Worldwide shipping | Always fresh | Happy customers

SLURP rare coffee information

SLURP rare coffee information

Taste the most unique coffees the world has to offer!

Latest SLURP rare coffee

La Palma y El Tucan lot #393 Natural Gesha

Expect juicy and floral cup with notes of stewed strawberry, mango and white grapes. 🍓🥭🍇

Our quest for amazing competition level coffees continues with a farmer whose coffee was used by the World Barista Champion Jooyeon Jeon of South Korea AND the second runner up Cole Torode of Canada 🥇🥉🏆 They’re very well known around the specialty coffee world as early adopters of new and advanced processing methods as well as cultivating some of the finest varieties in the world!

Our quest for amazing competition level coffees continues with a farmer whose coffee was used by the World Barista Champion Jooyeon Jeon of South Korea AND the second runner up Cole Torode of Canada 🥇🥉🏆 They’re very well known around the specialty coffee world as early adopters of new and advanced processing methods as well as cultivating some of the finest varieties in the world!

During the last few years, La Palma y El Tucan has become synonymous with high-quality competition-grade coffees. Felipe and Elisa started La Palma y El Tucán with the vision to produce small quantities of some of the best coffee varieties in the world. The farm has a unique layout with each variety planted in an artful way that encourages exceptional production.

Felipe believes in shaping the landscape in a way where nature works in favour of the coffee farm. La Palma & El Tucan is transcending from monoculture into a polyculture, meaning the plantation will soon look more like a forest than a coffee plantation! The farm is eighteen hectares, four of which remain a wild primary forest. The fourteen hectares of coffee production is separated into five plots: Gesha, Sidra, SL28, Typica and Java.

The coffee is picked as it ripens by a team of pickers whose job is to make pass after pass, day after day, to choose only the best cherries. The cherries are processed on site in La Palma’s small yet high-end wet mill to unlock the full flavour potential of the amazing coffees they grow.

Directly after picking, the ripe cherries are put into ceramic fermentation tanks and undergo a 87-hour anaerobic fermentation. The cherries are dried in parabolic dryers for 15 days and finished in 16-hour mechanical drying to get the cleanest and homogenous result.

The nano-lot #393 is part of La Palma y El Tucan’s Heroes Series. They produce only 100 25kg bags of these coffees in a year and it’s scored above 89 points.

Country: Colombia
Region: Cundinamarca
Farm: La Palma y El Tucan
Farmer: Felipe Sardi & Elisa Madrinan
Cultivar: Gesha
Growing altitude (MASL): 1.750 masl
Processing: 87h 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.