This coffee is a Gesha variety from the Higo lot at the El Velo farm in the Quiel region of Boquete, Chiriquí, Panama. Grown at an elevation above 1,750 meters by the Peterson family at Hacienda La Esmeralda, this coffee is processed using a washed method, involving 96 hours of fermentation in a cool room followed by 20 days of slow drying on raised beds. The flavor profile features delicate floral aromatics with notes of jasmine, lemon, honey, and melon.
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.
