ADDED TO CART -

Red Brick

Seasonal Espresso
£13.00
Red Brick -
Tasting Notes

APPLE/ CHOCOLATE/ CHERRY/ ALMOND

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.

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*To optimise our blend, component percentages are subject to change.

75% ALTAMIRA DE CHIRRIPÓ

Region, Country CHIRRIPÓ, COSTA RICA

Process WHITE HONEY

Roast Level MEDIUM

25% LAS BRISAS

Region, Country JALAPA, GUATEMALA

Process WASHED

Roast Level MEDIUM

Red Brick - 1

Kicking off a Red Brick season of Costa Rica & Guatemala duets, this version pairs year-on-year partner Altamira de Chirripó with Marvin Carias’ Las Brisas from Jalapa, Guatemala. You may recognise Las Brisas from the Peanut Butter project; in its short stint in Red Brick, we pair its rich texture with Altamira de Chirripó’s piquant amaretto-black cherry notes.

Since 2022, the Altamira de Chirripó group (also known as MICEPA Micromill) has offered us their classic white-honey process Catuaí. Group leaders José “Chepe” Ureña and Rigoberto Araya head this group of seven families working in the Chirripó region, creating a coffee with citrus-sweet notes of lemon cake while preserving Costa Rica’s notably balanced profile.

Marvin Carias and exporter Primavera Coffee partner on the Café Del Valle project, buying cherry from farmers in the Jalapa-Nuevo Oriente region and processing at Carias’ wet mill. Carias also utilises his wet mill for his own family’s farm, Finca Las Brisas, producing versatile and textural coffees like this component. We’re fans of this “hub-and-spoke” approach where a successful producer begins processing cherry for neighbours as well as their own - a rising tide lifts all boats.

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.

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