{"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":"Kernel","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=1773048301","url":"https:\/\/sufikafe.com\/en\/products\/bourbon-pola-el-salvador","provider":"Sufikafe","version":"1.0","type":"link"}