Espresso El Salvador

Carlos, the fifth generation of
a family of farmers,
worked in the textile industry
for 20 years before
devote yourself entirely to coffee
in 2012, convinced that the
specialty industry brought
I get new opportunities.
Today, he manages Finca Las
Brisas and two other farms
relatives, where he has invested
in technology and sustainability
to boost production.
One of its key innovations is
the use of mycorrhizal fungi, which
form a symbiotic relationship
with the coffee trees,
improving the absorption of
nutrients and retention
water, which has allowed
Keeping Your Trees Healthy
even in times of drought.
Renovation of the Estate
When rust seriously affected
the region in 2012-2013, Carlos
renovated most of his property
with varieties resistant to the
disease, keeping only one
small percentage of Bourbon.
Today, Finca Las Brisas cultivates
a mix of hybrids,
including Pacamara, Pacas and
others, guaranteeing quality in
cup and sustainability.
Agriculture of the 21st Century
Carlos has also implemented
innovative techniques, such as
contour agriculture,
which helps conserve water and
prevent erosion, and the use of
technology to track coffee
from the farm to the cup
using QR codes. This
avant-garde mentality has
allowed to continue experimenting
with new methods of
processing, always looking for
offer unique experiences to
the toasters.
This is our third year
consecutive working with
Carlos Pola and his team, being
This is the first year with 100%
direct dealing, which
further strengthens our
collaboration and guarantees a coffee
of the highest quality and
traceability.

Process
HONEY – Coffee is removed
skin and pulp, leaving part
or all the mucilage (honey) of the
coffee. The coffee is then floated and
It is placed in bags for 2
days under shade for
dehydrate. The pulping is
performed without water, followed by a
drying on raised beds. The
first 2 days it dries in the sun,
and then continue the process to the
shadow under saran. Some
Additional items are dried in
clay brick patios

As it is
cools, flavors emerge from
Maria cookie, dates and a
touch of almond and raisins,
adding depth
interesting.
Las Brisas Estate, located in
Juayúa, in the mountain range of
Apaneca Ilamatepec, is a clear
example of how technology and
agricultural practices
sustainable can transform
the future of coffee. While
many producers in El
Salvador have faced challenges
such as climate change and
rust, Carlos Pola has achieved
maintain a plantation
healthy with quality
outstanding and production in
increase.

Recipe:
17 gr dry
36 gr in liquid
30 seconds

Machine: Sage Barista Pro
Grinding number: 11
Grinding time: 13
Recommended mineral water: Bezoya
TDS and extraction percentage: 10.37 / 22.88%

https://vimeo.com/927055942