Oozing sweet, sublime comfort, this iteration of Red Brick unites one of our oldest and most recent supply chains: Puente Tarrazú from Costa Rica and Chacayá from Guatemala.

Puente Tarrazú: it doesn't get much more "Square Mile Original" than coffee from this micromill spearheaded by Rodolfo and his cousin Mainor Rivera. One of our oldest partners, masters of the honey process and pioneers of the now-famous region, Puente Tarrazú's classic caramel, marzipan, and dried fruit flavours have become cornerstones (or dare we say, the building blocks) of Red Brick.

Full of milk chocolate, purple fruit, hazelnut and praline notes, coffee from the Chacayá group first appeared in Red Brick as part of the regional Farms of Atitlán blend. Introduced to Farms of Atitlán through our export partners Los Volcanes, our goal from the beginning was to narrow our focus to collaborating with a single up-and-coming group of producers with whom we could build a Red Brick partnership. 2023 marks the first full-container purchase from Santiago Chacayá, and we could not be happier!

Deliciousness aside - the highlight here is how enduring collaborations set the stage for coffees like these to become greater than the sum of their parts.

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.