ROCKET - Espresso Blend

$12.00

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

{60% 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
  • Farm: Finca La Falda
  • Altitude: 1490-1850 masl
  • Crop: 2018-19
  • Cultivar{s}: V. Colombia, Caturra
  • Processing: Washed & sun-dried

{40% Josè Roberto - Guatemala} Bourbon*, Caturra & Catuaì

José Roberto's finca {farm} San Juan is located on the side of  Volcan de Agua near the colonial town of Antigua. 
José grows mostly Bourbon & Caturra with a small amount of Catuai. {By all accounts José also grows amazing avocados}.

The coffee grows in the rich volcanic soils & the nearby Volcan de Fuego also adds a dusting of mineral rich ash every now & again. After harvesting the coffee is de-pulped, fermented, washed then sun-dried on a concrete patio. 

    • Origin: Guatemala
    • Region: Antigua
    • Farm: Finca San Juan
    • Altitude: 1570-1650 Meters
    • Cultivar: Bourbon, Caturra, Catuaì
    • Crop: 2018-19
    • Processing: Washed

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

    Black

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

    White

    • 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 espresso@rocketcoffee.co.nz⚡️

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