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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

Finca Deborah Symbiosis Gesha

Notes of lavender, rose, watermelon, caramelized strawberry and pineapple juice 🍓🌺🍉🍍

Like last month, our coffee comes from a farmer that holds the record of being the most awarded farm in World Barista Championship history 🏆 Their coffee has 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 ☕️💥

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 absolutely masterfully performed natural processing. First, the expert pickers pick only the cherries at their peak of ripeness. Then, the cherries are placed into hermetically sealed tanks for up to 100 hours. No gass is added from outside and natural off gassing of CO2 forces oxygen out of tanks. This method provides cherries more time to ferment in the early stage of processing. During the fermentation process, temperature, humidity and pH are carefully monitored – several times per day.

This together with high end geisha variety results in extremely complex and a more robust and ripe fruity flavour profile than CM processed Iridescence did!

Country: Panama
Region: Volcan
Farm: Savage Coffees
Farmer: Jamiso Savage & co.
Cultivar: Gesha
Growing altitude (MASL): 1.950 masl
Processing: Extended Anaerobic Natural process


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