{"product_id":"las-brisas","title":"LAS BRISAS","description":"\u003ch4 style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eLas Brisas - El Salvador\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003e\u003cstrong data-end=\"160\" data-start=\"147\"\u003eOrigin:\u003c\/strong\u003e El Salvador – Sonsonate (Apaneca-Ilamatepec, Juayúa)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003e\u003cstrong data-end=\"232\" data-start=\"216\"\u003eProducer:\u003c\/strong\u003e Carlos Pola – Finca Las Brisas\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003e\u003cstrong data-end=\"280\" data-start=\"266\"\u003eCultivars:\u003c\/strong\u003e Farm Hybrids H-1 \/ H-2 (Caturra x Timor)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003e\u003cstrong data-end=\"343\" data-start=\"329\"\u003eAltitude:\u003c\/strong\u003e 1,300 – 1,600 m\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003e\u003cstrong data-end=\"375\" data-start=\"362\"\u003eProcess:\u003c\/strong\u003e Honey\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003e\u003cstrong data-end=\"397\" data-start=\"384\"\u003eHarvest:\u003c\/strong\u003e October → March\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\u003ch4 style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eOrigin and Production\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eFinca Las Brisas is located in the Apaneca-Ilamatepec mountain range, an iconic region for Salvadoran coffee. It is managed by Carlos Pola, a committed and innovative producer. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eComing from a coffee farming family, he first pursued a career as a quality engineer in the textile industry. In 1997, he purchased Finca Las Brisas, in addition to the two family farms, Finca San Antonio and Finca San Roque.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eHe thus embarked on coffee farming alongside his professional career with a clear vision: to produce quality coffee in a sustainable and fully traceable manner from the plot to the tasting cup.\u003cbr\u003eIn 2012, he definitively transitioned to coffee farming, taking over the family farms in addition to Finca Las Brisas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eInspired by his work in the textile industry, he implemented precise monitoring tools, quality control at different stages of production, as well as an on-site laboratory to experiment with cultivation, fermentation, drying methods, etc., to improve the quality of his production year after year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eAmong all his developments, based on both science and field experimentation, he notably: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul style=\"text-align: left;\"\u003e\n\n\u003cli style=\"color: rgb(234, 95, 42);\"\u003e\n\n\u003cp\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eAdapted the way coffee trees are planted, in double rows separated by tree species that provide shade and also fix nitrogen in the soil.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli style=\"color: rgb(234, 95, 42);\"\u003e\n\n\u003cp\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eAlso adapted the type of coffee produced, now only producing natural or honey coffees, which require significantly less water.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli style=\"color: rgb(234, 95, 42);\"\u003e\n\n\u003cp\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eDeveloped a method for recovering and fermenting processing water, to use it to cultivate and spread specific strains of fungi that work in symbiosis with the coffee tree to promote its absorption of nitrogen and phosphate in the soil.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli style=\"color: rgb(234, 95, 42);\"\u003e\n\n\u003cp\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eDeveloped his own fertilizer based on his production waste.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eAll this has enabled him to minimize the impact of his farm and production on its direct environment, by reducing his water, fertilizer, and pesticide usage to an infinitesimal amount.\u003cbr\u003e\u003cbr\u003eIn addition, Carlos Pola openly shares his practical results with other local producers to support them in improving their production and thus enable the development of their community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eFor Finca Las Brisas, from the beginning, he also worked with a geneticist, Angel Cabrera, to develop hybrid varieties resistant to coffee leaf rust, drought (and therefore to risks related to climate change) while improving quality and productivity.\u003cbr\u003eThese hybrids, specific to Finca Las Brisas, called H1 and H2, are the result of 40 years of research and have been specifically adapted to the farm's microclimate.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 data-end=\"2030\" data-start=\"2014\" data-section-id=\"1kc9laz\" style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eProcess\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eThis coffee is produced using the Honey process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eAfter selective manual harvesting, the cherries are briefly dried in the shade for 3 days, allowing precise control of the fermentation that occurs at the beginning of drying. They are then de-pulped while retaining part of the mucilage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eDrying continues on raised beds for 15 to 20 days, with regular stirring to ensure perfect homogeneity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(234, 95, 42);\"\u003eThis process allows for a sweeter and rounder cup, while limiting water consumption.\u003c\/span\u003e\u003c\/p\u003e","brand":"JUICY COFFEE ROASTERS","offers":[{"title":"250g","offer_id":52933656543574,"sku":null,"price":10.5,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":52933656576342,"sku":null,"price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0986\/1182\/2934\/files\/9_2d8f1b93-cfc1-4e0a-829c-dc77402ebd68.png?v=1774434483","url":"https:\/\/juicycoffeeroasters.fr\/en\/products\/las-brisas","provider":"JUICY COFFEE ROASTERS","version":"1.0","type":"link"}