This Castillo variety coffee originates from Finca El Paraiso in Cauca, Colombia, at 1930 meters elevation. It undergoes a complex 360-hour fermentation process: 72-hour anaerobic fermentation submerged in water with Lactobacillus, followed by 360-hour air oxidation, thermal shock washing, and dehumidified drying to preserve soft notes. Flavor notes include cinnamon, gingerbread, and cacao nibs.
Origin
Cauca (Colombia)
Flavor Notes
Cinnamon, Gingerbread, Cacao Nibs
Roast Level
—
Processing
Anaerobic Fermentation, Thermal Shock Washed EA Decaf
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.
