El Salvador - Carlos Pola Anaerobic Honey Pacamara Grind:Whole bean The moss is then converted

The moss is then converted into a starter culture by adding lactic acid bacteria

A flavour journey of watermelon

the coffee is cupped and the lots are organised

Enjoy true temperature stability and pressure control at your fingertips

El Salvador - Carlos Pola Anaerobic Honey Pacamara Grind:Whole bean The moss is then convertedThis limited edition coffee arises from our Coffee Prototypers series. San Antonio, located in Juaya, 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