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 point four of Cobblestone brings together two very unique coffees together. First up is a super sweet fruit driven red honey processed coffee from Rolando Ramirez Moreno's farm Montes Urales in Ahuachapan, El Salvador This is a new coffee to Artisan Roast following our sourcing trip to El Salvador. Second is the long term Cobblestone favourite of La Virgen, from the Grupo Asociativo Villa Esperanza in Huila, Colombia - this brings classic caramel and orange citrus like qualities to the blend.
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 before blending after roasting. 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 pronounced sweetness, and flavours of milk chocolate, dried fruit and red berries of the Montes Urales. The low acidity and moreish, dense mouthfeel of Montes Urales bring further depth and complexity to the blend.
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.