El Salvador - Carlos Pola

250 grams of whole roasted coffee beans.

The Pola family has run their farms since the late 19th century, when coffee was first introduced to El Salvador by one of the presidents.

Carlos and his father are the sixth and fifth generation of farmers. They manage three farms, two large and one small, all located in the Ilamatepec mountain range in western El Salvador, at altitudes between 1,250 and 1,600 masl. After harvest, cherries were shade-rested in the same sacks for three days (for oxinegation), then naturally dried on raised beds.

Once fermentation is complete the parchment is thoroughly washed and is then graded in washing channels, until mucilage is completely removed. 

After washing, the coffee is delivered to raised beds to dry under parabolic shade net for 5 to 7 days.

Latest batch roasted: 2026-05-19

Taste profile: Creamy and sweet with notes of chocolate truffle, ripe cherries, sultana raisin and apricot. Process method: Natural Arabica variety: Pacamara Altitude: 1 250 - 1 600 masl Green coffee importer: Pola Coffee

This natural-processed coffee from the Ilamatepec mountain range showcases Pacamara, a varietal prized for its distinctive sensory profile. Grown by Carlos Pola at elevations between 1250–1600 masl, the natural processing method has developed rich stone fruit and dried fruit character—ripe cherries, apricot, and sultana raisin—alongside deeper chocolate notes. Da Matteo highlights the coffee's creamy sweetness, creating a full-bodied expression typical of naturally-processed coffees. The combination of varietal potential and terroir from El Salvador's volcanic region yields a coffee balancing decadent chocolate with bright fruit acidity.