Sensory profile: Round And juicy
Aroma: Agrums, spices
Taste & Body: Sweet with a low acdity and full body
Notes: Cinnamon, spices cake, candy orange, pipe tobacco
||FINCA LAS BRISAS
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 he 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 of him IS TO PRODUCE SUSTAINABLE SPECIAL COFFEE BY APPLYING HIS EXPERIENCE IN THE TEXTILE SECTOR OF QUALITY CONTROL, EFFICIENCY AND DATA MANAGEMENT TO THE PRODUCTION OF COFFEE 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 cost-effective production.
Carlos substantially reduced the company's use of pesticides and chemical fertilizers by adopting a specific combination of scientific theory and coffee makers' know-how.
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.