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.
Varieties CATURRA, COLOMBIA
50% TERRA ALTA
Process PULPED NATURAL
Variety IAC-125 RN
Our current seasonal blend is a 50/50 mix of Serrania from Colombia and Terra Alta from Brazil, a short run forecast to last until April.
The Serrania comes with toasted hazelnut flavours and that big creamy body that we’ve all loved from previous years. This time around the Terra Alta’s processing is more apparent with sweet banoffee dessert like flavours and juicy clementines. Put the two together and you have balance, with a solid helping of 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.