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.
Varieties BOURBON, CATURRA,
50% SANTA ANITA
Country COSTA RICA
Varieties CATURRA, CATUAI
Process WHITE HONEY
Our current seasonal blend is a mix of 50% Durazno from Guatemala and 50% Santa Anita from Costa Rica, forecast to last until October.
From the Durazno we get sweet fudgey notes with a toasted almond finish, whereas the Santa Anita brings plenty of berries and dried fruits to round out the cup. This creamy composition is tasty in milk, as always, but delicious on its own too!
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.