- Tartaric Acid Fermentation
- Carlos Pola
- 1,450 masl
- Price to Producer
- USD/LB $4.50
Something different. This process creates crisp acidity alongside more floral and delicate notes.
The coffee drying beds in San Antonio are created by the farm’s owner, Carlos Pola. He created this using strings and mesh fabric, which offers great air flow to dry coffee. Underneath dried coffee pulp is layered up, which creates more aroma via sunlight, grilling the coffee.
Carlos’ farm is incredibly organised. Instead of planting coffee trees in a traditional square, he renovated the farm and planted the trees in rows, akin to how coffee is grown in Brazil. The only difference is that his trees are planted with heightened verticality. This allows for more water conservation and nutrient rich soil.
The coffee cherries were picked and floated in water to hand-pick defects. Once ready, the coffee cherries were fermented with tartaric acid in a container. The container is tightly sealed and left to ferment for 3 days. Afterwards, the cherries are moved to raised beds in the sun, where they dry for 18-20 days.
*PRICE TO PRODUCERThis is defined as the price paid to either the coffee producer who grows and processes their own coffee or the entity overseeing the primary post-harvest process. the UDS/lb calculation relates to the volume of exported green coffee.
LIVE TRANSPARENCY REPORT
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 min
Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and dispatched on Monday.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don't label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.