Geisha variety coffee from Paso Ancho, Tierras Altas, Panama, grown at 1,900 meters altitude on Finca Santamaria by producer Edwin Santamaria. Processed through an innovative method combining 2 days of cold natural fermentation at 16°C followed by 3 days of washed fermentation at 16°C. The coffee displays floral, fruity characteristics with notes of wisteria, grape, and peach.
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.
