The Maillard Project

El Paseo Rocket Flower

Name: El Paseo Rocket Flower
Brand: The Maillard Project
Price: 28.0 AUD
Availability: InStock

$28.00 AUD

Sale Sold out

size 200g 1kg

Product variants

Quantity

Espresso | Filter

Origin: Colombia Buesaco

Variety: Caturra

Process: Washed Anaerobic

Intense sweet. Floral. Rockmelon. Orange

Brewing Guide

Espresso

Ratio: 1:2

Dose: 20g

Extraction: 40g

Extraction Time: about 24-26 sec (on La Marzocco)

Temperature: 93°C

Best used: Aged after 10 days from roasting

Filter

Brew Guide for Pour Over

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El Paseo

Huver is a third-generation coffee producer, though his close relationship with coffee began only in recent years. Before 2015, he worked as a mathematics teacher in Nariño. Eventually, he returned to his family’s farm, El Paseo, where he now works alongside his father continuing the family’s coffee-growing tradition. The farm has been in the family for more than 20 years and is one of three farms they own.El Paseo is located near the town of Buesaco along the Suma Paz trail in Nariño, Colombia.

The farm sits at elevations between 1,750 and 1,950 meters above sea level, overlooking the valley of Buesaco. Surrounded by native shade trees and a cool mountain climate, the farm offers excellent conditions for growing high-quality coffee.This lot, known as Rocket Flower, is produced using carefully selected ripe Caturra cherries. The process begins with a 36-hour pre-fermentation while the cherries remain intact. After this stage, the cherries undergo floating and disinfection using a sea salt solution, ensuring only the highest quality fruit continues through the process.The coffee then undergoes anaerobic fermentation in stainless steel tanks equipped with regulated pressure relief valves.

After pulping, collected leachates are added back into the fermentation tanks along with enzymes designed to encourage the development of floral aromatic compounds. Each fermentation tank can hold up to 2,800 kilograms of coffee, with the beans fermenting for approximately six days to develop complexity and depth of flavor.Following fermentation, the coffee is mechanically dried in a silo for two to three days at temperatures below 38°C to protect quality and stability. The coffee then rests for a 15-day stabilization period to ensure consistent moisture and flavor development.

We are roasting with the 7kg Loring roaster in the shop which provides an efficiency and control of the quality, as the automated controls allow us to concentrate on creating the best coffee by releasing green beans from the hopper and precisely controlling the burner.