ORGANIC ESPRESSO

ORGANIC ESPRESSO

This blend is 60% ASOCIACIÓN ASOBRIS, Colombia & 40% Asociación San Martin , Peru
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$18.00 NZD
$18.00 NZD

Auto-renews, skip or cancel anytime.

Purchase options
$18.00 NZD
$18.00 NZD

Auto-renews, skip or cancel anytime.

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$18.00 NZD
$18.00 NZD

Auto-renews, skip or cancel anytime.

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$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

Purchase options
$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

Purchase options
$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

Purchase options
$55.00 NZD
$55.00 NZD

Auto-renews, skip or cancel anytime.

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About the farmer(s)

Asociación San Martin — Peru

.Asociación Agroexportadora de la San Martin was founded in 2017. The co-op has 643 members. Their mission is to improve the quality of the farmers lives. This is done with technical assistance to improve farming practises, marketing their coffee & recovering & preserving the ecosystem.

  • region Moyobamba, San Martin
  • farm/farmer Small-holder farmers
  • altitude 1100-1760 meters
  • crop 2023
  • cultivar Typica, Pache, Costa Rica 95, Castillo
  • process Washed

Typica is the oldest cultivar of Coffea Arabica & the parent of many modern coffee varieties. It can grow up to 5 meters in height. Typica is not particularly productive. 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.

Pache is a mutation of Bourbon discovered in Guatemala.

Costa Rica 95 is a compact plant with high producyion that was developed to grow at in a hot tropical climate with acidic soils.

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.

ASOCIACIÓN ASOBRIS [organic] — Colombia

The coffee was produced by the 42 members of ASOBRIS [Asociación de Productores Agrícolas Ecológicos y Pecuarios Brisas del Quebradon]. The cooperative was formed in 2014 by 14 farmers under the leadership of Sr. Ferney Echeverry & Srta. Betty Naranjo. The cooperative has invested in better roads, warehouses, training & offers micro-credit.

Each farmer has their own micro-mill, taking care of harvesting, sorting, de-pulping, fermenting, washing & drying their coffee. The dry-milling is taken care of by an export company.

  • region Tolima
  • farm/farmer 42 Association members
  • altitude 1500–1800m
  • crop 2024
  • cultivar Caturra, V. Colombia, Castillo, Typica
  • process Washed

This lot is a mix of Caturra, V. Colombia, Castillo & Typica. 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, 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 from Catimor in 1985 it is highly resistant to disease & has good productivity. Typica is the oldest variety of Coffea Arabica & the parent of many modern coffee varieties. It can grow up to 5 meters in height. Typica is not particularly productive.

Brew guide

Try this brew recipe as a starting point:

  1. Black

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

  2. White

    • dose 18g
    • Brew weight 22–27g
    • Brew time 28 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

San Martin co-op member at the wet mill.

San Martin co-op member with his mule.

ASOBRIS co-op members farm.

ASOBRIS co-op members at a meeting.