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El Imposible Roasters Carmine, Sonsonate, San Antonio, El Salvador
Carlos Pola's family has been in coffee for 5 generations, so he has experienced coffee culture since childhood. He worked in the textile industry for around 20 years, a demanding industry in terms of efficiency and quality. In 2012, Carlos changed careers and started working full time in the coffee sector. His vision is to apply his experience in the textile industry to coffee production. The vision, strategies and overall efforts to become a sustainable specialty coffee producer have been key factors for success in the challenging world of coffee farming.
Carlos grows coffee in dramatically new and sustainable ways. continuous experimentation with new processing methods; produces honey, natural products and controlled fermentations; dries all his coffee in African beds; supports his community by helping farmers adopt specialty coffee; and is passionate about traceability, having developed an app to track his coffee from farm to cup.
Carlos has implemented an innovative design or architecture to renovate his plantation. This is cost-efficient, extremely environmentally friendly, labour-saving and productive. By planting in double rows and straight contour lines simulating a spider web, using shade trees with nitrogen fixation and covering the soil, he has been able to fix almost 100% of rainwater, fix carbon and nitrogen in the soil and propagate mycorrhizae, fungi that forms a symbiotic relationship with plants to exchange nutrients. Together, all these practices drastically reduce the use of pesticides and chemical fertilisers.
The farms are located near the town of Juayua, which is on the Ruta de las Flores (the Route of Flowers). If you are lucky enough to visit this area while the flowers are in bloom, especially coffee, you will understand why the name. Juayua is in the middle of the Apanaeca Ilamatepeq Mountains, where many coffee farms are located. The volcanic mountains in the area reach heights of almost 2,100 m.a.s.l. With an ideal climate and altitudes, it is no wonder that this region produces fantastic coffees. Each mountain is said to have its own microclimate that produces unique flavours.
Finca San Antonio's Pacamara was used by World Champion Dan Fellows in both the 2018 and 2019 Coffee in Spirits competitions.
El Imposible Roasters Gmbh is a small micro-roastery from Horw, Lucerne, founded in 2015 and run by Mario Waldispühl and Mira Hochstrasser since then. Their first imported green coffee came from a finca located on the barely conquerable El Imposible hill range in El Salvador. El Imposible also stands for a project that seemed impossible just a few years ago, namely to import green coffee from El Salvador and Uganda directly to Switzerland without sourcing it via the world market trade, thus ensuring fair compensation for the coffee farmers. This also applies to the coffee imported from Peru via the CAFHU cooperative, which unites small coffee farmers in the Amazon region and pays them a price above the coffee market price.
Mario and Mira have a wealth of experience in gastronomy and food science. Mario is a former chef and partner of the Gasthaus Krone with 15 Gault Millau points and currently co-owner of the Jazzkantine. Other areas of activity include catering and working as a private chef. He is also involved in "Cuisine sans frontières" and is co-organiser of the Kitchen Battle Lucerne. Mira is a food engineer with a Master of Science ETH in food science. Previously, she had a career in baby milk development and at a muesli manufacturer. In addition to her work at El Imposible Roasters, she is a 40 per cent lecturer at the Strickhof vocational school in Au-Wädenswil for prospective food technologists.
250 g beans
Espresso roast
El Salvador
Crema
Caffeine
3 months
medium roast
El Imposible Roasters
Directtrade
Aroma proof bag
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