B7 variety coffee from Hacienda La Papaya in Loja, Ecuador at 2000 meters elevation. Produced by Juan Peña using an anaerobic natural process: the whole cherry undergoes 100 hours of anaerobic fermentation with mossto re-circulation, followed by 30 days of drying in controlled temperature and humidity rooms. This fruity, sticky cup profile features tasting notes of melon, orange, and kiwi.
Hydrangea Coffee Roasters is a specialty roastery based in Berkeley, California, focused on light, fruit forward coffees produced through modern fermentation and experimental processing techniques. The lineup emphasizes terroir, showcasing how region, climate, and varietal interact with processing to shape flavor. New releases rotate regularly, featuring single origin lots with detailed tasting notes and processing information for each offering. The roastery's approach rewards adventurous palates drawn to the intersection of agricultural science and cup quality.
