-quality beans and shipping to Germany.

 

Sounds like you came together at the right time to bring their awesome product to the Australian market, and we are grateful for that. How do you think Kogi coffee differs from other regions of Colombia?

L: Kogi coffee is wild harvested, meaning it grows in the middle of the Sierra Nevada forest rather than planted in cleared fields. The trees are older and of older varietals (typica) than the pest-resistant ones found in the more tech-nified Colombian growing regions. It grows under lots of shade among native trees and birds.

 

Now that you have been working with them for a little while, what have been some of the success stories you have had from giving back to the Kogi people?

It’s been great to see how the Kogi have been reinvesting resources into improving the coffee business, having recently invested in a mill and a warehousing space that includes a tasting lab. Their ultimate aim is to save enough in order to buy ancestral lands that are now in the hands of outsiders or even mining interests, and we’re very happy to be helping towards that goal.

We’re also very proud of having helped the Kogi to spread their culture and communicate their concerns by having flown a young Kogi spokesman to Australia around the end of last year. During his stay here Arregoces made a few media appearances, met local aboriginal leaders and learned a lot about how Aussies drink coffee, taking that knowledge back home, and strengthening those connections of people halfway around the world.

 

It’s really awesome to see passion and quality come together in such a positive way. We’re really excited to be working with you and Kogi, and we can’t wait to hear what our customers think about your incredible beans. Thanks for chatting with us Lorenzo.

L: Thanks guys.

Ryadan Jeavons

by Ryadan Jeavons

Ryd is a passionate coffee educator who started his career in 2000 as a barista. Having seen the coffee industry develop over the years and how much there is to learn about coffee still, his personal mission has become a role as the conduit between the industry and the consumer. He is passionate about educating the public on all the wonderful things we are learning about this golden liquid drink.

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