SLURP rare coffee information
Taste the most unique coffees the world has to offer!
Latest SLURP rare coffee
El Diviso Geisha
We have a familiar name popping up in our Rare. Colombian farmer Nestor Lasso has charmed us many times and his coffees have been used by multiple baristas, roasters and professionals in various competitions with great success.
This washed geisha is roasted by 19grams Coffee from Germany. Experience a fruity front palette with melon and peachy notes. Sweeter notes of fruit pastry and honey. Finished by rich mouthfeel, whilst acids and body are balanced providing pleasant structure.
Farm: El Diviso
Producer: Nestor Lasso
Country: Colombia
Micro Region: Huila – Pitalito
Altitude: 1750 masl
Variety: Geisha
Processing: Washed
Expect notes of: Melon, peach, sweeter notes of fruit pastry and honey 🍉🍑🍯
Young Innovators Transforming Coffee Production at El Diviso Farm
Nestor Lasso, a young and ambitious coffee farmer, has taken the reins of his family’s 14-hectare farm in the Huila coffee region of Colombia. At just 22, alongside his brother Adrian, he decided five years ago to revolutionize their coffee production.
Under their leadership, the farm has pivoted towards producing high-quality micro-lots and refining their processes. This strategic shift has not only elevated the reputation of their coffee on the global stage, attracting the attention of roasters and competitors alike, but also significantly improved their quality of life.
Nestor and Adrian are part of a broader movement of young farmers in coffee-producing countries who are embracing coffee cultivation as a viable and fulfilling career. This trend is fueled by a growing global demand for specialty coffees that prioritize environmental sustainability and fair livelihoods for growers. Collaborating with their neighbor Jhoan Vergara from the Las Flores farm, Nestor and Adrian are dedicated to continuous improvement and mutual support, enhancing their coffee’s quality.
El Diviso farm, located near the municipality of Pitalito, boasts ideal conditions for growing specialty coffees, with altitudes ranging from 1,750 to 1,800 meters. Nestor and Adrian, the third generation of coffee farmers in their family, are the pioneers in focusing on quality over quantity, ensuring that coffee farming remains a dignified and sustainable way of life.
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.
