Parainema

Carlos, a fifth-generation member of a family of farmers, worked for 20 years in the textile industry before devoting himself entirely to coffee in 2012, convinced that specialty coffee represented a new future for Salvadoran producers. Today he manages Finca Las Brisas and two other family-owned farms, always prioritizing sustainability and traceability.

Among his innovations is the use of mycorrhizal fungi, which improve nutrient absorption and water retention, allowing the trees to remain healthy even during periods of drought. He has also adopted techniques such as contour farming and digital systems to track the coffee from farm to cup.

This lot is part of our ongoing collaboration with Carlos, reinforced by a direct-trade model that ensures quality, transparency, and stability for both parties.

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 on drying beds—first for two days in the sun and then in the shade.

Finca Las Brisas, located in Juayúa in the Apaneca-Ilmatepec mountain range, is a prime example of how technological innovation and sustainable agricultural practices can transform coffee farming. 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 growing production.

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.