by The H.R. Higgins Team
This exciting new chapter is of course tinged with some sadness as we say goodbye to our home for the last 40 years.
The premises was purchased in 1982 when we moved our coffee roasting, mail order and offices here as the business grew.
On Tuesday 23rd February 2021, we did our final roast, a Jamaica Blue Mountain before saying so long to our old Probat roaster.
David and the team dismantled the machine and it was packed up to be taken to it’s new home.
Once the roaster was gone, we cleared everything out, ready for the journey to our new site.
The only thing left to do was a good clean down. For Mr Tony, things came full circle as his first position at H. R. Higgins was pushing a broom.
When it comes to brewing a perfect cup, we often focus on sourcing the highest quality coffee beans or tea leaves, choosing our preferred brew method, and fine tuning our favourite recipes. But there’s one crucial element that is often overlooked - water.
Our Accountant, working in the same room, had just turned to me and said “Mr Tony, that is Buckingham Palace on the phone to Miss Audrey” I replied “Really, I wonder what they want?”
We’re often asked when the next new coffee is coming. The truth is, bringing a new coffee into the H.R.Higgins range is never rushed. It’s a process that takes time, care and a great deal of tasting.
Finca El Ingenio is the result — a distinctive coffee grown on a sixth-generation farm in El Salvador’s Ahuachapán region. Shade grown, Rainforest Alliance certified and honey processed, it offers bright grapefruit and lime, tropical fruit and a smooth fudge-like sweetness, with just a hint of funk.
