This Gesha coffee is produced by José Luttrell at Abu Coffee in the Cañas Verdes area of Boquete, Panama, at an elevation of 1,550 meters. The coffee undergoes a natural double-phase anaerobic process, including a 24-hour fermentation followed by a 72-hour anaerobic phase with the addition of Geisha mosto. The cherries are then sun-dried on African raised beds for 25 days. This coffee offers a complex flavor profile with notes of rose, nectarine, and pineapple.
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.
