Geisha variety coffee from Finca Soledad in Imbabura, Ecuador at 1515 meters altitude. Produced by Pepe Jijon using a Wave Washed CF process, which involves a temperature wave technique utilizing fermentation tanks and refrigerators. The coffee undergoes a 3-day cherry fermentation followed by mosto juice addition during the final 2 days. Flavor notes include Mangosteen, Jasmine, and Lulo.
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.
