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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

Sidra natural, Café Granja la Esperanza

Expect notes of rosehip, ripe mango, red apple and malic acidity

Our very first coffee that we sent to very limited group of friends and colleagues to promote the subscription was Sudan Rume from Café Granja’s farm Las Margaritas in Colombia. During summer, we’re proud to present not one but TWO coffees from Café Granja 💯 This month, we’re featuring their natural processed Sidra varietal from Potosi farm ✨

Café Granja has been a frequent producer name to be pronounced on World stages both in Barista and Brewers Cup – Dawn Chang of Hong Kong in 2015 and Lex Wenneker of Netherlands in 2018, to name a few WBC Finalists. On their Potosi farm in Valle del Cauca, they grow Sidra which was cultivated only recently using Red Bourbon and Typica. This hybrid yields incredibly sweet cup and crisp acidity which makes it a perfect choice for competition coffee!

Potosi is a 11 hectare farm located in Caicedonia municipality, sitting 1400-1860 meters above sea level. The Sidra cherries are carefully selected by expert pickers and then placed into closed tanks that are not sealed to let the air out. The cherries ferment in tanks for 48 hours which makes the notes in a cup more intense. The temperature is controlled every 6 hours to make sure it doesn’t go above 30 degrees Celsius. After that, the cherries are dried on mechanical driers for 48 hours to get them dehydrated. The drying is finished with 8 days sun drying on patios.

Country: Colombia
Region: Cauca Valley
Farm: Potosi
Farmer: Cafe Granja La Esperanza
Cultivar: Sidra
Growing altitude (MASL): 1400-1860 masl
Processing: Natural


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.

Previous SLURP rare coffees