aboutCarlos Pola family has been involved in coffee for five generations
powering Carlos supports his community by organizing a yearly auction to promote specialty coffees from Salvadoran farmers
"Sustainable specialty coffee production: saving the planet one cup at a time."
Carlos Pola's family has been involved in coffee for five generations. After 20 years in the textile industry, Carlos transitioned to working full time in coffee in 2012 with a goal of increasing the sustainability of specialty coffee production by applying his textile-industry experience in quality control, efficiency, and data management.
He and his family renovated their farms in 2012 to be much more sustainable and cost-effective. They planted inga nitrogen fixation shade trees, propagated mycorrhiza (fungi that exchange nutrients with coffee trees), and reduced or discontinued the use of all chemical pesticides and fertilizers.
In order to reduce water consumption, only honies, naturals, and controlled fermentation coffees are processed. Wet process water is treated with enzymes and bio digesters, then anaerobically fermented to separate sugars, then oxygenated and finally used to feed and propagate mycorrhiza. All coffee is dried in African beds on-site at an altitude of 1200m.
The farm has its own wet/dry processing facilities and lab for experimenting with new processing methods, quality control and educating farm workers. Carlos supports his community by helping farmers and organizing a yearly auction to promote local specialty coffees.
We love having Carlos on our team. Grab a bag today!
Perfect as a cowboy coffee, French press, drip, or cold brew. I cannot attest to espresso as I don't own a machine but this roast is actually what got my dad off Folgers, and I've run quite a few blends by him. This coffee is complex, with the citrus being a little more astringent than I like when made as pour-over, but I adapted just making in a pan on the stove which seems to somehow cover some of that acid and astringency and it comes out nice and rich every time. This one doesn't need sugar, and really excels as a cold brew.