The roasts/Highland Trail
On the bench
Highland Trail
— Full-bodied trail roast —
A hearty, full-bodied roast built for long mornings and longer trails—structured, warming, and dependable at elevation.
MEDIUM-DARK
What to expect
Tasting notes
Toasted grain, Cocoa, Earthy, Structured
Cup character
Hearty, Full, Dependable
Best for
French press, Percolator, Camp brewing
Why people love it
Sturdy, Warming, Trail-proof
Pairing
Trail bread, Jerky breakfast, Oats
Brew methods
French press, Drip coffee
Cup character
Body
Full
Acidity
Low
Sweetness
Medium
Brewing tip
Forgiving by design — it holds up to camp water and rough measures.
Roaster view · production profileHOUSE TARGETS
Blend composition
Sumatra (wet-hulled)45%
Guatemala (antigua)30%
Brazil (mogiana)25%
- Charge
- 405°F
- First crack
- 8:50–9:30
- Development
- 22–25%
- Drop
- 421°F
- Total time
- 12:00–12:45
- Rest window
- 5–10 days
QC gate: Body first: silky mouthfeel at french-press grind is the release gate.
Consistent roast. Reliable results. Great coffee starts in the roastery.