Whole Beans

A premium blend inspired by the cobbled streets of rural Latin America. Laden with caramel sweetness, berry fruit flavours and a roasted almond finish this seasonal blend changes through the year and the coffees are always fresh, delicious and Latino.


Blend: 65.0% Cooperativa Rio Grande de la Magdalena (Colombia); 35.0% El Catuaí y Zapote (Peru)

Cultivar: Caturra, Colombia, and Castillo; Catuaí and Pache

Altitude: Range of 1500m to 1750m asl

Process: Washed and Natural


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 coffee lands 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.
Our second version of 2022 is a fresh new combination combining Colombian and Peruvian coffees.
Bringing a bold dried fruit and red berry jamminess to the base of the blend is Marco Antonio Estela’s farm El Catuaí y Zapote. Marco has embraced new processing techniques that are sweeping through the Huabal district of Peru’s Northern Cajamarca region. It combines the often-grown Catuaí cultivar with the rarer Guatemalan hybrid Pache. Fruit forward and vibrant, it brings a positive fruit forward booziness and a dark molasses sweetness to Cobblestone.

Second, and the majority part of the blend, is the return of the ever popular ‘La Magdalena’ from the Cooperativa Rio Grande de la Magdalena producer group in Colombia's Huila region. It’s a coffee full of milk chocolate, butterscotch, and hints of mandarin orange citrus flavours. Subtle undertones of roasted almond and vanilla add further complexity. This coffee is a high grown gem and adds structure, flavour and complexity to the blend.

This milk chocolate and caramel like quality forms the centre point of the blend so we roast both coffees separately on a medium roast profile before blending after roasting. This allows the rich dense sugar browning and fruit flavours of both La Magdalena and El Catuaí y Zapote to come through with a hint of roast flavours to add weight. When brewed look for a pronounced sweetness and flavours of milk chocolate, caramel, and red berry on a syrupy orange marmalade 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:

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.
Ratio: 1 : 2 ratio / 20g : 40g @ 91.0°C
Brew time: 28 - 30 seconds
TDS: 9.80%
Extraction: 20.30%
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 roasted almond, with an orange
marmalade syrupy mouthfeel.

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