Las Brisas

Experience the vibrant flavors of El Salvador, featuring the luscious notes of guava, passionfruit, and lemon. Grown in rich volcanic soil, this coffee offers a bright and refreshing taste that transports you to the heart of Central America. Perfect for those who seek an adventurous and exotic coffee experience.

See below for more information, along with brewing recommendations.

Roast Level:

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Despite being the smallest country in South America, El Salvador had been a top coffee producer worldwide since the 1880’s, by 1970 it was ranked the 4th largest coffee exporter worldwide. However, a period of civil war caused the coffee industry to decline and once the war ended producers struggled to compete on the international coffee stage. However, El Salvador remained resilient and began to rebuild their coffee industry by focusing on quality. Their native varietals, volcanic soil, and ambition helped them earn a reputation of unmatched quality.

Carlos Pola cultivates coffee in a dramatically new manner. He developed a process to extend the drying process. The raised drying beds have screens that provide extra shade which add 5-6 days of drying time which dries coffee from the inside out while maintaining stable cell activity. Having longer preservation of flavor precursors and enzymatic properties of the coffee seed creates higher quality and more consistent taste profiles across the board.

Pola’s style of regenerative agriculture is saving specialty coffee in El Salvador and he hopes to continue developing and sharing with other producers.

Farm details:

Producer:      Carlos Pola

Farm/Co-op: Finca Las Brisas

Region:          Apaneca-Ilamatepec

Country:          El Salvador

Altitude:          1,300-1,400 masl

Process:          Natural 

Varietal:          Pacamara

Flavor profile:

Taste: Guava, Passionfruit, Lemon

Acidity: High

Sweetness: Medium Plus

Body: Medium Light

Recommended Brewing Methods:

Fellow Stagg [X]

22g in, 350g out

3:05-3:30 minutes

205 f temperature

Medium/coarse grind


0-30 seconds

50 gram pour, pick up brewer and spin 3 times

Second pour

30-50 seconds

Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)

Let fully drain should be around 2:30

Third pour

1:15 – 1:30

Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)

Let drain completely

Final time

Drain should end around 3:05-3:30 minutes or brew to taste

Recommended Espresso Recipe:

Classic 9 bar recipe

20g in, 60g out (22 gram basket)

24-26 seconds

200 f temperature

Espresso grind

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Package Size

12 oz, 5 lb

Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew

Roast Date

Ship to me immediately, Wait till next roast date