This blend is all about really enjoying the best lots of coffee that are in season right now. We want to combine great fruit qualities from each of the components, and their sweetness which comes from the careful and hard work of the producers involved.
This is our current seasonal espresso blend. Right now the blend is composed of 2 different lots of coffee from 2 different origins.
50% LA SERRANIA (COLOMBIA)
50% RECREIO ESTATE (BRAZIL)
The La Serrania we have had in previous years and found this years lot to have plenty of fruit notes with grapefruit, peaches and white grapes presenting a juicy cup balanced with a subtle toffee flavour.
The Recreio Estate comes with a classic Brazil taste profile. Expect a lovely cocoa and walnut taste with caramel and fig notes, followed by a green grape acidity.
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: 34-36 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.