• Red Brick
    Red Brick
  • Red Brick
    Red Brick
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Red Brick

Red Brick

£14.50
£14.50
Sale Sold out
Espresso
ORANGE / FUDGE / CARAMEL / CHERRY
Costa Rica / Ethiopia
Size
View full details

53% Tarrazú Blend  / 47% Telila

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.

Also available as a subscription.

*Component percentages are subject to change.

  • RECIPE
      RECIPE

      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.

      Bought more than you need? Here’s James Hoffmann’s guide on freezing coffee beans to make sure your coffee stays fresher for longer. Should you freeze coffee beans?

      RECIPE DETAILS

      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

      Recipe Image
  • Coffee information
      Coffee

      Tarrazú Blend

      Roast Level

      Medium

      Country

      Costa Rica

      Process

      White Honey

      Variety

      Catuaí, Caturra

      Producer

      Alejandro Jímenez, Luis and Oscar Monge

      Coffee

      Telila

      Roast Level

      Medium

      Country

      Ethiopia

      Process

      Washed

      Variety

      JARC 74110, JARC 74112

      Producer

      Various Smallholders

  • About
      ABOUT

      Orange, fudge, caramel and cherry, this Red Brick edition celebrates good neighbours. For “Telila” from Jimma and the “Tarrazú Blend,” we crafted bespoke components from neighbours who already collaborated.

      Telila comes to us via Addis Exporter, led by Mike Mamo. Exporting since the 1970s, they began processing in 2019 with Telila Washing Station. They’ve since built Atoma Washing Station and created a groundbreaking service model for other farmer-exporters in Jimma, introducing us to the Tokuma Group. This season, we selected four lots from this constellation: three lots processed at Atoma with cherries from farmers in the Tuma Tesso kebele, and one lot grown and processed by Tokuma Group stalwart Mensur Aba Hika. We’ll use these sequentially to showcase subtle variations over the same silky, lightly floral profile.

      To create our Tarrazú Blend, we started with a decade-long partner: Luís and Oscar Monge’s La Lía Micromill. To meet additional volume, Luís and exporter Exclusive Coffee recommended Don Oscar Micromill, owned by Alejandro Jiménez. The two micromills are neighbors, and Luís and Alejandro have been friends for years, building their businesses together. Featuring their corresponding white honey lots under the same overarching component felt organic.