Mokka variety coffee from Finca Hawaii in Cauca, Colombia, grown at 1,400-1,530 meters altitude by producers Rigoberto and Luis Eduardo Herrera. Natural processed with rigorous cherry selection (purple-grape colored cherries with Brix grades 17-18). Fermented in whole cherries for 48 hours open air in temperature-controlled barrels (25-28°C). Flavor notes include wild strawberries, oolong, and nutmeg.
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.
