ROCKET - Espresso Blend

$12.00

The coffees that make up our espresso blend change with the season.

{50% Finca La Falda - Colombia} Caturra & Colombia

La Falda is a 13 hectare farm in Timaná, Colombia. 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.

  • Origin: Colombia
  • Region: Huila
  • Farmer: Argemiro Vargas Nunez
  • Altitude: 1490-1850 masl
  • Cultivar{s}: V. Colombia, Caturra
  • Processing: Washed & sun-dried
  • Flavour: Maple syrup, nectarine

 

{50% Guji Uraga - Ethiopia} Ethiopia Heirloom

This lot comes from the town of Uraga, which is situated between Shakiso in the east and Yirga Cheffe in the west. The coffee was grown by small-holder farmers in rich & fertile soils at very high altitudes 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, sorted & placed on raised "African" drying beds where they are dried for 7-14 days.

    • Origin: Ethiopia
    • Region: Oromia
    • Farmer: Various small-holder farmers
    • Altitude: 2100-2310masl
    • Varietal: Heirloom
    • Processing: Washed
    • Flavour: Peach, mandarin

     Black

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

    White

    • Dose: 18g
    • Brew weight: 22-27g
    • Brew time: 25-35 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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