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.
2/3 CORDILLERA DEL FUEGO
Country COSTA RICA
Region WEST VALLEY
Process WHITE HONEY
1/3 BURTICA
Country COLOMBIA
Region ANTIOQUIA
Process WASHED
A beautifully balanced and succinct cup with accentuated cherry and plum notes, Burtica seamlessly picks up where Suke Quto left off. Offering a slightly softer edge that melts into the buttery chocolate body of Cordillera del Fuego, expect a spot on black cherry, chocolate and plum delight!
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.
