We have just released our new Red Brick espresso, and it’s an exciting one! We are introducing a 50/50 blend of a Colombian and an Ethiopian coffee.
Picking La Serrania from Colombia was a no brainer, we have roasted this coffee since 2012 and it has been consistently delicious throughout the years. It comes from a small group of growers in the municipality of Palestina, which is South of the town Pitalito in Huila. It landed just in time for November and I remember it well from last year, tasting just as exciting as you would expect from a quality Colombian espresso, this year is no different to previous years – delicious. La Serrania has a brilliant treacle and almond flavour, which blends perfectly with our Ethiopian component.
The Burka Silinga has arrived safely from our friends at Trabocca who sourced it. It comes from a relatively small co-op of about 500 smallholders who deliver their cherries to the Burka Silinga washing station. Coming from the locality of Harenja, the members bring freshly picked coffee to be pulped on the Agard machine, fermented for up to 48 hours then washed and sun dried on the 120 raised beds that slope down the hills around the factory. This Yirgacheffe coffee naturally comes as a mix of different heirloom varieties, mainly Wolisho, Kurume and Dega. Ethiopian coffees are well known for their tea-like and floral flavours. With this coffee you will find exactly that and, perhaps most notably, a buttery mouthfeel when roasted and brewed for espresso.
We received a lot of positive feedback from our last Kangunu/Suarez/La Bolsa Red Brick and we are very happy and proud of that, thank you. We love getting your feedback, so keep it coming!
