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.
*To optimise our blend, component percentages are subject to change.
66% EL PATO
Country PERU
Region CAJAMARCA
Process WASHED
Roast Level MEDIUM
34% LA SERRANÍA
Country COLOMBIA
Region HUILA
Process WASHED
Roast Level MEDIUM
It's time to welcome in the first Red Brick of 2023! And for this iteration, we're featuring our Red Brick mainstay La Serranía from Huila, Colombia, while highlighting a new component and supply chain with El Pato from Cajamarca in Northern Peru. We love how El Pato's creamy texture, highlighted by yellow fruits and caramel-rye notes, accentuates the deep chocolatey-plum character of La Serranía!
RECIPE:
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.
