El Salvador Experimental Hybrid Selection

OriginEl Salvador

ProcessFermentation

Summary

A rare experimental micro lot from Carlos Pola's Finca Las Brisas in the volcanic highlands of El Salvador's Apaneca-Ilamatepec region. This coffee undergoes a meticulous natural extended fermentation, enhancing sweetness, complexity, and structure. Tasting notes include berry compote, mandarin, brown sugar, and floral honey.

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Details

FormatBean

DecaffeinatedNo

ProducerCarlos Pola

NotesMandarin, Brown Sugar

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The roaster

Bear Lake Coffee

Bear Lake Coffee is a self-styled 'fourth-wave' roaster and coffeehouse out of tiny Barronett, Wisconsin, with big ideas about doing coffee responsibly. Every lot is Q-grader verified and pulled from the top 1% of specialty coffees, with full traceability back to the farm. They're a certified B Corp, leaning hard into sustainability, tech and social impact. You can visit the coffeehouse and roastery in Barronett, or sign up for the monthly 'Q-Grader's Choice' subscription and let them surprise you. If you want seriously vetted single origin specialty coffee from a small American roaster with a conscience, Bear Lake's a great shout.

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