Purple Caturra coffee from Finca Monteblanco in Huila, Colombia, grown at 1730 meters elevation. This coffee undergoes a washed co-fermentation process with cultivated microorganisms (lactobacillus and saccharomyces cerevisiae) combined with pineapple, coconut, and liquor for 150 hours of fermentation. The result features pineapple, mint, and citrus flavor notes.
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.
