This Gesha variety coffee originates from Cañas Verdes, Boquete, Chiriquí, Panama, grown at 1,550 meters elevation on Abu Coffee farm. Produced by José Luttrell, it undergoes a specialized Natural Double Phase Anaerobic process combined with Geisha Mosto technique. Cherries are hand-selected and fermented for 24 hours in open tanks, then 72 hours in sealed tanks with mosto from freshly pulped Geisha cherries, before slow sun-drying on African raised beds for 25 days. Flavor notes include rose, nectarine, and pineapple.
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.
