This decaffeinated coffee from Finca El Paraiso in Cauca, Colombia features the Castillo variety grown at 1960 meters elevation by producer Samuel Diego Bermudez. It undergoes a semi-washed culturing process with Saccharomyces cerevisiae before decaffeination via sugarcane-derived ethyl acetate. The coffee offers a clean cup with notes of raspberries, peach, and key lime, complemented by medium body and brilliant acidity.
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.
