SLURP rare coffee information
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Latest SLURP rare coffee
Washed Typica Mejorado – José & Pepe Jijón, Ecuador
This month’s Rare is a washed Typica Mejorado from Fincas del Putushio in Loja, Ecuador, grown by José & Pepe Jijón at an incredible 2222 meters above sea level. It’s a coffee that feels both pure and otherworldly: think clementine, white tea and violet, with a clarity that lets the terroir of Putushio shine through.
Washed Typica Mejorado – José & Pepe Jijón, Ecuador
Farm: Fincas del Putushio
Farmer: José & Pepe Jijón
Location: Loja, Ecuador
Altitude: 2222 masl
Varietal: Typica Mejorado
Process: Washed
Expect notes of: Clementine, white tea, violet
About the farm
Fincas del Putushio is a shared project between father and son, Pepe and José Jijón, a new chapter in a family that has made a name for itself as one of Ecuador’s most exciting coffee producers.
Their new farm sits beside Putushio, a mountain rising to 2222 masl, with rugged slopes and a long, quiet history. Archaeological artifacts found in the area date back more than 3,000 years, giving the place a kind of mystical, timeless feel. Pepe often describes Putushio as “mystical”, and the coffees reflect that: pure, luminous and deeply expressive.
This is where José is now tending his own parcels under Pepe’s guidance, combining meticulous farming with curious, detail-driven processing. The result: washed coffees that showcase variety and place with almost transparent clarity.
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.
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