This blend is all about really enjoying coffee that is in season right now. We've combined the great fruit qualities from each component, and allowed the sweetness to shine. The careful and hard work of all producers involved is evident in our current seasonal espresso.
30% KANGUNU (KENYA)
40% EL RECUERDO (GUATEMALA)
30% EL SUR (COSTA RICA)
Our current seasonal blend is composed of 3 different lots of coffee from 3 different origins. The current components of the espresso are: 30% Kangunu (Kenya) / 30% El Sur (Costa Rica) / 40% El Recuerdo (Guatemala).
This espresso is full of cherry, butterscotch and citrus notes with a syrupy body. This comes from a combination of the heavy blackcurrant quality of the Kangunu, the caramel and chocolate notes found in El Sur, and the almond and cherry flavours of El Recuerdo.
We would recommend the following recipe as a starting point:
Dose: 19 grams
Brew temperature: 201ºF-202ºF/94ºC-94.5ºC
Brew time: 28-30 sec
Total Volume: approx 50ml
Brew weight: 36-38 grams
This profile and recipe was developed on a Victoria Arduino VA388 Black Eagle with VST 20g baskets – so should be taken as a starting point, and not an absolute as different machines extract in different ways.
The recommended baskets for this espresso recipe are the VST 20g.