This natural processed Ethiopian coffee originates from Sidama, specifically the Bensa region near Bombe, grown at 2,300 meters elevation. Produced by Bekele Yutute at his Kokose farm, it features the 74158 variety. The beans are dry processed using traditional natural methods. Flavor notes include blueberries, tropical fruits, and rhubarb with a complex, fruity profile characteristic of naturally processed Ethiopian coffees.
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.
