Beans from South America, and the Pacific Rim make up Mitchell Blend, to give a full mouth-feel, a great caffeine kick, and no bitter finish,
It was specifically created to be drunk with milk and 2 sugars, because that is how i like my coffee.
” Coo and Two, Makes the Brew…”
I know some Cafficionado’s will say, “adding sugar and milk will mask the delicate flavours and intricate balance of the individual beans”,. but meh, it tastes fantastic, and hits ALL of the markers I want from a coffee.
Once I got the right blend, and found a roaster who could bring it to life, (that same roaster STILL roasts all of the MB sold, 7 years or so on) we were off on an adventure.
For nearly four years of that time, (well before Mitchell Blend even became a company or retail product), they have supplied us, over time, I had to purchase more, as work colleagues, family, friends and friends of friends asked me to supply them, 2kgâ€™s became 5 kgâ€™s, became 10 kgâ€™s etcâ€¦. to where we are now, supplying coffee to all parts of Scotland, the rest of the UK, Scandinavia, Europe, and even over to America, where we have some real fanatical lovers of the MB bean, even having it FLOWN to Middle America, so they get it as fresh as it can be.
After a period of time, it was time to truly test it, and its first big test was to an Italian owner of multiple coffee kiosks, who in all of the time he has been I business sold only one kind of coffee, from his own plantation, itâ€™s like giving Dario Franchetti (or Michael Schumacher, for ourÂ European visitors), your made at home go-cart to test driveâ€¦ so, one cold Saturday morning, at the foot of Edinburgh Castle, me, slightly fearful, but confident it would â€śpass musterâ€ť, stood by for the verdict.. we test it as an espresso, and an Americano, giving nothing away, the anticipation, etched on my face, he gives his verdict, “it’s great, though Iâ€™d like it a little darker”, Italianâ€™s LOVE darker roasted coffee.