ESPRESSO BLEND

ESPRESSO BLEND

This blend is 50% Zinabi - Ethiopia  & 50% João Farid Ananias - Brasil. 
$18.00
$18.00
Sale Sold out
About the farmer(s)

Zinabi - Ethiopian Landrace [Washed] — Ethiopia

This lot was processed in the kebele/town of Adame. The coffee was grown by a community o around 800 small-holder farmers who live nearby, growing coffee on small family plots of land along with their food crops. Cherries are picked when ripe & then transported to the washing station where they are sorted, washed, de-pulped, fermented for 24-36 hours, washed, soaked & then dried on raised beds for 7-11 days.

  • region Konga
  • farm/farmer Small Holder Farms
  • altitude 1800-2000 meters
  • crop 2025
  • cultivar Ethiopian Landrace
  • process Washed

This lot is Ethiopia Landrace. Ethiopia has thousands of indigenous coffee varieties. We've seen figures of between 6-10000. Some of these have names. There are cultivars, [Bourbon, 74110] & hybrid coffees [Ababuna] available. Ethiopian Landrace are coffees that have come from the coffee forests. They are domesticated, locally adapted traditional varieties.

João Farid Ananias - Yellow Catuai [natural] — Brasil

João's farm Fazenda Jardim is located in Cerrado Mineiro, a high altitude coffee growing area in the state of Minas Gerais. The farm is 550 hectares, with over a quarter of the land area set aside as a reserve. This lot was processed using the natural method. The coffee was harvested then taken to the mill where it was sorted for under/over-ripe cherries then spread out out dry on a large concrete drying patio for 7 days followed by a day in a mechanical dryer. The coffee is then put aside to rest in large wooden bins for 20 days.

  • region Cerrado Mineiro
  • farm/farmer Fazenda Jardim
  • altitude 1100 meters
  • crop 2025
  • cultivar Yellow Catuai
  • process Natural

Catuai is a cross between Mundo Novo & Caturra. It was developed in Brasil & released in 1972. The plant is a dwarf, highly productive with good cup quality.

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

Freshly harvested coffee cherries.

Washed coffee frying on raised beds.

Dog patrolling Fazenda Jardim.

Ripe Yellow Catuai before harvest.