This is our current seasonal espresso blend. Right now the blend is composed of 3 different lots of coffee from 3 different origins:
The current components of the espresso are:
40% La Serrania (Colombia)
30% Tega and Tula (Ethiopia)
30% Sertao (Brazil)
This blend is all about really enjoying the best coffees that are in season right now. Combining great fruit qualities from each of the coffees, and their sweetness which comes from the careful and hard work of the producers involved.
The La Serrania is very sweet - like ripe peaches and apricots - with a pleasing fresh raspberry acidity. In the finish you'll find notes of honey dew melon and a hint of vanilla.
From the Fazenda Sertão you will find loads of milk chocolate, nuts and a lovely marzipan finish.
From the Tega and Tula you should expect to get a lot of cocoa and dark chocolate, followed by the caramelised sugar and a pleasing lime acidity with hints of lime cheesecake in the finish.
This version of the blend was created and released on February 2013
We would recommend the following recipe as a starting point:
Dose : 18-19 grams
Brew temperature : 201ºF-202ºF/94ºC-94.5ºC
Brew time : 28-30 sec
Total Volume : approx 50ml
Brew weight : 28-30 grams
This profile and recipe was developed on a Synesso Hydra with VST 18g 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 18g.