- Carlos Pola
- 1,450 masl
This year sees the continuation of our collaboration with one of our long-standing Direct Trade partners in El Salvador, Carlos Pola.
Carefully marrying modern technology with time-tested craft and intuition, Carlos and his team have an innate knowledge of the plants that grow on their cultivated hillsides surrounding Juayua.
This year, Carlos started to track every lot on the farm using unique QR codes, which would provide an exact GPS location. Using this information, he can assess how the differing environment affects the taste of the coffee.
This coffee was dried on beds in approximately 50% light. This practice is similar to cooking; Carlos layers cascara (coffee cherry) underneath the beds and uses it as a smoking agent. The cascara’s aroma rises through the beds and infuses with the coffee.
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.