This coffee is characterized by its main notes of yellow plum, honey and cherry, which offer a sweet and juicy experience. As it evolves, light hints of 70% chocolate, sponge cake, and a touch of nectarine and candied nuts can be perceived. Other notes that can be found are dates, pomegranate, yellow kiwi, and a touch of liqueur, providing complexity and a velvety sensation on the palate.
History
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 farming family, worked in the textile industry for 20 years before dedicating himself entirely to coffee in 2012, convinced that the specialty industry brought with it 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 the coffee trees, improving nutrient absorption and water retention, which has allowed him to keep his trees healthy even in times of drought.
Renovation of the Farm
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 the farm to the cup through QR codes. This avant-garde mentality has allowed the company to continue experimenting with new processing methods, always seeking to offer unique experiences to roasters.
This is our third consecutive year working with Carlos Pola and his team, and this is the first year with 100% of direct contact, which further strengthens our collaboration and guarantees a coffee of the highest quality and traceability.
Process
Anaerobic fermentation of 120 hours (5 days) in cherry floated with clean water, without pulping. Drying begins the first 3-4 days extended with direct sun, followed by drying in thick layers under 70% saran to dry slowly, avoiding overheating and embryo damage. The drying process lasts between 25 and 30 days.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: OREA
Mill: Fellow Ode to number 8I
Recommended mineral water: Lanjarón
We used 15 grams of coffee per 240 grams of water at a temperature of 96º.
We add the water in 3 pours. First pour 70 ml wait 35 seconds, the second pour add 70 ml of water at 1:10 and then pour the rest of the water until reaching 240ml. The total time of infusion should be of 1:40. obtaining with this recipe a TDS of 1.22% and a percentage of extraction of 19.52%.
