What we learn roasting

The roastery notebook

Recipes, processes and everything you ask us about specialty coffee. Written from the roaster, not from a desk.

Bourbon Pola El Salvador: the classic honey from Las Brisas bourbon Bourbon Pola El Salvador: the classic honey from Las Brisas Classic Bourbon from Finca Las Brisas (Pola's Coffee, Juayúa), processed in honey: the cherry is depulped but dried with the mucilage intact, which adds a deep sweetness and a rounder cup... 3 min read Read the article →
Castillo Pola El Salvador: natural anaerobic from Carlos Pola anaerobico Castillo Pola El Salvador: natural anaerobic from Carlos Pola Bourbon Castillo grown at Finca Las Brisas (Juayúa, El Salvador) by Carlos Pola, subjected to a natural anaerobic f... 3 min

From theory to the cup

All of this tastes better with good coffee

We roast on Mondays and Thursdays in Alcover and send it out within 24–48 hours. Start with the pack and stay with whichever one you like.

See the list