Rocket Flower

The production process of Rocket Flower coffee from the El Paseo farm in Nariño begins with the careful selection of ripe Caturra cherries that ensure exceptional quality. The cherries undergo a 36-hour pre-fermentation in the cherry, followed by a floating and disinfection process using sea salt at 2% of the total water in the tank. The grains are then subjected to anaerobic fermentation in stainless steel tanks with regulated safety valves. After transfer to the second hopper and pulping, the leaches are collected and 200 liters are used for the fermentation tank with added enzymes to support the specific floral profile. Each tank, with a capacity of up to 2,800 kilograms of coffee, ferments the coffee for 6 days, creating a complex flavor profile. The grains are then mechanically dried for 2-3 days at temperatures below 38 degrees, which ensures ideal humidity. This is followed by a 15-day stabilization period guaranteeing the consistency and quality of the coffee. This careful process results in a flavor profile rich in notes of lemongrass, citric acid, citrus, cocoa, coffee blossom, floral, orange and sweet aromas, making Rocket Flower coffee an exceptional choice.