ROCKET ESPRESSO BLEND

$12.00

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

{50% LA FALDA} caturra, castillo & colombia

FINCA LA FALDA IS A 13 HECTARE FARM IN TIMANÁ, COLOMBIA. 67 YEAR OLD 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. ARGEMIRO GROWS TWO COFFEE CULTIVARS ON THE FARM, CATURRA & COLOMBIA.
  • ORIGIN: COLOMBIA
  • REGION: HUILA
  • FARMER: ARGEMIRO VARGAS NUNEZ
  • ALTITUDE: 1490-1850 MASL
  • CULTIVAR: CATURRA, COLOMBIA
  • PROCESSING: WASHED & SUN-DRIED

{50% KONGA} ethiopia heirloom

THIS COFFEE IS GROWN BY SMALL HOLDER FARMERS IN KONGA ABOUT FOUR KILOMETERS SOUTH OF YIRGA CHEFFE TOWN. IT IS FULLY WASHED, SOAKED THEN DRIED ON RAISED BEDS, RESULTING IN A CLEAN AND VERY FLORAL COFFEE.

ETHIOPIA, THE BIRTHPLACE OF ARABICA COFFEE, HAS MANY THOUSAND NATURALLY OCCURRING COFFEE VARIETALS WHICH IS WHY THEIR COFFEES HAVE SUCH COMPLEX FLAVOURS. IN COMPARISON THE REST OF THE COFFEE PRODUCING WORLD USES AROUND A DOZEN DIFFERENT VARIETALS.

ORIGIN: ETHIOPIA

  • REGION: YIRGA-CHEFFE
  • FARMER: SMALL-HOLDER FARMERS
  • ALTITUDE: 1790-1900 MASL
  • CULTIVAR: ETHIOPIA HEIRLOOM
  • PROCESSING: WASHED

 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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