El Salvador Finca Las Brisas - Carlos Pola

Farm: Finca Las Brisas
Location: Ojo de Agua, Juayua
Altitude: 1300 m
Coffees grown here: Castillo, Limonares (Heirloom Hybrid 2), Pacas, Heirloom Hybrid 1, Parainema

We are excited to bring this coffee to our menu, courtesy of importer Unravel Merchants out of Denver. All of the lots we cupped from them were exceptional but particularly liked this one. Bursting with juicy berries over a base of chocolate and cacao, and a distinct marmalade tartness, this is one of the nicest coffees we have offered here.

Finca Las Brisas: When it comes to coffee production, Carlos Pola’s approach is constantly evolving. It’s incredible to spend time on these projects every year because we know there will be new and exciting innovations in processing. Pola harnesses symbiotic relationships between plant species to eliminate his reliance on pesticides and fertilizers. His style of regenerative agriculture is saving specialty coffee in El Salvador as production becomes increasingly challenging.

The Dehydrated Honey process: After picking and sorting, cherries are stored for 48 hours in porous bags exposed to oxygen in a ventilated shaded area. During this fermentation stage honey (mucilage) dehydrates and oxidizes. The coffee is then depulped with minimal water and placed on raised beds to dry with a good amount of mucilage still intact.