Gesha coffee from Finca Nuguo in Jurutungo, Candela Basin, Chiriqui, Panama, cultivated at 1800-1980 meters altitude. This washed process coffee is made from cherries pulped and fermented for approximately 40 hours at 16°C, then washed in spring water to remove mucilage. Drying occurs in controlled conditions at approximately 24°C and 55% relative humidity for one month. The coffee aims for a complex, floral, acid and sweet cup profile, submitted to the Best of Panama competition as a blend of nano lots.
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.
