Toimitus kaikkialle maailmaan | Aina tuoretta | Tyytyväiset asiakkaat

SLURP rare coffee information

SLURP rare coffee information

Taste the most unique coffees the world has to offer!

Latest SLURP rare coffee

Gesha Village Lot 78

Expect a vivid and juicy cup with sparkling passionfruit, lychee and white peach.

Gesha Village was established 10 years ago in Bench Maji Ethiopia close to the South Sudan border. The farmers Rachel Samuel and Adam Overton collected the seedlings to their farm from the Gori Gesha coffee forest that is believed to be the place where Panamanian Gesha seedlings were collected. At Gesha Village, they have two types of Gesha; Gesha 1931 which resembles genetically the Panamanian Gesha, and Gori Gesha heirloom which represents the genetic variety of Gori forest. Our coffee is of the Gori Gesha variety.

This 471 hectare farm has been divided into 8 blocks which are essentially sub-farms inside the village in order to help keep lots and experiments separate more easily. Our coffee comes from the South block of the farm called Oma, sitting at an elevation of 1931-2040 meters. In this 67,6 hectare block, they only grow Gesha 1931 which are known to be intensively floral with notes of stone fruits, candied fruits, melon and honey.

After being hand-picked and float sorted, the cherries were dried on raised African beds on thin layers under parabolic covers for about 18 to 30 days.

More info: www.geshavillage.com.

Country: Ethiopia
Region: Bench Maji
Farm: Gesha Village
Farmer: Adam Overton, Rachel Samuel
Cultivar: Gesha 1931
Growing altitude (MASL): 1931-2040m
Processing: Natural

 

SLURP rare V60 brewing guide

Created by: Jarno Peräkylä

  1. Insert paper filter and rinse it thoroughly with hot water. Discard water.
  2. Add 20 grams 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 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 down time 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