LAS BRISAS CERRO EL AGUILA ESTATE ANAEROBIC FROM EL SALVADOR

Las Brisas Cerro El Aguila, it is owned by the 5th generation of the Pola family, and it is located in the town of Juayua in the middle of the Apaneca Ilamatepec mountain range. The estate processes only high-quality honey & natural coffee, dried on raised beds, and is proof of how good farming practices, technology and expertise in post-harvest can change the future of coffee. While most Salvadoran coffee producers have been struggling with climate change, outbreaks of leaf rust and labour shortages, leading many to abandon their farms, the Pola are on the other extreme of this stark reality with a healthy plantation, increasing production and outstanding quality! 

Today Carlos Pola manages his farm plus 2 other family farms, and is determined to bring coffee farming to the 21st century by investing in technology and sustainability. Carlos describes his approach to farming as “dramatically new and sustainable”. He doesn’t produce washed lots because the process results in the contamination of water sources. The farmer is also a big believer in the power of Mycorrhizal fungi, a type of fungi that forms a mutually beneficial symbiotic relationship with the coffee plants.

Origin: El Salvador

Altitude: Between 1200 - 1550 masl

Estate Specific: Las Brisas Cerro El Aguila

Awards: 2018 World of Coffee in Good Spirit Champions 

               2019 World of Coffee in Good Spirit Champions

Region Specific: Juayua, Apaneca-Ilamatepec Mountain

Grown Varieties: Hibryds. Pacamara, Pacas. Parainema

Process: Pulped Natural Anaerobic: 120 hrs cherry anaerobic fermentation, depulped and semi washed.

Cup profile: This is a very sugary and coating coffee. Has a lot of cane sugar, molasses, honey and red fruits flavors together with tropical fruits hints, in a rich body and medium tartaric - lactic acidity. Very Nice Coffee!