SLURP rare coffee information

Taste the most unique coffees the world has to offer!

Latest SLURP rare coffee

Washed Typica Mejorado – José & Pepe Jijón, Ecuador

This month’s Rare is a washed Typica Mejorado from Fincas del Putushio in Loja, Ecuador, grown by José & Pepe Jijón at an incredible 2222 meters above sea level. It’s a coffee that feels both pure and otherworldly: think clementine, white tea and violet, with a clarity that lets the terroir of Putushio shine through.

Washed Typica Mejorado – José & Pepe Jijón, Ecuador

Farm: Fincas del Putushio
Farmer: José & Pepe Jijón
Location: Loja, Ecuador
Altitude: 2222 masl
Varietal: Typica Mejorado
Process: Washed

Expect notes of: Clementine, white tea, violet

About the farm

Fincas del Putushio is a shared project between father and son, Pepe and José Jijón, a new chapter in a family that has made a name for itself as one of Ecuador’s most exciting coffee producers.

Their new farm sits beside Putushio, a mountain rising to 2222 masl, with rugged slopes and a long, quiet history. Archaeological artifacts found in the area date back more than 3,000 years, giving the place a kind of mystical, timeless feel. Pepe often describes Putushio as “mystical”, and the coffees reflect that: pure, luminous and deeply expressive.

This is where José is now tending his own parcels under Pepe’s guidance, combining meticulous farming with curious, detail-driven processing. The result: washed coffees that showcase variety and place with almost transparent clarity.

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.