El Salvador Finca Las Brisas Honey Double Fermentation – čerstvě pražená káva, min. 50 g

Carlos Pola has coffee in his blood - his family has been growing coffee for generations. On the verge of adulthood, he started working in the textile industry, where he learned the steps of mechanization, quality and labour control, which he later put into practice on his plantation. In 2012, he began to devote himself fully to coffee cultivation. He incorporated sustainable and organic practices on the farm, reducing the use of pesticides and fertilizers by studying scientific knowledge with the involvement of his experience. On the farm, he planted special fungi that live in symbiosis with the coffee trees, allowing more nitrogen and phosphorus to enter the soil.
His vision is to produce a unique coffee through quality control, efficiency and data management practices he learned in the textile industry. The Finca San Antonio farm has its own laboratory where Carlos experiments with new coffee processing methods and where he educates his employees to fully understand coffee. Carlos has been experimenting with coffee fermentation since 2016. In keeping with his focus on eco-friendly methods, Carlos only uses the Honey, Natural and Fermentation processes to help reduce water consumption on his farm. Any water used in processing is further used to reduce the environmental impact. Water used in anaerobic fermentation is further used to feed the fungi that help supply nutrients to the soil.

Once the coffee cherries are fully ripe, they are hand-picked and placed in plastic barrels with a special valve that allows air to be sucked out, leaving the coffee cherries in an anaerobic environment. After fermentation