A blend of Pink Bourbon and Geisha varieties from Finca El Paraiso in Cauca, Colombia, grown at 1960 meters elevation by producer Samuel Diego Bermudez. This coffee undergoes an Amazake process combined with 72-hour natural fermentation. The bean presents strawberry, rose, and pinot noir flavor characteristics.
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.
