Innovation at Pola's Coffee doesn't stop at agronomy. This limited lot from their farm Finca San Antonio features an anaerobic process in which coffee cherries are fermented in sealed tanks for several days, developing wine-like complexity and body, a honey sweetness and notes of concord grape and mandarin, all without the presence of oxygen. The pacamara hybrid was first developed in El Salvador and, although less resilient than other varietals, is renowned for award-winning quality in the cup. This 87-point lot is a testament to Pola's processing expertise and proof that healthy soils and ecosystems make for stronger crops. The Pola family has been farming coffee in the western mountains of El Salvador since the 1800's; their knowledge of the land and their craft is second to none. Yet far from stuck in traditions, their three farms are exemplars of adaptation. After coffee leaf rust wiped out 90% of the country's crop in 2012, they embraced sustainable farming practices such as agroforestry and mycorrhizal fungi, allowing them to restore the soil and ecosystem of their farms naturally while producing specialty coffees of exceptional quality. They have also adapted their farms to the latest technology, using a custom-built app to track coffee lots and processes by day and geolocation, offering them and their customers an unmatched degree of traceability. ORIGIN: El Salvador PRODUCER: Carlos Pola FARM: Finca San Antonio VARIETY: Pacamara (Pacas + Maragogipe hybrid) PROCESS: Natural, anaerobic fermentation REGION: Apaneca, Ilamatepec ALTITUDE: 1300-1450 masl