ESPRESSO BLEND

ESPRESSO BLEND

This blend is 50% Idido Memeru Demese - Ethiopia  & 50% Medellín - Colombia. 

Roasted in H-town Daily.
$18.00
$18.00
Sale Sold out
About the farmer(s)

Idido Memiru Demise - Kurume [natural] — Ethiopia

This lot was processed at the Idido Wet Mill, owned & operated by Memiru Demise. Memiru also looks after the family's 26 hectare coffee farm. The coffee in this lot was grown by 438 small-holder farmers who live in the area. The coffee is grown in rich soil surrounded by lush forests. This coffee was processed naturally. Soon after harvesting the coffee is taken to the mill where it is hand-sorted & floated to remove defects, over & under-ripe coffee & then placed on raised beds to dry.

  • region Yirga Cheffe
  • farm/farmer Idido Wet Mill
  • altitude 1950 - 2300 meters
  • crop 2025
  • cultivar Kurume
  • process Natural

Kureme is a regional landrace coffee variety, common in the Gedeo Zone, of which Yirga Cheffe is a part of. Kurume is a compact plant with small cherries & a good yield.

Brew guide

  1. Black

    • dose 18g
    • Brew weight 40g
    • Brew time 25–35 seconds

  2. White

    • dose 18.5g
    • Brew weight 22–27g
    • Brew time 25–35 seconds

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

Just harvested coffee cherries on raised beds at Idido Wet Mill.

Idido Wet Mill.