Catucai variety from Fazenda Um in Minas Gerais, Brazil, grown at 1200-1500 meters elevation. This coffee is processed using the pulped natural method, which balances classical clean Brazilian notes with delicate characteristics. The farm, which spans 300 hectares, focuses on innovative post-harvest processing. Flavor notes include orange, nectar, and passionfruit.
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.
