ROCKET ESPRESSO BLEND

$12.00

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

FOR OUR LATEST BLEND WE'VE PURCHASED ARGEMIRO'S LATEST LA FALDA CROP WHICH WE'LL BLEND WITH A SELECTION OF IPANEMA COFFEE'S RIO VERDE MICRO LOTS.

THESE INCLUDE RED ACAIÁ, YELLOW CATUCAÍ & YELLOW BOURBON CULTIVARS.

WE'VE VISITED IPANEMA COFFEE IN THE PAST & WERE VERY IMPRESSED. EVEN THOUGH THEY ARE A LARGE CONCERN THEY SEPERATE THEIR LOTS BY CULTIVAR, ELEVATION, & QUALITY, MAKING IT EASY FOR US TO SOURCE GREAT COFFEE FROM THEM.

{50% LA FALDA} Colombia & Castillo

WE'RE GLAD TO WELCOME BACK ARGEMIRO'S COFFEE FOR THE FOURTH YEAR IN A ROW. THIS YEARS CROP IS PARTICULARLY SWEET WITH SUBTLE RIPE TROPICAL FRUIT FLAVOURS.

LA FALDA IS A 13 HECTARE FARM IN TIMANÁ, COLOMBIA. 68 YEAR OLD ARGEMIRO VARGAS NUÑEZ WAS BORN & RAISED IN THE AREA WHERE THE FARM IS LOCATED. HE IS MARRIED WITH FOUR DAUGHTERS & A SON.

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: TIMANÁ, HUILA
  • FARMER: ARGEMIRO VARGAS NUÑEZ
  • ALTITUDE: 1490-1850 MASL
  • CULTIVAR: 70% COLOMBIA, 30% CATURRA
  • PROCESSING: WASHED & SUN-DRIED

 {50% RIO VERDE LOT 34} yellow bourbon

RIO VERDE WAS FOUNDED IN 1887. LOCATED IN THE HEART OF MANTIQUEIRA DE MINAS MOUNTAINS, THIS 1500 HECTARE FARM IS A NATURAL SANTUARY, WHERE COFFEES ARE GROWN AT ELEVATIONS OF UP TO 1300 METERS ABOVE SEA LEVEL, SURROUNDED BY VIRGIN FORESTS, WATERFALLS, SPRINGS & HIKING TRAILS.

HIGH ELEVATIONS COMBINED WITH MOUNTAINOUS TOPOGRAPHY CREATE AN IDEAL MICROCLIMATE, WITH MILD TEMPERATURES & AN AVERAGE RAINFALL OF 1600MM PER YEAR.

  • ORIGIN: BRASIL
  • REGION: MANTIQUEIRA DE MINAS
  • FARMER: IPANEMA COFFEE
  • ALTITUDE: 1300 MASL
  • CULTIVAR: YELLOW BOURBON {LOT 34}
  • PROCESSING: PULPED NATURAL

 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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