A chocolatey coffee with fruity hints. In fragrance, we find notes of cocoa powder, blueberries and cherry. In the mouth it is a sweet coffee with a honeyed acidity and a very pleasant aftertaste of dark chocolate and raisins.
Carlos Pola is a 5th generation producer who worked in the textile industry for 20 years before beginning to dedicate himself entirely to coffee cultivation in 2012. Currently, he runs the Las Brisas farm and 2 other family farms investing in technology and sustainability.
Carlos describes his agricultural techniques as something new and sustainable. He does not produce washed batches because the process ends in a contamination of the water resources. He firmly believes in the power of a fungus called Mycorrhizal that generates a symbiotic relationship with coffee plants: this fungus colonizes the plant through the roots and establishes a network of structures through which an exchange of sugars and nutrients is generated. with the plant. Although it may seem like a novelty, this is a process that happens naturally, but has been replaced with chemical fertilizers for the last 50 years.
When rust attacked Central America in 2012-2013, his farms were affected, as were most of the farms in the area. At that time, Carlos decided to renew the plants on his farm with other more resistant varieties, such as Pacamara, Pacas and other hybrids that had been on the farm for several decades (while other producers continued to grow Bourbon due to the reputation and cup quality of this variety. ). This took him to spend 6 years with a production of 15%. Instead of replanting following the structure that the farm already had, Carlos decided to change its architecture, planting his new coffee trees imitating the way it is done in Brazil, in rows that maintain the same elevation to conserve rainwater and avoid rainwater. erosion.
Carlos is also innovative when it comes to the use of technology. "I have developed an application that traces the coffee from the farm to the cup using QR codes." In this way, farm workers can access a database with real-time information and see when the coffee reaches the customer.
Once harvested, it is left to rest for 3 days in cherry in grainpro bags. It is then selected by float, where the less dense cherries are discarded. The coffee is then pulped without water and dried in African beds at a height of 1200 meters above sea level.
Variety - Mix De Hibridos
Altitude - 1.200-1.500 masl
Process - Black Honey Semi Natural
Harvest - February 2021
Notes - Cocoa Powder, Peach, Raisin