{"title":"Café de especialidad","description":"\u003cp\u003eTenemos café de especialidad, seleccionado y tostado para que disfrutes de una taza con más aroma, sabor y personalidad. En Sufí Kafé trabajamos microlotes de temporada y los tostamos en pequeñas cantidades los lunes y los jueves en nuestro obrador de Alcover (Tarragona). Los vendemos solo en grano y cada bolsa lleva su fecha real de tueste.\u003c\/p\u003e\u003ch2\u003eCafé de especialidad en grano para espresso y filtro\u003c\/h2\u003e\u003cp\u003eElige el perfil según tu método: \u003ca href=\"\/en\/collections\/cafes-para-espresso\"\u003ecafé para espresso\u003c\/a\u003e si buscas una extracción dulce y equilibrada, o \u003ca href=\"\/en\/collections\/cafes-para-filtro\"\u003ecafé para V60, Chemex o AeroPress\u003c\/a\u003e si prefieres una taza más limpia y aromática. En cada ficha indicamos origen, productor cuando está identificado, variedad, proceso, notas de cata y una receta de preparación.\u003c\/p\u003e\u003ch2\u003eMicrolotes disponibles\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/proyecto-huila-condor-colombia\"\u003e\u003cstrong\u003eProyecto Huila Cóndor, Colombia\u003c\/strong\u003e\u003c\/a\u003e: café para espresso, lavado, de 96 mujeres caficultoras del sur del Huila; perfil dulce y cítrico.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/bourbon-mora-silvestre-colombia\"\u003e\u003cstrong\u003eBourbon Mora Silvestre, Colombia\u003c\/strong\u003e\u003c\/a\u003e: filtro, lavado co-fermentado, Finca La Reserva de Marlon Rojas; mora silvestre, frambuesa y lima.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/bourbon-flor-de-jamaica-colombia\"\u003e\u003cstrong\u003eBourbon Flor de Jamaica, Colombia\u003c\/strong\u003e\u003c\/a\u003e: Pink Bourbon del Huila, lavado anaeróbico co-fermentado con hibisco; granada, frutos rojos y notas florales.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/castillo-pola-el-salvador\"\u003e\u003cstrong\u003eCastillo Pola, El Salvador\u003c\/strong\u003e\u003c\/a\u003e: filtro, anaeróbico natural de ocho días de Carlos Pola en Finca Las Brisas; cereza negra, panela y cacao.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/bourbon-pola-el-salvador\"\u003e\u003cstrong\u003eBourbon Pola, El Salvador\u003c\/strong\u003e\u003c\/a\u003e: filtro, proceso honey de Carlos Pola en Finca Las Brisas; caramelo, ciruela y miel de flores.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003ePrueba el catálogo completo\u003c\/h2\u003e\u003cp\u003eEl \u003ca href=\"\/en\/products\/cafes-pack-degustacion\"\u003ePack Degustación de cinco microlotes\u003c\/a\u003e reúne 500 g de café en cinco bolsas de 100 g: una forma directa de comparar países, procesos y perfiles con tu propio equipo. También puedes consultar \u003ca href=\"\/en\/blogs\/noticias\/que-es-cafe-de-especialidad\"\u003equé entendemos por café de especialidad\u003c\/a\u003e y cómo evaluamos la trazabilidad.\u003c\/p\u003e\u003cp\u003eTostamos en Tarragona y enviamos a toda España. El envío es gratuito a partir de 40 €.\u003c\/p\u003e","products":[{"product_id":"bourbon-mora-silvestre-colombia","title":"Wild Blackberry Bourbon Colombia","description":"\u003cp\u003eThe flagship of our catalog. Microlot of Bourbon from Marlon Rojas at Finca La Reserva (Huila), with a washed co-fermented process in two phases that extracts all the character of the berry fruit from which it takes its name. A lively, juicy, and floral cup.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eColombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHuila, Pitalito — Bruselas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLa Reserva\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMarlon Rojas Pérez\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBourbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed co-fermented (96 h submerged + 48 h in mucilage + 15 days of solar drying)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1,700–1,900 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWild blackberry, raspberry, lime, peach, rose petals, purple grape\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to prepare it in V60\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDose\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e15 g of coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e250 g at 92–94 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrind\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium (similar to table salt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2:30 – 3:00 min\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSteps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-infusion (bloom):\u003c\/strong\u003e 30 g of water, wait 30 seconds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst pour:\u003c\/strong\u003e up to 150 g, in slow circles. Reach 1:00.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecond pour:\u003c\/strong\u003e up to 250 g. Reach 1:30.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrain:\u003c\/strong\u003e between 2:30 and 3:00 min total.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eServe and let it cool for a couple of minutes: the tasting notes open up as the temperature drops.\u003c\/p\u003e\n\u003ch3\u003eAbout the producer\u003c\/h3\u003e\n\u003cp\u003eFinca La Reserva is located in Pitalito (Bruselas sector), one of the highest and most renowned areas of Huila. Marlon Rojas Pérez works microlots with an obsessive attention to process, controlling times and temperatures in fermentation to shape very specific aromatic profiles.\u003c\/p\u003e","brand":"Sufikafe","offers":[{"title":"Default Title","offer_id":53311750504780,"sku":"6","price":22.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0973\/0408\/4812\/files\/Montenbike_02_con_Bike_66be5416-8448-4b21-b277-d7c57aac079e.png?v=1783934592"},{"product_id":"bourbon-flor-de-jamaica-colombia","title":"Bourbon Jamaica Flower Colombia","description":"\u003cp\u003eColombian Pink Bourbon from Huila, subjected to an anaerobic wash co-fermented with hibiscus flower, introducing new aromatic compounds into the cherry. The result is a floral, acidic, and vibrant cup with a clear finish of pomegranate and red fruits.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eColombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHuila\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePink Bourbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAnaerobic wash co-fermented with hibiscus flower infusion\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1,700–1,900 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHibiscus, red fruits, pomegranate, raspberry, floral notes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to prepare it in V60\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDose\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e15 g of coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e250 g at 92–94 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrind\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium (similar to table salt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2:30 – 3:00 min\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSteps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-infusion (bloom):\u003c\/strong\u003e 30 g of water, wait 30 seconds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst pour:\u003c\/strong\u003e up to 150 g, in slow circles. Reach 1:00.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecond pour:\u003c\/strong\u003e up to 250 g. Reach 1:30.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrain:\u003c\/strong\u003e between 2:30 and 3:00 min total.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eServe and let it cool for a couple of minutes: the tasting notes open up as the temperature drops.\u003c\/p\u003e\n\u003ch3\u003eAbout the producer\u003c\/h3\u003e\n\u003cp\u003eThe Pink Bourbon is an uncommon variety even within Colombian specialty coffee: it is identified by its pink cherries on the plant and by a cup that is markedly more floral and complex than classic Bourbon.\u003c\/p\u003e","brand":"Sufikafe","offers":[{"title":"Default Title","offer_id":53311748768076,"sku":"7","price":22.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0973\/0408\/4812\/files\/Bourbon_flor_de_Jamaica_34246f31-f328-441e-b89b-194f2b109c7d.png?v=1783993745"},{"product_id":"bourbon-pola-el-salvador","title":"Bourbon Pola El Salvador","description":"\u003cp\u003eClassic Bourbon from Finca Las Brisas (Pola's Coffee), processed in honey: the cherry is depulped but dried with the mucilage intact, which adds a deep sweetness and a rounder, syrupy cup compared to traditional washed coffee.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEl Salvador\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJuayúa, Apaneca-Ilamatepec Mountain Range\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLas Brisas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCarlos Pola — Pola's Coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBourbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHoney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1,300 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaramel, plum, almond, flower honey\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to brew it in V60\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDose\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e15 g of coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e250 g at 92–94 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrind\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium (similar to table salt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2:30 – 3:00 min\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSteps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-infusion (bloom):\u003c\/strong\u003e 30 g of water, wait 30 seconds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst pour:\u003c\/strong\u003e up to 150 g, in slow circles. Reach 1:00.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecond pour:\u003c\/strong\u003e up to 250 g. Reach 1:30.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrain:\u003c\/strong\u003e between 2:30 and 3:00 min total.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eServe and let it cool for a couple of minutes: the tasting notes open up as the temperature drops.\u003c\/p\u003e\n\u003ch3\u003eAbout the producer\u003c\/h3\u003e\n\u003cp\u003eCarlos Pola acquired Las Brisas in 1997 and has been dedicated to coffee full-time since 2012. He applied his experience in the textile industry to quality control and traceability, setting up his own laboratory on the farm and experimenting with mycorrhizal fungi for soil health. Today, he is one of the key names in Salvadoran specialty coffee.\u003c\/p\u003e","brand":"Sufikafe","offers":[{"title":"Default Title","offer_id":53311745917260,"sku":"8","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0973\/0408\/4812\/files\/Bolsa_Pola_con_grafiti_02.png?v=1785035883"},{"product_id":"cafes-pack-degustacion","title":"Tasting Pack — 5 microlots × 100 g","description":"\u003cp\u003eDiscover a sensory journey through five microlots of specialty coffee freshly roasted in Tarragona: \u003cstrong\u003eBourbon Mora Silvestre Colombia\u003c\/strong\u003e, \u003cstrong\u003eBourbon Flor de Jamaica Colombia\u003c\/strong\u003e, \u003cstrong\u003eCastillo Pola El Salvador\u003c\/strong\u003e, and \u003cstrong\u003eBourbon Pola El Salvador\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy choose this pack?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGuided experience to explore and compare profiles without commitments.\u003c\/li\u003e\n\u003cli\u003ePerfect for discovering your palate: do you prefer floral, fruity, sweet, or chocolaty?\u003c\/li\u003e\n\u003cli\u003eGreat as a gift for coffee lovers.\u003c\/li\u003e\n\u003cli\u003eLimited edition: take advantage while stocks last.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat will you receive?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e5 bags of 100 g, one of each reference, whole bean or ground.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoffees in the current pack:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBourbon Mora Silvestre Colombia\u003c\/strong\u003e — espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBourbon Flor de Jamaica Colombia\u003c\/strong\u003e — espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCastillo Pola El Salvador\u003c\/strong\u003e — espresso\/Bourbon Castillo SCA 86, anaerobic natural 8 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBourbon Pola El Salvador\u003c\/strong\u003e — filter\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sufikafe","offers":[{"title":"Default Title","offer_id":53311737528652,"sku":"9","price":40.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0973\/0408\/4812\/files\/Bolsasgrupales102.png?v=1785039285"},{"product_id":"castillo-pola-el-salvador","title":"Pola Castle El Salvador","description":"\u003cp\u003eMicrolot from Carlos Pola, a leading producer from El Salvador. Bourbon Castillo cultivated at Finca Las Brisas, in the heart of the Apaneca-Ilamatepec mountain range, and subjected to a natural anaerobic fermentation of 8 days that enhances its fruity intensity and panela sweetness.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEl Salvador\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJuayúa, Apaneca-Ilamatepec Mountain Range\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLas Brisas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCarlos Pola — Pola's Coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBourbon Castillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural Anaerobic (8 days fermentation)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1,200–1,550 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlack cherry, panela, cocoa, red grapes, maple syrup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to prepare it in V60\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDose\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e15 g of coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e250 g at 92–94 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrind\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium (similar to table salt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2:30 – 3:00 min\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSteps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-infusion (bloom):\u003c\/strong\u003e 30 g of water, wait 30 seconds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst pour:\u003c\/strong\u003e up to 150 g, in slow circles. Reach 1:00.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecond pour:\u003c\/strong\u003e up to 250 g. Reach 1:30.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrain:\u003c\/strong\u003e between 2:30 and 3:00 min total.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eServe and let it cool for a couple of minutes: the tasting notes open up as the temperature drops.\u003c\/p\u003e\n\u003ch3\u003eAbout the producer\u003c\/h3\u003e\n\u003cp\u003eCarlos Pola acquired Las Brisas in 1997 and has been dedicated to coffee full-time since 2012. He applied his experience in the textile industry to quality control and traceability, setting up his own laboratory on the farm and experimenting with mycorrhizal fungi for soil health. Today, he is one of the key names in Salvadoran specialty coffee.\u003c\/p\u003e","brand":"Sufikafe","offers":[{"title":"Default Title","offer_id":53388468355404,"sku":"11","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0973\/0408\/4812\/files\/Bolsa_Castillo_con_grafiti_02.png?v=1773048203"},{"product_id":"proyecto-huila-condor-colombia","title":"Huila Condor Project Colombia","description":"\u003cp\u003eOur espresso coffee par excellence. Lot from the Cóndor Project, an initiative that brings together 96 women coffee producers from southern Huila to access professional processing infrastructure, real traceability, and fair prices. A clean, sweet, and citrusy cup, perfect for extraction in a machine.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eColombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSouthern Huila\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e96 women coffee producers (Cóndor Project)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eColombia, Caturra, and Castillo (blend)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed (fermentation 24–36 h, solar drying 15–20 days)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1,800 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVanilla, caramel, orange, mandarin, mild citrus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to prepare it as espresso\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDose\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e18 g finely ground\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eYield\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e36–40 g (ratio 1:2 to 1:2.2)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eExtraction time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e25–30 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTemperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e93 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePressure\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e9 bar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003eIf it comes out acidic and fast (\u0026lt;25 s), tighten the grind a notch. If it comes out bitter and slow (\u0026gt;30 s), loosen the grind. The best extraction is the one that keeps the tasting profiles clean without green or bitter notes.\u003c\/p\u003e\n\u003ch3\u003eAbout the producer\u003c\/h3\u003e\n\u003cp\u003eThe Cóndor Project in Huila was built with private capital from Cóndor Specialty Coffee and contributions from the governments of Norway, Switzerland, and Huila, along with SENA and the Regional Autonomous Corporation of Alto Magdalena. Its mission: to give visibility and infrastructure to women coffee producers in a predominantly male industry.\u003c\/p\u003e","brand":"Sufikafe","offers":[{"title":"Default Title","offer_id":56727198040396,"sku":"SUFI-PROYEC-GRANO","price":16.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0973\/0408\/4812\/files\/Proyecto_condor_02.png?v=1783984679"}],"url":"https:\/\/sufikafe.com\/en\/collections\/cafe-de-especialidad.oembed","provider":"Sufí Kafé","version":"1.0","type":"link"}