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% SANTA ANITA
Country COSTA RICA
Region WEST VALLEY
Process WHITE HONEY
Our current seasonal blend is composed of two different lots of coffee from two different origins. It is 50% Santa Anita (Costa Rica) / 50% Huehuetenango (Guatemala).
The Santa Anita, which is white honey processed, brings pleasingly fresh, balanced and sweet citrus top notes to the blend, with lasting flavours of gummy cola sweets, making this one of our more adventurous blends. Adding in the naturally processed Huehuetenango ratchets up the body of the coffee, bringing a sticky, sugared texture and milk chocolate flavours.
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.