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SLURP rare coffee information

SLURP rare coffee information

Taste the most unique coffees the world has to offer!

Latest SLURP rare coffee

El Diamante Azul

Expect notes of cinnamon, green apple, cacao and rum-raisin.

The Sardinal farm is located in only 1200 meters above sea level which especially in Costa Rica is not very high for specialty coffee. The farmer Esteban Villalobos grows a diverse bunch of cultivars, including Arabica hybrid H1 centroamericano which was originally developed for its decease resistance and not so much for cup profile. About six years ago, Esteban started experimenting with a process where he added the fruit flesh of depulped cherries to increase bacteria and accelerate the fermentation of the whole cherries. First, the cherries are fermented anaerobically in stainless steel tanks for 48 hours. Then, he adds fruit flesh and does another round of anaerobic fermentation for 13 hours.

This unusual processing reveals notes of cinnamon, green apple, cacao and rum-raisin. This is truly unique flavour profile and if this is your first time tasting Esteban’s coffees, you’re up for a treat!

Country: Costa Rica
Region: West Valley
Farm: Sardinal
Farmer: Esteban Villalobos
Cultivar: H1 Centroamericano
Growing altitude (MASL): 1200m
Processing: Hybrid Natural Anaerobic


SLURP rare V60 brewing guide

Created by: Jarno Peräkylä

  1. Insert the paper filter and rinse it thoroughly with hot water. Discard water.
  2. Add 20 grams of coffee ground similar to domestic filter brewer. Make sure the coffee bed is level.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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