This Gesha coffee is produced by Samuel Diego Bermudez at Finca El Paraiso in the Cauca region of Colombia, at an altitude of 1930 meters. The coffee undergoes a special fermentation process involving overripe cherries and a 72-hour submerged anaerobic fermentation with yeast, followed by drying with a dehumidifier. It features a flavor profile of mango, dulce de leche, and elderflower, characterized by a silky body and citric acidity.
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.
