ESPRESSO DULCE

ESPRESSO DULCE

This is our darkest [but not dark, oily & roasty] Espresso Blend. 50% Capoeirnha, Rio Verde, Conquista - Brasil & 50% ASPROTIMANÁ - 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. 
$18.00 NZD
$18.00 NZD

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$18.00 NZD
$18.00 NZD

Auto-renews, skip or cancel anytime.

$18.00 NZD
$18.00 NZD

Auto-renews, skip or cancel anytime.

$18.00 NZD
$18.00 NZD

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$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

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$18.00
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About the farmer(s)

Capoeirnha, Rio Verde, Conquista — Brasil

This coffee is produced by Ipanema Coffee. They have been producing coffee since 1969. Ipanema grow coffee on three farms, Fazenda Capoeirnha, Fazenda Rio Verde & Fazenda Conquista. The lot we have is a pulped natural blend from these three farms. The coffee was harvested, sorted, washed, de-pulped then dried on concrete patios until the moisture reduced to 11%.

  • region Alfenas
  • farm/farmer Fazenda Capoeirnha, Fazenda Rio Verde, Fazenda Conquista
  • altitude 800 - 1350 Meters
  • crop 2024
  • cultivar Acaiá, Mundo Novo, Yellow Bourbon, Yellow Catuaí
  • process Pulped Natural

Mundo Novo is the result of a natural cross between Bourbon & Typica originating in Mineiros do Tiete, Sao Paulo, Brazil. It was developed between 1943 -1952.

Bourbon is a natural mutation of Typica originating from what was called Île Bourbon. The colour of the cherries can be either red, orange, pink or in this case yellow when ripe.

Catuai is a hybrid of Mundo Novo & Yellow Caturra developed in Brasil in 1949.

ASPROTIMANÁ — Colombia

ASPROTIMANÁ is a cooperative of coffee farmers located around the town of Timana in Huila, Colombia. It was formed in 2001 by 32 farming families looking for a better way of life. Now, 23 years later, membership has grown to 150 families.
The cooperative provides training to help control the fermentation process. Co-op members use brix meters to measure the sugar levels in the cherry. When the majority of the crop reaches 20 brix, picking starts.
Once the cherries are harvested, they are placed in holding tanks for 36 - 48 hours before being de-pulped. The beans are fermented until the ideal pH level is reached, then washed, halting fermentation. Coffee is then sun-dried.

  • region Huila
  • farm/farmer Small-holder farms
  • altitude 1400-1700 meters
  • crop 2025
  • cultivar Caturra, Castillo, V. Colombia
  • process Washed

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 was 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 by CENICAFE from Caturra & Catimor. It was released in 1982 it is highly resistant to disease & has good productivity.

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

Fazenda Capoeirnha.

Fazenda Rio Verde.

Fazenda Conquista.

Coffee cherries at the Ipanema wet-mill.

Cooperative members on their farm.

ASPROTIMANÁ nursery.

ASPROTIMANÁ co-op member harvesting coffee.

ASPROTIMANÁ co-op member in her parabolic dryer.