in Kuala Lumpur
· Malaysia ·
El Salvador Las Brisas
Caramel·chocolate·sweet
Sold out — back with the next roast. Leave your email and we’ll let you know first.
Imported from Barcelona — we find these beans drink best 2–3 weeks after the roast date
A creamy, juicy Pacamara from Carlos Pola's Finca Las Brisas
El Salvador Las Brisas is a single origin 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 Notes
Persimmon · Orange Blossom Honey · Dulce de Leche
A creamy body 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 |
| Variety | Pacamara |
| Processing | Washed |
| 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 fermentation. 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 thin or sour, grind a touch finer or push the water to 95°C; if it turns bitter or drags past 3:30, coarsen up.
How Much Coffee Is in a Bag?
A 250g bag gives you roughly 16 cups of filter coffee at the 15g dose above — about two weeks of a daily morning brew.
Frequently Asked Questions
Is it better for espresso or filter?
Filter. This is the filter-line lot from Nomad, and it suits pour-over, batch brew and immersion methods.
What does it taste like?
Persimmon, orange blossom honey and dulce de leche, with chocolate, sponge cake and nectarine alongside. The body is creamy and the acidity is juicy.
How fresh is the coffee?
Nomad roast in Barcelona and we ship on arrival. In our experience the beans are drinking at their best around 2–3 weeks past the roast date.
What does anaerobic semi-washed mean?
Anaerobic means the cherries ferment in sealed, oxygen-free barrels — here for five days. Semi-washed then refers to pulping the cherry without water, followed by a gentle rinse of a couple of minutes rather than a full wash.
New to specialty coffee and not sure where to start? Try our Taster Box. Brewing for a whole team? See our Office & Bulk Coffee. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 for East Malaysia).
Brew it well
Filter / pour-over
- Ratio
- 60 – 70 g / L
- Grind
- Medium-fine
- Scale
- Weigh coffee & water
- Water
- 92 – 94 °C
Use a digital scale for both coffee and water. 60–70 g per litre depending on method, water and taste.
