This coffee is characterized by a very sweet and balanced profile, with notes of figs, milk chocolate and cherry. As the cup develops, spicy nuances, brown sugar, molasses and macadamia nut appear, providing depth and an enveloping sensation. Its body is dense and its acidity is smooth and sweet, resulting in a round espresso.
Finca Las Brisas, located in Juayúa, in the Apaneca-Ilmatepec mountain range, is a clear example of how technological innovation and sustainable agricultural practices can transform coffee growing. 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 growing production.
Carlos, the fifth generation of a farming family, worked for 20 years in the textile industry before dedicating himself entirely to coffee in 2012, convinced that the specialty represented a new future for Salvadoran producers. Today he manages Finca Las Brisas and two other family farms, always committed to sustainability and traceability.
His innovations include the use of mycorrhizal fungi, which improve nutrient absorption and water retention, allowing the trees to remain healthy even in times of drought. It has also adopted techniques such as contour farming and digital systems to track coffee from farm to cup.
This lot is part of our ongoing collaboration with Carlos, reinforced by a direct deal model that guarantees quality, transparency and stability for both parties.
Process
The coffee cherries are floated in water for selection and placed in a sack for two days in the shade to dehydrate. 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.
19 gr dry
40.5 gr in liquid
26 seconds
Machine: La Marzocco Micra
Number of grind: 18III
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.30 / 20.87%.
