Carlos Pola’s coffee comes to us from Fincas Las Brisas, located in the municipality of Juayúa in Sonsonte, El Salvador. For nine years Carlos has focused his efforts on creating sustainable and repeatable processes in production, including developing an application to trace daily lots from the farm to the cupping lab and meticulously tracking results. It is a dedicated approach that results in less use of agrochemicals, effectiveness in production costs, and beautiful coffees like this honey processed Centroamericano H1 varietal. In the honey process coffees are pulped and allowed to ferment along with a portion of their mucilage, though not the whole fruit. Carlos also employs sealed tanks for an anaerobic fermentation. Regulating the amount of sugar present and the availability of oxygen are two keys to a controlled ferment. After 24-72 hours the coffee is sun-dried on raised beds. The result is a cup that tastes of Mango, panela, and nougat. Beautiful.

 
Region: Juayúa, El Salvador
Process: Honey Process
Varietal: Centroamericano H1 
Altitude: 1350
Producer: Carlos Pola

Tasting Notes: Mango, panela, nougat