SLURP rare coffee information
Taste the most unique coffees the world has to offer!
Latest SLURP rare coffee
PURPLE LEAF TYPICA China – Yunnan
This month this sweet and herbal coffee is roasted by A Matter Of Concrete. They are serving you with the first SLURP rare feature from China, and more specifically, Yunlan Estate.
PURPLE LEAF TYPICA China – Yunnan
Farm: Yunlan Estate
Farmer: Mr Hongjun Zhang
Location: Menghai County, Yunnan, China
Altitude: 1750 masl
Varietal: Purple Leaf Typica
Process: Natural
Expect notes of: Blackcurrant Fruitella, Lemongrass
About the farm
Founded in 1999 by Mr. Hongjun Zhang in Yunnan, Yunlan Estate has overcome a devastating fire in 2014 to become a leader in the third wave coffee movement. With over 20 rare coffee varieties planted at 160-1800 meters altitude, Yunlan focuses on traditional processing methods to bring out the best in their beans.
Although the current coffee trend is to use more complex and innovative fermentation methods, Mr Zhang truly believe in traditional process methods like washed, natural, sun-dried, and honey process. Mr Zhang believe that a good cup of coffee not only brings excellent complex flavours but also represents the terroir and soul of its origin.
The high altitude slows the growth of coffee, but thanks to the meticulous daily care of the estate’s coffee farmers, combined with the estate’s exceptional climate and soil conditions, the trees continuously absorb rich nutrients. Over time, they develop a coffee flavor profile that is uniquely characteristic of the Yunlan Estate.
“Each cup of coffee is a mini local chronicle, recording the natural landscapes, seasonal changes, and climate variations of its place of origin. In the moment it touches the tip of your tongue, it leaves not only a mouthful of rich flavour but also the soul and terroir of the origin.“– Mr Hongjun Zhang – Owner of the Yunlan Estate.
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.
