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 LOS ANCESTROS
Country GUATEMALA
Region HUEHUETENANGO
Process WASHED
1/3 PUENTE TARRAZU
Country COSTA RICA
Region TARRAZU
Process WHITE HONEY
A big occasion to celebrate, the 50th iteration of our seasonal blend is a mix of Los Ancestros from Guatemala and Puente Tarrazu from Costa Rica.
Classic Costa Rica, Puente Tarrazu, located on the outskirts of Santa Cruz de Leon Cortez, brings terrific structure to the blend. As long-standing collaborators and friends, Puente Tarrazu earned a spot on our regular supplier list through their innovation and dedication to quality and community. A wonderful coffee to work with, its almond and caramel notes are perfectly balanced by the bright, fruity yum of Los Ancestros.
Sweet, creamy and complex Los Ancestros is a treat! One of our favourite Guatemalan coffee-producing regions, Huehuetenango is marked by a rich history of ancient civilizations. A community lot paying homage to all those who were there before them, we could not dream of a better way to celebrate our 50th Red Brick!
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.
