On sale

El Salvador: Carlos Pola - Black Honey / Anaerob Jäsning

Sale price

0 kr

Regular price 149 kr
( / )
Roast level
Free shipping (within Sweden) with orders over: 500 kr / €50
Click here to be notified by email when El Salvador: Carlos Pola - Black Honey / Anaerob Jäsning becomes available.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

I koppen: Komplexitet, sötma och mjukt syrlighet och toner av mörkchoklad, kola, plommon och bär

Koppning: 88 poäng

Munkänsla: Rund, sammetslen

Botanisk variant: H2 Farm Hybrid

Process: Black Honey & Anaerob fermentering

ProducentCarlos Pola 

Växthöjd: 1200 - 1500 m ö.h. 


Producer Carlos Pola has dedicated his life to revolutionising specialty coffee production. Carlos leveraged his background in the textile industry to develop a traceability application, establish new quality control procedures on his lab and determine the best ecological methods for promoting plant growth. And he’s not stopping there. Carlos continues to work with as many farmers as possible to help them adopt his practices on their own farms. 

The farm has its own lab for experimenting with new processing methods, quality control and educating farm workers in specialty coffee. 

Carlos believes in supporting his community and helping as many farmers as possible embrace specialty coffee. He has channeled his passion for traceability into an applicable that traces coffee from the day it is harvested to the shipping lot.

Cherry is selectively handpicked and 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 differing amounts of fermentation since 2016. This lot fermented in the tanks for 72 hours.  

Following fermentation, cherry is pulped and then dried on a raised beds with remaining mucilage for about 18 days. Dried parchment is stored on the farm for several days and then transported to Cooperative La Cuzcachapa in Chalchuapa, Santa Ana to be prepared for export.   

In line with his focus on ecologically-sound methods, Carlos only uses honey, natural and controlled fermentation processes to help reduce Finca La Brisas’ water consumption. Any water used in processing is carefully treated to reduce its environmental impact. Water is anaerobically fermented in sealed tanks where solids are broken down. This nutrient-rich solution is used to spread the fungi that support symbiotic nutrient uptake in coffee trees.

H2 - Farm Hybrid was developed by Angel Cabrera, a geneticist at Instituo Salvadoreño para la Investigacion de Café (ISIC) who also developed the well-known Pacamara variety. Over 40 years of testing and advancing this variety on Finca Las Brisas, this H2 - Farm Hybrid is rust resistant and has been uniquely adapt to flourish in the farm’s microclimate.