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 WASHED
1/3 EL MERIDIANO
Country COLOMBIA
Region TOLIMA
Process WASHED
Our current seasonal blend is a mix of Cordillera del Fuego from Costa Rica and El Meridiano from Colombia.
Well rounded, the El Meridiano gives sweet nougat notes and vibrant acidity which is perfectly complemented with the rich, creamy nut, honeycomb and a defined structure of Cordillera del Fuego. Offering consistency in a world reshaping, this iteration of Red Brick is versatile, reliably delicious and delightfully satisfying. Enjoy!
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.
