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

Sudan Rume, Café Granja la Esperanza

Floral aroma, juicy tropical fruit, coriander seed, fresh peach acidity and a vivacious finish.

You may have read this from our Instagram posts but we’ll say it again: we are SO excited to share another coffee from the Colombian coffee superstars Café Granja La Esperanza with you! 🎉 Their coffees have been in World Coffee Competition Finals more than once or twice and it’s always such a treat to receive a bag from them. The coffee we’re sharing with you is of Sudan Rume varietal that Café Granja grows at their Las Margaritas farm in Cauca Valley, Colombia.

Las Margaritas is a 33,8 hectare farm located in Cauca Valley, in the Caicedonia department of West Colombia. Coffees of this farm grow on 14 separate lots in 1.570-1.850 meters above sea level. This Sudan Rume was first hand-picked carefully as part of the peak harvest so that all cherries had ripened as uniformly as possible. After picking, the cherries are fermented with the cherry for 19-22 hours. After that, they’re pulped without using water and fermented with mucilage for another 35 hours. After fermentation, the coffee is dried slowly on solar driers for 28 days and left in storage for at least 3 months to stabilize it and reduce astringency.

Country: Colombia
Region: Cauca Valley
Farm: Las Margaritas
Farmer: Cafe Granja La Esperanza
Cultivar: Sudan Rume
Growing altitude (MASL): 1570-1850 masl
Processing: Hybrid Washed

 

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