Carlos Pola’s Dehydrated Honey process concentrates the sugars in his coffee creating a dynamic and complex flavor profile. It hits you up front with the cooked sweetness of boysenberry jam, and the acidity of ripe pomegranate. This is all wrapped up in a silky mouthfeel, and it leaves the sweetness of brown sugar lingering with you. This is a great option for anyone that loves a fruit bomb in their coffee! 

Carlos Pola is known in the coffee community for innovation. Determined to create a more sustainable system he began by planting nitrogen-fixating shade trees and propagating mycorrhiza fungi that facilitate nutrient exchange between coffee trees, creating a resilient ecosystem on his farm. This has allowed them to eliminate the farm's reliance on pesticides and fertilizers. Carlos also chooses to employ Honey and Natural processes to reduce water usage on the farm. All details of the production are also tracked through an application developed and used by his farm team that ensures the quality of the coffee is consistently at a high level. We are so excited to share coffee from Carlos Pola for the first time and can’t wait for you to check it out!

Want to learn even more? Check out our detailed write-up!