Typica Mejorado coffee from Finca Soledad in Imbabura, Ecuador, grown at 1515 meters altitude by producer Pepe Jijon. Processed using the tyOxidator washed method, which combines aerobic fermentation in open environment, pulping, 48-hour sealed tank fermentation in mucilage, washing, and 20 days of both indirect and direct sun drying. Tasting notes include jasmine, plum, and cranberry.
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.
