Document

Carlos Pola

PARTNER´S NAME : PATRICIA VICTORIA REY
FINCA LAS BRISAS STORY

Carlos Pola is a very experienced and innovative producer who has revolutionized coffee in El Salvador. By having experience in the textile industry, he has developed an application to trace daily lots, from the plant to the cupping table. I.e., he has an in-house lab to carry out quality control and cupping sessions. He has been able as well to integrate farming systems to maintain farms healthy and productive. Carlos says “one of the things that he plants the most is oxygen” due to the number of shade trees scattered across the plantations. In Fincas Las Brisas located in the municipality of Juayúa in Sonsonte is where the magic happens. For nine years he has dedicated himself full time to the production of specialty coffees, with a vision focused on sustainability, quality, and data. This has resulted in less use of agrochemicals and effectiveness in production costs. It has been possible thanks to his scientific approach and his experience.

His coffees are carefully picked and dried on African beds, and he performs different processes such as washed, semi-washed, honey, and natural. In addition, he has focuses on controlled fermentations that have led to less water consumption at the farm. The coffees are fermented in sealed tanks, which limits the availability of oxygen. Fermentation hours can range from 24 to 78 hours. For Carlos, it is important to know that customers enjoy his coffee and love it when roasters share roasting courses, as he can compare this data and learn.

Farm Varieties
Size
Total Farm Area

117.5 Hectares

Area in Coffee

97.5 Hectares

Location
Country

El Salvador

Municipality

Juayua

Department

Sonsonate

Elevation

1,330 MASL

Technical info
Harvest

December to February

Processing Method

Washed, semi-washed fermented in sealed-fermentation tanks from 24 up to 72 hours. Naturals and honey.

Shade

Ingas and native trees

Drying Method

Fully sun-dried on raised beds.