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Artisan Roast: Cobblestone V2.8, Blend

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From Artisan Roast:

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.

Altitude: range of 1200m to 1800m asl
Name: Cobblestone V2.8
Great for: Aeropress, Cafetiere, Espresso, Stove Top, Black, With milk
Tasting Notes: 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, berry fruit flavours and a roasted almond finish.
Varietals: Caturra/Castillo, Bourbon/Pacas

Roasting and delivery information

We roast every Monday and Wednesday (roasting days). Our cut off for planning orders for roasting is 12 pm on a roasting date. If an order is received after this cut off it will be prioritised on the next roasting day. Most items will be dispatched the next day (Tuesday and Thursday) We send the coffee by Royal Mail 1st Class post, which aims to deliver within 1 working day. For International delivery to Europe we use the Royal Mail International Standard service. This has a delivery aim of 5-10 days. For International delivery to World Zone 1 & 2 countries we use the Royal Mail International Tracked & Signed service. This has a delivery aim of 5-10 days.

Delivery prices to United Kingdom


Initial collection: Artisan Roast - Edinburgh

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.