ESPRESSO BLEND

ESPRESSO BLEND

This blend is 33% Wilder Garcia Bravo Yellow Bourbon - Peru  & 67% Asprotimaná - Colombia. 
$18.00 NZD
$18.00 NZD

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$18.00 NZD
$18.00 NZD

Auto-renews, skip or cancel anytime.

$18.00 NZD
$18.00 NZD

Auto-renews, skip or cancel anytime.

$18.00 NZD
$18.00 NZD

Auto-renews, skip or cancel anytime.

$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

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$18.00
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About the farmer(s)

Wilder Garcia Bravo Yellow Bourbon [washed] — Peru

Wilder Garcia is a third-generation coffee grower. He owns 23 hectares of land, with 16 hectares currently planted. The Garcia Family started producing coffee in the 1970’s planting Typica & Catimor cultivars but have now added Caturra, Pacamara, Geisha, Java & this Yellow Bourbon. This coffee was processed using the washed method. After harvesting the cherries were de-pulped, fermented, washed & then dried on raised bed’s until the moisture reduced to 11%.

  • region Jaen, Cajamarca
  • farm/farmer Finca Wilder Garcia
  • altitude 1750-1950 Meters
  • crop 2024
  • cultivar Yellow Bourbon
  • process Washed

This lot is 100% Yellow Bourbon, a natural mutation of Typica originating from what was called Île Bourbon. The colour of the cherries can be either red, orange, pink or in this case yellow when ripe.

ASPROTIMANÁ — Colombia

ASPROTIMANÁ is a cooperative of coffee farmers located around the town of Timana in Huila, Colombia. It was formed in 2001 by 32 farming families looking for a better way of life. Now, 23 years later, membership has grown to 150 families.
The cooperative provides training to help control the fermentation process. Co-op members use brix meters to measure the sugar levels in the cherry. When the majority of the crop reaches 20 brix, picking starts.
Once the cherries are harvested, they are placed in holding tanks for 36 - 48 hours before being de-pulped. The beans are fermented until the ideal pH level is reached, then washed, halting fermentation. Coffee is then sun-dried.

  • region Huila
  • farm/farmer Small-holder farms
  • altitude 1400-1700 meters
  • crop 2025
  • cultivar Caturra, Castillo, V. Colombia
  • process Washed

Caturra is a mutation of Bourbon discovered in Brasil in 1937. The plant is a dwarf so it can be planted close together resulting in more production per hectare. Caturra has good flavour characteristics but is 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 cultivar in Colombia.

V. Colombia was bred by CENICAFE from Caturra & Catimor. It was released in 1982 it is highly resistant to disease & has good productivity.

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

Wilder Garcia Bravo on his farm.

Cooperative members on their farm.

ASPROTIMANÁ nursery.

ASPROTIMANÁ co-op member harvesting coffee.

ASPROTIMANÁ co-op member in her parabolic dryer.