ADDED TO CART -

Red Brick

Seasonal Espresso
€15,20
Red Brick -
Tasting Notes

CHERRY/ CARAMEL/ CHOCOLATE/ RED APPLE

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.

53% ALTAMIRA DE CHIRRIPÓ

Region, Country CHIRRIPÓ, COSTA RICA

Process WHITE HONEY

Roast Level MEDIUM

47% THE COFFEE GARDENS

Region, Country SIRONKO DISTRICT, UGANDA

Process WASHED

Roast Level MEDIUM

Red Brick - 1

The latest Red Brick fuses pleasantly bright and nutty Altamira de Chirripó with floral and dried fruit notes from eastern Uganda’s The Coffee Gardens, all while maintaining this blend’s signature balance and sweetness.

Bid a warm welcome to a new Red Brick partner from East Africa, Uganda’s ‘The Coffee Gardens’ washing station (TCG). Buying smaller selections starting since 2021, we were impressed by their high level of organisation. They balance a deep understanding of the needs of the Upper Bukyabo community with standout data transparency and an eye for detail. The washing station’s “signature washed” process (pulping and then fermenting underwater) created cleanliness and consistency, but we hoped to encourage more body and stone fruit flavours. During months-long dialogue, we decided on a dry-ferment style washed process (where the coffee is pulped, then fermented for 40 hours without additional water) for their Red Brick debut.

This newcomer’s companion is Red Brick mainstay Altamira de Chirripó, from MICEPA Micromill in Costa Rica. Also a localised operation, this effort of the extended Ureña, Bourbon, and Araya families contributes a hazelnut and citrus base that keeps us coming back year after year.

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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