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.
*To optimise our blend, component percentages are subject to change.
63% SUL DE MINAS
Region, Country MINAS GERAIS, BRAZIL
Process NATURAL
Roast Level MEDIUM
37% EL MERIDIANO
Region, Country TOLIMA, COLOMBIA
Process WASHED
Roast Level MEDIUM
Here to take you from winter to spring, this familiar blend of our Sul de Minas cluster’s creamy texture and the berry pop of Tolima’s ‘Meridiano’ highlights the work of the origin-based cuppers who help compose our blends.
The buttery base of our Sul de Minas cluster and jammy notes from Tolima’s Meridiano are a match made in heaven. These companions define that Red Brick season which takes us from winter’s cosy mornings to spring’s sunnier days! In 2021, our exporter Bourbon matched us with three farms in Brazil’s Sul de Minas micro-region. As expert blend-builders, Bourbon assembles the lots delivered by the cluster into possible versions of our Red Brick component.
‘Meridiano’ also represents the joint effort of farmers and cuppers. Exporter Caravela (particularly Director of Quality Alexis Villamil Peñaloza) annually composes our unique mix from lots bought at their buying station Herrera, Tolima. Watch our shop for a more focused filter from a handful of these Meridiano farmers, as well as La Pradera from Jose Hernan Quintero, who perfected his craft while working with Caravela in Tolima.
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.
