From Artisan Roast:
Two delicious Latin coffees combine in this seasonal espresso blend inspired by the cobbled streets of rural Latin America. Medium bodied, laden with caramel sweetness, yellow fruit flavours and a roasted almond finish.
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 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.
Version two point six of Cobblestone brings together two very unique coffees together.
First up is a super sweet fruit driven natural coffee located near Carmo de Minas in Mantiqueira de Minas, Minas Gerais. The farm has been in the family for over 60 years. Over the years, the family built lots of experience. This culminated in 2014, when a lot from the estate ranked first in the Cup of Excellence naturals competition. It received the highest score ever up to then for a natural Brazilian coffee: 92.22 points.
Second is the long-term Cobblestone favourite of La Virgen, from the Grupo Asociativo Villa Esperanza in Huila, Colombia - this brings classic caramel and orange citrus like qualities to the blend.
When developing the blend it was important to focus on caramel as the centre point of the profile so the roasts of both coffees have been kept pretty light before blending after roasting. This allows the rich dense caramel notes, orange citrus and roasted almond flavours of La Virgen to come through without any roast flavours. These characteristics sit harmoniously with the pronounced sweetness, and flavours of milk chocolate, dried fruit and red berries of the Nossa Senhora. The low acidity and moreish, dense mouthfeel of Nossa Senhora bring further depth and complexity to the blend.
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. 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. Please use these as a guide only:
Brew Guide: Dose - 19.5g/Yield - 36 - 38 @ 93.0°C/Brew time - Machine dependent in the range of 27 - 30 seconds.
Espresso Tasting Notes: Caramel, dark chocolate, dried redcurrant, red apple, amaretto finish with dense creamy mouthfeel.
Brew Guide: Dose - 20g/Water - 280ml @ 94°C/Grind - coarse/Brew time - 4:00
Tasting Notes: Caramel, dark chocolate, red apple, brown sugar sweetness
Brew Guide: Dose - 20g/Water 250ml @ 94.5°C/Grind - Slightly coarser than filter/Brew time - 3:00
Tasting Notes: Milk chocolate, amaretto, pomegranate, vanilla, lemon citrus acidity, creamy mouthfeel.