Natural process Gesha variety from El Burro Estate in Chiriqui, Panama, grown at 1,575-1,626 meters elevation on young volcanic soils. The traditional natural process involves drying on beds or in a DRD for approximately 30 days. The farm's high altitude, cold nights, and surrounding virgin rainforest create extended ripening periods that enhance bean development, resulting in distinctive flavor characteristics of mango, violet, and strawberry notes.
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.
