Sidra variety from Hacienda Santa Gertrudis in Loja, Ecuador, grown at 1,600-1,700 meters altitude. Processed using the Boost Natural method with anaerobic fermentation in stainless steel tanks for 72 hours, followed by multi-stage drying on tiered trays with vacuum-packing intervals to preserve volatile compounds and prevent fungal growth. Flavor profile features notes of Beaujolais, guava, and purple florals.
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.
