A Costa Rican double feature, we’re welcoming the newest iteration of Red Brick! Highlighting our long partnership with exporters ‘Exclusive Coffees’, we’re thrilled to celebrate those who have become staple names in Red Brick’s history. A short run, Puente Tarrazú from the region of Tarrazú and Altamira de Chirripó from Chirripó combine to make a classically sweet blend.

Leading the way at the Puente Tarrazú Micromill are cousins Roldofo and Minor Rivera. Consistently fulfilling our forward contract with deliciously high-quality coffee, they exceed our expectations year after year. Known for their classic white honey processing, Puente Tarrazú’s smooth texture pairs exceptionally well with Altamira de Chirripó’s rich, dark chocolate and cherry notes, making an espresso bound to delight.

Heading the group of seven families at the Micepa Micromill in Chirripó are José “Chepe” Ureña and Rigoberto Bourbon. Although a relatively new producer group, they’ve designed their operation around improving shelf life and have the full technological set-up you often see in Costa Rica: a cherry-receiving station, large pulper-demucilager, gigantic shaded patio, mechanical dryers and a dry mill. Although this is only the second year we’ve worked with these producers, we’re excited to see what they have to offer next!

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.