Sidra variety coffee from Finca Soledad in Imbabura, Ecuador, grown at 1515 meters elevation by producer Pepe Jijon. Processed using the Oxidator Washed method, which involves aerobic fermentation in open environment, pulping, sealed tank fermentation in mucilage for 48 hours, washing, and drying in both indirect and direct sunlight for 20 days. Flavor profile features grapefruit, thyme flowers, and raspberry 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.
