El Salvador - Cueva de la Culebra
Țară de origine: El Salvador
Ferma: Cueva de la Culebra
Procesare: H1 Black Honey Anaerobic
Note: cireșe | vanilie | pomelo
Carlos Pola descends 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 of 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 in 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 applicable that traces coffee from the day it is harvested to the shipping lot.
When Carlos dedicated himself to producing coffee fulltime in 2012, he renovated the farm to create a farm focused on 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 producer 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 has been growing Centroamericano (H1) variety trees at Finca San Antonio since he purchased the farm in 1997. When coffee leaf rust (CLR) hit the farm in the 2010s, these trees fared especially well, thanks to their T5296 heritage, a coffee leaf rust-resistant variety descended from Timor and Villa Sarchi. Pared with Carlos’ quality-focused cultivation and processing, they produce an excellent cup quality.
Cherry is selectively handpicked and 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 3 days.
Following fermentation, cherry is pulped and dried on a raised beds with remaining mucilage. Parchment is raked frequently to ensure even drying. This lot took 18 days to dry.
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.
Centramericano is a hybrid of Sudan Rume (an ancient Ethiopian landrace variety) and T5296, a coffee leaf rust-resistant variety descended from Timor and Villa Sarchi. This variety is valued for its high yield and good quality potential. It is well adapted for use in agroforestry and intercropping.