SLURP rare coffee information
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Latest SLURP rare coffee
San Augustin Natural Sidra
In a tight cupping lineup of vibrant micro-lots and nuanced naturals, one coffee absolutely jumped out of the table with its floral aromatics, electric fruit clarity, and juicy texture. It is elegant, bold, and utterly unforgettable – the kind of coffee that lives up to the name “Standout”.
From the very first sip, you can find a garden of florals and red berries, followed by vibrant strawberry brightness and the citrus snap of clementine. The sweetness is structured and clear, with ripe stone fruit depth and a clean, juicy texture with a lingering finish.
San Augustin Natural Sidra
Farm: San Agustin Estate
Farmer: Alfonso Villagomez
Location: Pichincha Province, Ecuador
Altitude: 1700 masl
Varietal: Sidra
Process: Natural
Expect notes of: Strawberry, clementine, ripe stone fruit, juicy & clean with a lingering finish 🍊🍓🥭🧃
Process details:
• Hand-rinsed and floated cherries
• 48-hour sealed-tank fermentation, monitored until pH reaches 3.5–3.6
• Dried for 21–28 days using a hybrid of solar and gas-powered Oreadores
• Stabilised in Quito before export
About the farm and farmer
Nestled just northwest of Quito in Ecuador’s lush highlands, San Agustín Estate is more than a farm, it’s a historical and environmental wonder. Just steps away from ancient Yumbo ruins in the Tulipe region, this land has always attracted those in tune with nature’s rhythms.
Enter Alfonso Villagómez, third-generation steward of the estate, Q-grader, and former environmental consultant. In 2014, he made a bold shift: transforming the family’s dairy land into a boutique coffee farm. What started with a single coffee plant (brought back from Colombia) grew into a vision of exceptional terroir-based coffee, driven by innovation and ecological respect.
Alfonso’s varietal lineup; Typica Mejorada, Sidra, Pacamara, Ethiopian Heirloom was chosen with purpose. And his approach to drying defies the region’s intense humidity. Where others might give up on natural processing, Alfonso engineered a solution: custom-built solar/gas drying chambers that allow for slow, even drying. Resulting precision and sweetness in a region that typically resists both.
Despite recent setbacks like flooding, rainfall, crop loss, Alfonso continues to produce some of the most expressive and clean natural coffees coming out of Ecuador today. His coffee is rare not just in flavor, but in spirit.
Brewing tip by Standout Coffee: The Double Bloom
Ratio | 🫘 15 g coffee / 💦250 g water
⏱ 0:00-0:10 | 50 grams
⏱ 0:30-0:40 | 50 grams
⏱ 1:00-1:10 | 150 grams
⏰ Brew time | Between 2:40-3:00!
☕️ Extraction | TDS ≈ 1.35 / Extraction ≈ 20.5%
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.
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