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 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 two point seven of Cobblestone brings together two unique coffees together for the first time.
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 is the a new arrival at Artisan Roast from the San Judas farm in Dipilto, Nicaragua. The cool forested Mountains of Nicaragua provide the perfect growing conditions for high quality Arabica and San Judas delivers the upfront caramel, milk chocolate and almond like qualities of the blend, along with a molasses like sweetness
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 San Judas 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 Montes Urales. The low acidity and moreish, dense mouthfeel of Montes Urales 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:
Espresso Brew Guide: 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.
Cafetiere (or French Press) Brew Guide: Dose - 20g/Water - 280ml @ 94°C/Grind - coarse/Brew time - 4:00
Tasting Notes: Caramel, dark chocolate, red apple, brown sugar sweetness
Aeropress Brew Guide: 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.