Acid Test Seasonal Espresso

$ 16.25

Components:

  • 40% Hacienda Carmona, Guatemala

  • 20% Hunapu, Guatemala

  • 20% Los Gigantes, Colombia

  • 20% Gachatha AB, Kenya
It's been fifty years since the legendary Summer of Love overtook the Upper Haight district of San Francisco and captured the world's imagination. New possibilities led to the founding of now quintessential San Franciscan organizations, few more mind-altering on the publishing scene than our friends at Chronicle Books. In a fun and stimulating homage to the Summer of Love and to the birth of so much creative energy we are proud to bring you the latest Acid Test, a fresh seasonal espresso and fruit-forward flashback to the experience of '67. Like the complementary colors that took poster art to the next level, we've gathered complimentary coffees that play off each other like the tones in psychedelia, buzzy behind the eyes and expanding the consciousness of what coffee can be. To push things further, to bring sweetness, brightness, and acidity to the forefront. Acidity in coffee is always something we've been excited about, and never wanted to tune out by succumbing to the over-roasted status quo. So get it while it's still legal. Preserve your right to drink great coffee, read great books, and live an uncluttered life. Can you pass the test?
Maria Zelaya's Hacienda Carmona provides the base for this punchy espresso, one that manages to be both balanced and sparkling all at once, while her neighbors in Guatemala, the Hunapu Producer group, contribute the bright, sweet citrus that gives this blend its namesake acidity. The Los Gigantes from Colombia adds a comforting layer of baked goods and spice, and the astounding Gachatha from Kenya brings its rich, meticulous juice to tie the whole thing together, with raspberry, meyer lemon and ruby-red grapefruit flavors ready to expand your mind and palate.

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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