Hydrangea Coffee

Hydrangea Coffee

Castillo - Lychee - Finca El Paraiso

Grown at 1,960 masl on Finca El Paraiso in Cauca, Colombia, this Castillo undergoes an extended double anaerobic fermentation with thermal shock—a process designed to amplify fruit character and lock in aromatic complexity. The result is a lively, creamy cup with pronounced notes of lychee, osmanthus, and Kasugai gummies, balanced by malic acidity and a juicy finish. Samuel Diego Bermudez's meticulous fermentation work delivers the stone fruit sweetness and refreshing character that makes this lot distinctly memorable.

Hydrangea Coffee

Castillo - Thermal Shock Decaf - Finca El Paraiso

From Finca El Paraiso in Cauca, Colombia at 1,960 masl, this Castillo undergoes a semi-washed culturing process with Saccharomyces cerevisiae before decaffeination via sugarcane-derived ethyl acetate. The thermal shock washed method combined with careful decaf processing preserves complexity and delicate fruit characteristics that typically fade in decaffeinated coffees. Expect a clean cup with notes of raspberries, peach, and key lime, medium body, and brilliant acidity—uncommon vibrancy for a decaf. Note the short resting period of 5–7 days post-roast due to the dual processing intensity.

Hydrangea Coffee

Caturra - Blackberry Honey - Finca El Sendero

From Finca El Sendero in Cauca, Colombia, at 1,750 meters elevation, this Castillo variety undergoes honey processing with blackberry co-fermentation—a technique that amplifies fruit character and adds distinctive fermented complexity. Andrés Martinez's careful handling produces a coffee that leads with blackberry jam, supported by bright lime acidity and a lingering black tea structure. The co-fermentation sets this apart from standard honey-processed coffees, delivering layered sweetness and a memorable fruit-forward profile.

Hydrangea Coffee

Gesha - Hybrid Washed - Cerro Azul, Cafe Granja La Esperanza

Hydrangea Coffee

Gesha - Letty Bermudez - Finca El Paraiso

Grown at 1,930 meters on Finca El Paraiso in Cauca, Colombia, this Geisha undergoes double anaerobic fermentation at low temperatures with tropical yeast, followed by a thermal shock wash that locks in flavor precursors while preserving coffee structure. The tasting profile delivers white peach, jasmine milk tea, and dried rose with a silky, balanced mouthfeel and medium body supported by prolonged acidity. Samuel Diego Bermudez's refined processing technique creates a layered fruit expression that justifies the selection of this highly sought Geisha varietal.

Hydrangea Coffee

Gesha - Natural - Cerro Azul, Cafe Granja La Esperanza

Hydrangea Coffee

Gesha - Salma Bermudez - Finca El Paraiso

Grown at 1930 meters on Finca El Paraiso in Colombia's Cauca region, this Geisha undergoes a distinctive process: overripe cherry selection followed by 72-hour submerged anaerobic fermentation with yeast, then dehumidifier drying to preserve aromatic clarity. The cup delivers mango and dulce de leches sweetness balanced by silky body and citric acidity, with floral elderflower notes throughout. The rich tropical character and layered complexity justify its specialty-lot status.

Hydrangea Coffee

Java - Natural - Finca Potosi, Cafe Granja La Esperanza

Grown at 1570–1850 meters in Cauca, Colombia's Finca Potosi produces this Java varietal under the care of Rigoberto and Luis Eduardo Herrera. The natural processing amplifies the fruit character—pineapple brightness undercut by dark wine and rum notes that deepen as it cools. This is expressive, wine-adjacent coffee with enough structured acidity to keep the sweetness honest and memorable.

Hydrangea Coffee

Pink Bourbon - Washed - Finca El Calamar, Gildardo López Hoyos

Hydrangea Coffee

Pink Bourbon - Washed - Finca Inmaculada, Fellow Farms Project

Grown at 1,500–1,700 meters in Valle del Cauca, Colombia, by the Hologuin family at Finca Inmaculada, this Pink Bourbon variety is washed to preserve its delicate acidity. Expect floral hibiscus alongside stone fruit (plum) and citrus (lime) complexity. A refined, fruit-forward coffee that showcases what high-altitude Colombian terroir can deliver.

Hydrangea Coffee

Pink Bourbon - Washed - Finca La Indonesia, Frank Torres

Hydrangea Coffee

Purple Caturra - Passionfruit Co‑ferment Washed - Finca Monteblanco

Hydrangea Coffee

SL34 - Hybrid Washed - Finca Potosi, Cafe Granja La Esperanza

Hydrangea Coffee

Sudan Rume - Hybrid Washed - Finca Las Margaritas, Cafe Granja La Esperanza

From Finca Las Margaritas in Cauca, Colombia, at 1,570–1,850 masl, this Sudan Rume hybrid was produced by Rigoberto and Luis Eduardo Herrera using a hybrid washed process that balances clarity with body. The cup delivers distinctive bergamot and blue lilac aromatics alongside mango sweetness—a floral-forward profile uncommon in Colombian coffees. The elevation and careful processing of this rare variety make it a standout for drinkers seeking complexity beyond typical regional flavors.

Hydrangea Coffee

Sudan Rume - Natural - Finca Las Margaritas, Cafe Granja La Esperanza

Grown by the Herrera brothers at Finca Las Margaritas in Cauca, Colombia, between 1,570–1,850 meters, this Sudan Rume varietal is natural-processed to amplify its fruit-forward character. The natural method concentrates sweetness and fermentative complexity, expressing itself here as vivid cherry, bergamot flowers, and papaya notes. A distinctive floral dimension sets this apart from typical naturals, making it worth seeking for filter brewing.