New Red Brick

Tom-3

We’ve recently released our new Red Brick, which we are very excited about. We are lucky to be able to continue with the Colombia La Serrania (40%), we have been sourcing this coffee since 2012 and have been very impressed with it’s consistent caramel and treacle notes. Our first new arrival is from the Campos Altos farm in Brazil, composing 20% of the blend. The Campos Altos lot is an AC-25 variety which has more mucilage than most, and was given extra time on the tree to ripen. This lot has been been dried with mucilage on the seed and dried on raised beds with a touch of dry fermentation on the first night before processing. In their own words, they want “to boldly go where no grower has gone before” and we’re thrilled to follow their journey! This is only their third year in production and we’re very pleased that Anette has introduced us to their coffee farm and to be working with such innovators and supporting their future.

Tom-2

We have added a tasty Red Catuai sourced from the Vista Alegre family in Brazil (20%), currently the family is running two farms, Vista Alegre and Fazenda Santa Cecilia. This particular lot is from the former and both farms have won many competitions in the last 20 years. The Boas family pride themselves on their coffees placing well in national competitions resulting in fantastic coffees such as this. Finally, we have a Grade 1 Yirgacheffe from the Wegida region of Ethiopia, situated around 1900 masl and is comprised of a complex mix of native varieties. This lot has been washed in the traditional Ethiopian process. Typically, Ethiopian coffees come from subsistence small holders who have about 2 hectares of trees each, while also growing other food crops, timber, and raising some livestock. At 1900 masl and up, the combination of the cool mountain temperatures and the deep, rich soil provides perfect conditions for coffee production. This mix of native varieties and the traditional Ethiopian washed processing give the coffee the classic Yirgacheffe profile. This Red Brick has plenty of sweet fudge and toasted hazelnuts, with an elegant nectarine acidity and buttery body. As always all feedback is welcome! Thanks very much for reading our latest blog on the new Red Brick, we hope you enjoy it as much as we do.

BUY SOME HERE

Red Brick

£9.50

tasting notes

NECTARINE / BUTTERY / FUDGE / HAZELNUT


Tom Flawith

Tom Flawith

Tom Flawith is our head of roasting. He has worked in coffee for 6 years, you'll most likely find him either working the roaster or standing over a cupping table.

Tom Flawith

Tom Flawith

Tom Flawith is our head of roasting. He has worked in coffee for 6 years, you'll most likely find him either working the roaster or standing over a cupping table.