El Salvador / Carlos Pola Natural Anaerobic Pacamara
Regular price
$25.00
Innovation at Pola's Coffee doesn't stop at agronomy. This limited lot from their farm Finca San Antonio features an anaerobic process in which coffee cherries are fermented in sealed tanks for several days, developing wine-like complexity and body, a honey sweetness and notes of concord grape and mandarin, all without the presence of oxygen. The pacamara hybrid was first developed in El Salvador and, although less resilient than other varietals, is renowned for award-winning quality in the cup. This 87-point lot is a testament to Pola's processing expertise and proof that healthy soils and ecosystems make for stronger crops.
The Pola family has been farming coffee in the western mountains of El Salvador since the 1800's; their knowledge of the land and their craft is second to none. Yet far from stuck in traditions, their three farms are exemplars of adaptation. After coffee leaf rust wiped out 90% of the country's crop in 2012, they embraced sustainable farming practices such as agroforestry and mycorrhizal fungi, allowing them to restore the soil and ecosystem of their farms naturally while producing specialty coffees of exceptional quality. They have also adapted their farms to the latest technology, using a custom-built app to track coffee lots and processes by day and geolocation, offering them and their customers an unmatched degree of traceability.
ORIGIN: El Salvador
PRODUCER: Carlos Pola
FARM: Finca San Antonio
VARIETY: Pacamara (Pacas + Maragogipe hybrid)
PROCESS: Natural, anaerobic fermentation
REGION: Apaneca, Ilamatepec
ALTITUDE: 1300-1450 masl
Regular price
$25.00
Innovation at Pola's Coffee doesn't stop at agronomy. This limited lot from their farm Finca San Antonio features an anaerobic process in which coffee cherries are fermented in sealed tanks for several days, developing wine-like complexity and body, a honey sweetness and notes of concord grape and mandarin, all without the presence of oxygen. The pacamara hybrid was first developed in El Salvador and, although less resilient than other varietals, is renowned for award-winning quality in the cup. This 87-point lot is a testament to Pola's processing expertise and proof that healthy soils and ecosystems make for stronger crops.
The Pola family has been farming coffee in the western mountains of El Salvador since the 1800's; their knowledge of the land and their craft is second to none. Yet far from stuck in traditions, their three farms are exemplars of adaptation. After coffee leaf rust wiped out 90% of the country's crop in 2012, they embraced sustainable farming practices such as agroforestry and mycorrhizal fungi, allowing them to restore the soil and ecosystem of their farms naturally while producing specialty coffees of exceptional quality. They have also adapted their farms to the latest technology, using a custom-built app to track coffee lots and processes by day and geolocation, offering them and their customers an unmatched degree of traceability.
ORIGIN: El Salvador
PRODUCER: Carlos Pola
FARM: Finca San Antonio
VARIETY: Pacamara (Pacas + Maragogipe hybrid)
PROCESS: Natural, anaerobic fermentation
REGION: Apaneca, Ilamatepec
ALTITUDE: 1300-1450 masl
Adaptive Agriculture
We source these coffees from producers who embrace, and sometimes invent, farm-level best practices for climate adaptation and mitigation. The range of solutions are as varied as the landscapes they originate from; emission reduction, agroforestry, intercropping, water conservation, regenerative agriculture, waste recapture, mycorrhizae, and many others.
Adopting new practices can be expensive and risky, especially for smallholder farmers. Every pound of their beans we roast helps to ensure the long-term survival of their farm, family, and way of life.
Air Roasted to Perfection
We use 100% electric, clean air roasting for our coffees.
Air roasting works by suspending the beans in a column of hot air, allowing them to roast more evenly and consistently without picking up unwanted flavors or defects that can happen with drum roasters. Our roasters are designed to produce safe, low-temperature, clean exhaust without filters, catalyzers or afterburners.
Altogether, this means that we can roast clean-tasting coffees more consistently using less energy and with lower emissions than conventional methods.
Circular Packaging
Our coffee cans are manufactured in the USA from 100% domestically sourced steel.
Why steel? Unlike plastic and paper, it's infinitely recyclable and is recovered at a higher rate (72%) than any other food packaging material. It's also the ideal barrier for keeping oxygen, moisture and light away from the beans inside. This, plus an integrated valve, means our coffee stays fresher longer.
