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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

Nestor Lasso – Oxidised Anaerobic Natural Sidra


Introducing the rare coffee of May; Nestor Lasso Oxidised Anaerobic Natural Sidra from Colombia!

Experience the captivating tropical fruit aroma, highlighted by enticing notes of summer strawberries, watermelon, cantaloupe, and a dazzling passion fruit finish. The complexity, florals, and fruit-forward character of this coffee are truly stunning, making it a standout choice for connoisseurs.


Farm: El Diviso
Producer: Nestor Lasso
Country: Colombia
Micro Region: Huila – Pitalito
Altitude: 1750 masl
Variety: Sidra
Processing: Oxidised Anaerobic Natural

Expect notes of: Summer strawberries, watermelon, cantaloupe and a sparkling passion fruit finish


About the farm El Diviso

In the serene landscapes of Huila, Colombia, a journey of innovation and dedication began five years ago at El Diviso. Nestor Lasso and his brother Adrian dared to break away from convention, delving into the realm of specialty coffee production. Their collaboration with Jhoan Vergara led to the birth of El Diviso, merging two family farms in a picturesque union.

Three years ago, Cat & Pierre of CATA Export joined forces with the visionary producers at El Diviso. Together, they embarked on a quest to refine fermentation processes and protocols, elevating El Diviso’s coffees to international acclaim. Notable wins in prestigious barista competitions in Ireland and Austria solidified their position as pioneers in the world of specialty coffee.

Presently, Cata Export and Finca El Diviso stand united, fostering direct relationships with esteemed roasteries in the UK. Nestor Lasso’s journey embodies the transformative power of specialty coffee, offering not only economic opportunities but also igniting a fervent passion for quality production.

Nestor’s Reflections

Nestor Lasso, hailing from the coffee-rich region of Huila, draws inspiration from his childhood surroundings. Despite the challenges, his unwavering passion for specialty coffee and commitment to continuous improvement have propelled him forward.

Driven by a desire to redefine the perception of Colombian coffee, Nestor delves into the sensory aspects of the business, mastering the art of cupping to ensure unparalleled quality. His journey, enriched by collaborations with industry pioneers and educational initiatives like SENA, embodies the spirit of innovation and passion that defines specialty coffee.

As Colombia embraces the specialty coffee revolution, Nestor envisions a future where every cup narrates a story of dedication, craftsmanship, and the transformative power of passion.

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

  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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