Gesha variety from Finca Soledad in Imbabura, Ecuador, grown at 1515 meters altitude. Produced by Pepe Jijon and processed using Wave Washed method, which involves a temperature-controlled fermentation using tanks and refrigeration. The coffee undergoes 3-day cherry fermentation with mosto juice added during the final 2 days when pH naturally decreases. Tasting notes include finger lime, gardenia, and mulberry.
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.
