Bales

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 coffee industry would bring new opportunities. Today, he manages Finca Las Brisas and two other family-owned 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—a practice that has helped keep his trees healthy even during periods of drought.

Coffee cherries are floated in water to sort them and then placed in sacks for two days in the shade to dehydrate. They are then laid out to dry on drying beds—first for two days in the sun and then in the shade.

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.

Farm Renovation
When coffee leaf rust severely affected the region in 2012–2013, Carlos replanted most of his farm with disease-resistant varieties, retaining 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 via QR codes. This forward-thinking approach 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 we’ve had a 100% direct trade arrangement, which further strengthens our collaboration and guarantees coffee of the highest quality and traceability.

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.