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Specialty Coffee in grani El Salvador Las Brisas
Specialty Coffee in grani El Salvador Las Brisas
Specialty Coffee in grani El Salvador Las Brisas
Specialty Coffee in grani El Salvador Las Brisas
Specialty Coffee in grani El Salvador Las Brisas
EL SALVADOR – APANECA – FINCA LAS BRISAS – NATURAL
Specialty Coffee in grani El Salvador Las Brisas
Load image into Gallery viewer, Specialty Coffee in grani El Salvador Las Brisas
Load image into Gallery viewer, Specialty Coffee in grani El Salvador Las Brisas
Load image into Gallery viewer, Specialty Coffee in grani El Salvador Las Brisas
Load image into Gallery viewer, Specialty Coffee in grani El Salvador Las Brisas
Load image into Gallery viewer, Specialty Coffee in grani El Salvador Las Brisas
Load image into Gallery viewer, EL SALVADOR – APANECA – FINCA LAS BRISAS – NATURAL
Load image into Gallery viewer, Specialty Coffee in grani El Salvador Las Brisas

EL SALVADOR – APANECA – FINCA LAS BRISAS – NATURAL

Regular price €15,30

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We are very proud to have in our shop a product from El Salvador like that of Carlos Pola, a pioneer and revolutionary in the world of Specialty Coffee in the region. Its coffee is round and juicy, very sweet and with full body, notes of Autumn such as panforte and cinnamon, ideal in Espresso or a steaming mocha, in front of a fireplace with a wool sweater and good company (be it a book or a person). It restores you at peace with the world and transports you to distant lands.
sensory description
GCB Score: 86.00 points out of 100
 

Sensory profile: Round and juicy
Aroma: Citrus fruits, spices
Taste & Body: Sweet and with limited acidity, full body
Note: Cinnamon, panforte, candied orange, pipe tobacco

technical description
Package weight  250g
Origin EL SALVADOR
Area Apaneca-Ilamatepec
Cooperative / Farm FINCA LAS BRISAS
Microlot Carlo Pola
Altitude 1200-2030m
Variety SARCHIMOR
Process Natural
Humidity 12%
Density 720g / l

 

full description

Producer Carlos Pola has dedicated his life to revolutionizing the production of specialty coffees.
Carlos used his experience in the textile industry to develop a traceability application, establish new quality control procedures in his laboratory and determine the best ecological methods to promote plant growth. And it doesn't stop there. Carlos continues to work with as many farmers as possible to help them adopt his practices on their farms. Carlos Pola comes from a family of coffee farmers.

He bought Finca Las Brisas in 1997 while working in the textile industry. In 2012 he moved to a full-time job in the café.
HIS VISION IS TO PRODUCE SUSTAINABLE SPECIAL COFFEE BY APPLYING HIS EXPERIENCE IN THE TEXTILE SECTOR OF QUALITY CONTROL, EFFICIENCY AND DATA MANAGEMENT TO COFFEE PRODUCTION IN THE FINCA LAS BRISAS.
THE COMPANY HAS ITS OWN LABORATORY FOR THE EXPERIMENTATION OF NEW PROCESSING METHODS, QUALITY CONTROL AND EDUCATION OF AGRICULTURAL WORKERS ON COFFEE SPECIALTIES.
Carlos believes in supporting his community and helping as many farmers as possible to embrace specialty coffee.
He has channeled his passion for traceability into an application that tracks coffee from the day it is collected to the shipping batch.
When Carlos dedicated himself to full-time coffee production in 2012, he renovated the farm to create a farm focused on radically new, sustainable and affordable production.
Carlos substantially reduced the company's use of pesticides and chemical fertilizers by adopting a specific combination of scientific theory and know-how from coffee producers.
The trees are planted in double rows and shaded by nitrogen-fixing trees.
Carlos has even spread specific fungi that have symbiotic relationships with coffee plants and can actually help trees to be more efficient at absorbing nitrogen and phosphorus.
The cherry is selectively selected by hand and dried on raised beds for about 29 days.
The dried cherry is stored on the farm for several days and then transported to the La Cuzcachapa Cooperative in Chalchuapa, Santa Ana to be prepared for export.
In keeping with his focus on ecological methods, Carlos produces only controlled Honey and Natural processes, to help reduce Finca La Brisas water consumption.
The water used in the processing is carefully treated to reduce its environmental impact.
The water is fermented anaerobically in sealed tanks where the solids are decomposed.
This nutrient-rich solution is used to spread the fungi that support the absorption of symbiotic nutrients in coffee plants.

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