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.
50% PUENTE TARRAZU
Country COSTA RICA
Process YELLOW HONEY
50% HUEHUETENANGO SMALLHOLDERS
Our current seasonal blend is a mix of 50% Puente Tarrazu from Costa Rica and 50% Huehuetenango Smallholders from Guatemala.
Well rounded, we're finding the Puente Tarrazu gives ample chocolate notes and creamy textures beautifully complemented by the stone fruit flavours and pleasant acidity of the Huehuetenango Smallholders. A deliciously balanced cup, this blend is forecast to last until January.
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.