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
Varieties CATURRA, CATUAI
Process WHITE HONEY
50% RED DE MUJERES
Country GUATEMALA
Varieties CATURRA, PACHE, BOURBON
Process WASHED
Our current seasonal blend is a 50/50 mix of Santa Anita from Costa Rica and Red de Mujeres from Guatemala, forecast to last until September.
The beans from the Santa Anita farm, which runs almost entirely on solar power, bring fruity top notes of fresh plum and a subtle, almond nuttiness to the blend. Meanwhile, the Red de Mujeres adds deeper, honeyed flavours of dried berries and a luxuriously syrupy body.
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: 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.
