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.
54% EL MERIDIANO
Country COLOMBIA
Region TOLIMA
Process WASHED
46% MULISH
Country ETHIOPIA
Region GUJI
Process WASHED
Our current seasonal blend is a mix of 54% El Meridiano from Colombia and 46% Mulish from Ethiopia.
We’re finding the El Meridiano gives sweet orange notes with a creamy fudgey body which is balanced out by cherry and vanilla flavours from the Mulish. This blend is forecast to last until July.
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: 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.
