• metafields
    50% Brazil Sitio Boa Vista
    PROCESS: Natural
    VARIETAL: Red and Yellow Catuai
  • metafields
    50% Peru Chirinos
    PROCESS: Washed
    VARIETAL: Catuai, Bourbon, Typica

Taste Notes

Dark Chocolate, Pear and a little ginger spice.


CH X is our new 'Espresso Blend' 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 CH X. 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 CH X  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 body to develop further.

CH X components:


50% Sitio Boa Vista
Divinolandia ,  Brazil
Red and Yellow Catuai

50% Chirinos
Cajamarca, Peru
1700 - 1900m
Catuai, Bourbon, Typica


Taste Notes:

Dark Chocolate, Pear and Ginger


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


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