SLURP rare coffee information
Taste the most unique coffees the world has to offer!
Latest SLURP rare coffee
Axel Vargas
We are thrilled to introduce an extraordinary coffee from Panama. This Geisha is processed through an Intrinsic Cherry Fermentation and offers a sensory journey that is sure to captivate your palate.
Imagine a cup filled with the delicate aroma of white and yellow flowers, refreshing flavors of orange wine, fresh lemon and a lively lemongrass finish. The vivacious acidity adds a layer of brightness, making each sip an unforgettable experience.
This unique Intrinsic Cherry fermentation process by Axel Vargas at Finca La Milagrosa, allows a fermentation environment that highlights the unique characteristics of each farm. After harvesting, the cherries are left in the bags they were collected in to retain the natural bacteria and yeast. Fermentation time is 89 hours and drying time is 398 hours. The result is a coffee bursting with vibrant flavors and a beautiful complexity.
Axel Vargas – Intrinsic Cherry Fermented Natural Process Gesha
Farm: Finca La Milagrosa
Farmer: José Axel Vargas Gómez
Location: Boquete, Chiriquí, Panama
Altitude: 1585 masl
Varietal: Gesha
Process: Intrinsic Cherry Fermented Natural
Expect notes of: White and yellow flowers, orange wine, fresh lemon and a lively lemongrass finish
About the Farm: Finca La Milagrosa
Finca La Milagrosa, located in the lush highlands of Boquete, Chiriquí, Panama, sits at an altitude of 1,585 meters above sea level. Managed by José Axel Vargas Gómez, the farm covers 4 hectares, with 3 dedicated to cultivating a range of coffee varieties including Geisha, Caturra, Catuai, Typica, and Pacamara. Axel’s passion for coffee is deeply rooted in family tradition, passed down from his father, Alfredo Vargas, and his late brother, Tito Vargas.
The farm is a model of sustainable, artisanal coffee production. Using organic composting methods and handcrafted machinery, Axel ensures that every step of the process, from harvesting to milling, preserves the unique qualities of each coffee bean. This meticulous attention to detail is evident in the exceptional flavors and aromas of Finca La Milagrosa’s coffee.
About Creativa Coffee District (CCD)
The processing of this remarkable Geisha is done in collaboration with Creativa Coffee District (CCD), a leader in innovative coffee processing. Based in Boquete, CCD works closely with local coffee growers to push the boundaries of coffee quality through state-of-the-art facilities and experimental techniques. Inspired by the Neighbors & Crops model from Colombia, CCD is committed to enhancing the profiles of Panamanian coffees by partnering with farms at altitudes ranging from 1,300 to 1,800 meters. Together, they ensure high standards of quality and sustainability throughout the entire production process..
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.
