El salvador



Altitude 1.200-1.500 masl
Harvest FEBRERO 2021
Notes Cocoa PowderPeachRaisin

A chocolatey coffee with fruity hints. In fragrance, we find notes of cocoa powder, blueberries and cherry. In the mouth it is a sweet coffee with a honeyed acidity and a very pleasant aftertaste of dark chocolate and raisins.

Carlos Pola is a 5th generation producer who worked in the textile industry for 20 years before coming fully dedicated to coffee in 2012. Today, he manages Finca Las Brisas and 2 other farms from his family, investing in technology and sustainability.

Carlos describes his approach to farming as something new and sustainable. He doesn’t produce washed lots because the process results in the contamination of water sources. He is a big believer in the power of Mycorrhizal fungi, a type of fungi that forms a mutually beneficial symbiotic relationship with the coffee plants: this fungi colonize the plant through their roots and establish a network of structures through which they exchange sugars and nutrients with the tree. It may sound new, but it’s just a natural technique that was used 50 years ago and has been replaced by chemical fertilizers.

When the leaf rust hit Central America in 2012-2013, Carlos’ Farm was badly affected as most farms in the area. At this moment, he decided to renovate his farm with varieties more resistant, such as Pacamara, Pacas and other hybrids that have been in the farm for decades (while other producers kept using Bourbon due to its good reputation for cup quality). It made him spend 6 years at 15% capacity. Instead of just replanting using the structure the farm already had, he decided to change the architecture, like they do in Brazil. Carlos talks about contour farming, a practice which consists in planting trees along a line of the same elevation to conserve rainwater and prevent erosion.

Carlos es también innovador en cuanto al uso de la tecnología. “He desarrollado una aplicación que traza el café desde la finca hasta la taza mediante códigos QR”. De esta manera, los trabajadores de la finca pueden acceder a una base de datos con información en tiempo real y ver cuándo el café llega al cliente.

Carlos is also innovative in the use of technology. “I developed an app that traces the coffee from farm to cup through QR codes”. This way, his workers can access a database through their mobile phone and input information in real time, tracing batches daily from the moment they enter the mill to the moment when they leave the warehouse.

Once harvested, the coffee cherry is left to rest for 3 days inside grainpro bags. It is then selected by float, where the less dense cherries are discarded. Then, the coffee is pulped without water and dried in African beds at a height of 1200 meters above sea level.

All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.

If you have an espresso machine we recommend using 18 grams of coffee to extract 35 grams in a cup in a time of 28 seconds. We use a temperature of 93ºC with the help of 9 bars of pressure.

We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.

Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm