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 two of 2020 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 Márcio Custódio and Heitor Botelhos farm CETEC in Sul de Minas, Brazil. Marcio and Heitor are born innovators and their coffee is a great represetation of how the science of coffee farming has evolved and to allow lush, juicy berry like naturals to be produced by Brazilan farms. This particular coffee is an extended fermentation lot bursting with plum, green mango and berry fruit.
Second, from the La Virgen group of producers in Colombia's Huila 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 CETEC and La Virgen 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:
When you are brewing Cobblestone as an espresso we’d like to give you a recipe close to our Broughton Street café set up. How much you put into the portafilter will depend on your machine and this recipe was developed on a La Marzocco Linea PB/VST20g basket/EK43 grinder. It brews a caramel, and berry like espresso with milk chocolate on the finish and a date like syrupy mouthfeel.
If you’re not sure about ratios this means ‘dry coffee weight : brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home.
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.