Geisha variety coffee from El Paraiso, Cauca, Colombia, grown at 1930 meters elevation by producer Samuel Diego Bermudez. Processed using the Zeolite Natural method, which involves cleaning, rapid freezing to -40°C, and drying with zeolites to retain aromatic precursors. The process highlights floral, fruity, citrus, and sweet notes characteristic of the Geisha variety.
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.
