COFFEELAB - El Salvador Carlos Pola Funky Pacamara Filer 200 g
Roasting date: 02.02.2026
(TAX included)
Whole-bean specialty coffee from El Salvador, roasted in Warsaw by CoffeeLab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of candid pineapple, mango and orange peel.
Country: El Salvador
Region: Juayua
Farm: San Antonio
Varietal: Pacamara
Processing: Natural
Altitude: 1300 – 1450 m a.s.l.
ABOUT THE COFFEE
The perfect soundtrack for brewing Funky Pacamara in the morning is James Brown. “Funk is in the groove” translates directly into the cup. There’s plenty of candied fruit sweetness and Pacamara’s signature long, sweet-spiced finish, reminiscent of orange peel. It’s a lively, energetic coffee, the kind that makes your foot tap without you even noticing.
Fresh harvests from Carlos Pola, senior and junior, regularly appear in our line-up. Recently, in espresso as Finca Las Brisas, previously in a lighter roast. Each lot is expressive in its own way, and this Pacamara, with its intense candied sweetness, literally coats the taste buds.
This nano lot was purchased directly from the Pola family at a financially demanding point in the season, before the larger volumes had begun to generate returns. In practical terms, it provided the farm with additional liquidity at a time when labour costs are at their peak.
After harvest, the cherries aren’t exposed to full sun straight away. For the first few days, they rest in bags kept in the shade. With access to air, the fruit begins to breathe and soften, while sugars in the pulp slowly break down. This brief pause before drying allows fermentation to begin more gradually and proceed more evenly.
As a result, the fruit releases more natural sweetness, the profile feels more composed, and fermentation stays clear of harsh alcoholic edges. Pacamara, with its fuller structure and long finish, pairs beautifully with natural processing. It’s a bit like James Brown’s Get Up (I Feel Like Being a) Sex Machine, groove and a finish that lingers long after the last sip.
| Manufacturer: | COFFEELAB |
|---|---|
| Acidity: | High |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | High |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | El Salvador |
| Coffee bean origin: | El Salvador |
| Country of roasting: | Poland |
| Farm: | San Antonio |
| Flavour notes: | citrus fruits, sweet, tropical fruits |
| Growing location: | 1300 – 1450 m n.p.m. |
| Growing region: | Juayúa |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Variety: | Pacamara |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Natural |
| Tasting notes: | kandyzowany ananas i mango, skórka pomarańczy |
| Product type: | Coffee |
| EAN: | 5904915782547 |
| Index: | 2101014800 |
Whole-bean specialty coffee from El Salvador, roasted in Warsaw by CoffeeLab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of candid pineapple, mango and orange peel.
Country: El Salvador
Region: Juayua
Farm: San Antonio
Varietal: Pacamara
Processing: Natural
Altitude: 1300 – 1450 m a.s.l.
ABOUT THE COFFEE
The perfect soundtrack for brewing Funky Pacamara in the morning is James Brown. “Funk is in the groove” translates directly into the cup. There’s plenty of candied fruit sweetness and Pacamara’s signature long, sweet-spiced finish, reminiscent of orange peel. It’s a lively, energetic coffee, the kind that makes your foot tap without you even noticing.
Fresh harvests from Carlos Pola, senior and junior, regularly appear in our line-up. Recently, in espresso as Finca Las Brisas, previously in a lighter roast. Each lot is expressive in its own way, and this Pacamara, with its intense candied sweetness, literally coats the taste buds.
This nano lot was purchased directly from the Pola family at a financially demanding point in the season, before the larger volumes had begun to generate returns. In practical terms, it provided the farm with additional liquidity at a time when labour costs are at their peak.
After harvest, the cherries aren’t exposed to full sun straight away. For the first few days, they rest in bags kept in the shade. With access to air, the fruit begins to breathe and soften, while sugars in the pulp slowly break down. This brief pause before drying allows fermentation to begin more gradually and proceed more evenly.
As a result, the fruit releases more natural sweetness, the profile feels more composed, and fermentation stays clear of harsh alcoholic edges. Pacamara, with its fuller structure and long finish, pairs beautifully with natural processing. It’s a bit like James Brown’s Get Up (I Feel Like Being a) Sex Machine, groove and a finish that lingers long after the last sip.
| Manufacturer: | COFFEELAB |
|---|---|
| Acidity: | High |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | High |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | El Salvador |
| Coffee bean origin: | El Salvador |
| Country of roasting: | Poland |
| Farm: | San Antonio |
| Flavour notes: | citrus fruits, sweet, tropical fruits |
| Growing location: | 1300 – 1450 m n.p.m. |
| Growing region: | Juayúa |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Variety: | Pacamara |
| Packaging: | 250 g |
| Coffee form: | Whole Bean |
| Processing: | Natural |
| Tasting notes: | kandyzowany ananas i mango, skórka pomarańczy |
| Product type: | Coffee |
| EAN: | 5904915782547 |
| Index: | 2101014800 |