- Tartaric Fermentation
- Carlos Pola
- 950 - 1,100 masl
Carlos Pola is much more than a Direct Trade partner of ours. He’s a friend. Whilst Carlos’ farms in El Salvador always form part of our annual sourcing trips, last year we wanted to host him on our soil. We invited Carlos and his wife to visit us at our Scoresby Street location for a special ‘Meet the Producers’ event.
It was fascinating to hear more about his story first-hand. What was clear is that he loves to experiment, continually pushing the boundaries of what can be achieved through production techniques. Examples of this include the award winning ‘Frozen Natural’ and the malic fermentation processed coffees we showcased in 2019. These experimental coffees are the product of years worth of conversations and trials. It’s been a long journey but the results have been incredible.
This coffee is anaerobically fermented in a tartaric acid solution for 72 hours before being shade dried on raised beds. The method produces a delicate profile, similar to a honey-processed coffee. Expect a prominent blackberry flavour with caramel sweetness.
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and despatched 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.