Farm to Bar in Colombia

Hi everyone and welcome to the interview and analysis corner! This week, Megan is going to tell us a story about an innovative Colombian bar and its interesting approach to producing ingredients for their menu. Let’s dig in.

Hi there, Meg speaking.

In hospitality, there is no “one size fits all” approach to sustainability. There are simply too many factors, from financial resources to the size of the venue.

But there are many bars across the world that show us, hospitality folk, how to make the best of what resources we have. And, by understanding their methodology, we can apply it elsewhere.

This week, I want to do just that by analysing the Colombian bar, Alquímico, and their “farm-to-bar” concept. 

Some background

Alquímico is repeatedly heralded as, not only the best bar in Colombia, but the best bar in South America. 

The place is a three-story extravaganza with paint splashed across the walls and reggaeton pulsating through the floors. It is known for well-executed cocktails, a beautiful mansion setting, and a lively night scene.

But their farm-to-bar approach is what really interests people.

Forced to adapt

As with many sustainable developments in hospitality, Alquímico’s farm-to-bar concept originated from circumstances beyond its control. 

The bar was forced to close its doors during the pandemic in 2020. So, as a result, Alquimico’s owner, Jean Trinh, came up with an interesting solution to keep his employees working, mentally stimulated, and occupied in a time of mass unemployment.

He paid them to relocate to his recently-purchased, 11-hectare coffee farm and to learn how to live off the land, while producing coffee for the bar.

Fast-forward to 2024 and Alquímico’s ingredients are entirely sourced from Trinh’s farm with the whole menu serving as a tribute to the team's lived experience in rural Colombia during the pandemic.

Lessons learnt 

Aside from being able to prioritise the wellbeing of his staff, while under immense pressure, love for the land is the key takeaway from Alquimico’s story.

Of course, going away to a massive farm to develop ingredients for a local bar is not an opportunity that most have. Trinh himself has admitted this, acknowledging his concept is not the most feasible for all bars.

However, it should inspire bars everywhere to look towards their community, their local produce, and the small changes they can make with what’s in front of them.

It invites us to think more consciously about sourcing locally, experimenting with in-house production, and working collaboratively to produce something beyond ourselves. 

Learning for the future

When looking at sustainability, I think the most you can do is actively look for ways to improve. As with almost any sort of innovation in hospitality, great ideas are borne of necessity.

I think both Trinh’s quick thinking and Alquimico’s honest and emotional connection to the land is what invites us to feel so inspired by the farm-to-bar concept.

In an era of climate uncertainty and high prices, this is the kind of story that hospitality needs more than ever.