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.
Please note: We've recently moved to shipping orders that contain only Red Brick, Decaf or Cascara every week day.
50% KAYON MOUNTAIN
25% TERRA ALTA
Our current seasonal blend is composed of three different lots of coffee from three different origins. It is 50% Kayon Mountain (Ethiopia) / 25% Serrania (Colombia) / 25% Terra Alta (Brazil).
The Serrania provides the foundations of the blend, with toasted hazelnut flavours and that big creamy body that we’ve all loved when we’ve seen it in previous years. This is built on by the pulped natural Terra Alta which brings layers of sweet banoffee dessert flavours and high notes of bright clementines. Finally, the Kayon Mountain injects a blast of stonefruit juicyness to the cup, with plenty of apricot flavours. The final result is a balanced coffee, that is deliciously sweet and juicy!
We would 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: 36-38 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.