Sufikafe
Pola Castle El Salvador
Grind Type:Kernel
Quantity:
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Grind Type:Kernel
Quantity:
Grind Type:Kernel
Quantity:
Microlot 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.
Details
| Country | El Salvador |
| Region | Juayúa, Apaneca-Ilamatepec Mountain Range |
| Farm | Las Brisas |
| Producer | Carlos Pola — Pola's Coffee |
| Variety | Bourbon Castillo |
| Process | Natural Anaerobic (8 days fermentation) |
| Altitude | 1,200–1,550 masl |
| Tasting profile | Black cherry, panela, cocoa, red grapes, maple syrup |
How to prepare 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.