SLURP rare coffee information
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SIDRA | WUSH WUSH Ecuador
This month’s Rare is SIDRA | WUSH WUSH Ecuador by A Matter of Concrete: a vibrant and expressive Natural Anaerobic lot from La Reserva Kanaa in Palanda, Zamora Chinchipe, Ecuador. Produced by Marlon and David Quevedo, this coffee combines Sidra and Wush Wush varieties grown in the same plot and harvested as one lot. Expect a beautifully layered cup with jammy fruit character, raspberry brightness, delicate magnolia florals, and excellent clarity.
SIDRA | WUSH WUSH Ecuador
Origin: Palanda, Zamora Chinchipe, Ecuador
Producer: Marlon Quevedo & David Quevedo
Farm: La Reserva Kanaa
Altitude: 1400–1600 masl
Varietal: Sidra & Wush Wush
Process: Natural Anaerobic
Expect notes of: Jammy • raspberry • magnolia
About the producer & the place
La Reserva Kanaa is located in Palanda, in the lush and humid province of Zamora Chinchipe in southern Ecuador. The farm is surrounded by several natural reserves, including Yacurí, Jocotoco, Cerro Plateado and Tapichalaca, creating a rich and biodiverse environment for growing coffee with clarity, complexity and a distinctive sense of place.
The land has been in the Quevedo family since the 1940s, and today the farm is led by David Quevedo together with his father Marlon. Although La Reserva Kanaa is still young in its current specialty coffee journey, it has already received recognition from the Cup of Excellence and is quickly building a reputation for expressive, carefully produced coffees.
David grows varieties such as Geisha, Sidra, Wush Wush and Typica Mejorado, combining experimentation with consistency and care. This lot is made up of approximately 75% Sidra and 25% Wush Wush, planted in the same plot and harvested together, creating a complex profile that reflects both the character of the varieties and the farm’s innovative approach.
The cherries are fermented in sealed tanks for 96 hours at the farm before being transported to Loja, where David and his family live. Because the farm’s humid climate makes drying challenging, Loja’s cooler and drier conditions allow for a slower, more stable drying stage, which is essential for preserving the clarity and shelf life of the cup.
The result is a clean and expressive Natural Anaerobic coffee with jammy sweetness, raspberry-like brightness, delicate magnolia florals and a beautifully layered cup profile. It is a refined example of a young farm with deep roots, where heritage, experimentation and careful processing come together in a truly memorable Rare coffee.
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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