In the cup: Complex, sweet and somewhat fuller body with mellow acidity thanks to the anaerobic fermentation. Notes of dark chocolate, caramel and plum.

Cupping Score: 88

Mouthfeel: Smooth, velvety

Variety: H2 Farm Hybrid

Process: Black Honey & Controlled anaerobic fermentation

Producer: Carlos Pola 

Altitude: 1200 - 1500 meters above sea level

Region: Juayúa

Harvest: 2019/2020

Sourced via: Sucafina Specialty

Background:

Producer Carlos Pola has dedicated his life to revolutionising specialty coffee production. Carlos leveraged his background in the textile industry to develop a traceability application, establish new quality control procedures on his lab and determine the best ecological methods for promoting plant growth. And he’s not stopping there. Carlos continues to work with as many farmers as possible to help them adopt his practices on their own farms. 

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.

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 for 72 hours.  

Following fermentation, cherry is pulped and then dried on a raised beds with remaining mucilage for about 18 days. 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.

H2 - Farm Hybrid was developed by Angel Cabrera, a geneticist at Instituo Salvadoreño para la Investigacion de Café (ISIC) who also developed the well-known Pacamara variety. Over 40 years of testing and advancing this variety on Finca Las Brisas, this H2 - Farm Hybrid is rust resistant and has been uniquely adapt to flourish in the farm’s microclimate.