This coffee is a Gesha variety from Jurutungo Farm in Chiriquí, Panama, grown at 2,000-2,200 meters above sea level. Produced by Allan Hartmann and Diego Bermudez, it undergoes an Extended Sous-vide process - a precise, thermally controlled enzymatic protocol where washed parchment coffee is vacuum-sealed with mucilage and enzymatic solution, then immersed in a 60°C water bath for two hours. This method uses purified enzymes like pectinase and glucosidase to unlock aroma precursors through controlled, non-microbial catalysis. The flavor profile features notes of pomegranate, pluot, and hibiscus.
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.
