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demetrio sanchez pino geisha • washed, colombia coffee from hex coffee roasters

colombia coffee

Demetrio Sanchez Pino Geisha • Washed

by hex coffee roasters · charlotte, usa

expect winey. this is demetrio sanchez pino geisha • washed, a washed colombia from hex coffee roasters.

winey

the bean

origin
colombia
region
huila
process
washed
varietal
gesha, caturra, pink bourbon, bourbon
status
in stock
this is a washed coffee from demetrio sanchez pino, a producer in huila, colombia. the lot is a blend of gesha, caturra, pink bourbon, and bourbon varietals, processed using the washed method, which strips the fruit before drying and tends to produce cleaner, more defined cups. hex coffee roasters describe the flavour as winey, suggesting a pronounced fruit-forward acidity with a fermented, grape-like quality. to get the best from it, use a brew method that highlights clarity and structure, such as pour-over or aeropress, with water around 90-93c and a medium-fine grind to let the winey character express without bitterness.

common questions

What does Demetrio Sanchez Pino Geisha • Washed taste like?

hex coffee roasters describe this coffee as winey, pointing to a fruit-forward, fermented quality reminiscent of grape or red fruit. the washed process typically reinforces clarity in the cup, allowing that winey character to come through cleanly.

How is Demetrio Sanchez Pino Geisha • Washed grown and processed?

this coffee is grown in huila, colombia by producer demetrio sanchez pino, using a mix of gesha, caturra, pink bourbon, and bourbon varietals. it is processed using the washed method, meaning the coffee cherry is removed before drying.

How should I brew Demetrio Sanchez Pino Geisha • Washed?

a pour-over or aeropress will suit this coffee well, as both methods highlight the clarity that washed processing delivers. aim for water around 90-93c and a medium-fine grind to balance the winey acidity without over-extraction.

about hex coffee roasters

hex coffee roasters takes pour-over seriously, and you'll notice the difference pretty quickly. the camp road address puts you in the thick of one of charlotte's more industrially-inflected corridors, which suits a roaster with this kind of focus. this isn't a place hedging its bets across twelve menu categories. the coffee program runs through pour-over, espresso, and cold-brew, and the regulars here are genuinely devoted, not just habitual. that loyalty didn't accumulate by accident. what keeps people coming back to suite 103 is a consistency that's harder to maintain than most cafes let on. if you're new to the spot, start with the cold-brew.

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