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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

Janson lot 555

Expect notes of orange blossom, tropical fruits, plum and elegant finish.

The coffee of June comes from one of the family estates of the Janson family in Volcán, Panama. They’re known for their commitment in improving their coffee quality through cultivating and processing and their farms are frequently seen on the top of Best Of Panama score board!

Jansons’ first farm Hacienda Cafetalera was established in 1941, originally a cattle farm by Carl Axel Janson, an immigrant from Sweden. Since that, they’ve founded another farm Los Alpes, their own nursery and beneficio (processing plant), which was built in 1993. The beneficio is dedicated only for specialty coffee which helps to keep different lots separated from each other. Jansons are also committed to improving and protecting the environment. Energy is produced by 400 solar panels, excess matter from processing is used as fertilizer and water for washed processing comes from their own springs.

Our coffee is Gesha variety from the  Los Alpes farm that sits on the slopes of Baru volcano in Talamanca Mountain Range. The volcanic soil, altitude of 1700 meters and the special microclimate in between both Pacific and Atlantic Oceans combined with optimal care of gesha plants results in high quality cherries that are then hand picked and processed with the best practices and latest knowledge about fermentation and drying.

This lot was first anaerobically fermented in tanks for 96 hours. After that, it was sun dried for one day, moved to static dryer for a day and finally, 6 days in mechanical drum drier The result is sweet and complex coffee that supports Panama Gesha’s profile we’ve all grown to know and love! 

Country: Panama

Region: Talamanca Mountain Range

Farm: Los Alpes

Farmer: Janson Family

Cultivar: Gesha

Growing altitude (MASL): 1700 masl

Fermentation: Anaerobic 96h

Processing: Natural

 

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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