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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

Iridescence Washed CM Gesha

August rare coffee comes from a farmer that holds the record of being the most awarded farm in World Barista Championship history. Their coffee won WBC 2016 in Dublin and just last year, Michalis Dimitrakopoulos placed 2nd with their Echo coffee in Boston WBC. The farmer is no other than Jamison Savage of Finca Deborah through his new project Savage Coffees.


The profile we’re featuring from Jamison is called Iridescence and it was one of the best lots we featured in Rare in 2020, pretty much exactly one year ago! A lot has changed since but the subtle elegance and complexity of Iridescence have not ceased to amaze us.

Jamison Savage is known as one of the early adopters of new processing methods in order to produce high-end, competition winning coffees in Chiriquí province in Panama’s Northern highlands.

This Gesha coffee has gone through masterfully performed processing called washed carbonic maceration – iterated from wine producing.

First, the ripe cherries are pulped and washed. Then, they’re placed into sealed stainless steel tanks that are then filled with co2 to remove all the oxygen. The beans are macerated at carefully monitored temperature and finally dried in shade under monitored moisture and temperature conditions, on custom built tiered drying beds.
This way of processing was made popular by Australian World Barista Champion Saša Šestić with whom Jamison has been collaborating closely with in the past. This processing results in coffee that is aromatic and complex with vibrant acidity!

Expect notes of white flowers, lemongrass, melony sweetness and sparkling orange wine.

Farm: Savage Coffees
Farmer: Jamison Savage & co.
Location: Volcan, Panama
Altitude: 1.800 masl
Cultivar: Gesha
Process: Washed Carbonic Maceration

 

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.

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