Red Brick

Red Brick is Square Mile’s longstanding house espresso, built to hold onto its familiar sweetness and depth as fresh crops rotate through the year. This edition brings red apple and toffee up front, followed by chocolate richness and a soft hazelnut finish – balanced enough to drink straight, with enough weight to carry through milk.

Half of the blend comes from Altamira de Chirripó, a white-honey Catuaí produced by Micepa Micromill in Costa Rica. Careful drying is particularly important in Chirripó’s humid, mist-heavy climate, and this lot contributes rounded sweetness and a gentle almond-like quality.

The remaining half of Red Brick comes from the Beneficio Chacayá mill, located on the southwestern shores of Lake Atitlán in Sololá, Guatemala. This is a washed community lot made up of Catuaí, Bourbon, Caturra grown by farmers local to the mill. This year’s lot is particularly great, keeping the dried fruit and red apple notes we expect while amplifying sweetness and sharing a hint of violet-like florality. 

Together, the two components land squarely in Red Brick territory: sweet, structured and comfortably full.

Lot Name → Puente Tarrazu
In This Blend → 50%
Location → Tarrazu, Costa Rica
Varieties → Catuaí & Caturra
Process → White Honey
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Lot Name → Chacaya
In This Blend → 50%
Location → Solola, Guatemala
Varieties → Catuaí, Bourbon, Caturra
Process → Washed

Roasted in London, UK on August 24, 2026.
We find these coffees perform best at 2-6 weeks post-roast.