Colombia El Paseo Rocket Flower | Specialty Espresso Coffee

Floral, sweet and vibrantly expressive — this is Rocket Flower crafted for espresso coffee.  
Grown at Finca El Paseo near Buesaco in the renowned Nariño region, this lot showcases the aromatic lift and refined sweetness that make Rocket Flower one of the most distinctive coffees in our single origin espresso lineup. Roasted in Melbourne, this espresso profile delivers clarity, brightness and a silky, structured body.

Discover the Exceptional: From Mathematics to Mastery

The story behind this coffee is as captivating as its flavour. Huver Castillo, a third‑generation grower, left his career as a math teacher to return to his family’s coffee heritage. Working alongside his father on steep slopes overlooking the Buesaco valley at 1950 MASL, Huver brings mathematical precision to every stage of production — combining technical discipline with traditional wisdom to create a truly world‑class single origin espresso.

This is a coffee shaped by intention, innovation and deep generational knowledge.  Read more about the farm here.

The Rocket Flower Process: Scientific Precision

The Rocket Flower method is engineered to amplify florals, fruit character and aromatic complexity through advanced fermentation:

Cherry Pre‑Fermentation – 36 Hours

Ripe Caturra cherries undergo a controlled 36‑hour pre‑fermentation before being disinfected in a sea‑salt solution to stabilise microbial activity.

Anaerobic Fermentation – 6 Days

The cherries are placed in stainless steel tanks for six days. During this time, collected leachates and targeted enzymes are reintroduced to intensify floral aromatics and build layered sweetness.

Low‑Temperature Drying + Stabilisation

The coffee is mechanically dried in a silo below 38°C for three days, then rested for 15 days to ensure flavour stability and longevity.

This meticulous process produces an espresso that is floral, bright and unmistakably expressive.

Flavour Profile – Espresso Coffee

Tasting: White peach and cream up front. Choc oranges through a round full body. Lemon and orange bouquet to finish.

Expect a bright, sweet and aromatic espresso with:

• white florals
• citrus and stone fruit
• honey sweetness
• silky, clean finish

Beautiful as straight espresso and equally expressive in milk.  Perfect for home baristas who want premium espresso coffee with a unique floral edge.

Coffee Origin

• Origin: Colombia
• Region: Buesaco, Nariño
• Producer: Huver Castillo (El Paseo Farm)
• Varietal: Caturra
• Altitude: 1750–1950 MASL
• Processing Method: Washed (6-Day Rocket Flower Anaerobic)
• Roast Level: Medium (Optimized for Specialty Espresso Coffee)

Why Rocket Flower Works So Well for Espresso Coffee

• high solubility for consistent extraction
• expressive aromatics without sharp acidity
• sweetness that holds up in milk
• clean, modern single origin espresso profile

It’s a standout choice for drinkers who want something elegant, floral and bright.

Brew Guide for Espresso

To capture the peaches and cream clarity of this specialty coffee, we recommend the following espresso recipe. As always, feel free to tweak the recipe to your specific machine and taste:

• Dose: 23g
• Yield: 45g
• Time: 32 seconds

Roaster’s Tip: The Rocket Flower process creates a very dense, flavour-packed bean. To fully realize the "Choc Orange" sweetness, aim for a slightly longer extraction time (32+ seconds). If the citrus bouquet feels too sharp, a small increase in yield can help soften the finish. 

Melbourne Roasted

Freshly roasted in Ravenhall, West Melbourne and shipped directly from our roastery to your door. Exceptional coffee, crafted for flavour and freshness.