*We roast every Tuesday. All orders placed before Monday 11:59pm (AEST) will be roasted and fulfilled that Tuesday. All orders placed after that will be roasted the following week.
Country - Colombia
Region - Nariño
Producer/s - Huver Castillo
Washing Station - on the farm (El Paseo)
Processing - 36-hr cherry fermentation, 6-day anaerobic-washed fermentation
Varietal/s - Caturra
Altitude - 1850 MASL
Harvest - October 2025
Flavour Notes - Jasmine, bergamot & malty sweetness
The process of the Rocket Flower coffee from El Paseo farm in Nariño begins with the careful selection of ripe Caturra cherries, ensuring exceptional quality. The cherries undergo a 36-hour pre-fermentation in cherry, followed by a floating and disinfection process using sea salt at 2% of the total water in the hopper. The beans are then subjected to anaerobic fermentation in stainless steel tanks with regulated relief valves. After moving to a second hopper and being pulped, leachates are collected and 200 liters are used per fermentation tank with the addition of enzymes to promote an specific floral profile. Each tank, holding up to 2,800 kilos of coffee, ferments the coffee for 6 days, developing a complex flavor profile. The beans are then mechanically dried in a silo for 2-3 days at temperatures below 38 degrees, ensuring ideal moisture levels. A 15-day stabilization period follows, guaranteeing the consistency and quality of the coffee. This meticulous process results in a flavor profile rich with notes of lemongrass, citric acid, citrus, cocoa, coffee blossom, floral, orange, and sweet aromatics, making Rocket Flower coffee a standout selection.
Espresso Recipe: 1:3 ratio
In: 20 grams dry dose
Out: 60 grams beverage weight output
Time: Contact time of 28+ seconds
Filter Recipe: 1:17 ratio
In: 20 grams dry coffee
Out: 335 grams brewing water
Time: 3:00-3:30 minutes
