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.
2/3 CORDILLERA DEL FUEGO
Country COSTA RICA
Region WEST VALLEY
Process WHITE HONEY
1/3 SUKE QUTO
Adding a splash of Guji with stone-fruit and floral complexity to the classic buttery texture and chocolate notes of Costa Rica, we combined the much-celebrated Suke Quto Farm from Ethiopia with Cordillera del Fuego. An exciting chapter for Red Brick; we hope you enjoy it!
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.