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: 40% El Paraiso (Colombia), 60% Fazenda Colina (Brazil)
Cultivar: Caturra, Colombia, Catuaí 144
Process: Washed and Natural Processes
Altitude: Range of 1090m 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 three of 2020 is keeps up our delicious and fruit forward approach to the blend. First up is a new coffee to the blend, a fruit driven natural processed coffee from Hudson Salvador Vilela's farm Colina in Sul de Minas, Brazil. Hudson's farm has a truely unique terroir for the heartlands of Brazils coffee belt. It rises high above the surrounding area and the resulting cooler climate helps form the flavour profile of the coffee. It's a sweet, moreish coffee where milk chocolate, roasted almond and juicy berry notes combine deliciously.
Second, from the Asociación De Productores De Cafe El Paraiso group of producers in Colombia's Huila region is 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. This allows the rich dense sugar browning and fruit like flavours of both the Colina and El Paraiso 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:
Espresso
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.
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
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.
