This coffee is characterized by its main notes of persimmon, honey, and dulce de leche, which offer a sweet and juicy experience. As it evolves, you can perceive light nuances of 70% chocolate, sponge cake, and a touch of nectarine and caramelized nuts. It has a creamy body and juicy acidity.
Finca Las Brisas, located in Juayúa in the Apaneca Ilamatepec mountain range, is a clear 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 rust, Carlos Pola has managed to maintain a healthy plantation with outstanding quality and increasing production.
Carlos, the fifth generation of a family of farmers, worked in the textile industry for 20 years before devoting himself entirely to coffee in 2012, convinced that the specialty industry would bring 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 his 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 him to keep his trees healthy even in times of drought.
Farm Renovation
When rust severely affected the region in 2012-2013, Carlos renovated most of his farm with disease-resistant varieties, keeping only a small percentage of Bourbon. Today, Finca Las Brisas grows 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 mindset has allowed him to continue experimenting with new processing methods, always seeking to offer unique experiences to roasters.
This is our fourth consecutive year working with Carlos Pola and his team, and this is the first year with 100% direct trade, which further strengthens our collaboration and guarantees the highest quality and traceability of our coffee.
Process
The coffee cherries are floated in water for selection and then placed in barrels for anaerobic fermentation for five days. They are pulped without water and under semi-washed conditions (gently rinsed with water for a couple of minutes). They are then dried on beds, the first two days in the sun and then in the shade.
When replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roasting date, bean storage, environment, water, etc. It is important to keep in mind that all these factors can influence the result and you may have to make small adjustments when replicating this recipe.
Method: Hario Mugen x Switch
Grinder: Fellow Opus at number 7III
Recommended mineral water: Lanjarón
We used 17.5 grams of coffee per 260 grams of water at a temperature of 92ºC.
We added the water in three pours. First pour 60 g, wait 40 seconds with the switch closed, open and make a second pour until reaching 180 g, and then, at 1:30, pour the rest of the water until reaching 260 g.
The total infusion time should be 2:55 minutes, achieving a TDS of 1.37% and an extraction percentage of 20.72% with this recipe.
