This blend is all about really enjoying coffee that is in season right now. We've combined the great fruit qualities from each component, and allowed the sweetness to shine. The careful and hard work of all producers involved is evident in our current seasonal espresso.
40% GUJI (ETHIOPIA)
2O% LA SERRANIA (COLOMBIA)
40% SERTÃO (BRAZIL)
The Guji mill is situated in the Sidamo region of Ethiopia, you will find fragrant notes of lavender, juicy apricots and a pleasant cocoa finish.
The Sertão is a delicious Brazilian coffee, In the cup we find subtle notes of vanilla, milk chocolate and brazil nut. A silky, delicate mouthfeel is balanced well with a red grape acidity and brown sugar sweetness.
The La Serrania has plenty of fruit notes with grapefruit, peaches and white grapes presenting a juicy cup balanced with a subtle toffee flavour.
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.