This Geisha variety coffee from Finca La Negrita in Tolima, Colombia is grown at 1900-2100 meters elevation. Processed with a triple staggered fermentation technique using anaerobic white honey processing with periodic nitrogen flushing every three hours to minimize CO2 accumulation. The coffee undergoes six weeks of meticulous drying with controlled airflow and humidity, manually sorted and turned twice daily. Flavor notes include pomegranate, yellow peach, and French 75 cocktail characteristics.
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.
