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HomeCoffeesRocket Organic Espresso Blend
Peru

Rocket Organic Espresso Blend

Typica, Caturra, Pache, Costa Rica 95, Castillo, Lempira, Catuai, Bourbon, grown at 1100 to 1760 masl

Roasted by Rocket Coffee Roasters

Available now· checked 30 Jul
CooperativeRoaster-stated
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Details

RoasteryRocket Coffee Roasters· Hamilton, New Zealand
CooperativeAsociación San Martin, Peru✓
Producer—
Process—
Harvest—
Altitude1100 to 1760 masl
ClimateCold semi-arid
VarietiesTypica, Caturra, Pache, Costa Rica 95, Castillo, Lempira, Catuai, Bourbon✓
RoastEspresso✓
Tasting notestropical fruit, citrus, dark fruity chocolate, creamy body✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • tropical fruit
    Fruity
  • citrus
    Fruity › Citrus
  • dark fruity chocolate
    Nutty/Cocoa › Chocolate
  • creamy body
    Sweet › Vanilla

Supply Chain

  1. Cooperative

    Asociación San Martin, Peru

  2. Roastery

    Rocket Coffee Roasters

  3. Coffee· viewing

    Rocket Organic Espresso Blend

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarRocket Espresso Blend NewPeru Espresso BlendEmmi Espresso BlendEspresso BlendBlend EspressoEden, Espresso BlendSame variety, exploredTypica1436Caturra3255Pache220Costa Rica 955Similar flavour profiletropical fruit, citrus, dark fruity chocolate1355From the same originPeru1579More from this roasterRocket Coffee Roasters31 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

Altitude1100 to 1760 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability