Producer and Region

This coffee comes from Carlos Pola, who shifted from a career in the textile industry to coffee production, bringing a focus on quality control, data, and efficiency to his farm, Finca Las Brisas. He has transformed it into a place of experimentation and learning, where sustainable practices guide every decision.

The farm spans 270 hectares, with 180 hectares planted with coffee. Carlos has created an environment where biodiversity thrives. Shade trees, companion plants, and beneficial fungi support the coffee trees, improving nutrient uptake and reducing the need for chemical fertilizers. His approach aims for a resilient ecosystem that benefits the farm, the workers, and the cup.

Cultivation and Processing

Carlos works with Farm Hybrids, rust-resistant varieties adapted to the farm’s climate and soil. This lot, H2, is a hybrid of Caturra and Timor, developed and refined over decades on Las Brisas. The coffee grows under shade and benefits from a carefully managed ecological system, where fungi and other plants improve soil nutrients like nitrogen and phosphorus.

The cherries are hand-picked at peak ripeness and processed naturally. They dry slowly on raised beds for about four weeks, with daily turning to ensure even drying. This patient process enhances the sweetness, body, and clarity of the cup, highlighting both the care in cultivation and the balance of the farm ecosystem.

Flavour

A full-bodied and comforting cup with notes of chocolate, warm spices, and nuts. The sweetness is firm, the texture smooth and round, and the finish lingering and satisfying.