ADDED TO CART -

Red Brick

Seasonal Espresso
£13.00
Red Brick -
Tasting Notes

RED APPLE/ ALMOND/ CHOCOLATE/ PRALINE

As the crops change, so do the components of our Red Brick, highlighting harvest cycles and celebrating the seasonality of coffee. We've combined the great fruit qualities from each component, and allowed the sweetness to shine.

*To optimise our blend, component percentages are subject to change.

63% FAZENDA BARREIRO

Region, Country MINAS GERAIS, BRAZIL

Process NATURAL

Roast Level MEDIUM

37% EL MERIDIANO

Region, Country TOLIMA, COLOMBIA

Process WASHED

Roast Level MEDIUM

Red Brick - 1

In this edition of Red Brick, we put the spotlight on Fazenda Barreiro (our newest Sul de Minas Cluster contributor). Barreiro’s nut-butter creaminess teams up with the berry notes of Tolima’s El Meridiano for an espresso that ticks every box.

For that ideal plum-chocolate-raisin espresso, turn to this blend of Tolima’s El Meridiano with Fazenda Barreiro, the fourth farm in our Sul de Minas cluster! This version of Red Brick spotlights the newcomer to our project with exporter Bourbon, who annually build our lot from the same farms in Brazil’s Sul de Minas region. While father Francisco Lotufo focused on conservation and ecological restoration, son Manuel has added a quality-focused mindset to the rebuilding of Fazenda Barreiro’s wet mill, drying, and cupping facilities. Notably, they mix purchased yeasts with harvested cherries and conduct a closed fermentation before drying, heightening complexity

We matched Barreiro with El Meridiano from Herrera, Tolima. It’s hard to pinpoint the root of El Meridiano’s red berry notes, but we suspect the higher biodiversity of this region is mirrored in the variety of microbes during fermentation.

RECIPE:

We recommend the following recipe as a starting point:

Dose: 19 grams

Brew temperature: 201ºF-202ºF/94ºC-94.5ºC

Brew time: 28-32 sec

Brew Ratio: 1:2

Brew weight: 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.

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