Carlos Pola comes from a family of coffee growers. He bought his first farm, Finca Las Brisas, in 1997, while working in the textile industry. In 2012, he decided to work full-time in the coffee sector. His vision is to produce sustainable specialty coffees by applying his textile industry experience in quality control, efficiency, and data management to coffee production on his farm.
The farm has its own laboratory for experimenting with new processing and quality control methods and for training farm workers in specialty coffee production.
Carlos is convinced of the need to support his community and help as many farmers as possible to adopt specialty coffee. He has turned his passion for traceability into a system that tracks coffee from the day it is harvested to the day it is shipped.
Preparation method: Hario Dripper V60
Water temperature: 94 °C
Amount of coffee: 13 g
Brew time: 2:00
0:00 – 0:40 … 70 g bloom (stir)
0:40 – 1:30 … top up to 120 g
1:30 – 2:00 … top up to 210 g