Las Brisas

The coffee cherries are hulled and pulped, leaving some or all of the mucilage (honey). The coffee is then floated and placed in sacks for two days in the shade to dehydrate. Pulping is done without water, followed by drying on raised beds. For the first two days, the coffee is dried in the sun, and then the process continues in the shade under shade cloth. Some additional batches are dried on clay brick patios.

Finca Las Brisas, located in Juayúa, in the Apaneca-Ilamatepec mountain range, is a prime example of how technology and sustainable agricultural practices can transform the future of coffee. While many producers in El Salvador have faced challenges such as climate change and coffee rust, Carlos Pola has managed to maintain a healthy plantation with outstanding quality and increasing production.

Carlos, the fifth generation of a farming family, worked in the textile industry for 20 years before dedicating himself entirely to coffee in 2012, convinced that the specialty coffee industry offered new opportunities. Today, he manages Finca Las Brisas and two other family farms, where he has invested in technology and sustainability to boost production.

One of their key innovations is the use of mycorrhizal fungi, which form a symbiotic relationship with coffee trees, improving nutrient absorption and water retention, which has allowed them to keep their trees healthy even during times of drought.

Renovation of the Estate
When coffee rust severely affected the region in 2012-2013, Carlos renovated most of his farm with disease-resistant varieties, maintaining only a small percentage of Bourbon. Today, Finca Las Brisas cultivates a mix of hybrids, including Pacamara, Pacas, and others, ensuring cup quality and sustainability.

21st Century Agriculture
Carlos has also implemented innovative techniques, such as contour farming, which helps conserve water and prevent erosion, and the use of technology to track coffee from farm to cup using QR codes. This forward-thinking approach has allowed him to continue experimenting with new processing methods, always striving to offer roasters unique experiences.

Our story with Finca Las Brisas
Our story with Carlos Pola began in 2021, the year we first added one of his harvests to our offerings. Then, in 2022, we adopted the Las Brisas Blend lot as our house coffee, solidifying a relationship characterized by transparency, mutual respect, and a strong, long-standing partnership.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.