El Salvador Juayua Natural Nano Lot Transparency Report

Third-generation producer Carlos Pola has done something genuinely rare — uniting Panama's Geisha and Kenya's SL-28 in Salvadoran volcanic soil, then drying the cherry whole on raised beds in the Kenyan tradition. The result is a wine-like cup: narcissus and jasmine florals, mulberry and blackberry, pineapple and sugarcane sweetness, sparkling acidity, and a plush, syrupy finish that earned a 95-point assessment.

Grown between 1,250 and 1,550 meters above sea level in rich volcanic soils, the coffee benefits from cool mountain temperatures that slow cherry maturation and concentrate sugar development. The lot is harvested selectively at peak ripeness and processed with meticulous attention to detail to preserve clarity, sweetness, and varietal character.

Pola's broader farming program is rooted in regenerative agriculture, water-conscious processing, and transparent quality improvement. More than twenty experimental cultivars and hybrids are planted throughout Finca Las Brisas, making the farm both a producing estate and a living research platform. This experimental hybrid selection exemplifies that philosophy — exploring how modern coffee genetics can deliver outstanding cup quality while helping producers navigate the realities of climate change and disease pressure.

The resulting cup showcases the promise of these emerging selections: vibrant fruit character, structured sweetness, floral aromatics, and remarkable balance. It is both a reflection of El Salvador's coffee heritage and a glimpse into the future of specialty coffee cultivation.

COFFEE INFORMATION