Cobblestone is a fresh, juicy espresso blend with a medium body and harmonious balance of caramel sweetness, underlying berry notes and a bright citrus acidity. It's inspired by the beauty and diversity of Latin America, the ever-changing landscapes, cultures and people, the seemingly endless range of coffee flavours to be found throughout the region, and of course Latin vibrance. Throughout this diversity, a constant that harmonises the coffeelands bringing a sense of cohesiveness to the region are idyllic rural towns, draped in history with brightly painted houses that line ever present cobbled streets.
Version five of 2021 ends the year on a fruit forward celebratory note, combining two
delicious coffees from Costa Rica and Colombia. Bringing a vibrant tropical fruit and cherry like base to the blend is a community coffee from the much heralded and renowned Tarrazú region of Costa Rica. The San Lorenzo community is a collective of around 200 producers who drop their daily harvest off at local collection stations.
From there it’s then taken daily to Coope Tarrazú’s main site where the coffee fruit is dried over a four-week period. This slow drying helps develop the bold ripe tropical fruit flavours reminiscent of pineapple and mango with notes of strawberry and cherry thrown in for good measure.
The second coffee in 2021.5 is our ever popular ‘La Virgen’ from the Grupo Asociativo Villa Esperanza group of producers in Colombia's Huila region. This selection comes from four of the co-operative’s members and it’s a coffee full of brown sugar, orange citrus and milk chocolate like flavours. Subtle undertones of stewed apple and cranberry add further complexity. This coffee is a high grown gem and adds structure, flavour and complexity to the blend.
This caramel like quality forms the centre point of the blend so we roast each coffee separately on a medium to light roast profile before blending after roasting. This allows us to stretch the roast of La Virgen to develop rich dense sugar browning notes, while opting for shorter roasts that preserve the fruitiness of the San Lorenzo selections. When brewed look for a pronounced sweetness and flavours of caramel, tropical fruit, strawberry and grapefruit citrus. This version has further flavours of dried apricot and milk chocolate on the finish. Cobblestone takes milk very well and delivers a lighter style of cappuccino or latte where toffee, milk chocolate and a red berry note come through with supreme balance.
The blend is primarily designed for espresso but will work in other brew methods. We've put together some brew recipes with supporting tasting notes for different types of coffee maker to start you off. Please use these as a guide only:Espresso
This espresso recipe for Cobblestone was put together in our quality lab. How much you put into the portafilter will depend on your machine and this particular recipe was developed on a La Marzocco GS3/VST20g basket/K30 Grinder. It brews an espresso that combines caramel and biscuit flavours with red berry and tropical flavours. Orange citrus on the finish adds structure over a dense creamy mouthfeel.
Ratio: 1 : 21 ratio / 19g : 39.9g @ 93.6°C
Brew time: 30 seconds
If you’re not sure about ratios this means ‘dry coffee weight: brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home.
Espro Press (or French Press)
Brew Guide: Dose - 20g/Water - 280ml @ 94°C
Grind - coarse
Brew time - 4:00
Tasting Notes: Flavours of caramel, tropical fruit and milk chocolate, with a brown sugar sweetness
Brew Guide: Dose - 20g/Water 250ml @ 94.5°C
Grind - Slightly coarser than filter
Brew time - 3:00
Tasting Notes: Notes of Milk chocolate, lush red berries and tropical fruit, with a grapefruit citrus
acidity and dense creamy mouthfeel.