Finca El Suelo's guest appearances

Finca El Suelo

Coffee Awesome

Tamper Tantrum

Tamper Tantrum Audio

Tim Wendelboe Podcast

Morten Munchow

Mike Strumpf

Hanna Neuschwander

Colin Harmon

Hidenori Izaki

Gwilym Davies

Matt Perger

Kyle Glanville

Dale Harris

Kim Elena Ionescu

Chris Baca

Tim Williams

Talor Browne

Michelle Johnson

John Gordon

OwlTail

Fotios Daflas

In episode 11, my guest is Mr. Fotios Daflas. Fotios used to work with us as a barista and coffee roaster but is now working at Solberg &amp; Hansen in their roastery. In 2019 Fotios traveled with me to Colombia to visit Finca Tamana and our own farm Finca el Suelo. For a full week he helped me work on the farm, making compost, spraying compost tea, spreading wood chips around the trees and removing weeds. Since then some of the coffee trees on our farm have started producing coffee and recently we received the very first harvest that was big enough to roast and taste properly. I was so excited to taste the coffees from our own farm so I wanted to share the experience with Fotios as a token of appreciation for all the work he put in to the farm during his visit. Join us in this episode as we discuss the very first coffees we have tasted from Finca el Suelo, what they are and how they taste. The coffees were the following: 1. Variedad Colombia &amp; Castillo blend from Finca Tamana 2. Caturra from Finca el Suelo 3. Ethiopian cultivar from Finca el Suelo 4. Semper Florens cultivar from the variety garden at Finca el Suelo  5. Geisha from Finca el Suelo 6. Común cultivar from the variety garden at Finca el Suelo  Follow our farm on instagram @fincaelsuelo   Music by Jens Wendelboe

In episode 11, my guest is Mr. Fotios Daflas. Fotios used to work with us as a barista and coffee roaster but is now working at Solberg &amp; Hansen in their roastery. In 2019 Fotios traveled with me to Colombia to visit Finca Tamana and our own farm Finca el Suelo. For a full week he helped me work on the farm, making compost, spraying compost tea, spreading wood chips around the trees and removing weeds. Since then some of the coffee trees on our farm have started producing coffee and recently we received the very first harvest that was big enough to roast and taste properly. I was so excited to taste the coffees from our own farm so I wanted to share the experience with Fotios as a token of appreciation for all the work he put in to the farm during his visit. Join us in this episode as we discuss the very first coffees we have tasted from Finca el Suelo, what they are and how they taste. The coffees were the following: 1. Variedad Colombia &amp; Castillo blend from Finca Tamana 2. Caturra from Finca el Suelo 3. Ethiopian cultivar from Finca el Suelo 4. Semper Florens cultivar from the variety garden at Finca el Suelo  5. Geisha from Finca el Suelo 6. Común cultivar from the variety garden at Finca el Suelo  Follow our farm on instagram @fincaelsuelo Music by Jens Wendelboe

Episode 11 - Tasting coffees from Finca el Suelo with Fotios Daflas

Tim Wendelboe

Over the years, we’ve seen quite a few different styles of speaker presentations: those that share a particular experience or paradigm; those that ask provoking questions (some with potential solutions, some without); the presentation of finished research; those that offer a glimpse of new work, still in progress. Whilst each is valuable in their own right, there is something undeniably special about seeing new ideas put into practice without any certainty as to the outcome: these presentations offer us the opportunity to not only become a part of the speakers’ journey, but also—once the work has been completed—as a later snapshot of the learning that has taken place. This week’s release, “Soil Biology” by Tim Wendelboe, falls into this latter category of presentations: Tim shares with us his journey to understand and apply Dr. Elaine Ingham’s concepts of soil biology, biological farming, and thermal composting to his farm project, Finca El Suelo in Colombia. Regardless of how these concepts positively or negatively impact Finca El Suelo’s production in the coming years, it is inspiring to see a barista accepting responsibility in creating a plausible future for quality coffee: “I have a lot of crazy ideas that might or might not improve the coffee quality, but I am not willing to ask the farmers I buy from to risk their income and coffee in order to test and experiment for me” (Tim Wendelboe to Leif Haven, Eater.com).    -- During his eight years with Stockfleth’s in Oslo, Norway, Tim Wendelboe went from shop barista to manager, growing sales as well as the staff’s coffee knowledge at one of Stockfleth’s three shops, to their head of quality and training, running 6 stores together with his friend and colleague Alexander Scheen Jensen. It was during his time at Stockfleth’s that Tim, in 2004, after placing second in the World Barista Championship in both 2001 and 2002, was crowned World Barista Champion. He is also the 2005 World Cup Tasters Champion. In July 2007, Tim started his own espresso bar, training centre, and micro-roastery at Grünerløkka, in Oslo, called Tim Wendelboe, where he imports, roasts, and sells high quality coffee. The company aims to be among the best roasteries in the world. Although this is not measurable, Tim Wendelboe won the Nordic roaster competition in 2008, 2009 and in 2010. The company currently sells coffee to around 50 cafes and restaurants in Norway and also around the world. In 2009, Tim wrote and published a book in Norwegian based on his direct trade experience; “Coffee with Tim Wendelboe”, which gives the reader an introduction into how quality coffee is produced, roasted, and brewed, has since been translated into Korean, English, Mandarin and will be available in Japanese shortly. Tim also published the book ”Finca Tamana” in 2013 about his ongoing work and relationship with the coffee producer Elias Roa and his farm Finca Tamana.   -- Want to see more? Click the links to keep up with Tim Wendelboe’s shop and roastery (Web, Facebook, Instagram, Twitter) or Finca El Suelo (Instagram, Twitter). We also recommend “Why Did World Barista Champ Tim Wendelboe Buy a Coffee Farm in Colombia?” by Leif Haven on eater.com.   Want to hear more? Other talks that present new work include David Walsh’s “My Unholy Comminution” (wet grinding; Dublin 2011) and Christopher H. Hendon’s “A Taste of Physics” (CoLab: Prague 2015).  Want to learn more about soil biology? Tim recommends checking out the work of Dr. Elaine Ingham, Jeff Lowenfels, “Symphony of the Soil”, and information provided by the USDA/NRCS.

Over the years, we’ve seen quite a few different styles of speaker presentations: those that share a particular experience or paradigm; those that ask provoking questions (some with potential solutions, some without); the presentation of finished research; those that offer a glimpse of new work, still in progress. Whilst each is valuable in their own right, there is something undeniably special about seeing new ideas put into practice without any certainty as to the outcome: these presentations offer us the opportunity to not only become a part of the speakers’ journey, but also—once the work has been completed—as a later snapshot of the learning that has taken place. This week’s release, “Soil Biology” by Tim Wendelboe, falls into this latter category of presentations: Tim shares with us his journey to understand and apply Dr. Elaine Ingham’s concepts of soil biology, biological farming, and thermal composting to his farm project, Finca El Suelo in Colombia. Regardless of how these concepts positively or negatively impact Finca El Suelo’s production in the coming years, it is inspiring to see a barista accepting responsibility in creating a plausible future for quality coffee: “I have a lot of crazy ideas that might or might not improve the coffee quality, but I am not willing to ask the farmers I buy from to risk their income and coffee in order to test and experiment for me” (<a href="http://www.eater.com/2015/9/17/9345919/tim-wendelboe-coffee-farm-" rel="nofollow" target="_blank">Tim Wendelboe to Leif Haven, Eater.com</a>). -- During his eight years with Stockfleth’s in Oslo, Norway, Tim Wendelboe went from shop barista to manager, growing sales as well as the staff’s coffee knowledge at one of Stockfleth’s three shops, to their head of quality and training, running 6 stores together with his friend and colleague Alexander Scheen Jensen. It was during his time at Stockfleth’s that Tim, in 2004, after placing second in the World Barista Championship in both 2001 and 2002, was crowned World Barista Champion. He is also the 2005 World Cup Tasters Champion. In July 2007, Tim started his own espresso bar, training centre, and micro-roastery at Grünerløkka, in Oslo, called Tim Wendelboe, where he imports, roasts, and sells high quality coffee. The company aims to be among the best roasteries in the world. Although this is not measurable, Tim Wendelboe won the Nordic roaster competition in 2008, 2009 and in 2010. The company currently sells coffee to around 50 cafes and restaurants in Norway and also around the world. In 2009, Tim wrote and published a book in Norwegian based on his direct trade experience; “Coffee with Tim Wendelboe”, which gives the reader an introduction into how quality coffee is produced, roasted, and brewed, has since been translated into Korean, English, Mandarin and will be available in Japanese shortly. Tim also published the book ”Finca Tamana” in 2013 about his ongoing work and relationship with the coffee producer Elias Roa and his farm Finca Tamana. -- Want to see more? Click the links to keep up with Tim Wendelboe’s shop and roastery (<a href="https://timwendelboe.no/" rel="nofollow" target="_blank">Web</a>, <a href="https://www.facebook.com/TimWendelboeCoffee" rel="nofollow" target="_blank">Facebook</a>, <a href="https://www.instagram.com/timwendelboe/?hl=en" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/timwendelboe" rel="nofollow" target="_blank">Twitter</a>) or Finca El Suelo (<a href="https://www.instagram.com/fincaelsuelo/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/fincaelsuelo" rel="nofollow" target="_blank">Twitter</a>). We also recommend <a href="http://www.eater.com/2015/9/17/9345919/tim-wendelboe-coffee-farm-" rel="nofollow" target="_blank">“Why Did World Barista Champ Tim Wendelboe Buy a Coffee Farm in Colombia?” by Leif Haven on eater.com</a>. Want to hear more? Other talks that present new work include <a href="http://www.tampertantrum.com/tamper-tantrum-live-presentation-number-six-david-walsh/" rel="nofollow" target="_blank">David Walsh’s “My Unholy Comminution”</a> (wet grinding; Dublin 2011) and <a href="http://www.tampertantrum.com/colab-prague-christopher-h-hendon/" rel="nofollow" target="_blank">Christopher H. Hendon’s “A Taste of Physics”</a> (CoLab: Prague 2015).  Want to learn more about soil biology? Tim recommends checking out <a href="http://www.soilfoodweb.com/" rel="nofollow" target="_blank">the work of Dr. Elaine Ingham</a>, <a href="http://teamingwithmicrobes.com/home/" rel="nofollow" target="_blank">Jeff Lowenfels</a>, <a href="http://www.symphonyofthesoil.com/" rel="nofollow" target="_blank">“Symphony of the Soil”</a>, and information provided by the <a href="http://www.nrcs.usda.gov/wps/portal/nrcs/detailfull/soils/health/biology/?cid=nrcs142p2_053868" rel="nofollow" target="_blank">USDA</a>/<a href="http://www.nrcs.usda.gov/wps/portal/nrcs/detailfull/soils/health/biology/?cid=nrcs142p2_053868" rel="nofollow" target="_blank">NRCS</a>.

CoLab: Paris: "Soil Biology" | Tim Wendelboe (Tim Wendelboe, Finca El Suelo)