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