ORGANIC - Espresso Blend

$14.00

{60% Las Pilas - Guatemala} Catuai, Typica, Bourbon & Pache

This coffee is grown by small-holder farmers on small family farms. Coffee is grown with the families own food & other cash crops such as banana, mango, plantain & cacao. These also serve as shade for the coffee.

Santa Maria Nebajj is in the Quiche department which is named after the indigenous K'iche people. Mayans make up 88% of the population.

  • Origin: Guatemala
  • Region: Santa Maria Nebaj
  • Farmer: Small-holder farmers
  • Crop: 2018-19
  • Altitude: 1600 meters
  • Cultivar: Catuai, Typica, Bourbon & Pache
  • Processing: Washed

{40% Limu - Ethiopia} Ethiopian Landrace

This coffee is from the Oromia Coffee Farmers Cooperative Union {OCFCU}. The coffee is grown by small-holder farmers along with their own food crops.

Cherries are delivered to the wet-mill directly after harvesting. they are then sorted, de-pulped, fermented, washed then sun-dried on raised beds.

Once dried the coffee is taken to dry mill where it is milled, sorted & bagged for export.

The OCFCU pays the farmers three times through the year & also have their own credit union to help with finance.

  • Origin: Ethiopia
  • Region: Limu
  • Farmer: small-holder farmers
  • Crop: 2019-20
  • Altitude: 1300-2200 meters
  • Cultivar: Ethiopian Landrace
  • Processing: Washed & sun-dried

This lot is Ethiopia Landrace. Ethiopia has many thousands of indigenous coffee varieties, we've seen figures of between 6-10000. Some of these have names, there are indeed cultivars {Bourbon, 74110} & hybrid coffees {Ababuna} available. Ethiopian Landrace are coffees that have come from the coffee forests, these are domesticated, locally adapted traditional varieties.

Vive L'Afrique

    Try this brew recipe as a starting point:

    Black
    • Dose - 18g
    • Brew weight- 40g
    • Brew time - 25-35 seconds

    White

    • Dose - 18g
    • Brew weight - 22-27g
    • Brew time - 28 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⚡️