<p>Origin: El Salvador<br>Producer: Carlos Pola<br>Farm / Station: Las Brisas &amp; San Antonio        <br>Region: Apaneca-Ilamatepec Mountain Range<br>Varieties: Pacas<br>Process: Honey<br>Altitude: 1200 - 2000 masl<br>Flavour Profile: Pomegranate, Lime &amp; Milk chocolate</p> <p>Carlos Pola comes from a family of coffee farmers. He purchased Finca Las Brisas in 1997 while he was working in the textile industry. By 2012, he transitioned to working in coffee full time. His vision is to produce sustainable specialty coffee by applying his experience in quality control, efficiency and data management from the textile industry to coffee production at both Finca Las Brisas and Finca San Antonio. </p> <p>The farm has its own lab for experimenting with new processing methods, ensuring quality control and educating farm workers about specialty coffee.<br>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 application that tracks coffee from the day it is harvested to the shipping lot. </p> <p>Cherry is selectively handpicked and placed on raised beds to dry under shade for 3 days. Then, cherry is pulped and parchment and remaining mucilage is dried on raised beds. Parchment is raked frequently to ensure even drying. It takes approximately 15 to 20 days for parchment to dry. 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. </p>