This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.
In the cup: Complexity, sweetness and a gently acidity with notes of nougat, yellow raisins and hazelnuts.
SCA score: 88
Mouthfeel: Round, velvety
Variety: Pacas
Process: Honey
Producer: Carlos Pola
Altitude: 1200 - 1500 m.a.s.l.
Background:
Producer Carlos Pola has dedicated his life to revolutionising specialty coffee production. Carlos leveraged his background in the textile industry to develop a traceability application, establish new quality control procedures on his lab and determine the best ecological methods for promoting plant growth. And he’s not stopping there. Carlos continues to work with as many farmers as possible to help them adopt his practices on their own farms.
This coffee comes from Finca Las Brisas in El Salvador, where producer Carlos is redefining what it means to grow specialty coffee. Drawing on his background in quality control and efficiency, he has built a model for sustainable, innovative production that benefits both his land and his community.
Carlos cultivates Pacas, a variety discovered in El Salvador in 1949 and now central to the country’s coffee identity. This lot is Honey processed, a method that saves water while creating a rich, complex cup. Cherries are handpicked, dried on raised beds, then carefully pulped and raked over several weeks to ensure even, consistent flavor. The result is a coffee that reflects both tradition and forward-thinking experimentation.
Sustainability is at the heart of Las Brisas. Chemical use is minimized through ecological methods like nitrogen-fixing shade trees and fungi that support nutrient absorption. Water is treated and repurposed, reinforcing Carlos’s commitment to preserving the environment.
El Salvador may be small, but its coffee legacy is mighty. With varieties like Pacas and Pacamara born here, and producers like Carlos leading the way, it remains one of the world’s most exciting origins.
The farm has its own lab for experimenting with new processing methods, quality control and educating farm workers in specialty coffee.
Carlos believes in supporting his community and helping as many farmers as possible embrace specialty coffee. He has channeled his passion for traceability into an applicable that traces coffee from the day it is harvested to the shipping lot.
Cherry is selectively handpicked and placed in plastic tanks with airlocks that create an anaerobic (oxygen-less) environment while preventing pressure build up in the tank. Carlos is always seeking to further improve his process and has been experimenting with differing amounts of fermentation since 2016. This lot fermented in the tanks for 72 hours.
Following fermentation, cherry is pulped and then dried on a raised beds with remaining mucilage for about 18 days. Dried parchment is stored on the farm for several days and then transported to Cooperative La Cuzcachapa in Chalchuapa, Santa Ana to be prepared for export.
In line with his focus on ecologically-sound methods, Carlos only uses honey, natural and controlled fermentation processes to help reduce Finca La Brisas’ water consumption. Any water used in processing is carefully treated to reduce its environmental impact. Water is anaerobically fermented in sealed tanks where solids are broken down. This nutrient-rich solution is used to spread the fungi that support symbiotic nutrient uptake in coffee trees.