This Pink Bourbon coffee is from Finca El Paraiso in Cauca, Colombia, produced by Samuel Diego Bermudez at 1960 meters above sea level. The lot undergoes a double-stage fermentation process with 48 hours whole cherry fermentation followed by 36 hours pulped with tropical yeast. The process is finished with a thermal shock wash and careful drying to retain vibrant fruit notes. The cup profile features Peach Gokuri, rhubarb, and sakura with a creamy body and prolonged acidity.
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.
