This Pink Bourbon coffee is produced by Samuel Diego Bermudez at Finca El Paraiso in the Cauca region of Colombia at 1960 meters altitude. The coffee undergoes a unique two-stage fermentation process, including 48 hours in whole cherry and 36 hours pulped with tropical yeast, followed by a thermal shock wash. This meticulous processing results in a fruit-forward profile with tasting notes of peach, rhubarb, and sakura, complemented by a creamy body and prolonged acidity.
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.
