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.
Varieties CATURRA, COLOMBIA
50% SERRA DO BONE
Varieties BOURBON, CATUAI
Process PULPED NATURAL
Our current seasonal blend is a 50/50 mix of Serrania from Colombia and Serra Do Bone from Brazil, forecast to last until March.
The Serrania is a staple of ours this time of year and always brings plenty of cranberry, raspberry and raisin notes and a thick creamy body. The Serra do Bone is a new Brazilian addition for us and we are loving its cocoa and sweet butterscotch notes. In combination, we think this is a pretty swell cup!
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.