In the 1930’s my father had researched and developed a new coffee roasting technique unfamiliar in the UK at that time. A technique which he believed was essential to produce the very different flavours found in coffees enjoyed in Southern France, Italy and Spain. Powerful flavours without harshness, bitterness or acidity, which retained and enhanced their subtlety unlocking even more flavours. Essential to this was the way in which they were roasted. Through his experimenting and skill, a new range of varieties came into being and the most popular was our Creole Blend. His skills were passed to me and I to my son David. They have been passed down through the generations and are still applied by us today.
Our Creole Blend has achieved the accolade of becoming our single most popular variety. The flavour combines a very powerful intensity, rich chocolaty undertones and hints of blackberry at the finish. Because of the way we approach the production of this blend the subtle flavours are not masked by the intensity and overall power.
I suggest for the best results prepare using a pour over filters or Cafetieres plunger pots, or stove top espresso. I don’t recommend It for bean to cup espresso machines because the natural oils of the beans are on or near the surface and tend to interrupt the natural flow of the coffee in the maker.
Creole Blend makes a perfect after-dinner coffee, especially after a rich meal, but it is also very versatile, it can be enjoyed at breakfast time with hot milk or at a mid-morning break, especially when a coffee to fortify us for the rest of the day is required.
I do hope you enjoy our Creole Blend, and it has the possibility of becoming one of your favourites.
I send my very best wishes.
Sincerely
Tony Higgins
