Espresso, El Salvador - Las Brisas, Honey

Level - House Espresso

FINCA LAS BRISAS — Honey Process

Producer: Carlos Pola
Region: Apaneca-Ilamatepec, El Salvador
Harvest: 2025
Altitude: 1250–1400 MASL
Variety: Mixed
Process: Honey

Tastes Like — milk chocolate 🍫 • walnut 🌰 • brown sugar 🍯

THE STORY

Finca Las Brisas is a standout example of how innovation and sustainability can reshape the future of Salvadoran coffee. Producer Carlos Pola has spent years investing in technology-driven and ecologically responsible practices to enhance both quality and resilience on the farm.

A key component of his approach is the use of mycorrhizal fungi, which form a symbiotic relationship with coffee tree roots. This partnership improves nutrient absorption, water retention, and overall tree health, allowing the farm to maintain strong, productive plants even during drought seasons. Carlos’ work reflects a forward-thinking philosophy: farming methods that protect the earth while elevating cup quality.

TRUST THE PROCESS

This lot is processed using the Honey Method, where part of the fruit’s sticky mucilage—“the honey”—is intentionally left on the bean to boost sweetness and body.

Here’s how it’s done at Las Brisas:

• Ripe cherries are depulped without water, preserving mucilage.

• The parchment is lightly rubbed and rested in sacks for 2 days under shade to slowly dehydrate.

• Drying starts with 2 days of sun, then moves to shaded, mesh-covered canopies for a more controlled finish.

This careful hybrid of sun and shade drying allows sugars to concentrate, enhancing the caramelised sweetness and creamy body in the final cup.

TAKE A SIP

The result is a comforting, dessert-like profile:

• Milk chocolate sweetness

• Toasted walnut richness

• Soft brown sugar finish

Smooth, sweet, and incredibly easy to drink, this Honey lot from Carlos Pola brings together innovation, sustainability, and deliciously accessible flavor.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.