ROCKET - Espresso Blend


The coffees that make up our espresso blend change with the season.

{67% Argemiro Nuñez - Colombia} Caturra & Colombia

La Falda is a 13 hectare farm in Timaná, Colombia. 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.

  • Origin: Colombia
  • Region: Huila
  • Farmer: Argemiro Vargas Nuñez
  • Altitude: 1490-1850 masl
  • Crop: 2018-19
  • Cultivar{s}: V. Colombia, Caturra
  • Processing: Washed & sun-dried

{33% Halu Beriti - Ethiopia} Heirloom varieties

This coffee is processed in the village of Beriti, located in the Gedeo zone region between the towns of Yirga Cheffe & Gedeb.

Small-holder farmers grow coffee along with their own food crops at very high altitudes in rich, fertile soil.

On the day the coffee is harvested it is delivered to the coffee mill where the cherries are sorted for any that are over or under-ripe, de-pulped, fermented, soaked, washed then dried on raised beds for 7-14 days.

    • Origin: Ethiopia
    • Region: Yirga Chefe
    • Farmer: Small-holder farmers
    • Altitude: 2200-2300 Meters
    • Cultivar: Ethiopian Heirloom
    • Crop: 2018-19
    • Processing: Washed

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


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


    • Dose: 18g
    • 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⚡️

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