Telila Washing Station makes its triumphant return to Red Brick, alongside the classic, Puente Tarrazú! Sweet stone fruit notes mingle with caramel and chocolate depth to bring a pleasant twist to our house espresso blend.

Costa Rica’s Puente Tarrazú continues to impress with its foundational, caramel flavours and almond-butter-like texture. One of the first micromills in the Tarrazú region, Puente’s white honey lots have been a cornerstone of the Red Brick blend for over a decade. This year, a new generation came into Puente’s leadership with Dinnier Naranjo, alongside Mainor Rivera. We were pleased to host Dinnier in London at last year’s Costa Rica Producer Visit. The coming years will be an exciting time for a longstanding relationship!

Telila of Gera, Jimma has become an outstanding collaborator for us in all things Ethiopia. We built this Red Brick component with lots whose producers come from the Kolla and Genji Challa kebeles. Last season also marked the opening of Telila’s second washing station site at Atoma. Concurrent with this growth, they deliver their usual impeccably detail-oriented washed coffees in a season wrought with shipping delays and quality issues in East Africa.

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.