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 family of farmers, worked in the textile industry for 20 years before dedicating himself fully 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 his key innovations is the use of mycorrhizal fungi, which form a symbiotic relationship with coffee trees, improving nutrient absorption and water retention—allowing him to keep his trees healthy even during droughts.
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 blend of hybrids, including Pacamara, Pacas, and others, ensuring both cup quality and sustainability.
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.
Our story with Carlos Pola began in 2021, the year we first added one of his harvests to our lineup, and since then we have continued to work together with transparency, mutual respect, and consistency.
