Single-origin coffee from Hacienda La Papaya in Loja, Ecuador, at 1,900-2,100 meters elevation. Typica variety processed using anaerobic natural fermentation with 100 hours of whole cherry fermentation, followed by 30 days of drying in controlled temperature and humidity. Exhibits a fruity, sticky cup profile with tasting notes of apricot, orange, and peach. Produced by Juan Peña at this research-focused farm known for disease-resistant, nutrient-efficient first-generation varieties.
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.
