This Gesha coffee is produced by Edwin Santamaria at Finca Santamaria, located in the Paso Ancho region of Tierras Altas, Panama, at an altitude of 1,900 meters. The coffee undergoes a unique processing method involving two days of cold natural fermentation at 16°C followed by three days of washed fermentation at 16°C. It features a delicate flavor profile 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.
