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 4 different lots of coffee from 4 different origins.
20% KAIGURI AB (KENYA)
20% MONTAÑAS DEL DIAMANTE (COSTA RICA)
20% PICACHO (EL SALVADOR)
40% BOSQUES DE SAN FRANCISCO (GUATEMALA)
We found a currant jam and cacao quality to the Kaiguri AB, which is complimented nicely by figs and caramel from the Montañas del Diamante and a chewy nougat from the Picacho.
The largest component is the Bosques de San Francisco and this year it comes with plenty of stonefruits, black cherries and green apples making this a complex yet well balanced espresso.
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 Synesso Hydra 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.