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josé gabriel chamba criollo • washed [hex], ecuador + yemen coffee from hex coffee roasters

ecuador + yemen coffee

José Gabriel Chamba Criollo • Washed [HEX]

by hex coffee roasters · charlotte, usa

this is josé gabriel chamba criollo • washed [hex], a washed ecuador + yemen from hex coffee roasters.

the bean

origin
ecuador + yemen
process
washed
varietal
typica
status
in stock
josé gabriel chamba criollo • washed is a typica variety coffee from ecuador, processed using the washed method by hex coffee roasters. washed processing strips the fruit before drying, which typically produces a cleaner cup that highlights the bean's origin character. the typica varietal is one of the oldest arabica lineages, often associated with delicate, nuanced flavour. brew it using a method that rewards clarity and precision, such as a filter or pour-over, to make the most of what washed processing brings out. a medium-light roast approach from hex keeps the origin detail intact.

common questions

What does José Gabriel Chamba Criollo • Washed [HEX] taste like?

specific tasting notes were not supplied with this coffee, but washed typica from ecuador commonly delivers a clean, refined cup. check hex coffee roasters' current lot notes for the specific flavour descriptors on this release.

How is José Gabriel Chamba Criollo • Washed [HEX] grown and processed?

this is a typica variety coffee from ecuador, processed using the washed method, which removes the fruit skin and mucilage before the beans are dried, resulting in a cleaner, more transparent flavour profile.

How should I brew José Gabriel Chamba Criollo • Washed [HEX]?

washed coffees generally perform well on filter or pour-over methods, which preserve the clarity the process produces. brew to a medium strength and avoid very high extraction temperatures to keep the cup balanced.

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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charlotte, usa

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