ROCKET - Espresso Blend


This blend is 66% Colombia from Hernando Arcila & 34% natural Ethiopia Guji from the Arsosala Washing Station.

{66% % Hernando Arcila - Colombia}  Caturra*

Hernando is a third-generation coffee farmer who inherited two farms when his father passed away 20 years ago. La Glorieta is a large farm &  focused on production rather than quality. Now with the help of Colombian company Cofinet, Hernando is focusing on quality by working on better harvesting practices & taking more care in the wet mill.

This lot was harvested, sorted for under or over-ripe cherries, and then placed in large plastic bags to ferment for 48 hours. These bags were placed in water tanks to keep the temperature low. The cherries were then de-pulped & dried on raised beds for 18 days.

Caturra is a mutation of Bourbon, discovered in Brasil in 1937. It is a compact plant & very productive but susceptible to disease.

  • Origin: Colombia
  • Region: Armenia, Quindio
  • Farm: La Glorieta
  • Farmer: Hernando Arcila
  • Altitude: 1350-1400 masl
  • Crop: 2021
  • Cultivar: Caturra
  • Processing: Washed & sun-dried

    {34 % Guji - natural - Ethiopia}  Bourbon*

    This lot was processed at the Arsosala Washing Station. The coffee was grown by about 1200 small-holder farmers who have farms in the surrounding area.

    The farms are at very high altitudes with coffee grown along with the families' food crops.

    The ripe cherries are brought to the washing station after harvesting where they are sorted for under or over-ripe cherries, washed then placed on raised "African" drying beds where they are dried for14-21 days.

    *This lot is rather unusual as the varietal isn't Ethiopia Landrace as in 99% of coffee grown in Ethiopia but Bourbon, a natural mutation of Typica originating from La Réunion, formerly known as Île Bourbon. Cherries can be either red, yellow, orange or pink when ripe. Bourbon is 1/3rd more productive than Typica.

    vive l'Afrique.

    • Origin: Ethiopia
    • RegionGedeo Zone
    • Farmer: Smallholder farmers
    • Altitude: 2100-2310 meters
    • Crop: 2020-21
    • Cultivar: *Ethiopia Heirloom
    • Processing: Natural


    For a brew recipe to start with try this....


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


    • Dose: 18.5g
    • 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⚡️