Highroad

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Blackcurrant, Mango, Vanilla

We are finally adding a fruit driven blend to our house coffee line up! Highroad is a fruity banger of a blend, driving tropical fruit notes of mango and blackcurrant brightness down a Pacific coast highway of chocolate sweetness! 

 

Blend

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%
Brazil Bahia Natural
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%
Kenya Ainabtany Washed

Tasting Notes

Blackcurrant, Mango, Vanilla

What’s the story?

We are finally adding a fruit driven blend to our house coffee line up! Highroad is a fruity banger of a blend, driving tropical fruit notes of mango and strawberry brightness down a Pacific coast highway of chocolate sweetness! 

The coffee’s tropical fruit notes are bright and refreshing, with hints of mango, pineapple, and passionfruit. The strawberry sweetness comes in on the finish, adding a touch of sweetness that’s not too overpowering. Combining the fruit funk flavours of Brazilian Bahia with the vibrant sweet notes of Ethiopia Gelana Gesha, this natural process blend is a tropical paradise in a cup. 

The espresso is easy to dial in, if you’re set up for the other House blends, the Highroad will give you an equally satisfying and delicious shot, with all the sweetness you can expect from our coffees, with an extra layer of fruit. It combines beautifully with milk and will definitely take your flat whites and lattes to a new dimension! 

The idea is to create a consistent and reliable blend thats fruit led for those that enjoy that balance in their espresso. It’s a project we’ve actually wanted to do for years, so when our friend and customer Big Nat at Atrium Coffee in Manchester asked us to develop a more fruit led espresso, it seemed like the perfect opportunity to try a few things out. 

We’d been sent a sample of the Brazilian Bahia natural a while back and instantly loved the funky fruit complexity of it, so that was a good place to start. The Bahia’s unique flavours come about in a wonderfully unique way: Producers based in the highest elevations in the state of Bahia have some of the best coffee cultivation conditions in Brazil but often encounter problems with drying due to high humidity and rainfall during the harvest and processing season. For this reason many choose to transport their cherries around 50 km to the neighbouring Caatinga biome, known for its warmer, drier climate. En route, the cherries undergo a unique fermentation process in a closed truck. The process never lasts more than 24 hours, but the resulting cup profile is packed with fruity sweetness.

Like our other house coffees, Highroad is designed as an espresso blend, but also works superbly as a filter brew. Those mango and strawberry notes really enjoy being drawn out in the longer brew time of a filter,  making for a really refreshing cup.

If you’ve enjoyed our other House Coffees, grab a bag of Highroad and with every sip imagine driving down a Pacific coast highway, be transported to a tropical paradise by this fabulous blend of two wonderful coffees.

Brewing Recipe

FILTER: v60

Dose: 20g
Yield: 340ml
Time: 3:30

ESPRESSO:

Dose: 18g
Yield: 36ml out
Time: 30 seconds