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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

Duberney Cifuentes

Duberney Cifuentes Fajardo started his coffee-growing journey 8 years ago with a mindset directed toward quality. He set out growing varietals such as Caturra, Maragogype, and Geisha. In 2018, all Duberney’s hard work got all its well-deserved recognition by winning 2nd place in the Cup of Excellence with his washed Geisha. His success has continued to flourish by earning a 7th and 9th place finish in the 2022 Cup of Excellence with this specific Geisha we’re bringing to you!

Farm: Finca La España
Farmer: Duberney Cifuentes Fajardo
Location: Colombia, Tolima, Planadas
Altitude:  2100m
Varietal: Geisha
Process: Washed

The key to success for this washed Geisha is a combination of terroir, genetics, and most importantly, the drying process. The terroir where this coffee is grown has an ideal microclimate. It is surrounded by snow mountains, volcanic soils, and rested soils. The processing of this coffee is what completes the circle and brings this Geisha to life.

Once the coffee has been washed it is laid to dry on a roof with 100% shade and dried naturally by the wind. Doing this allows for very slow drying (about 40 days). The result speaks for itself. A clean and authentic Geisha you will not forget.

Expect notes of: Bergamot, cherry sherbet, and melon

 

 

 

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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