SLURP rare coffee information
Taste the most unique coffees the world has to offer!
Latest SLURP rare coffee
Pepe Jijon SyOxidator
For September we have found a yummy one together with our friends from the Netherlands. This month’s coffee is roasted by the talented Manhattan Coffee roasters.
We’re thrilled to introduce this extraordinary Sidra from Finca Soledad! Pepe Jijon and his team have applied a unique twist to the traditional washed process, resulting in what they’ve named the “Syoxidator Washed” Sidra.
Sidra is a rare and exceptional coffee varietal, known for its complex flavor profile that often combines the best qualities of Bourbon and Typica. Originating from Ecuador, Sidra is celebrated for its vibrant acidity, fruity notes, and refined sweetness. Its cultivation requires careful attention to detail, making it a favorite among specialty coffee enthusiasts.
At Finca Soledad, Pepe’s team begins the Syoxidator process by allowing the coffee cherries to ferment aerobically in an open environment, encouraging an oxidized fermentation. After this initial phase, the cherries are pulped and then sealed in tanks for 48 hours to ferment further in their mucilage. Finally, the coffee is washed and dried for 20 days, alternating between indirect and direct sunlight.
The result is a Sidra with an incredibly velvety mouthfeel and a flavor profile that stands out even among the finest coffees. We couldn’t be more excited to share this rare gem with you!
Farm: Finca Soledad
Farmer: Pepe Jijon
Location: Imbabura, Ecuador
Altitude: 1515 masl
Varietal: Sidra
Process: SyOxidator Washed
Expect notes of: clementine, caramel, orange cake, velvety
ABOUT THE FARM
Pepe Jijon, once a renowned mountaineer and explorer, has traded the thrill of summits for the tranquility of the land. After years of global adventure, he found his true calling at Finca Soledad, where he now cultivates not only coffee but also a deep connection to nature. Nestled in the Intag Valley of North Ecuador, Finca Soledad spans 120 hectares of cloud forest, with 4 hectares dedicated to producing exceptional coffee varieties like Typica Mejorado, Gesha, and Sidra.
Pepe’s approach to coffee farming is deeply influenced by biodynamic principles, believing in the significance of the full moon cycle for harvesting and the importance of listening to nature. This philosophy, combined with the natural beauty of the valley and the restored forest surrounding the farm, is reflected in every cup of coffee produced at Finca Soledad.
Beyond farming, Pepe has also ventured into roasting and distributing coffee locally, gaining unique insights by having a lab and roasting facility on-site. This new chapter in his life complements his past as the first Latin American to solo climb all seven summits—the highest peaks on each continent. Today, Pepe channels his explorer’s spirit into coffee production, nurturing the land and advocating for a greener planet.
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.
