This coffee is from Finca Soledad in Imbabura, Ecuador at 1515 meters altitude. It is produced by Pepe Jijon using the tyOxidator washed process, a variation of the washed method involving aerobic fermentation followed by 48 hours of sealed tank fermentation in mucilage before washing and 20 days of sun drying. The Typica Mejorado variety delivers tasting notes of 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.
