Highland Coffee Roastery

.

Africa

Decaffeinated

Ethiopia Sidamo CO₂ process 

Rich full aroma with chocolate and mild spicey notes.

Mild acidity with medium body. Full floral and spicey notes with Earl Grey tea-like notes. Mildly sweet with a clean after-taste.

Ethiopia

Sidamo

Medium roast. Tea rose, apricoty aroma. Sweet, stoned fruits in flavour, citric acidity, with hints of cocoa powder finish. 

The growing regions of Ethiopia are among the most recognizable names in coffee, and are used to sell the coffee today and probably will be in the foreseeable future. The genetic potential of the indigenous and wild varieties of Arabica make the future of coffee in Ethiopia an exciting one, too.

Sidamo produces a mixture of washed and naturally processed coffees that are incredibly popular among those who enjoy a fruity and intensely aromatic cup. This region grows some of the highest coffee in Ethiopia.

Kenya

AB Blue Mountain Type

Full fruited aroma.

Good medium citric (orange) acidity with medium to high body (bold). Fruited notes of which berries, cherries and grape dominate. Quite sweet with a clean, crisp, lingering after-taste.

Uganda

Bugisu Mount Elgin AA

Great coffee - fairly heavy bodied with a syrupy mouth feel.

Medium to low acidity, with an overall strong but smooth taste.

With a medium dark roast, the aftertaste leans towards cherry liquor.

Central America

Costa Rica

Bromelia Fancy

Medium dark roast, washed

Fruity-apple, with walnuts in the aroma. Creamy and smooth with complex berry notes and a lingering dark chocolaty aftertaste. Med malic acidity and excellent body.

Produced by the Palmares Cooperative with 1350 members

Many small farms are united in cooperatives (founded in 1962) – 1351 members, with all benefits, including medicare, all coffee produced by members. Bromelia production since 1998

El Salvador

Bella Vista

Guatemala

Finca El Morito

Medium dark roast. Roasted Almonds, hints of chocolate. Fruited flavour, notes of Marzipan with a malic acidic aftertaste. 

The Morito farm is owned by the family since Monterroso planted the first coffee plant in 1979. The cherry is carefully cut and then passes to the wet process. The coffee is then de-pulped with recycled water. The coffee is later fermented in tanks for 10 hours and washed with fresh water.

Nicaragua

SAJONIA ESTATE - Datali El Diablo

The Campesinos Coffee Collection is born out the urgent need witnessed by Sajonia Estate Coffee over the many years of working with coffee growers, to promote a sustainable coffee market, while empowering small coffee farmers (campesinos) by providing a direct route to outside markets.

The coffee from the lands of Datanlí El Diablo is the one we present on this occasion. This reserve has a maximum height of 1,680 m. and it is located in the Isabelia mountain range, between the departments of Matagalpa and Jinotega, in the north of Nicaragua.

This reserve goes from the limits of the lake of Apanás, to the heights of the steep mountains of Cerro Datanlí.

In recent years this reserve has been an attractive ecotourism destination due to its tropical landscapes and its diverse fauna and flora. Activities such as tours to observe wildlife, hiking or coffee routes are common in this reserve.