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 four of 2021 brings a mouth-watering caramel and ripe stone fruits approach to the blend with two high grown delicious coffees from Colombia and Guatemala.
First up we return to the Southern Guatemalan natural processed coffee from the region of Santa Rosa full of ripe plum and cherry flavours. Produced by smallholders surrounding the town of Ayarza and its nearby volcanic crater lagoon, the coffee is a project aimed at adding value to coffee with huge potential in an often-overlooked part of Guatemala’s rich and diverse coffee production. It brings ripe red stone fruit flavours, hints of roasted nut and a viscous syrupy mouthfeel to the blend.
Second, from the Asociación De Productores De Cafe El Paraiso group of producers in Colombia's Huila region is a coffee full of brown sugar, orange citrus and milk chocolate like flavours.
El Paraiso is a firm Artisan Roast favourite single origin. In Cobblestone it brings 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 both coffees separately on a medium to light roast profile before blending after roasting. This allows the rich dense sugar browning and stone fruit like flavours of both the La Virgen and Blue Ayarza to come through without any roast flavours. When brewed look for a pronounced sweetness with flavours of caramel, cherry and orange citrus on a malt-loaf like finish. Cobblestone takes milk very well and delivers a
lighter style of cappuccino or latte where toffee, roasted hazelnut and a red berry notes 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:
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/EK43 grinder. It brews a caramel and cherry like espresso with orange citrus on the finish. These flavours are supported by a dense syrupy mouthfeel and malt-loaf like finish.
Ratio: 1 : 2.25 ratio / 19.0g : 43.0g @ 94°C
Brew time: 27 - 29 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 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, red berry fruit and vanilla with a lemon citrus acidity and creamy mouthfeel.