Hydrangea Coffee

Grown at 1,450–1,500 meters in Quindio's Finca Santa Monica by producer Felipe Arcila, this Castillo variety undergoes an Elixir Washed process with fruit and spices, a method that amplifies clarity and aromatic complexity. Expect vivid lemongrass and chartreuse notes alongside tropical dragon fruit character—a profile that balances herbal brightness with fruit-forward sweetness. The processing choice elevates what could be a straightforward origin into something distinctly aromatic and memorable.

From Finca El Paraiso in Cauca, Colombia, Samuel Diego Bermudez grows Castillo at 1960 meters elevation. The coffee undergoes a distinctive double anaerobic fermentation with yellow fruit yeast cultures, finished with a thermal shock wash to amplify delicate floral and fruit notes. Expect rose tea and oolong tea aromatics alongside cantaloupe sweetness, with a creamy body and bright lactic acidity. This is a deliberately crafted microbial fermentation that trades traditional clarity for complex, perfumed expression.

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.

Brisa Eterna sits at 2,000 meters in Nariño's La Cocha village, where volcanic soils and channeled warm winds shape this Caturra's expression. Alvaro Noguera's washed process is meticulous: hand-picked cherries ferment whole for 24 hours in anaerobic conditions, then ferment again 18–24 hours with mucilage attached before washing and 18-day sun-drying. The result is a clean, juicy cup driven by pink-lemonade acidity, mixed berries, and grapefruit—a fruit-forward profile that balances the clarity of washed processing with vivid, separated flavors rarely achieved at this elevation.

From Acevedo in Huila, Colombia, this field blend grows at 1,400–1,600 meters elevation on producer Brayan Alvear's farm. The coffee undergoes anaerobic co-fermentation with strawberries, a technique that amplifies fruity aromatics and adds complexity to the cup. Expect vibrant strawberry and hyacinth florals balanced by subtle chocolate depth—an uncommon fermentation method that delivers distinctive character beyond standard processing.

Grown at 2,200 meters on Finca La Estrella in Nariño, Colombia, this Geisha was processed using a two-stage anaerobic washed method: 72 hours of whole-cherry fermentation in sealed tanks followed by a second 12-hour fermentation in dry mucilage, then washed and sun-dried. The cup opens with pronounced jasmine aromatics, transitioning into juicy green grape and bittersweet blood orange with vivid acidity and crisp, clean flavor separation. The anaerobic fermentation builds aromatic intensity while the washed process maintains transparency and precision—a refined expression of Geisha's high-elevation potential.

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.

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.

Finca El Paraíso sits at 1,850 masl in Nariño's Juanambú River canyon, where producer José Ignacio Gómez cultivates Geisha for its signature fragrance and clarity. The coffee undergoes a precise two-stage, 24-hour fermentation—first whole cherry, then post-depulp with dry mucilage—under oxygen-excluded conditions, followed by complete mucilage removal and five days of sun-drying. The result is a clean, aromatic cup with distinct plum-like fruit, crisp lime acidity, and fresh floral character that showcase why Geisha thrives at altitude.

Grown at 1,450–1,500 meters on Finca Santa Monica in Quindio, Colombia, this Geisha varietal showcases the brightness and complexity that elevation and terroir impart to this celebrated cultivar. The washed process strips away fruit pulp to expose the bean's inherent acidity and floral notes. Expect hibiscus florality framed by nectarine sweetness and blood orange brightness—a clean, vibrant cup that rewards the Geisha's reputation. Felipe Arcila's careful cultivation and processing make this a standout single-origin for those seeking precision and fruit-forward clarity.

Hacienda El Obraje sits on Andean slopes near Galeras volcano in Nariño at 2,200 meters, where steep terrain and cold nights stress the plants into concentration. A two-stage 60-hour fermentation—first whole-cherry, then with mucilage attached in sealed tanks—followed by controlled solar and mechanical drying preserves the washed process's clean separation. The cup leads with bright satsuma and passionfruit, carries jasmine through the aroma and finish, and builds a fine, tea-like structure with defined citrus acidity and tropical sweetness. This Geisha earned first place in the 2021 Colombia Cup of Excellence under Pablo Andrés Guerrero's meticulous ripeness selection and processing control.

From the Chelbesa area of Yirgacheffe, Ethiopia, this coffee grows at 1,900–2,100 masl on Kurume and Dega landraces—regional varieties that contribute delicate floral and stone-fruit character. The washed process emphasizes clarity: cherry is mechanically depulped, fermented for 24 hours with minimal mucilage, hand-washed, and dried on beds for 9–12 days under careful monitoring. The cup reads as clean and transparent with honeysuckle aromatics, bright citrus, and nectarine-like sweetness, lifted acidity, light-to-medium body, and a crisp finish. Habtamu Fekadu Aga's operation prioritizes traceability through farmer receipts and invested in a Penagos pulping machine in 2022 to ensure uniform lot preparation.

This set presents three sibling Geisha lots from Finca Don Benjie in Bajo Mono, Boquete, Panama (1,500 masl), each depulped and fermented in controlled conditions with identical inoculation but different water compositions. The RO lot emphasizes citrus and clean acidity, Tonik leans toward stonefruit with juiciness, and Lylac expresses berry-forward intensity—demonstrating how precise fermentation variables can reshape fruit expression while preserving Geisha's inherent clarity and structure. A rare opportunity to taste controlled experimentation in coffee and understand the mechanics of modern fermentation.

From Finca El Paraiso in Cauca, Colombia at 1960 masl, this Pink Bourbon undergoes a distinctive two-stage fermentation: 48 hours whole cherry fermented with tropical yeast, followed by 36 hours pulped. A thermal shock wash locks in acidity before careful drying preserves the coffee's fruit-forward character. Expect peach Gokuri, rhubarb, and sakura notes with a creamy body and prolonged brightness—a clean, dynamic lot that showcases how precise fermentation technique elevates varietal expression.

This Typica Mejorado comes from Finca El Meridiano in San Jose de Minas, Pichincha, grown at 1350–1500 meters elevation in Ecuador's coffee heartland. Washed processing preserves the varietal's clarity and brightness. Expect apricot stone fruit, delicate lavender florals, and a subtle huang pi (yellow peach) character that ties the profile together. A refined, aromatic cup from producer Mario Hervas.