Geisha variety from El Paraiso, Cauca, Colombia at 1930 meters elevation. Processed through anaerobic fermentation in both cherry and pulped stages using Geisha yeast culture, followed by thermal shock washing. The coffee features notes of egg waffle, blueberry, and high mountain oolong tea with a silky 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.
