SLURP rare coffee information
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Latest SLURP rare coffee
Typica Mejorado — Edinson Argote, Colombia
This month’s Rare is an unreleased Typica Mejorado from Edinson Argote and Quebraditas Coffee Farm in Huila, Colombia, roasted by A Matter of Concrete. Grown at 1850 metres above sea level and processed with yeast inoculation and thermal shock, this is an intensely aromatic, fruit-driven coffee with lifted florals, juicy sweetness and remarkable clarity.
Typica Mejorado — Edinson Argote
Producer: Edinson Argote
Farm: Quebraditas Coffee Farm
Location: Huila, Colombia
Altitude: 1850 masl
Varietal: Typica Mejorado
Process: Washed, Yeast Inoculation + Thermal Shock
Expect notes of: Rose • Guava • Red Grape • Florals
About the producer & the place
This coffee comes from Edinson Argote and Quebraditas Coffee Farm in Huila, Colombia. Quebraditas is a family project led by Edinson and Ángela Rojas, built around the idea that exceptional coffee begins long before processing: with healthy soil, careful cultivation and a deep understanding of each variety grown on the farm.
Edinson’s journey into specialty coffee began through hands-on work at a local coffee buying station in Acevedo. There, cupping and sensory analysis sparked a fascination with coffee quality that gradually developed into an increasingly technical approach to farming and processing. Today, Quebraditas is known for working with rare and expressive cultivars such as Typica Mejorado, Gesha, Sidra and SL28.
At 1850 metres above sea level, the cooler conditions help slow the maturation of the coffee cherries, giving sugars and aromatic compounds more time to develop. Combined with careful shade management, organic matter and close attention to soil health, the environment provides an ideal foundation for a variety as expressive as Typica Mejorado.
This lot is processed using a washed method with yeast inoculation and thermal shock. Carefully selected cherries move through controlled fermentation stages where selected yeast and precisely managed temperature changes help guide flavour development. Thermal shock is used to influence microbial activity and extraction while preserving structure and clarity in the final cup.
The result is a coffee that feels both expressive and composed: lifted rose-like florals, juicy guava, ripe red grape sweetness and a clean, aromatic structure. Typica Mejorado brings elegance and delicacy, while Edinson’s precise processing adds intensity and depth without overpowering the character of the variety itself.
This release is particularly special because A Matter of Concrete selected the coffee for SLURP rare before its wider release. An unreleased lot from one of Colombia’s most exciting modern producers, combining a remarkable cultivar with one of Quebraditas’ signature processing approaches.
Let us know what you think of this month’s Rare coffee on social media by tagging us #slurprare @slurpkahvi
SLURP rare V60 brewing guide
Created by: Jarno Peräkylä
- Insert the paper filter and rinse it thoroughly with hot water. Discard water.
- Add 20 grams of coffee ground similar to domestic filter brewer. Make sure the coffee bed is level.
- Pour 60 grams of water (96 °C degrees) on the grounds. Mix gently with a spoon so that all grounds are wet within 15 seconds. Let bloom.
- At 0:45, start pouring water evenly all around the slurry with a circular motion. No extra turbulence is needed. Stop once you’re at 300 grams water. This should be around 1:20 so adjust the pouring speed accordingly.
- Take a spoon and gently stir the surface of the slurry. The idea is to knock particles off from the top edge of filter paper.
- At 1:45, grab the V60 and give it a gentle stir, again to knock any high-and-dry grounds from the edge of filter paper.
- The total draw downtime should be around 2:30-2:45. If the draw is too fast, adjust the grind size finer. If the draw is too slow, adjust the grind size coarser.
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