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.
70% LA PEÑA (COSTA RICA)
30% KANGUNU AB (KENYA)
The La Peña has a creamy and nutty quality to it which is balanced with lots of citrus notes ranging from lime through to candied lemon.
The Kangunu AB has plenty of fruit notes like peaches, plums, apricots and grapefruit, all this fruit makes for a lovely sticky mouthfeel.
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.