Cobblestone is a fresh, juicy espresso blend with a medium body and harmonious balance of caramel sweetness with 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 vibrancy. 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.

Version two point eight of Cobblestone is a reboot from early 2017 with the welcome reuniting of two unique and delicious. First up is a welcome return of the super sweet fruit driven red honey processed coffee from Rolando Ramirez Moreno's farm Montes Urales in Ahuachapan, El Salvador. Rolando is an innovative producer and has moved his family's traditional coffee farms into modern processing techniques and dynamic flavour profiles.

Second, from the Grupo Asociativo Cafe Andino Especial in Huila, Colombia is a coffee full of brown sugar, orange citrus and sultana like flavours. 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 fruit like flavours of both the Monte Urales and Andino to come through without any roast flavours. When brewed look for a pronounced sweetness and flavours of caramel, milk chocolate, dried red fruit and orange citrus. Cobblestone takes milk very well and delivers a lighter style of cappuccino or latte where toffee, milk chocolate and a little redcurrant come through with supreme balance.

Brewing

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 - Dose - 19.5g/Yield - 36 - 38 @ 93.0°C/Brew time - Machine dependent in the range of 27 - 30 seconds. Tasting Notes:  Caramel ,dark chocolate, dried redcurrant, red apple, amaretto finish with dense creamy mouth feel.

Espro Press (or French Press) - Dose - 20g/Water - 280ml @ 94°C/Grind - coarse/Brew time - 4:00. Tasting Notes:  Caramel, dark chocolate, red apple, brown sugar sweetness.

Aeropress - Dose -  20g/Water 250ml @ 94.5°C/Grind - Slightly coarser than filter/Brew time - 3:00. Tasting Notes:  Milk chocolate, ameretto, pomegranate, vanilla, lemon citrus acidity, creamy mouthfeel.