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.
*To optimise our blend, component percentages are subject to change.
50% ALTAMIRA DE CHIRRIPÓ
Country COSTA RICA
Region CHIRRIPÓ
Process WHITE HONEY
50% FARMS OF ATITLAN
Country GUATEMALA
Region SOLOLÁ
Process WASHED
Over the last year, our focus has been on revisiting every Red Brick component and raising the bar on quality, transparency, and connection throughout our supply chain. As a result, this iteration of Red Brick brings together two new showcases, Altamira de Chirripó from Costa Rica and Farms of Atitlán from Guatemala. Delighted with the results and excited about new beginnings, we think Red Brick is better than ever!
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.
