Coffee Description
Mano Del Puma Heirloom Hybrid 1 Dehydrated Honey
After picking and sorting, cherries are stored for 48 hours in porous bags exposed to oxygen in a ventilated shaded area. During this fermentation stage honey (mucilage) dehydrates and oxidizes. The coffee is then de-pulped with minimal water and placed on raised beds to dry with a lot of mucilage intact.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Hybrid 15
Process
Honey
Elevation
1375 masl
Region
Apaneca
About Carlos Pola of El Salvador
Carlos Pola cultivates coffee in a dramatically new and sustainable manner. While continuously experimenting with new processing methods, Pola produces honeys, naturals, and controlled fermentations consistently. His passion for traceability led him to develop an application used by his farm team to track all stages from harvest through green exportable; something he hopes to share with other producers. He’s driven by supporting the coffee-growing community of Juayúa and the surrounding Apaneca-Ilamatepec region.
The dedicated harvest team understands the specific shade of red the cherries need to be before picking, but all cherries are still hand sorted, then floated to ensure peak ripeness.
Apaneca, El Salvador
Torque Coffees
Coffee people love our coffees.
We source and roast to accentuate sweetness, balance and joy in the cup. You will taste all the nuance of the producers art and the complexity of the roasters art.
Coffee producers love our coffees.
At Torque every coffee producer receives equity in the full retail value of their coffee beans. 20% of the retail price you just paid was pre-paid to the farmer who produced this coffee for us.
Super sweet coffee from some of the best coffee producers anywhere, who share in the equity of every coffee you buy.
It’s wonderful, radical, proportional and equitable.
It’s what coffee should be.
