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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 La Negrita Yellow Honey Gesha

We’re so excited to share this innovative coffee with you! Expect notes of blackcurrant juice, hibiscus and red apple. 🌺🍎

This coffee has been highly anticipated by the SLURP rare team! We first spotted this farm during the National Championship 2019 and ever since, it’s been obvious that we’ll include their coffee in the Rare subscription.

The coffee comes from a true coffee experimentalist, Mauricio Shattah of Shattah Coffee and their farm La Negrita (named after Mauricio’s wife). The farm’s 8 ½ year-old history started by finding the best place for a coffee farm near Ibagué capital of the central department of Tolima. The farm expands from 1800 to 3500 m.a.s.l. and the coffees are planted up to 2350 m.a.s.l.

La Negrita is located in a V-shaped valley so the coffee trees only get 6 to 7 hours of sunlight per day and temperatures range from 0 to 25°C. Only 10% of the farm is planted, the rest remaining as protected rainforest with diverse flora and fauna.

Our coffee is an experimental lot of Gesha from 1900-2150 masl. After picking the perfect right cherries the coffee‘s are thoroughly washed and sanitised, during this process they are floated and then handpicked on a white table to assure the best quality.

The Anaerobic White Honey fermentation consists of a fermentation made from 3 different coffee pickings on day 3, 5 & 7. They depulp the coffee and start an enzymatic fermentation for two days, then they use stainless steel hermetic tanks where tartaric acid and yeast is added in an anaerobic environment in a dark climate controlled room.

After that the coffee’s are then dried for a period that ranges between 6 to 8 weeks depending on the weather, in two different drying facilities, one is a dark room and the other one is on special design drying room called “toll booth”, which Mauricio designed with his knowledge of thermodynamics physics airflow etc. Both rooms provided with industrial fans that generate a constant airflow of 13,000 cubic feet per minute and industrial dehumidifiers as well in order to keep relative humidity lower than 60%.

Every day during the drying the coffees are turned around at least twice a day and hand selected as well. During the whole process, the coffee gets selected 50 times!

Country: Colombia
Region: Tolima
Farm: La Negrita
Farmer: Mauricio Shattah
Cultivar: Yellow Gesha
Growing altitude (MASL): 1.900 – 2.150 masl
Processing: Honey Layered Fermentation

 

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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