The Mississippi blend features a vibrant and fruity combination of single-origin beans from Central and South America, along with our highly sought-after Ethiopian Mocha Djimmah beans. This blend primarily showcases the American beans, which contribute to its rich body and creamy texture, along with a balance of sweetness and acidity. The Mocha beans add delightful chocolatey and fruity notes. The Mississippi blend is an excellent choice for those who enjoy an espresso with a bright, fruity profile.
Recommended Brew Method
Aeropress, Espresso.
Roast
Medium/Dark.
Coffee Grind Service
If you require the beans grinding, please leave a comment with your preference:
- Coarse - Cafetiere/Filter
- Medium - Stovetop etc
- Fine - Espresso
Dietary and Lifestyle
Vegan.
Origin
Brazil, Honduras and Ethiopia. Roasted in Sheffield, UK.
Storage
Keep in an air-tight container for freshness in cool and dry conditions away from direct sunlight and strong odours.
Disclaimer
Please Note: The cost of refill items includes a surcharge of 10p per 100g which covers the expenses of packing these items as well as providing the Click & Collect and Home Delivery services, and making them feasible for an independent business.
While we take care to ensure ingredient and allergen information displayed on this website is correct to the best of our knowledge, this information may change.
If you require any specific advice regarding product information, please contact us online or at the shop.
Mississippi Blend Coffee Beans (100g)
In stock
Pollards Wholesale Ltd have been coffee roasters and wholesale coffee suppliers since the company was first established in 1879, based in Sheffield, UK. The Pollards brand is, and always has been, a family owned business. They proudly supply a variety of cafes, restaurants, bars and coffee shops throughout the UK. Providing customers with everything from tea and coffee, to equipment and training.
Use a rough ratio of 1g of coarse ground coffee to 13ml of water.
Eg. 56g of coffee for 750ml of coffee:
- Add the ground coffee followed by 200ml of hot water and leave for 30 seconds.
- Add the remaining 550ml of water and leave to steep for 4 minutes.
- Stir once to break the crust.
- Place on plunger and wait for 10-15 seconds
- Slowly plunge and serve
