Parainema

This coffee is characterized by a very sweet and balanced profile, with notes of figs, milk chocolate and cherry. As the cup develops, spicy nuances, brown sugar, molasses and macadamia nut appear, providing depth and an enveloping sensation. Its body is dense and its acidity is smooth and sweet, resulting in a round espresso.

Finca Las Brisas, located in Juayúa, in the Apaneca-Ilmatepec mountain range, is a clear example of how technological innovation and sustainable agricultural practices can transform coffee growing. While many producers in El Salvador have faced challenges such as climate change and rust, Carlos Pola has managed to maintain a healthy plantation, with outstanding quality and growing production. Carlos, the fifth generation of a farming family, worked for 20 years in the textile industry before dedicating himself entirely to coffee in 2012, convinced that the specialty represented a new future for Salvadoran producers. Today he manages Finca Las Brisas and two other family farms, always committed to sustainability and traceability.

His innovations include the use of mycorrhizal fungi, which improve nutrient absorption and water retention, allowing the trees to remain healthy even in times of drought. It has also adopted techniques such as contour farming and digital systems to track coffee from farm to cup.