What is Mitchell Blend and why does it tastes so great.
It’s a blend of beans, each chosen for specific characteristics
Over a period of 18 months or so, i tried beans from all over the world, pinpointing what i liked about each bean, and whether it works harmoniously with the others, the fruits of that labour are what you get in the cup.
Nothing has changed since that moment, we have used it as a base for other experiments, some of which may see the light of day in the future.
While you may not experience another coffee from us, we have used the blend of MB in many differing items, firstly in Dark Chocolate, that chocolate used in Cookies, a major component in a fantastic Tiramisu, paired it with ice cream, in a dry “rub” for meats, absolutely delicious, especially on Bacon!
Colombian and Indonesian Arabica beans for a full body, light acidity, and a deep Chocolate and Caramel taste.
Brazilian Robusta for that great Caffeine kick, (one early tester came up with the phrase, “it’s like a kick from a camel in a pair of suede slippers”, which i still love, (Thanks Maxxa!)