Typica Mejorado coffee from Hacienda La Papaya in Loja, Ecuador, grown at 2000 meters elevation by renowned producer Juan Peña. This anaerobic washed coffee undergoes a distinctive processing method: fresh cherries are pulped and fermented in polyethylene tanks with liquids from fermentations lasting up to 100 hours, kept below 24°C, then dried in controlled temperature and humidity rooms for 30 days. Flavor notes include papaya, orange sherbet, and marzipan.
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.
