El Salvador Las Brisas
The Farm
Las Brisas farm is the coffee project of a fourth- and fifth-generation family, currently led by Carlos Pola. Their farms are located in the western mountains of El Salvador, between 1,300 and 1,600 meters above sea level, where coffee is cultivated under ideal conditions of altitude, climate, and biodiversity.
They work with more than 20 coffee varieties and a wide range of processing methods, including semi-washed, honey, fermented, and experimental lots. Their approach combines tradition and innovation to produce high-quality coffees with identity and consistency.
Sustainability is not a trend for this farm, but a necessity that arose from critical moments in its history. Following the drop in coffee prices after 1989 and the impact of coffee leaf rust in 2012, which affected 90% of production in El Salvador, they transformed their production model. Today, they prioritize agroforestry and the use of mycorrhizal fungi to regenerate soils and strengthen the ecosystem, convinced that healthy soil is the foundation of great coffee.
In addition, they have incorporated technology into their processes through an internally developed application that allows them to track each coffee lot by day and geolocation. They are currently integrating artificial intelligence to improve efficiency, traceability, and decision-making.
Their greatest achievement has been entering international markets, highlighted by their first export to the United Kingdom in 2016. However, their main challenge remains maintaining productivity and quality in the face of diseases and climate change.
They believe that the future of coffee depends on sustainability and on building strong relationships with roasters and partners, based on communication, fair pricing, and joint planning.
Process Method
For this Anaerobic Natural Bourbon, cherries are harvested at peak ripeness and undergo an anaerobic fermentation for 120 hours in sealed tanks without oxygen, promoting the development of complex aromatic profiles and greater intensity in the cup.
The cherries are then dried whole on raised African beds for approximately 25 days under controlled conditions. This slow drying process enhances sugar concentration and highlights the characteristics of the Bourbon variety.
Once the ideal moisture level is reached, the coffee is rested to stabilize before final preparation.
Origin
Located in the east of the country, the mountainous region of Tecapa – Chinameca (500 – 2.140 meters above sea level) covers 17.300 hectares where its nearly 3.000 producers can see the dew covering the coffee trees in the early hours of the morning. The most common varieties in the region are: Bourbon, Pacas and Pacamara.
The altitude and the annual precipitation create an ideal microclimate, its situation facing east and west, allows a longer solar exposure, which helps a better maturation of the fruit, and fertile soils with high content of organic and volcanic matter provide high content of phosphorus and potassium nutrients, which are necessary to obtain high quality coffees.
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