| Size | 250 g |
|---|---|
| Origin | El Salvador |
| Region | Apaneca-llamatepec |
| Producer | Carlos Pola |
| Farm | Las Brisas |
| Altitude | 1200 – 1500 m |
| Harvest | 2021/2022 |
| Variety | Farm Hibryds |
| Process | Natural |
| Tasting notes | Mandarin, papaya, pineapple, white flower |
| Score | 86 |
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Description
About This Coffee
This varietal was developed by Angel Cabrera, the Father of Pacamara. It was developed Circa 1984 and planted the same year at Finca Las Brisas. By planting the right canopy trees for shade, promoting mycorrhizae in the soil and doing a great job harvesting and processing, this lot is an extraordinary boutique coffee.
The producer
Carlos Pola Handcrafted Coffees. Honeys and naturals dried on raised beds. Located in Juayua, Apaneca-Ilamatepec mountain range. Carlos comes from a family of farmers (he is the 5th generation) and worked in the textile industry for 20 years before becoming fully dedicated to coffee. Today, he manages Finca Las Brisas and 2 other family farms and is determined to bring coffee farming to the 21st century by investing in technology and sustainability. Carlos describes his approach to farming as “dramatically new and sustainable”. He doesn’t produce washed lots because the process results in the contamination of water sources. The farmer is also a big believer in the power of Mycorrhizal fungi, a type of fungi that forms a mutually beneficial symbiotic relationship with the coffee plants.
“The plant provides carbohydrates in the form of sugars that it obtains from atmospheric carbon through photosynthesis; the fungi in return provide nutrients and water to the plant. The fungi form filaments (hyphae) that form a network (mycelium) that expands the capacity of the root hundreds of times and breaks down nutrients that would otherwise be inaccessible to the plant”, explains Carlos
One of Carlos’ wet mills in Apaneca
Finca Las Brisas, a farm located in the town of Juayua in the middle of the Apaneca Ilamatepec mountain range, is proof of how good farming practices, technology and expertise in post-harvest can change the future of coffee. While most Salvadoran coffee producers have been struggling with climate change, outbreaks of leaf rust and labour shortages (leading many to abandon their farms), Carlos Pola is on the other extreme of this stark reality with a healthy plantation, increasing production and outstanding quality.