CHX

Origin

• 🇧🇷 Brazil· Minas Gerais
• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

CHX is our 'Espresso BlendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus.' and is the 10th in the series of these blends since Crankhouse started operations. Rather than keep working through the numbers incrementally we've made a decision to stick at CHX. The content will change as new seasonal elements are selected for the blend but the name will stay the same. It may be based on one, two or a likely maximum of 3 coffees with the aim for something that is easy to brew with a smooth rounded flavour profile. We call it an 'Espresso Blend' but this is not a coffee you can only use for Espresso drinks. It's a versatile coffee that is super tasty brewed as a Cafetiere or Aeropress but equally as the Espresso base to your preferred beverage such as a Flat White or Americano. Like it's predecessors CHX has a slightly longer development and slightly higher drop (end) temperature taken to in the roaster. Not massive differences but those extra few seconds and extra few degrees can enable the sugars and bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. to develop further. CH X components: 70% COCARIVE Baba's Blend Minas Gerais, Brazil 960 - 1100m NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Yellow CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America./CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. 30% Mandarino Huila, Colombia 1800 - 1900m WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., v. Colombia Taste Notes : Red plum, milk chocolate, toasted Hazelnut Creamy and sweet with medium acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. Brew Guide for Espresso: Dose 18g/Yield: 36g/Time: 27secs (ie you need scales and a timer). This is only a starting point. You decide how to get the best from this coffee on your own brewing equipment. If you need some pointers by all means drop us a line and we'll give you some tips and suggestions. If you want to delve into the depths of Espresso geekery you can look at Matt Pergers Espresso Compass on Barista Hustle or read Scott Rao's Professional Barista Handbook .