Share this product

  • COBBLESTONE V2.2

    BLEND

  • Grind
    Whole Beans
    Espresso
    Aeropress
    Cafetiere
    Filter
    Stovetop
    Weight
    Quantity :
    1
    2
    3
    4
    5
    7.25 GBP

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.   

STATS:

Blend: 67.5% La Virgen, 32.5 % Irmãs Pereira

Cultivar: Caturra, Yellow Bourbon

Process: Washed and Double Pass Processes 

Altitude: Range of 1075 to 1800m asl

RECOMMENDED FOR:

ABOUT: 

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 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 Cobblestone brings together a super sweet fruit driven Brazilian double pass processed coffee from the award winning Irmãs Periera in Carmo de Minas with a classic caramel and orange citrus like Colombian coffee from the Grupo Asociativo Villa Esperanza in Huila

When developing the blend it was important to focus on caramel as the centre point of the profile so the roasts of both coffees have been kept pretty light.  This allows the rich dense caramel notes, orange citrus and roasted almond flavours of La Virgen to come through without any roast flavours.  These characteristics sit harmoniously with the sweet red apple and autumn berry notes, low acidity and syrupy finish of the Irmãs Periera.

The blend 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

Brew Guide:  Dose - 19.5g/Yield - 37 - 39 @ 92.5°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

      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.

      Related Items: