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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

Don Martin H-17

In October we have a really interesting new coffee from 19grams in Berlin, Germany. 🇩🇪

They have excellent coffee in their selection and they always have excellent stuff to offer for our Rare – just like this time!

Like with every SLURP rare, we ask for samples of the forthcoming coffee. For this delivery we had three coffees to choose from. Cupping coffees like these is always a joy! In the cupping, two coffees were from the same producer, Don Martin from Costa Rica. Those two were clearly having an advantage at the table, and the chosen one was a clear and easy choice for our next Rare.

We’re happy to introduce you to a coffee with heavy load of sevens: H-17 varietal processed with 777 Double Fermentation by Don Martin from farm Finca La Chumeca in Costa Rica🇨🇷🌸

Farm: Finca La Chumeca
Farmer: Don Martin
Location: San Pablo de León Cortes, Costa Rica
Altitude: 1800 masl
Varietal: H-17
Process: 777 Double Anareobic Natural

You may remember that we had Don Martin’s Geisha in January. It is no wonder that 19grams Coffee Roasters is having a long term relationship with Don Martin: he is producing top quality coffees. This coffee was chosen of course by the taste, but it has also a very interesting processing.

“The complex flavor profile is enhanced by the special processing method developed by farmer Don Martin himself: “777 Double Fermentation” (we call it the ‘Jackpot Coffee’) is a combination of aerobic and anaerobic fermentation. This method takes into account the brix levels in the coffee honey and the pH of the juice and leachate produced during anaerobic fermentation. This helps to accurately estimate the sugars in the bean.”
-19grams Coffee Roasters

Expect notes of: Black Berry, Rhubarb, Peach

 

 

 

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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