Carlos Pola - El Salvador {Natural Pacamara}

Fact Sheet

Roaster: da Matteo
Origin: Ilamatepec, El Salvador
Producer: Carlos Pola
Altitude: 1250 – 1600 masl
Varietal: Pacamara
Process: Natural
Profile: Chocolate · Cherry · Raisin · Apricot
Format: 250 g
Recommended use: Filter

Carlos Pola is a coffee that combines history, tradition, and quality in every cup.

Produced by a family with over six generations in coffee, this lot reflects the knowledge accumulated over more than a century in the Ilamatepec region.

Grown between 1,250 and 1,600 meters above sea level, this Pacamara stands out for its well-rounded and deep profile, where sweetness and creamy texture take center stage.

The result is an elegant and comforting coffee with a very appealing dessert-like profile.

Process

Processed using the natural method, with careful control:

Manual harvesting of ripe cherries
Resting in bags for oxidation (~3 days)
Drying on raised beds
Subsequent washing to clean the parchment
Final drying under controlled shade

This process adds sweetness, body, and complexity.

Sensory summary

Truffle chocolate
Ripe cherry
Raisins
Apricot

Da Matteo has transformed from its origins as a personal hospitality project into a multifaceted destination where craft, food, and culture converge. While its roots are in Gothenburg’s early coffee scene, the brand has grown into a broader philosophy led by principal owner Christofer, who views the guest experience as a seamless blend of sourdough baking, intentional kitchen work, and atmospheric retail. By integrating its own roastery and bakery into social spaces, da Matteo makes the act of creation a visible part of the environment, moving away from industry trends to focus on "intentional hospitality." Today, it is defined by a commitment to quality that guests can feel through the materials, the music, and the rhythm of the room, creating a communal setting where high-standard craftsmanship makes everyday life feel more generous and alive.