Side Door Seasonal Espresso V3
Side Door Seasonal Espresso Blend
In the Haight-Ashbury scene of the 1960s, “side door” became a kind of stand-in term for the transgression of norms in a tumultuous period. It also signified a different way of looking at things, an alternative that, like many, would become suspiciously mainstream. It is in that revolutionary Aquarian spirit we offer you our Spring seasonal espresso blend, “Side Door.”
In the world of coffee, Brasil has always conjured up the image of ‘body.’ The coffees that hail from this country are heavy, sweet, and bring the creamy viscosity that are reminiscent of some of the best memories of espresso. The Brasil featured in this blend are no different.
Fazenda Sertaozinho Yellow Bourbon Pulped Natural 16+ GrainPro coffee is sourced from Fazenda Sertãozinho, an estate located in the municipality of Botelhos, within the state of Minas Gerais, Brazil. The estate has 300 hectares of protected forest with towering old growth trees called Jequitibá Rosa (Cariniana legalis), which are 40 meters tall and estimated to be more than 1,500 years old.
The other half of ‘Side Door’ is a duo of African coffees, representing the more experimental, bright side of the blend. The Rwandan Cotecaga is always a favorite around here with its foundation of the sweetness of graham cracker and higher notes of grilled watermelon and lime.
Our Othaya, Kenya is sourced from the peaberry pickings of the Othaya Fermers Co-operative Society. Their attention to detail in selection and sorting shines through into the cup with very clean, articulated flavors. Bright raspberry, tangelo and grapefruit dominate the palate before brisk black tea swings in for a clean finish.
This triplet of coffees comes together in the following manner: a fruit-flower accord of watermelon, lime and jasmine on top; a rich and smooth texture like ganache in the middle; and an overwhelmingly cookie-like sweetness. That is to say, it’s balanced in a way that some other blends can only hope to be. It can be sweet, easygoing, and traditional; yet forward-looking, experimental and far-out - all while staying quintessentially “Ritual.”
- 50% Sertaozinho, Botelhos, Minas Gerais, Brasil
- 25% Cotecaga, Nyamasheke District, Rwanda
- 25% Othaya Peaberry, Nyeri, Kenya
We recommend starting with the following brew parameters:
Dose: 17-18 grams in a "18g" VST or "17g" Strada basket
Temp: 198-200 degrees at the group
Time: 28-32 seconds
Brewing Ratio: 50-60% or 30-35 g of liquid
Pump Pressure: 8.5-9 Bar or 105-110 psi at the group
Days Rested: 7-12