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Bourbon Pola El Salvador
Grind type:Kernel
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Grind type:Kernel
Quantity:
Grind type:Kernel
Quantity:
Classic 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.
Details
| Country | El Salvador |
| Region | Juayúa, Apaneca-Ilamatepec Mountain Range |
| Farm | Las Brisas |
| Producer | Carlos Pola — Pola's Coffee |
| Variety | Bourbon |
| Process | Honey |
| Altitude | 1,300 masl |
| Tasting profile | Caramel, plum, almond, flower honey |
How to brew it in V60
| Dose | 15 g of coffee |
| Water | 250 g at 92–94 °C |
| Grind | Medium (similar to table salt) |
| Total time | 2:30 – 3:00 min |
Steps:
- Pre-infusion (bloom): 30 g of water, wait 30 seconds.
- First pour: up to 150 g, in slow circles. Reach 1:00.
- Second pour: up to 250 g. Reach 1:30.
- Drain: between 2:30 and 3:00 min total.
Serve and let it cool for a couple of minutes: the tasting notes open up as the temperature drops.
About the producer
Carlos 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.