bolivia coffee
Crossfader - Bolivia Roxana Chambi Gesha
by beat coffee · reservoir, australia
you'll taste blueberry before winey. this is crossfader - bolivia roxana chambi gesha, an anaerobic bolivia from beat coffee.
blueberrywiney
the bean
- origin
- bolivia
- process
- anaerobic
- varietal
- gesha
- status
- in stock
crossfader is a gesha varietal grown by roxana chambi in bolivia and roasted by beat coffee. it's processed anaerobically, which drives the fermentation-forward, fruit-heavy character you get in the cup. expect blueberry and a winey quality, the kind of profile that sits closer to a fermented fruit than a clean floral gesha. because the anaerobic process adds intensity, it rewards slower brew methods that don't amplify harsh edges, a pour over or filter approach at a slightly lower temperature will let the blueberry read clearly without the winey note turning sharp.
common questions
What does Crossfader - Bolivia Roxana Chambi Gesha taste like?
it tastes of blueberry with a winey character, a profile shaped by the anaerobic process applied to the gesha varietal.
How is Crossfader - Bolivia Roxana Chambi Gesha grown and processed?
it's a gesha varietal sourced from bolivia, produced by roxana chambi, and processed using an anaerobic method, which means the coffee ferments in a low-oxygen environment before drying.
How should I brew Crossfader - Bolivia Roxana Chambi Gesha?
a filter or pour over brew works well here, giving you control over extraction so the blueberry comes through cleanly without the winey intensity becoming overpowering.
about beat coffee
their single origin filter coffee hits different when you need something that actually wakes you up. beat coffee sits on gertz avenue in reservoir, and they've built something worth the drive. the roasting happens in-house, which means you're getting beans that were probably roasted this week, not last month. their espresso pulls clean and bright, no bitter aftertaste that makes you wince. you can taste the attention they put into sourcing, even if they're not making a show of listing every farm detail on a chalkboard. the milk steams properly here, creating that silky texture that turns a flat white into something you actually want to finish. reservoir locals have figured this out already, which is why you'll see the same faces coming back week after week. they know their coffee, and they know when someone's doing it right. grab their batch brew if you want to understand what they're really about.
all coffee from beat coffeereservoir, australia
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