This coffee is a Castillo variety from Finca El Paraiso in the Cauca region of Colombia, grown at an altitude of 1960 meters. It undergoes a semi-washed process involving double anaerobic fermentation with yellow fruit yeast cultures, finished with a thermal shock wash. The flavor profile is characterized by notes of rose tea, oolong, and cantaloupe, supported by a creamy body and lactic acidity. This coffee is selected for its elegant floral expression and complex sweetness.
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.
