Tasting NotesBiscuit, Cacao, Malty
OriginSouth America, Caribbean
Altitude800m - 2000m
Recommended brew method
In the Silver Jubilee year, 1977, we received a phone call asking for a sample of coffee. The person described a flavour to us and my father Tony Higgins, after much deliberation, duly despatched a little parcel. After some time had passed, we were told that the coffee was just what they were looking for. Little did we guess that 45 years later we would still be serving that same customer…
We thought long and hard about the flavour, and decided to combine two coffees from South America and the Caribbean, which we have never blended together before, to give a full bodied, strong base with a rich smooth finish and very little acidity. You can enjoy it either black or with milk at any time of the day.
I will be enjoying a cup as we celebrate the Jubilee together. It won’t be available for very long so if you would like to try it, please don’t hesitate. - David Higgins