ROCKET ESPRESSO BLEND

$12.00

THE COFFEES THAT MAKE UP OUR ESPRESSO BLEND CHANGE WITH THE SEASONS.

{67% LA FALDA} caturra, castillo & colombia

FINCA LA FALDA IS A 13 HECTARE FARM IN TIMANÁ, COLOMBIA. 69 YEAR OLD 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 & COLOMBIA.
  • ORIGIN: COLOMBIA
  • REGION: HUILA
  • FARMER: ARGEMIRO VARGAS NUNEZ
  • ALTITUDE: 1490-1850 MASL
  • CULTIVAR: CATURRA, CASTILLO, V. COLOMBIA
  • PROCESSING: WASHED & SUN-DRIED

{33% WERKA} heirloom varieties

THIS LOT IS FROM THE WERKA WASHING STATION IN GEDEB, YIRGA CHEFFE. COFFEE IS GROWN IN THE SURROUNDING AREA BY SMALL-HOLDER FARMERS IN RICH & FERTILE SOILS ALONGSIDE THE FAMILY FOOD CROPS.

THE RIPE CHERRIES ARE BROUGHT TO THE WASHING STATION IMMEDIATELY AFTER HARVESTING WHERE THEY ARE DE-PULPED, GRADED, SORTED, FERMENTED UNDER WATER FOR 36-48 HOURS, WASHED & PLACED ON RAISED "AFRICAN" DRYING BEDS WHERE THEY ARE DRIED FOR 7-14 DAYS.

  • ORIGIN: ETHIOPIA
  • REGION: GEDEB, YIRGA CHEFFE
  • FARMER: SMALL HOLDER FARMERS
  • ALTITUDE: 1780-2100 MASL
  • CULTIVAR: ETHIOPIAN HEIRLOOM
  • PROCESSING WASHED, SUN-DRIED
  • FLAVOUR: PEACH, LEMONADE, LAVENDER 

       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

        This is what we serve at the bar in the roastery, it is always being critiqued & always under development.

        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

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