SLURP rare coffee information
Taste the most unique coffees the world has to offer!
Latest SLURP rare coffee
Finca El Amparo
Expect notes of canned pineapple, stewed plum and red grape with aromatic spices like clove in the aftertaste.
Our coffee this month comes from some unusual circumstances. It was grown at Finca El Amparo in Nicaragua, a small 4mz piece of land in Nueva Segovia region Don Reginaldo has been taking care of with his family for decades. The processing, however, was done by a company called Bridazul. Bridazul was founded by Claudia Lovo and Tim Willems in 2018/2019. Their business is to buy cherries from farmers and handle the processing. The philosophy is that “everybody should focus on where they’re good at”. During their relatively short period of operating time, Bridazul has collaborated with companies like Project Origin producing amazing results with creative fermentation methods.
This coffee is Maracaturra cultivar. After picking, the cherries were put into closed buckets for 144-hour well-monitored anaerobic fermentation. After fermentation, the cherries were dried on raised beds under a shade net for 32 days. This unusually long processing creates a lot of mature flavours in the cup, like intense tropical fruit and cooked stone fruit. It’s remarkable how clean and vibrant this coffee is after such a long fermentation and drying time which speaks of a high level of expertise in processing. The aftertaste is clean and acidity reminds me of red grape. This is a complex coffee, guys!
Country: Nicaragua
Region: La Tablazon
Farm: Finca El Amparo
Farmer: Reginaldo Castellano
Cultivar: Maracaturra
Growing altitude (MASL): 1400m
Processing: Extended fermentation (by Bridazul)
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.
