Coffee Collective

Konrad is the head bartender at Llorente Bar in Bogota, Colombia.

This project creates and facilitates sustainable, symbiotic growth between two communities in Colombia, the community of bartenders, and the community of small coffee plantations. It will be achieved by repurposing by-products of coffee production, using them instead as ingredients for cocktails.

Small plantations currently lack incentives and finances to find innovative uses for their by-products which are often discarded and increase water contamination.

There is also a lack of opportunity for the younger generations in the communities around the plantations, forcing younger generations of would-be coffee innovators to leave their community and move to cities.

This project will bridge this opportunity and innovation gap by collaborating with local coffee growers to use coffee production by-products and organize a series of masterclasses for bartenders, demonstrating alternative uses of coffee in cocktails. There will also be coffee donation days led by bartenders in the main cities of the country.

An example of this plan is a Collective Martini. Twist on a Martini with Ketel One Vodka, vermouth infused with coffee leaf tea, coffee cascara bitters, and natural coffee cherry-based sweetener.

A portion of the profits from these cocktails will go towards reinvestment in the plantations, in the form of masterclasses for small coffee growers, which will enhance their skill development, and creating sustainable symbiosis amongst the bartender community.

In summary, innovative, and sustainable use of the coffee plant facilitates additional revenue potential for the growers, creates an opportunity for development and growth locally within the communities around the plantation, and adds tremendously to the artistic palate of the bartending community.

Collective Martini

Glass: Cocktail Glass - Nick and Nora
Garnish: Fake olive in brine (based on Coffee cherry sweetener reduction)
Instructions: take one olive out of the brine and give it a quick rinse with cold water and place it in a cocktail.
Method: Add all Ingredients in a pre-chilled mixing glass and stir approximately for 15 seconds ( if you can measure temperature it would be perfect to dissolve it until it reaches -2 Celsius) and strain into frozen/ or pre-chilled Nick & Nora glass. Garnish with a fake Olive.

Ingredients:
45ml Ketel One Family Made Vodka
22.5ml Noilly Prat infused with coffee leaves
4ml hydrosol based on coffee cherry sweetener
0.15ml Coffee cascara tincture
0.4ml Saline solution