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Red Brick

Red Brick

£13.00
£13.00
Sale Sold out
Espresso
BLACKBERRY / CARAMEL / RED APPLE / HAZELNUT
Peru / Colombia
Size
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50% El Pato / 50% El Paraíso

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.

*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.

      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

      El Pato

      Roast Level

      Medium

      Country

      Peru

      Process

      Washed

      Variety

      Catuaí, Pache, Catimor

      Producer

      25 Smallholders

      Coffee

      El Paraíso

      Roast Level

      Medium

      Country

      Colombia

      Process

      Washed

      Variety

      Caturra, Colombia, Castillo

      Producer

      22 Smallholders

  • About
      ABOUT

      El Pato from Cajamarca and El Paraíso from Huila make this Red Brick an Andean treat! With shorter days and festive celebrations at hand, this blend’s hazelnut and blackberry flavours fit right in with the season’s cosy and luminous atmosphere.

      Pato and Paraíso complement each other perfectly for this synergistic Red Brick. When we tasked exporter Origin Coffee Lab with matching us to a particular region for volume purchases, the up-and-coming Tabaconas district of San Ignacio, Cajamarca stood out. OCL crafted this blend of lots from 25 producers in the region just for Red Brick. The expansion of the Marshell hybrid in the area over the past seasons has imbued the regional profile with a dark chocolate intensity that translates beautifully to espresso and provides the textural base of this version.

      El Paraíso is another purposefully composed blend, with exporter Caravela combining lots from twenty-two farmers in the Guadalupe - Tarquí - Suaza region of Huila. This terroir is known for citric acidity and a delicate floral note, and blended with El Pato transforms into the winey blackcurrant acidity that we know and love from this part of Colombia.