This washed Pink Bourbon from Finca Calamar in Huila, Colombia, is produced by Gildardo López Hoyos at an elevation of 1,950–2,000 meters. The coffee undergoes a 30-hour whole-cherry fermentation followed by a 48-hour parchment fermentation, and is dried on raised beds for 20–25 days. It offers a bright, herbaceous profile characterized by citrus acidity, rosemary flower aromatics, and a cool, juniper-like finish. The extended fermentation process contributes to a clean, structured, and aromatic cup.
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.
