ESPRESSO DULCE

ESPRESSO DULCE

This is our darkest [but not dark, oily & roasty] Espresso Blend. 70% Bruno H. Franco, Brasil & 30% ASOBRIS, 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)

ASOCIACIÓN ASOBRIS [organic] — Colombia

The coffee was produced by the 42 members of ASOBRIS [Asociación de Productores Agrícolas Ecológicos y Pecuarios Brisas del Quebradon]. The cooperative was formed in 2014 by 14 farmers under the leadership of Sr. Ferney Echeverry & Srta. Betty Naranjo. The cooperative has invested in better roads, warehouses, training & offers micro-credit.

Each farmer has their own micro-mill, taking care of harvesting, sorting, de-pulping, fermenting, washing & drying their coffee. The dry-milling is taken care of by an export company.

  • region Tolima
  • farm/farmer 42 Association members
  • altitude 1500–1800m
  • crop 2024
  • cultivar Caturra, V. Colombia, Castillo, Typica
  • process Washed

This lot is a mix of Caturra, V. Colombia, Castillo & Typica. Caturra is a mutation of Bourbon discovered in Brasil in 1937. The plant is a dwarf so it can be planted close together resulting in more production per hectare. Caturra has good flavour characteristics but is susceptible to disease. Castillo, developed by CENICAFE [the Colombian coffee research facility] & released in 2005. It was bred from Caturra & Hybrido de Timor. It is highly resistant to disease & is now the most planted cultivar in Colombia. V. Colombia was bred from Catimor in 1985 it is highly resistant to disease & has good productivity. Typica is the oldest variety of Coffea Arabica & the parent of many modern coffee varieties. It can grow up to 5 meters in height. Typica is not particularly productive.

Bruno & Marco Franco Red Catuai [anaerobic — Brasil

Bruno & Marco are fifth-generation coffee growers. Inhame was founded by their great-great-great-grandfather, Colonel Frederico Franco.
Bruno has already planted a plot for the sixth generation, his son Antonio. This coffee is processed using an anaerobic honey method.
The coffee is harvested ripe, sorted for any under or over-ripe fruit, placed in containers without oxygen for 36-48 hours, de-pulped & then sun-dried on concrete patios.
 

  • region Campos Altos
  • farm/farmer Inhame
  • altitude 1200 meters
  • crop 2023
  • cultivar Red Catuai
  • process Anaerobic honey

Catuai is a cross between Mundo Novo & 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

ASOBRIS co-op members farm.

ASOBRIS co-op members at a meeting.

Bruno & Marco Franco on the drying patio.

Honey & naturally processed coffee drying on the patio at Inhame.