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 5 different lots of coffee from 2 different origins.
50% LA BOLSA (GUATEMALA)
10% RABANALES (GUATEMALA)
10% KAIGURU AA (KENYA)
20% SAN JUAN (GUATEMALA)
10% LA FLORIDA (GUATEMALA)
From the largest component La Bolsa we found a nice grape sweetness with an apple acidity and notes of vanilla and peach.
The San Juan has lovely confectionary qualities which are complimented by the hazelnut in the Rabanales. Toffee and chocolate notes in the La Florida further enhance the overall sweetness.
The Kaiguri AA brings the classic Kenyan flavours of blackcurrants, raspberries, cherries and red currants with a crisp mandarin acidity and a sweetness which reminds us of fruit pastilles.
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.