This Gesha variety coffee originates from Jurutungo, Chiriqui, Panama, at an elevation of 1,800–1,950 meters above sea level. Produced by José "Pocho" Gallardo at Finca Nuguo, the beans undergo a washed process with 48 hours of fermentation at the farm before being dried in a controlled room at 22°C. The coffee exhibits flavor notes of bergamot, white peach, and jasmine.
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.
