Rocket Flower, Filter

The Rocket Flower coffee process from the El Paseo farm in the Nariño region begins with the careful selection of ripe Caturra cherries, ensuring exceptional quality. The cherries undergo a 36-hour pre-fermentation in the cherry, followed by flotation and disinfection with sea salt at 2% of the total water volume in the hopper.

Subsequently, anaerobic fermentation takes place in stainless steel tanks with regulated release valves. After transfer to a second hopper and pulping, the leachates are collected, using 200 liters per fermentation tank along with the addition of enzymes to promote a specific floral profile.

Each tank, with a capacity of up to 2,800 kg of coffee, ferments the beans for 6 days, developing a complex flavor profile. The coffee is then mechanically dried in a silo for 2-3 days at temperatures below 38 °C to achieve ideal moisture. Drying is followed by a 15-day stabilization period, guaranteeing consistent quality.

This precise process results in a flavor profile rich in notes of lemongrass, citric acid, citrus, cocoa, coffee blossom, floral tones, orange, and sweet aromatic nuances, making Rocket Flower coffee an exceptional choice.