This Gesha coffee is produced by Paul and Kevin Doyle at Mikava Estates in Marsella, Risaralda, Colombia, at an altitude of 1,700 meters. The coffee undergoes a hybrid washed process, involving a short fermentation in temperature-controlled steel tanks followed by drying on raised, shaded beds. This coffee is characterized by a round, juicy mouthfeel and refined acidity, with flavor notes of yellow florals, Meyer lemon, and mixed berries. It offers a clean, polished, and elegant profile.
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.
