Morning Fuel | Filter Blend, Natural & Washed

Morning Fuel is your ultimate daily brew, crafted to energize and inspire. With its smooth, approachable character, it delights with a subtle floral and fruity twist. Each sip delivers a relaxed yet vibrant cup, leaving behind the unmistakable Rocket Bean vibe in the aftertaste.

Whether you’re savoring a perfectly brewed V60 or enjoying your morning batch brew, Morning Fuel is designed to kickstart your day on the right note.

Ethiopia – Natural 

The coffee cherries undergo meticulous handpicking by smallholders, who promptly deliver them to the washing station on the same day. Afterwards, the cherries are hand-sorted to pick out any defective and unripe cherries. Then, they are laid on raised African beds for sun drying. Throughout this period, the lot is regularly stirred and covered with nets at night to protect it from insects and animals. The drying process lasts approximately 25 days, after which the beans are separated from the remaining cherries and undergo additional drying until they reach optimal moisture levels. During this stage, noticeable defects are once again sorted out by hand. 

Kenya – Washed

Coffee cherries are grown and handpicked by Kenyan smallholder farmers from different regions. Following the harvest, they are transported to the local washing station, where they undergo rigorous quality assessment and are then passed for further processing. Within the washing station, the cherries undergo a methodical sorting process followed by de-pulping and washing coffee beans with fresh water. Then, beans are fermented in water tanks to remove any residual pulp effectively. Afterwards, they are sorted by size and quality and laid out on African beds to be sun-dried for an extended period, often exceeding 20 days.

Ultimately, the dried beans are removed from their hulls and packed into jute bags for their transcontinental journey.

Brazil – Natural (Extended)

After the harvesting, coffee cherries go through a two-step sorting process where floaters and unevenly ripened cherries are separated. Then, selected cherries are put inside open-air tanks to ferment at ambient temperature (average 24 degrees Celsius). While fermenting, the temperature naturally increases, and after 72 hours, the lot has reached the appropriate temperature – around 35 degrees Celsius. At this point, the cherries have reached the desired result and have been removed from the fermentation tank. Afterwards, they are transported to raised beds to be slow-dried for 22 days for superior uniformity in the coffee cup.