As fresh as it gets...
Highland Coffee Roaster is a wholesale supplier of fresh, fire roasted coffee and a variety of other coffee house products. We have been trusted by coffee houses for years to deliver a consistent, fresh, rich flavored cup of coffee. Over the years our roaster has been perfecting the perfect roast and a great taste. We invite you to try our coffee and we give our personal guarantee that you will not only love the flavor, you will be back again and again to try all of our wonderfully flavorful roasts.
The Story Of Coffee
The story of how coffee growing and drinking spread around the world is one of the greatest and most romantic in history. It starts in the Horn of Africa, in Ethiopia, where the coffee tree probably originated in the province of Kaffa. There are various fanciful but unlikely stories surrounding the discovery of the properties of roasted coffee beans. One story has it that an Ethiopian goat herder was amazed at the lively behavior of his goats after chewing red coffee berries. What we know with more certainty is that the succulent outer cherry flesh was eaten by slaves taken from present day Sudan into Yemen and Arabia, through the great port of its day, Mocha, now synonymous with coffee. Coffee was certainly being cultivated in Yemen by the 15th century and probably much earlier than that.
Read more on The Story of Coffee »
The art of making coffee...
There are many different methods of making coffee. There is no
"right" way. Most of us prefer one method to all of the rest and that method
usually is the one that fits our lifestyles. The one factor that remains
constant in all of the infusion procedures is the use of hot water, to extract
from the ground beans, the natural essential oils, and the caffeol, that give
coffee its wonderful aroma and flavor.
Espresso
Invented in Italy, this is the fastest growing method of making coffee today.
All of the other methods involve a fairly inexpensive, natural infusion
process, not espresso. Espresso machines force hot water through very finely
and compacted coffee. The process of making good espresso is expensive because
to extract the greatest amount of flavor from the coffee, a high level of
pressure is required from a high specification machine. Being careful not to
over-extract the coffee, the machine should be switched off sooner, rather than
later, while the coffee is still coming out as a golden brown liquid. This
liquid, known as the 'crema', lies on top of the black coffee in the cup. The
crema will dissipate within a few minutes after the coffee is made, but within
that time the crema will tell you everything about the quality of the espresso.
Sub standard espresso will have a crema that is too light, too thick, or too
thin. Good espresso is like a religion to some people.
Read more about making coffee »
Note:For further information about our quality product line or ordering information, please click on the 'contact us' link at the bottom of this page to send us an email or you can contact our office at (480)784-0001.
