ESPRESSO BLEND

ESPRESSO BLEND

This blend is 25% Dara Natural - Ethiopia & 75% Asprotimaná - Colombia. 
$18.00
$18.00
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About the farmer(s)

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 2024
  • 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.

Dara Natural — Ethiopia

This coffee is cultivated in Sidamo Dara, its soil is fertile and climate conditions are perfect for growing exceptional coffee.

The dry processing station is 2.8 hectares with 200 drying beds, the coffee sourced from small-holder farmers who grow heirloom coffees near the station area.

This coffee is naturally processed, which means that the ripe cherry is left to dry with all of its skin and mucilage attached. The coffee is sun-dried for 10-20 days until it achieves the ideal moisture content. This results in a sweeter and fruitier cup profile.

After the cherries have drid to the desired moisture level, they are stored in a cool place for a few weeks. This resting period helps to develop the flavors within the beans. Once the resting period is complete, the dried cherries are hulled to remove the dried outer skin and pulp.

  • region Sidama
  • farm/farmer Small-Holder Farmers
  • altitude 1900-2220m
  • crop 2024
  • cultivar 74110, 74112
  • process Natural

74110 and 74112 are sub-varieties of the Ethiopian Land-Race coffee varietal, developed in the 70's at the Jimma Agricultural Research Center (JARC) for resistance to the coffee berry disease. The prefix '74' indicates that the selection and cataloguing occurred in 1974.

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

Cooperative members on their farm.

ASPROTIMANÁ nursery.

ASPROTIMANÁ co-op member harvesting coffee.

ASPROTIMANÁ co-op member in her parabolic dryer.