Whole Beans

A premium blend inspired by the cobbled streets of rural Latin America. 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: 50% La Virgen, Grupo Asociativo Villa Esperanza (Colombia); 50% Blue Ayarza (Guatemala)

Cultivar: Caturra, Colombia, and Castillo; Catuai, Anacafé 14, Paché, Bourbon, San Ramon

Process: Washed and Natural Processes 

Altitude: Range of 1400m to 2000m 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 one of 2021 brings a mouth-watering caramel and ripe stone fruits approach to the blend perfect for the cooler time of year. This time round, the blend is made up of a Colombian and Guatemalan coffee in equal parts.

First up is a new coffee to the blend, Blue Ayarza, a natural processed coffee full of ripe plum and cherry flavours from the southern Guatemalan region of Santa Rosa. Produced by smallholders surrounding the town of Ayarza and its nearby volcanic crater lagoon, the coffee is a project aimed at adding value to coffee with huge potential in an often-overlooked part of Guatemala’s rich and diverse coffee production. It brings ripe red stone fruit flavours, hints of roasted nut and a viscous syrupy mouthfeel to the blend.

Second is our ever popular ‘La Virgen’ from the Grupo Asociativo Villa Esperanza group of producers in Colombia's Huila region. It’s a coffee full of brown sugar, orange citrus and milk chocolate like flavours. Subtle undertones of stewed apple and cranberry 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. By doing so, the rich dense sugar browning and stone fruit like flavours of both the La Virgen and Blue Ayarza to come through without any roast flavours. When brewed look for a pronounced sweetness with flavours of caramel, cherry and orange citrus on a malt-loaf like finish. Cobblestone takes milk very well and delivers a lighter style of cappuccino or latte where toffee, roasted hazelnut and a red berry notes 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:



This espresso recipe for Cobblestone was put together in our quality lab. How much you put into the portafilter will depend on your machine and this particular recipe was developed on a La Marzocco GS3/VST20g basket/EK43 grinder. It brews a caramel and cherry like espresso with orange citrus on the finish.  These flavours are supported by a dense syrupy mouthfeel and malt-loaf like finish.

Ratio: 1 : 2.1 ratio / 17.5g : 36.8g @ 94°C
Brew time: 30 seconds
TDS: 9.53%
Extraction: 20.77%

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: Flavours of caramel, cherry, roasted nut and milk chocolate, with a brown sugar sweetness



      Brew Guide:  Dose -  20g/Water 250ml @ 94.5°C

      Grind - Slightly coarser than filter

      Brew time - 3:00

      Tasting Notes: Notes of Milk chocolate, plum fruit and vanilla with a mandarin orange acidity and syrupy mouthfeel. 













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