About This Coffee
Carlos Pola comes from a family of coffee farmers. He purchased Finca Las Brisas in 1997 while he was working in the textile industry. By 2012, he switched to working in coffee full time. His vision is to produce sustainable specialty coffee by applying his textile industry experience in quality control, efficiency and data management to coffee production on Finca Las Brisas.
The farm has its own lab for experimenting with new processing methods, quality control and educating farm workers about 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 application that traces coffee from the day it is harvested to the shipping lot.
Cultivation
When Carlos dedicated himself to producing coffee full-time in 2012, he renovated the farm to create a farm focused on a dramatically new, sustainable and cost-effective production. Carlos has substantially reduced the farm’s use of chemical pesticides and fertilizers by adopting a specific combination of scientific theory and coffee producers’ know-how. Trees are planted in double rows and shaded by nitrogen-fixing trees. Carlos has even spread specific fungi that have symbiotic relationships with coffee trees and can actually help trees be more efficient at absorbing nitrogen and phosphorus.
Carlos is exploratory in the varieties he establishes on his farm. Along with those that are renowned throughout the region, such as this Pacamara, he has additionally forayed into SL34 and other varieties from around the world.
Harvest & Post-Harvest
100% Pacamara cherries have been selected to comprise this lot. After being selectively handpicked, coffee cherry 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.
About Pacamara
El Salvador’s Institute for Coffee Research (ISIC) developed the Pacamara hybrid in the 1950s. The variety is a cross of Pacas (a Bourbon mutation) and Maragogype. Pacamara is relatively short with high productivity and is prized for its large cherry. The name comes from the first 4 letters of each parent. Pacamara is one of the big-ticket winners in the El Salvador Cup of Excellence contests and often competes with Geisha for top spots.
Source: https://perfectdailygrind.com/2015/11/interview-whats-so-special-about-pacamara/ & https://varieties.worldcoffeeresearch.org/varieties/pacamara
Coffee in El Salvador
Don’t be fooled by El Salvador’s small size. It was once the 4th largest coffee producer worldwide and continues to produce high quality lots. The country is known for its great cupping varieties, such as Bourbon and Pacamara. In fact, two beloved, frequently high-scoring varieties—Pacas and Pacamara— originated in El Salvador.
Unlike other countries, where specialty coffee production has required a great deal of additional investment and training, El Salvador already has a broad and skilled specialty coffee workforce. Farming traditions run deep, and many Salvadorian farmers are extremely passionate about coffee production and continuously strive to improve their crop. El Salvador has optimal conditions for coffee processing. The prolonged dry season typically occurs during the harvest season, making it easier to sun dry coffee.
Though coffee output in the country has been declining for over two decades – exacerbated by the CLR crisis – the approach to coffee production has changed from volume- to quality-driven. A new generation of coffee producers has sprouted around the country with a new vision and approach to production. Many of this generation are experimenting with processing and varietals.