I am often asked the question, “Mr Higgins, which is your favourite coffee?” And I reply that, I don’t have one single favourite that stands out above all the others. 

However, I will admit that  I do seem to come back to some with greater frequency, and Colombia Supreme is one of those varieties.

I love it for its versatility. I enjoy it black, or with milk or cream. I think it makes a perfect coffee for breakfast, accompanying breakfast-time foods. It's just as enjoyable on its own as a coffee-break coffee, and equally, it makes a great finish to a lunch or dinner. 

Colombia is one of the world’s most important coffee-producing countries for the Arabica variety, coming second only to Brazil in its exports of quality Arabica coffee.

Coffee from Colombia, like many other South and Central American coffees, was denied to us during, and for a period after, the Second World War. I remember the excitement and anticipation when my father and I tasted the first samples of Colombian coffee when supplies resumed in the late 1950’s. My father had been longing to see its reintroduction.

Coffee imports from Colombia increased during the 1960s, allowing us to obtain more varieties. The finest grade, recognised for its quality, is designated the Supremo Grade. We were delighted to feature this grade in our selection and I changed the word Supremo, to Supreme.

If you are discovering Colombia Supreme for the first time look for its natural mellow sweetness, which changes to just a hint of acidity and rich dark undertones of dark chocolate.

It prepares perfectly in all methods of coffee making. Perfect for filter pour-overs and Cafetières, it makes a perfect single or double espresso, it cuts through milk beautifully making a delicious base for cappuccino or lattes.

I hope that you will come to enjoy this variety as much as I do.

With my very best wishes

Tony Higgins