This coffee presents a vibrant profile with top notes of orange, cinnamon, and plum, offering a rich and spicy experience. As it develops in the cup, nuances of 80% chocolate, cocoa powder, and a hint of caramel emerge. Other subtle flavors include cherries, currant, grapefruit, and red grapes, adding depth and complexity to this coffee with a sweet and fruity finish.
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
The coffee cherries are floated in water for selection and then placed in barrels in anaerobic fermentation for five days. The pulping is carried out without water. They are then placed to dry 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 in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, 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.
Recipe
16.5 gr dry
40 gr in liquid
26 seconds
Machine: Sage Barista Pro
Number of grinds: 12
Grinding time: 14s
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.42 / 22.84 %.
