Carlos Pola Anaerobic Honey Pacamara

This limited edition coffee arises from our Coffee Prototypers series.

San Antonio, located in Juayúa, in the Apaneca-Ilmatepec mountain range in El Salvador, is a clear example of how technological innovation and sustainable agricultural practices can transform coffee growing. While many producers in El Salvador have faced challenges such as climate change and rust, Carlos Pola has managed to maintain a healthy plantation, with outstanding quality and growing production.

Carlos, the fifth generation of a farming family, worked for 20 years in the textile industry before dedicating himself entirely to coffee in 2012, convinced that the specialty represented a new future for Salvadoran producers. Today he manages 3 family farms, always committed to sustainability and traceability.

His innovations include the use of mycorrhizal fungi, which improve nutrient absorption and water retention, allowing the trees to remain healthy even in times of drought. He has channeled his passion for traceability into an application that traces coffee from the day it is harvested to the shipping lot.

This Pacamara Honey Anaerobico - Nanolot #10 - Lots SAN123 was Anaerobic fermentation in barrels for 120 hours and then naturally dried for 19 days - GPS location: 13°52'44.0"N 89°46'11.0"W

Suitable with milk? yes

Espresso brew recipe: dose - 20 g / yield - 45 g / temperature - 92C / time - 27-30 seconds