Side Door Seasonal Espresso
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 two Brasils featured in this blend are no different.
Located in the Cerrado growing region of the Brasilian state of Minas Gerais, the Recanto expresses the classic profile from this terroir: soft, sweet fruits layered on a bed of chocolate and nuts. Unlike much of the coffee of the Cerrado, the Recanto is tank fermented and washed, imparting a nicer acidity and providing greater nuance to the cup. Look for flavors of brown sugar, dried peach and roasted walnuts.
Brazil 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 fourth component, Konyu heads into the mix. Konyu hails from Kenya, and provides a bright fruited melody to the ‘Door,’ with notes of peach, blood orange, and a silky body.
This quartet 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.”
- 25% Sertaozinho, Botelhos, Minas Gerais, Brasil
- 25% Recanto, Serra do Salitre, Minas Gerais, Brazil
- 25% Cotecaga, Nyamasheke District, Rwanda
- 25% Konyu, Kirinyaga County, 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