ESPRESSO DULCE

ESPRESSO DULCE

This is our darkest [but not dark, oily & roasty] Espresso Blend. 70% Paulo Cézar Caldeira Ângelo, Brasil & 30% Argemiro Nuñez, Colombia.

As a flat white Dulce is sweet with flavours of milk chocolate & caramel. As a black coffee, you’ll find dark chocolate & roasted almonds. 
$14.00
$14.00
Sale Sold out
About the farmer(s)

Argemiro Vargas Nuñez — Colombia

Finca La Falda is a 13 hectare farm located in Timaná, Colombia. The farmer, Argemiro Vargas Nuñez, was born & raised in the area where the farm is located. Argemiro is passionate about coffee. He studied agricultural business administration, then worked for the Colombian Coffee-growers Federation [FNC] for almost 30 years. During this time he purchased La Falda.

Argemiro grows two coffee cultivars on the farm, Caturra & V. Colombia. During the harvest, Argemiro selectively hand-picks the coffee, each tree is picked from numerous times as the cherries ripen. The cherries are de-pulped, fermented, washed, then dried in parabolic driers [much like a green house, covered but open at each end to allow the air to flow through] for up to three weeks.

  • region Timaná
  • farm/farmer La Falda / Argemiro Vargas Nuñez
  • altitude 1490–1850m
  • crop 2022–23
  • cultivar V. Colombia, Caturra
  • process Washed, sun-dried

Caturra is a mutation of Bourbon, discovered in Brasil in 1937. It is a compact plant & very productive but susceptible to disease. V. Colombia was bred from Catimor in 1985, it is highly resistant to disease & has good productivity.

Felipe Caixeta — Brasil

Felipe Caixeta

  • region Cerrado Mineiro
  • farm/farmer Maanaim
  • altitude 1119 meters
  • crop 2023
  • cultivar Catuai
  • process Natural

Catuai is a cross between MundoNovo & Caturra, it was developed in Brasil & released in 1972. The plant is a dwarf, highly productive with good cup quality.

João Paulo Garcia — Brasil

João Paulo Garcia

  • region Cerrado Miniero
  • farm/farmer Eldorado
  • altitude 1018 meters
  • crop 2023
  • cultivar Catuai
  • process Natural

Catuai is a cross between MundoNovo & Caturra, it was developed in Brasil & released in 1972. The plant is a dwarf, highly productive with good cup quality.

Ricardo de Souza Landin — Brazil

Ricardo de Souza Landin

  • region Cerrado Mineiro
  • farm/farmer Facão
  • altitude 1154 meters
  • crop 2023
  • cultivar Catuai
  • process natural

Catuai is a cross between MundoNovo & Caturra, it was developed in Brasil & released in 1972. The plant is a dwarf, highly productive with good cup quality.

Brew guide

  1. Black

    • dose 18g
    • Brew weight 40g
    • Brew time 25–35 seconds

  2. White

    • dose 18.5g
    • Brew weight 22–27g
    • Brew time 25–35 seconds

To develop our blend we start with fresh coffee samples, we roast them in our 20's Probat sample roaster then line them up on the cupping table, we look for coffee that has a good deal of natural sweetness, we may find tropical fruit note in a Colombian, citrus in a Burundi or dark fruity chocolate & creamy body in a Brasil.

When the coffee lands we work out a suitable roasting profile, then roast fresh every day, Monday to Friday.

We find our espresso best from the 5th day to 2 weeks after roasting so buy little & buy often.

For any help on coffee brewing of all methods i.e. espresso, plunger etc fire an email through to espresso@rocketcoffee.co.nz

Argemiro with a bag of Argemiro roasted by Rocket.

Argemiro walking up to the farm.

Argemiro in his parabolic dryer.

Felipe Caixeta & son on the drying patio.

Drying patio at João Paulo Garcia's farm, Eldorado.