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% HUEHUETENANGO SMALLHOLDERS
Country GUATEMALA
Varieties BOURBON, CATURRA, PACHE
Process NATURAL
50% PUENTE TARRAZU
Country COSTA RICA
Varieties CATURRA
Process WHITE HONEY
Our current seasonal blend is a mix of 50% Hhehuetenango Smallholders from Guatemala and 50% Puente Tarrazu from Costa Rica, forecast to last until January.
From the Smallholders, we get a soft fruit sweetness and cacao notes with an almond finish, whereas the Puente Tarrazu brings plenty of crisp red apples and a pleasing citrusy marmalade feel to the cup.
RECIPE:
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.
