Whole Beans

Inspired by the cobbled streets of rural Latin America this premium blend is 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: 57.5% La Piramide (Colombia), 42.5 % El Molino (El Salvador)

Cultivar: Caturra/Typica, Bourbon/Pacas 

Process: Washed and Natural Processes 

Altitude: Range of 1350m to 1800m asl

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 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 five of 2019 is a new, delicious and fruit forward combination of two coffees.  First up is a new coffee to the blend, a fruit driven natural processed coffee from Jose Antonio's farm El Molino in Ahuachapán, El Salvador.  Jose's coffee is a great represetation of how El Salvador has evolved its processing towards lush, juicy berry like natural and honey process coffees.   This particular coffee comes from a relatively high plot of the farm called Bella Vista.  


Second, from the La Priamide group of producers in Colombia's Cauca region is a coffee full of brown sugar, orange citrus and sultana like flavours. Subtle undertones of warming cedar and spice add further complexity. 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 El Molino and La Piramide 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. 


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:



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 mouth feel.

    Espro Press (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


      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.


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