This single-origin coffee comes from Finca Soledad in Imbabura, Ecuador, grown at 1515 meters elevation. Produced by Pepe Jijon, the beans are Typica Mejorado variety processed using the Wave Natural method, which involves controlled temperature transitions using fermentation tanks and refrigeration to maintain coffee embryo viability. The coffee features flavor notes of apricot, marigold, and hawthorn.
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.
