ROCKET - Espresso Blend


ARGEMIRO NUÑEZ - Colombia / GUJI - Ethiopia / BALBOA / Colombia

{33 % Argemiro Nuñez - Colombia} Caturra & V. Colombia*

Finca La Falda is a 13 hectare farm in Timaná, Colombia. 67 year old The farmer 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 & V. Colombia. During the harvest Argemiro selectively hand-picks the coffee, each tree being picked from numerous times as the cherries ripen. The cherries are pulped & fermented, then dried in parabolic driers {much like a green house, covered but open at each end to allow the air to flow through} for up to three weeks.

Caturra is a mutation of Bourbon, discovered in Brasil in 1937. It is a compact plant & very productive but susceptible to disease. V. Colombia was bred from Catimor in 1985 it is highly resistant to disease & has good productivity.

  • Origin: Colombia
  • Region: Huila
  • Farm: La Falda
  • Farmer: Argemiro Nuñez
  • Altitude: 1490-1850 meters
  • Crop: 2019
  • Cultivar{s}: Caturra, V. Colombia
  • Processing: Washed & sun-dried 

{34 % GUI - Ethiopia} Bourbon*

This lot was processed at the Arsosala Washing Station. The coffee was grown by about 1200 small-holder farmers who have farms in the surrounding area. The farms are at very high altitudes with coffee grown along with the families' food crops.

This coffee is naturally processed, at harvest time, cherries are selectively hand-picked before being taken to the washing station. There they are sorted for over or under-ripe cherries, washed, then placed on raised beds to dry. The dried flesh is later removed mechanically.

*This lot is rather unusual as the varietal isn't Ethiopia Landrace as in 99% of coffee grown in Ethiopia but Bourbon, a natural mutation of Typica originating from La Réunion, formerly known as Île Bourbon. Cherries can be either red, yellow, orange or pink when ripe. Bourbon is 1/3rd more productive than Typica.

vive l'Afrique.

  • Origin: Ethiopia
  • RegionGuji
  • Farmer: Small holder farmers
  • Altitude: 2100-2310 meters
  • Crop: 2019-20
  • CultivarBourbon
  • ProcessingNatural

{33 % BALBOA - Colombia} Caturra & Castillo*

This lot comes from a cooperative called Balboa Cafe. It is a very small co-op with only 35 members. The co-op has a full time fellow called Maurico who is in charge of quality control. He spends time with each grower to ensure the coffee growing & harvesting standards are met.

Cherries are selectively hand picked at optimum ripeness, de-pulped the same day then dry-fermented for 20 hours, washed & placed on parabolic dryers until the beans have dropped to 11% moisture.

Caturra is a mutation of Bourbon, discovered in Brasil in 1937. It is a compact plant & very productive but 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 coffee cultivar in Colombia.

  • Origin: Colombia
  • Region: Cauca
  • Farm: Various
  • Farmer: Various
  • Altitude: 1500-1900 meters
  • Crop: 2019
  • Cultivar{s}: Caturra, Castillo
  • Processing: Washed & sun-dried

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


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


    • Dose: 18.5g
    • 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⚡️