El Salvador Las Brisas

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Experimental
• Funky
• Bright
• Clean

Imported from Barcelona — we find these beans drink best 2–3 weeks after the roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. A creamy, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. Pacamara from Carlos Pola's Finca Las Brisas El Salvador Las Brisas is a single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. grown by Carlos Pola at Finca Las Brisas, in Juayúa in the Apaneca-Ilamatepec mountain range of El Salvador. It is a Pacamara lot from the 2025 harvest, grown between 1,250 and 1,400 metres, and this is the filter-line lot from Nomad. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Persimmon · Orange Blossom HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. · Dulce de Leche A creamy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and juicy acidity, with chocolate, sponge cake and nectarine alongside. Coffee Details Origin El Salvador Region Juayúa, Apaneca-Ilamatepec mountain range Farm Finca Las Brisas Producer Carlos Pola VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Pacamara Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude 1,250–1,400 masl Harvest 2025 Line Filter line Tasting Notes Persimmon, orange blossom honey, dulce de leche About This Coffee Finca Las Brisas sits in Juayúa, a coffee town tucked into the Apaneca-Ilamatepec mountain range that runs across western El Salvador. The farm belongs to Carlos Pola, who spent twenty years in the textile industry before moving to coffee full time in 2012. Among the practices he uses on the farm is mycorrhizal fungi, which live in symbiosis with the coffee trees. The processing is where this lot earns its character. Ripe cherries are first floated in water to sort them, then moved into barrels for five days of anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.. After that they are pulped without water — the semi-washed step — and given a gentle rinse of a couple of minutes. The lot was grown between 1,250 and 1,400 metres and picked in the 2025 harvest. Nomad sell it as their filter-line Pacamara, and that is how we would point you at it too. How to Brew Method V60 / pour-over Ratio 1:16 Coffee 15g, medium-fine grind Water 240g Water Temperature 94°C Total Brew Time 2:45 Our house starting point — these are our own figures, not Nomad's. Start with a 45g bloom for 40 seconds, then pour in two even stages up to 240g. If the cup tastes thi