Carlos Pola (anaerobic) - El Salvador | ESPRESSO
CARAMEL, RED GRAPES, DARK CHOCOLATE
Our first anaerobic coffee and in black honey process! The arduous processing on this coffee pays definitely off on the taste. A complex, sweet, heavy-bodied cup, with a mellow acidity and notes of caramel, dark chocolate and red grapes!
ORIGIN: El Salvador
PRODUCER: Carlos Pola
REGION: Juayúa Municipality
GROWING ALTITUDE: 1200-2030 m.
VARIETAL: Heirloom H2 (100% arabica)
PROCESSING: Black Honey - anaerobic
ROAST PROFILE: Light (filter roast).
Carlos Pola descends from a family of coffee farmers. He has dedicated his life to revolutionizing specialty coffee production and proves this again in this exceptional lot we managed to get from him.
After the cherries are selectively handpicked, they are placed in plastic tanks with airlocks that create an anaerobic (oxygen-less) environment while preventing pressure build up in the tank. Carlos is always seeking to further improve his process and has been experimenting with different fermentations since 2016. This lot fermented in the tanks for 72 hours. The cherry is then pulped and dried on raised beds with pretty much all the remaining mucilage for about 18 days, this is what we call the black honey process.