This year sees the continuation of Origins collaboration with one of their long-standing Direct Trade partners in El Salvador, Carlos Pola.
Carefully marrying modern technology with time-tested craft and intuition, Carlos and his team have an innate knowledge of the plants that grow on their cultivated hillsides surrounding Juayua.
This year, Carlos started to track every lot on the farm using unique QR codes, which would provide an exact GPS location. Using this information, he can assess how the differing environment affects the taste of the coffee.
This coffee was dried on beds in approximately 50% light. This practice is similar to cooking; Carlos layers cascara (coffee cherry) underneath the beds and uses it as a smoking agent. The cascara’s aroma rises through the beds and infuses with the coffee.