This coffee is from Finca El Paraiso in Cauca, Colombia, grown at 1960 meters above sea level by producer Samuel Diego Bermudez. It features the Castillo variety and is processed using a Double Anaerobic Thermal Shock method. The process combines extended aerobic and anaerobic fermentation with specific yeast cultures to amplify fruit character, followed by a thermal shock wash to fix aromatics. The cup profile shows notes of osmanthus, lychee, and kasugai gummies, with a creamy body, malic acidity, distinctive stone fruit sweetness, and a refreshing, juicy finish.
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.
