Typica Mejorado variety from Finca Soledad in Imbabura, Ecuador at 1515 meters elevation, produced by Pepe Jijon. The coffee is processed using the Pepe Washed method: harvested at 22 brix, fermented in cherry for 24 hours, then pulped and fermented in a sealed tank for 24 hours in its mucilage before washing and drying in both indirect and direct sunlight for 30 days. Tasting notes include mangosteen, pear, and stone fruit.
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.
