Geisha variety sourced from Finca Las Margaritas in Volcan, Chiriqui at 1,300 meters elevation. Produced by the Navarro Family and Franz Zeimetz. This coffee uses an innovative depulped yeast processing method with fermentation guided by LOY-011P and LOY-006P yeasts in custom stainless steel tanks for 13.1 days at controlled temperatures averaging 8.5°C, followed by 20.4 days of temperature and humidity-regulated drying. The flavor profile features red cherries, passionfruit, and purple florals.
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.
