This coffee is a blend of four Kenyan varieties (SL-34, SL-28, Ruiru-11, and Batian) from Karinga in Kiambu county, grown at 1,840 meters elevation. The washed coffee is produced by Karinga F.C.S, a cooperative of approximately 650 smallholder farmers who deliver cherry to the Karinga Factory established in 1983. Following harvest, cherry undergoes depulping, 12–24 hour fermentation, four water washes, and 8–13 days of raised bed drying. The coffee features flavor notes of blackberry, Syrah, and lavender.
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.
