ESPRESSO BLEND

ESPRESSO BLEND

This blend is 33% Velma Ordoñez - Guatemala & 67% Asprotimaná - Colombia. 
$18.00
$18.00
Sale Sold out
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.

Velma Ordoñez [washed] — Guatemala

Velma Ordoñez is a second-generation coffee producer living in the town of San Antonio Huista in the Huehuetenango Region. The name of Velma’s farm, El Matasano, comes from a huge Matasano tree that was planted on the farm by Velma & her father 20 years ago. During harvest, Velma makes sure that only the ripest cherries are picked. Cherries are de-pulped the same day of the picking and fermented in water for 36 hours. After the fermentation, the beans are washed & then sun-dried on a concrete patio for four to seven days.

  • region Huehuetenango
  • farm/farmer El Matasano
  • altitude 1675-1800 meters
  • crop 2024
  • cultivar Caturra, Catuai, Bourbon
  • process Washed

Caturra is a mutation of Bourbon discovered in Brasil in 1937. The plant is a dwarf allowing it to be planted close together resulting in more production per hectare. Caturra has good flavour characteristics but is susceptible to disease.

Bourbon is 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. 

Catuai is a hybrid of Mundo Novo & Caturra developed in Brasil in the 40's.

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.

Coffee shrub at El Matazano.