Highland Coffee Roastery is in the beautiful mountain resort town of Clarens in the Eastern Free State, South Africa.
We are a micro-roastery, and take great care and pride in roasting our 100% Arabica coffees to perfection in small batches.
Our roastery, shop and espresso bar is in the On The Square Centre, where you can sit and relax with a cup of freshly roasted, freshly ground and perfectly prepared coffee and enjoy the beautiful view of Mount Horeb.
Our very popular house blend that we serve in our cafe.
A blend of four origins - Brazil Barbosa Gold, Tanzania AA, Colombia Popoyan and Guatemala Finca el Morito - roasted medium to dark.
The resulting flavour is complex, full-bodied and rich with an irresistible aroma and chocolatey taste experience - think dark chocolate covered orange peel candies...
Great for any preparation method, but particularly suited for espresso based drinks where the addition of milk highlights the chocolatey aftertaste.
A blend of three medium roasted origins - Tanzania AA, Colombia Popoyan and Guatemala Finca el Morito.
Our Mountain Blend offers well balanced acidity and sweetness; giving a medium strength, bright and refreshing taste experience.
A versatile and popular choice, suitable for any method of preparation hot or cold, and particularly good in filter or French press.
We call it our Crowd Pleaser ^_^
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.
Sweet fruited aroma. Sweet citric acidity leaning towards malic. Medium to good body – quite creamy. Hints of berries and ripe fruit flavours. Complex coffee with lingering after-taste.
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.
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.
SHG (Strictly High Grown)/EP (European Preparation)
Cherry, nuts with chocolatey notes in aroma. Mild malic acidity, fruited flavour and a dark chocolatey finish.
1300- 2300m asl
Caturra, Bourbon, Catuai
Fully Washed and Sundried on patios
Barbosa Gold Pulped Natural
Full fruited aroma with hints of burnt caramel.
Medium citric acidity with good medium body. Creamy with fruited flavours as well as hints of nuts and some cocoa notes in the after-taste.
Medium dark roast.
Beautiful sweet and deep dark chocolaty aroma with honey and chocolaty notes. Mild malic acidity with a bold body mouthfeel. Fruited (green apple) flavours with chocolaty notes in the aftertaste.
Colombian coffee is generally well balanced, which makes it a safe and popular choice.
Colombia Exelso MC process
MC Decaf Method
This process involves submerging the green coffee beans in continuously running hot water. The water becomes filled with caffeine molecules; it is then drained and blended with methylene chloride. Methylene chloride binds easily with caffeine molecules. The caffeine-chemical complex boils and vaporizes at 45⁰ C, thus removing the caffeine and the binding solvent. The water is then reintroduced to the beans, where they reabsorb their flavour. This process is repeated until decaffeination is complete.This process is known as the indirect method, since the methylene chloride never comes in direct contact with the coffee beans. Methylene chloride is a known carcinogen and highly toxic, nevertheless, the chances of getting methylene chloride poisoning from coffee is so small as to be non-existent.
This is because the chemical boils at such low temperatures that it is easy to remove it from the green coffee. Furthermore, coffee is roasted at about 210⁰ C, and brewed at nearly 95⁰ C, so all traces of the solvent are effectively removed from the final cup. Methylene chloride is also recovered and reused for future decaffeinating operations, making the process environmentally sound.
354 Van Zyl Street, Clarens, Free State, South Africa
058 256 1136
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