SLURP rare coffee information
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Latest SLURP rare coffee
Don Martin Ureña
Don Martin Mocka – This month’s rare lot comes from Don Martin Urena in Tarrazú, Costa Rica. The coffee has been naturally processed anaerobically, which means that the coffee cherries have been fermented in an airtight tank for a certain period of time in order to support the development of the flavor profile. You can find Amarena cherry, ganache and the sweetness of white chocolate in the cup.
Don Martin Ureña
Farm: La Chumeca
Farmer: Don Martin Ureña
Location: Tarrazú, Costa Rica
Altitude: 2000 masl
Varietal: Mocka
Process: Anaerobic Natural
Expect notes of: Amarena Cherry · Ganache · White Chocolate
About the farm
Located in the lush, volcanic soils of Tarrazú at an altitude of 2,000 meters, Finca La Chumeca is a family-run farm dedicated to organic practices and meticulous coffee production.
At the helm of the farm is Don Martin Ureña, a coffee legend with over 50 years of experience. From cultivating to processing, Don Martin’s hands-on approach ensures exceptional quality in every bean. Despite his leadership, Don Martin is deeply involved in the day-to-day operations, supported by his wife, Olga Jiménez, whom he met during a coffee harvest 25 years ago.
Finca La Chumeca specializes in natural processing, where only the ripest cherries are selected and sun-dried on African raised beds. This method enhances the coffee’s vibrant flavors while maintaining a clean and complex profile.
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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