Sidra coffee from Finca Soledad in Imbabura, Ecuador, grown at 1515 meters altitude. This single-origin coffee is processed using the Wave Washed method, which involves temperature fluctuations between fermentation tanks and refrigerators to maintain bean viability. The coffee exhibits tasting notes of lychee, mangosteen, and matcha.
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.
