Hydrangea Coffee

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.

From Finca Santa Monica in Quindio, Colombia, this Castillo variety grows at 1,450–1,500 meters and undergoes a distinctive washed co-ferment with strawberry. The fermentation process amplifies bright fruit character, yielding prominent strawberry and tropical notes balanced by creamy custard undertones. Producer Felipe Arcila's experimental approach creates a playful, fruit-forward cup that stands out among traditional Colombian offerings.

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.

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.

From Cañas Verdes in Boquete, Chiriquí at 1,550 meters, José Luttrell's Abu Coffee cultivates Geisha on volcanic soils enriched by mountain springs. The coffee undergoes a precise natural process: 24-hour open fermentation followed by 72-hour sealed anaerobic fermentation in mosto (freshly pulped Geisha cherry juice), then 25 days of slow drying on African raised beds. This layered processing develops rose, nectarine, and pineapple notes with remarkable complexity. Abu Coffee's competition-recognized approach highlights why Panamanian Geisha commands attention for its elegance and depth.

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.

This Geisha from Rafael Velasco's Finca la Colina sits at 1,820 meters in Cauca, Colombia's high-altitude coffee region. The semi-washed process preserves fruit clarity while adding subtle body and complexity. Expect vivid grapefruit acidity balanced by apricot and honeydew notes—a bright, refined cup that showcases the varietal's natural elegance.

From José Luttrell's Abu Coffee in Cañas Verdes, Boquete, this Geisha grows at 1,550 masl on volcanic slopes with abundant spring water. The cherries are hand-selected and undergo a 42-hour anaerobic fermentation in sealed bags submerged in spring water before hand-washing and 15-day raised-bed drying—a modern technique that amplifies the variety's delicate complexity. Expect bergamot florality, ripe peach, and Earl Gray tea notes that showcase both the terroir and Luttrell's meticulous processing. A competition-recognized coffee from a sustainability-focused producer doing exceptional work with Geisha.

This washed Yirgacheffe comes from Habtamu Fekadu Aga, a producer founded in 2015 that operates across Kuri kebele and partners with 144 registered outgrowers supplying cherries to washing stations in Wolega, Guji, and Yirgacheffe. Grown at 1,900–2,100 meters elevation in native Kurume and Dega varieties, the washed process highlights bright, floral character: honeysuckle, citrus, and stone fruit. Habtamu Fekadu holds both organic and Fair for Life certification, channeling $0.12 per pound of exports plus 5% of profits back into community development. This is coffee with traceable origins and measurable social impact.

Finca Los Capachos sits at 1,600–1,680 meters in Florencia, South Cauca, where mineral-rich volcanic soils define the cup character. Washed processing highlights the coffee's clarity and brightness, supporting the tasting notes of lime, pomegranate, and granadilla. The farm operates under organic practices with native shade trees, cultivated by Eyder Martinez—a biochemical engineer working alongside his grandfather. Pink Bourbon and Gesha varieties deliver complexity and elegance; this is a thoughtfully produced, traceable Colombian that rewards close attention.

From Finca Monteblanco in Huila, Colombia at 1730 masl, this Purple Caturra undergoes an innovative Mora Azul co-fermented washed process: cherries ferment with a cultured blueberry juice infusion for 150 hours in sealed tanks, then dry 2–3 days in sun followed by 15–18 days under shade. The cup is vivid and fruit-forward—blueberry and cotton candy grapes with smooth vanilla sweetness, creamy body, and bright acidity that finishes clean and juicy. This is precision fermentation meets terroir creativity: an expressive, competition-ready lot worth seeking.

Finca Potosi, owned by third-generation producers Rigoberto and Luis Eduardo Herrera, sits at 1,400–1,860 meters in Caicedonia, Valle del Cauca. The San Juan variety is processed using XO Natural fermentation, a technique the brothers have refined through years of processing innovation. Expect rum-forward sweetness with pineapple brightness and subtle oak tannins—a profile that reflects both the altitude and the meticulous attention the Herreras bring to every harvest. This is coffee from a family committed to organic practices and experimental varietals, showcasing why Potosi has become known for pushing Colombian coffee beyond the conventional.

Grown at 1,600–1,900 meters in Yunguilla, Ecuador's Azuay region, this coffee comes from Hacienda La Papaya, operated by Juan Peña, one of Ecuador's most decorated specialty producers. The natural process—refined through controlled fermentation and drying experiments led by processing expert Segundo Cartuche—delivers grapefruit, apricot, and honeydew notes with clarity and complexity. Typica Mejorado genetics and meticulous cultivation from seed selection through harvest create a coffee that reflects both terroir and deliberate craft, backed by Peña's track record of competition-winning lots and international recognition.

Hacienda La Papaya sits at 2,000 meters in Loja's Saraguro region, where founder Juan Peña has built a research-driven operation since 2010. The farm's dry-tropical climate and drip irrigation support disease-resistant Typica Mejorado—a high-performance first-generation variety bred for nutrient efficiency. Washed processing preserves the varietal's bright character: mandarin citrus, white grape (Chasselas), and eucalyptus notes that feel both clean and distinctive. This is coffee from a producer genuinely innovating Ecuadorian cultivation.

Grown at 1,800–2,100 masl on Yacuri Farm within Hacienda La Papaya in Zamora Chinchipe, Ecuador, this Typica Mejorado is the result of Juan Peña's meticulous experimental approach to processing. The yeast-inoculated washed method—applied with scientific precision under wet-processing lead Segundo Cartuche—introduces refined fermentation control that builds complexity and clarity. Expect vibrant stone fruit and citrus notes: guava, orange, and grape leap from the cup. Peña's obsessive attention to seed genetics, fermentation variables, and drying practices makes every lot from Hacienda La Papaya a showcase of intentional coffee craft.