Brook & Bull Blend Tasting Notes
The backbone of this medium-roast blend is wave after wave of chocolate and nuts. Cacao, almonds and hazelnuts trail into faint notes of nutmeg. Roses show themselves after a bit, with some fruity notes shining through the midpalate, with cherry pit, lemon rind and tons of blackberries.
This blend was designed specifically for the Bialetti and with a dollop of cream (not whole milk- the real thing)! We’ve found that the Bialetti tends to make a concentrated and rich espresso shot, but that it exacerbates acid in coffees that aren’t designed for this type of brewing. We carefully crafted this blend to focus on lower acid lots from regions that produce more creamy coffees, such as Guatemala and Mexico, adding a pinch of Ethiopian to perk up the blend with vibrant notes of fruit.
Interested in terroir notes for these regions?
80% Guatemala Los Volcanes
Coffee from Guatemala can play many roles within a coffee blend. Common characteristics of Guatemalan coffee are a medium to mild acidity with notes of fruit and spice, and have a very consistent flavor of brown sugar. Within this blend the Los Volcanes acts as the base; building a strong foundation of quality for the other two coffees within the blend to add nuance instead of trying to cover up any faults.
10% Mexico San Agustine
Mexican coffee production has traditionally focused on low to medium quality coffee, however, this trend has changed in the past twenty years. There are a new generation of growers who are committed to excellent growing practices along with high quality post harvest processing that has brought Mexican coffee to a whole new level. The San Agustine is a product of this quality revolution bringing to the table superior drinkability with a mild acidity and notes of cranberry and chocolate. In the blend, this coffee is adding another layer of complimentary flavors to the Los Volcanes and Yirgacheffe combination. The end result is a coffee whose flavor profile tastes more whole.
10% Ethiopian Yirgacheffe
Ethiopia is the birthplace of arabica coffee and today produces coffee of superior quality that many other coffees are compared to. From tea-like body and citric notes of Yirgacheffe, to honeyed Sidamos, and deep frutied chocolatey Harrars; Ethipian coffees have it all. In this blend the Yirgacheffe acts like the cherry on top of an ice cream sundae. Adding a wonderful acidity and ester like sweetness that balances with the chocolatey-nuttiness of the Los Volcanes San Agustine combo.