SUGARLIME | COLOMBIA | FILTER

KOLIBRI COFFEE ROASTERS

Brown Sugar, Lemongrass, Mandarin

Country: Colombia

Producer:  La Palma, Family Echavarria

Region: Santa Barbara - Antioquia

Process: Washed

Variety: Geisha

Altitude: 1800 masl

How did Kolibri come to be and who makes up Kolibri? 

We (Stephany & Darius) started Kolibri in 2020 from our apartment, a year after settling in NL. We combined our true passion for coffee and our careers to bring to life a project that began with a small coffee production grown by Darius’s family in Costa Rica.

What is Kolibris purpose/mission?

We want to create fair production methods in the farmlands and teach the consumer to see coffee as more than just a caffeine shot.

Hot take: How would you describe the coffee scene in Ireland?  Overrated or underrated and why? 

No such thing as overrated coffee scene, its great to see lots of options/cafes on the Irish streets. 

BEST coffee you ever had…where?

We were once in Manuel Antonio Cost Rica exploring coffee farms and we stopped at a local “cafeteria”, we got a everyday dripped coffee and it was mind-blowing, we asked for the farmer but it was a home production.  

Also our Chambaku, not only its taste but its complex process and fermented notes make it very interesting. 

What's one thing about Kolibri that most people don't know? 

So we are not only roasters, but also import and produce/grow our own coffee in Costa Rica.

What do you want to change most about the coffee industry?

The consumer has a lot of ground to cover when it comes to coffee. 

Also, we would like to change how coffee is defined, as example many of the drinks within Starbucks have less than 15% coffee. 

From growing to brewing, we believe coffee is a form of art.

What's your favourite way to brew and why?  

Darius: Espresso. I like the intensities in a small shot, a good espresso will take you on a journey beginning in acid fruity flavours and ending on chocolate bitters.

Stephany: Filter via v60. Because its a clean and balanced cup, that reflects very well the coffees notes.

What is your favourite processing method at the moment? 

Darius: Anaerobic Washed. This is a much simpler process that does interfere so much with the bean, allow the varietal original process to be expressed properly. 

Some producers a going way to crazy, altering the beans properties to give it synthetic (infused) flavours.

Stephany: Mosto. By using this juice during fermentation, the coffee develops a large amount of sugars that are balanced with the fruity flavours of a natural drying process.