ORGANIC ESPRESSO

ORGANIC ESPRESSO

 

This blend is 40% Asociación San Martin - Peru & 60% Asociacion ASOBRIS
$18.00
$18.00
Sale Sold out
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.

AOPCAFEH [Organic] — Honduras

The Association of Occidental Small Coffee Farmers, known as APOCAFEH cooperative was formed in 2017 by a small group of farmers. Their goal was to produce organic coffee to benefit the environment & grant access to new markets. The co-op received organic certification in 2020.

  • region Encarnación, Ocotepeque
  • farm/farmer 110 co-op members
  • altitude 1000-1650 meters
  • crop 2024
  • cultivar Catuaí, Lempira, Bourbon, Caturra
  • process Washed

Lempira is cross between Hybrido de Timor & Caturra developed by Instituto Hondureño del Café [IHCAFE].

Catuaí is a hybrid of Mundo Novo & Yellow Caturra developed in Brasil in 1949.

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.

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.

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.

AOPCAFEH co-op members taking part in a workshop.