Byron Holcomb's guest appearances

Byron Holcomb

Keys To The Shop : Equipping Coffee Retail Professionals

The Exchange

Scott Anthony Barlow

Pete Mockaitis

Jill Schlesinger

Steve Rhinehart

Laura Gonzalez

Ryan Fisher

Kwame Christian

Dave Stachowiak

Jeff Taylor

Kevin Nealon

Michael Tan

Peter Giuliano

Greg McKeown

Erica Escalante

Joe Marrocco

OwlTail

Byron Holcomb, specialty coffee manager in Guatemala joins us to talk about coffee origin issues and what makes a good green coffee buyer.

#29 The Exchange: Speaking of Origin with Byron Holcomb in Guatemala

Siva Subramanian

How coffee is processed after harvest has an incredible impact on the final quality in the cup. Today we have the luxury of choosing form  a wide variety of processing techniques. Whether you are a roaster or a farmer, understanding what these methods contribute to the coffee as well as their impact on the environment, and the industry is critical.  On this episode of RoR from Roast Magazine, we will be discussing post-harvest processing methods from a scientific, philosophical, and practical perspective with guests, Siva Subramanian and Byron Holcomb of Olam Food Ingredients.  Siva Subramanian is Vice President &amp; Head of coffee Innovation, Olam Food Ingredients (OFI).  He has 27 years of extensive experience in the food industry working in multiple countries including India, Singapore, and the United States.  Prior to joining OFI, Siva worked with Hindustan Unilever at the Global R&amp;D center in Bangalore, India Siva holds degrees in Chemistry, Chemical Technology &amp; Food Technology from the University of Mumbai, India.  Currently, Siva is leading a team engaged in creating new processing techniques to enhance the aroma, flavor, and taste of coffee &amp; creating novel food ingredients. Byron Holcomb is the Specialty Coffee Manager, Olam Food Ingredients (OFI. Byron likes to say he is a strong generalist in coffee but not an expert at any one part of coffee. In 2009 he competed as a barista with coffee from his own farm in the Dominican Republic.  He was a coffee buyer for Dallis Bros Coffee in NYC for a few years before moving to Brazil to manage a couple farms in Sul de Minas. There he tried to bring better post-harvest management to the operation. At least one of the farms made it into CoE the 5 years he was there. Recently he received the QP3 certification. For the last few years he is based in Guatemala City supporting the Specialty business in Olam/ofi.  We cover:  How processing has evolved What happens in the washed, natural, and honey process The illusion of sweetness Role of stress, microorganisms, acids, metabolites, and sugars Mechanical harvesting impact on flavor Why honey process is not ideal How much does processing contribute to the bean’s true terroir?  What methods are most scalable and sustainable? How roasters can make mindful selections to support farmers and serve customers well  Experimental processing, quality, and marketing Pendulum of experimentation  Links: www.olamspecialtycoffee.com www.asic-cafe.org   Subscribe to Roast Magazine! www.roastmagazine.com   Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants

How coffee is processed after harvest has an incredible impact on the final quality in the cup. Today we have the luxury of choosing form  a wide variety of processing techniques. Whether you are a roaster or a farmer, understanding what these methods contribute to the coffee as well as their impact on the environment, and the industry is critical.  On this episode of RoR from Roast Magazine, we will be discussing post-harvest processing methods from a scientific, philosophical, and practical perspective with guests, Siva Subramanian and Byron Holcomb of Olam Food Ingredients.  Siva Subramanian is Vice President &amp; Head of coffee Innovation, Olam Food Ingredients (OFI).  He has 27 years of extensive experience in the food industry working in multiple countries including India, Singapore, and the United States.  Prior to joining OFI, Siva worked with Hindustan Unilever at the Global R&amp;D center in Bangalore, India Siva holds degrees in Chemistry, Chemical Technology &amp; Food Technology from the University of Mumbai, India.  Currently, Siva is leading a team engaged in creating new processing techniques to enhance the aroma, flavor, and taste of coffee &amp; creating novel food ingredients. Byron Holcomb is the Specialty Coffee Manager, Olam Food Ingredients (OFI. Byron likes to say he is a strong generalist in coffee but not an expert at any one part of coffee. In 2009 he competed as a barista with coffee from his own farm in the Dominican Republic.  He was a coffee buyer for Dallis Bros Coffee in NYC for a few years before moving to Brazil to manage a couple farms in Sul de Minas. There he tried to bring better post-harvest management to the operation. At least one of the farms made it into CoE the 5 years he was there. Recently he received the QP3 certification. For the last few years he is based in Guatemala City supporting the Specialty business in Olam/ofi.  We cover: <ul> <li>How processing has evolved</li> <li>What happens in the washed, natural, and honey process</li> <li>The illusion of sweetness</li> <li>Role of stress, microorganisms, acids, metabolites, and sugars</li> <li>Mechanical harvesting impact on flavor</li> <li>Why honey process is not ideal</li> <li>How much does processing contribute to the bean’s true terroir? </li> <li>What methods are most scalable and sustainable?</li> <li>How roasters can make mindful selections to support farmers and serve customers well </li> <li>Experimental processing, quality, and marketing</li> <li>Pendulum of experimentation</li> </ul> Links: <a href="http://www.olamspecialtycoffee.com" rel="nofollow" target="_blank">www.olamspecialtycoffee.com</a> <a href="https://www.asic-cafe.org" rel="nofollow" target="_blank">www.asic-cafe.org</a> Subscribe to Roast Magazine! <a href="http://www.roastmagazine.com" rel="nofollow" target="_blank">www.roastmagazine.com</a> Related Episodes: <a href="https://keystotheshop.com/annecooperror/" rel="nofollow" target="_blank">RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters</a> <a href="https://keystotheshop.com/rorspencer/" rel="nofollow" target="_blank">RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises</a> <a href="https://keystotheshop.com/contingency-planning/" rel="nofollow" target="_blank">RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee</a> <a href="https://keystotheshop.com/ror4thermaldynamics/" rel="nofollow" target="_blank">RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak</a> <a href="https://keystotheshop.com/mortenmunchow/" rel="nofollow" target="_blank">RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind”</a> <a href="https://keystotheshop.com/ror6/" rel="nofollow" target="_blank">RoR #6: Buying Less and Doing More w/ Ever Meister</a> <a href="https://keystotheshop.com/2021/07/mike-ebert/" rel="nofollow" target="_blank">RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants</a>

ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients