This coffee is a Castillo variety from Finca El Paraiso in the Cauca region of Colombia, grown at an altitude of 1960 meters. Produced by Samuel Diego Bermudez, it undergoes a double anaerobic thermal shock process involving extended fermentation with specific yeast cultures to amplify fruit character. The cup features a creamy body and malic acidity, with distinct flavor notes of osmanthus, lychee, and Kasugai gummies, offering a 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.
