This Ecuadorian coffee comes from Finca Soledad in Imbabura, grown at 1515 meters altitude. The Sidra variety is processed using Wave Natural, an innovative method involving temperature fluctuation through fermentation tanks and refrigeration cycles to preserve the bean's embryo. The coffee displays hibiscus, complex citrus, and orange blossom 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.
