{"title":"Hydrangea Archive","description":"","products":[{"product_id":"el-paraiso-360-geisha","title":"Castillo - 360 Hour Fermentation - Finca El Paraiso","description":"\u003cp\u003eTastes Like: Cinnamon, Gingerbread, Cacao Nibs\u003c\/p\u003e\n\u003cp\u003eOrigin: El Paraiso, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Castillo\u003c\/p\u003e\n\u003cp\u003eProducer: Samuel Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eElevation: 1930 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  360 Hour Fermentation\u003c\/p\u003e\n\u003ch3\u003eAbout Finca El Paraiso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.\u003c\/p\u003e\n\u003cp\u003eThe coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCastillo is a Colombian Arabica variety developed by Cenicafé from Caturra and Timor Hybrid material. It was selected for productivity, adaptability, and resistance to coffee leaf rust while retaining good cup-quality potential. El Paraiso uses this widely cultivated Colombian variety to explore how controlled fermentation can shape aroma, acidity, and sweetness.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eFor the MF-360 profile, ripe Castillo cherries are cleaned with ozone and held underwater for 72 hours with a Lactobacillus culture grown in a milk-based medium. The liquid is then drained and the coffee is exposed to air for a further 360-hour oxidation stage. The 360-hour name refers to that extended stage, rather than the combined duration of both stages.\u003c\/p\u003e\n\u003cp\u003eA thermal-shock wash follows, using a change in water temperature as part of the finishing treatment. The coffee is then dried in a dehumidifier and allowed to stabilize before milling. This prolonged combination of fermentation and oxidation can develop a pronounced processing character, while controlled drying helps manage the remaining moisture.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"10oz (283g)","offer_id":44272222241090,"sku":"Castillo - 360 Hour Fermentation - Finca El Paraiso - 10oz (283g)","price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/Cinnamon_Gingerbread_Filled_PeriwinkleBG.png?v=1671440723"},{"product_id":"juicy-strawberry","title":"Field Blend - Juicy Strawberry - Forest Coffee","description":"\u003cp\u003eTastes Like: Strawberry, Hyacinth, Chocolate\u003c\/p\u003e\n\u003cp\u003eOrigin: Acevedo, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Field Blend\u003c\/p\u003e\n\u003cp\u003eProducer: Brayan Alvear\u003c\/p\u003e\n\u003cp\u003eElevation: 1400-1600 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Anaerobically co-fermented with strawberries\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eBrayan Alvear produces this Field Blend selection from Acevedo, Huila, Colombia. The growing elevation for this lot is 1400-1600 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eA field blend brings together more than one coffee variety from the growing area. Its character reflects that combination alongside the producer’s harvesting and processing decisions; the term does not specify the varieties or their proportions.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eFor this lot, the process is Anaerobically co-fermented with strawberries. Co-fermentation introduces the named additional ingredient during processing, where it interacts with the coffee and fermentation environment. This can change aromatic expression and texture; the final cup also depends on drying and roasting.\u003c\/p\u003e\n\u003cp\u003eAnaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47110189809986,"sku":"Field Blend - Juicy Strawberry - Forest Coffee - 4oz (114g)","price":17.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":44272222044482,"sku":"Field Blend - Juicy Strawberry - Forest Coffee - 8oz (227g)","price":25.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":49578063561026,"sku":"Field Blend - Juicy Strawberry - Forest Coffee - 2lbs (907g)","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/Strawberries_Filled_WhiteBG.png?v=1671441075"},{"product_id":"el-paraiso-720-geisha","title":"Gesha - Natural + 720 Hour Fermentation - Finca El Paraiso","description":"\u003cp\u003eTastes Like: Dark Miso, Passionfruit, Pear cider\u003c\/p\u003e\n\u003cp\u003eOrigin: El Paraiso, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Geisha\u003c\/p\u003e\n\u003cp\u003eProducer: Samuel Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eElevation: 1930 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Natural + 720 Hour Fermentation\u003c\/p\u003e\n\u003ch3\u003eAbout Finca El Paraiso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.\u003c\/p\u003e\n\u003cp\u003eThe coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with roots in Ethiopia. It is valued for its potential for floral aromas and clearly defined fruit, particularly when grown well at high elevations. At El Paraiso, that aromatic potential is explored through different fermentation and drying methods; the variety alone does not determine the finished cup.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eRipe Gesha cherries are placed in a fermentation tank with cold water and Lactobacillus, then held for 720 hours, equivalent to 30 days. The coffee is processed as a natural, with the fruit remaining around the seeds during drying.\u003c\/p\u003e\n\u003cp\u003eDrying takes place in a dehumidifier, followed by stabilization, cool storage, and milling. The extended fermentation can create substantial changes in aroma and fruit expression; the controlled drying stage limits further uncontrolled fermentation as moisture is removed.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"5oz (141g)","offer_id":44272222372162,"sku":"Gesha - Natural + 720 Hour Fermentation - Finca El Paraiso - 5oz (141g)","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/SoySauce_Filled_MintGreenBG_1.png?v=1671441132"},{"product_id":"gedeb-shabella-special-prep","title":"Landrace - Anaerobic Natural - Gedeb Shabella","description":"\u003cp\u003eTastes Like: Blueberry Jam, Ito En Green Tea\u003c\/p\u003e\n\u003cp\u003eOrigin: Gedeo, Yirgacheffe, Ethiopia\u003c\/p\u003e\n\u003cp\u003eVariety: Ethiopian Landrace\u003c\/p\u003e\n\u003cp\u003eProducer: Marsharsha\u003c\/p\u003e\n\u003cp\u003eElevation: 2200 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Anaerobic Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eGedeb Shabella is an Ethiopian coffee from the Gedeo area, presented here as a landrace selection grown at 2,200 meters. Its anaerobic natural preparation combines oxygen-limited fermentation with drying in the whole cherry.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eEthiopian landraces comprise locally maintained Arabica populations rather than one uniform variety. Their diversity helps explain the range of Ethiopian coffees, while growing site and post-harvest work remain important to each lot.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eAnaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.\u003c\/p\u003e\n\u003cp\u003eNatural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"10oz (283g)","offer_id":44291518234946,"sku":"Landrace - Anaerobic Natural - Gedeb Shabella - 10oz (283g)","price":204.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/GreenTeaItoen_BlueberryJam_TILTED_BlueberryBG_PaleYellowBG.png?v=1672022594"},{"product_id":"juicy-grape","title":"Field Blend - Juicy Grape - Forest Coffee","description":"\u003cp\u003eTastes Like: Grape Hi-Chew, Creamy, Bakers Chocolate\u003c\/p\u003e\n\u003cp\u003eOrigin: Acevedo, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Field Blend\u003c\/p\u003e\n\u003cp\u003eProducer: Brayan Alvear\u003c\/p\u003e\n\u003cp\u003eElevation: 1400-1600 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Anaerobically co-fermented with grapes\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eBrayan Alvear produces this Field Blend selection from Acevedo, Huila, Colombia. The growing elevation for this lot is 1400-1600 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eA field blend brings together more than one coffee variety from the growing area. Its character reflects that combination alongside the producer’s harvesting and processing decisions; the term does not specify the varieties or their proportions.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eFor this lot, the process is Anaerobically co-fermented with grapes. Co-fermentation introduces the named additional ingredient during processing, where it interacts with the coffee and fermentation environment. This can change aromatic expression and texture; the final cup also depends on drying and roasting.\u003c\/p\u003e\n\u003cp\u003eAnaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47388550365506,"sku":"Field Blend - Juicy Grape - Forest Coffee - 4oz (114g)","price":17.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":44371467174210,"sku":"Field Blend - Juicy Grape - Forest Coffee - 8oz (227g)","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/GrapeHichew.png?v=1673582950"},{"product_id":"finca-la-papaya","title":"Typica - Anaerobic Natural - Hacienda La Papaya","description":"\u003cp\u003eTastes Like: Apricot, Orange, Peach\u003c\/p\u003e\n\u003cp\u003eOrigin: Hacienda La Papaya, Loja, Ecuador\u003c\/p\u003e\n\u003cp\u003eVariety: Typica\u003c\/p\u003e\n\u003cp\u003eProducer: Juan Peña\u003c\/p\u003e\n\u003cp\u003eElevation: 1,900-2,100 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Anaerobic Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eJuan Peña established Hacienda La Papaya in Ecuador’s Saraguro region in 2010. The farm uses drip irrigation in its dry tropical setting and maintains several coffee selections for cultivation and evaluation. This lot grows at 1,900–2,100 meters.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eTypica is one of the foundational Arabica varieties, with a long history of cultivation across the Americas. It is valued for cup quality despite relatively low yields and susceptibility to major coffee diseases.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eWhole Typica cherries undergo 100 hours of anaerobic fermentation with mosto, liquid collected from an earlier fermentation and recirculated to support further fermentation. The cherries then dry for 30 days in rooms with controlled temperature and humidity.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47833689227586,"sku":"Typica - Anaerobic Natural - Hacienda La Papaya - 4oz (114g)","price":19.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":44485649629506,"sku":"Typica - Anaerobic Natural - Hacienda La Papaya - 8oz (227g)","price":25.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":50450579882306,"sku":"Typica - Anaerobic Natural - Hacienda La Papaya - 2lbs (907g)","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/Apricot_Peach_Orange_DarkerBG.png?v=1675618218"},{"product_id":"el-paraiso-lychee","title":"Castillo - Lychee - Finca El Paraiso","description":"\u003cp\u003eTastes Like: Osmanthus, Lychee, Kasugai Gummies\u003c\/p\u003e\n\u003cp\u003eOrigin: El Paraiso, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Castillo\u003c\/p\u003e\n\u003cp\u003eProducer: Samuel Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eElevation: 1960 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Double Anaerobic Thermal Shock\u003c\/p\u003e\n\u003ch3\u003eAbout Finca El Paraiso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.\u003c\/p\u003e\n\u003cp\u003eThe coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCastillo is a Colombian Arabica variety developed by Cenicafé from Caturra and Timor Hybrid material. It was selected for productivity, adaptability, and resistance to coffee leaf rust while retaining good cup-quality potential. El Paraiso uses this widely cultivated Colombian variety to explore how controlled fermentation can shape aroma, acidity, and sweetness.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThe Y-05 Lychee profile begins with ripe cherries that are cleaned with ozone and fermented underwater in an oxygen-restricted tank for 72 hours. After depulping and mucilage removal, a culture prepared using coffee pulp and mucilage is added for a second, 36-hour fermentation under pressure.\u003c\/p\u003e\n\u003cp\u003eA thermal-shock wash follows before dehumidifier drying and stabilization. The two fermentation stages give the producer control over the development of fruit-like aromas and texture, while the washed finish removes the remaining fruit material before drying.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47110230737218,"sku":"Castillo - Lychee - Finca El Paraiso - 4oz (114g)","price":17.5,"currency_code":"USD","in_stock":true},{"title":"8oz (227g)","offer_id":44651120132418,"sku":"Castillo - Lychee - Finca El Paraiso - 8oz (227g)","price":25.0,"currency_code":"USD","in_stock":true},{"title":"2lbs (907g)","offer_id":49681214210370,"sku":"Castillo - Lychee - Finca El Paraiso - 2lbs (907g)","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/Lychee_Osmanthus_PeachGummy.png?v=1677851477"},{"product_id":"finca-soledad-sidra-wave-natural","title":"Sidra - Wave Natural - Finca Soledad","description":"\u003cp\u003eTastes Like: Hibiscus, Complex Citrus, Orange Blossom\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Soledad, Imbabura, Ecuador\u003c\/p\u003e\n\u003cp\u003eVariety: Sidra\u003c\/p\u003e\n\u003cp\u003eProducer: Pepe Jijon\u003c\/p\u003e\n\u003cp\u003eElevation: 1515 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Wave Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003ePepe Jijón farms Finca Soledad in Ecuador’s Intag Valley, Imbabura. His move from mountaineering into coffee led to a project centered on a small planted area within a much larger cloud-forest property. The farm grows Sidra, Gesha, and Mejorado, with processing developed separately for each selection.\u003c\/p\u003e\n\u003cp\u003ePepe Jijon produces this Sidra selection from Finca Soledad, Imbabura, Ecuador. The growing elevation for this lot is 1515 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eSidra is an Arabica selection associated with specialty production in Ecuador and also cultivated elsewhere in Latin America. Genetic studies have placed tested Sidra material in the Ethiopian genetic group. It is valued for cup-quality potential, with cultivation and processing shaping the expression of each lot.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eWave is Pepe Jijón’s name for managing temperature through fermentation and drying, moving from warmer fermentation conditions into cooler drying conditions. This coffee uses a natural finish, with the cherries dried whole so the skin and fruit remain around the seeds. Temperature management and gradual moisture removal shape how fermentation develops during preparation.\u003c\/p\u003e\n","brand":"Hydrangea Coffee Roasters","offers":[{"title":"7oz (200g)","offer_id":44700965208386,"sku":"Sidra - Wave Natural - Finca Soledad - 7oz (200g)","price":41.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/PepeJijon_Hibiscus_Citrus_OrangeBlossom.png?v=1681690380"},{"product_id":"finca-soledad-typica-mejorada-tyoxidator-washed","title":"Typica Mejorada - Tyoxidator Washed - Finca Soledad (2nd Harvest)","description":"\u003cp\u003eTastes Like: Jasmine, Plum, Cranberry\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Soledad, Imbabura, Ecuador\u003c\/p\u003e\n\u003cp\u003eVariety: Typica Mejorado\u003c\/p\u003e\n\u003cp\u003eProducer: Pepe Jijon\u003c\/p\u003e\n\u003cp\u003eElevation: 1515 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  tyOxidator washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003ePepe Jijón farms Finca Soledad in Ecuador’s Intag Valley, Imbabura. His move from mountaineering into coffee led to a project centered on a small planted area within a much larger cloud-forest property. The farm grows Sidra, Gesha, and Mejorado, with processing developed separately for each selection.\u003c\/p\u003e\n\u003cp\u003ePepe Jijon produces this Typica Mejorado selection from Finca Soledad, Imbabura, Ecuador. The growing elevation for this lot is 1515 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eMejorado, often sold as Typica Mejorado, is cultivated by specialty producers in Ecuador, including Finca Soledad and Hacienda La Papaya. Producers keep this selection distinct from their other varieties during cultivation and processing, allowing its character to be evaluated across different preparations.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThe tyOxidator processing method is a variation of the washed method. First, the coffee is left to ferment aerobically in the open environment to promote an oxidated fermentation. The coffee is then pulped and fermented in a sealed tank for 48 hours in its mucilage before being washed, then dried in both indirect and direct sunlight for 20 days.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033275089218,"sku":"Typica Mejorada - Tyoxidator Washed - Finca Soledad (2nd Harvest) - 4oz (114g)","price":38.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":44700973433154,"sku":"Typica Mejorada - Tyoxidator Washed - Finca Soledad (2nd Harvest) - 8oz (227g)","price":63.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":50531970023746,"sku":"Typica Mejorada - Tyoxidator Washed - Finca Soledad (2nd Harvest) - 2lbs (907g)","price":220.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/PepeJijon_Cranberry_Plum_Jasmine.png?v=1681690406"},{"product_id":"koji-caturra","title":"Red + Yellow Caturra - Koji Supernatural + Carbonic Maceration - Finca El Vergel","description":"\u003cp\u003eTastes Like: Miso, Pear, Dark Cherry\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca El Vergel, Tolima, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Red + Yellow Caturra\u003c\/p\u003e\n\u003cp\u003eProducer: Elias and Shady Bayter\u003c\/p\u003e\n\u003cp\u003eElevation: 1350 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Koji Supernatural + Carbonic Maceration\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eElias and Shady Bayter produce this red- and yellow-fruited Caturra at Finca El Vergel in Tolima, Colombia, at 1,350 meters. The family helped develop Koji Supernatural through a collaboration with coffee-processing specialists and koji producers, testing ways to cultivate the fungus directly on harvested coffee cherries.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCaturra is a compact mutation of Bourbon that became widely cultivated in Latin America. This selection combines Caturra with red-ripening and yellow-ripening cherries. Its smaller stature allows closer planting, while cultivation, harvest selection and processing remain important to cup quality.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eKoji processing uses a cultivated fungus during post-harvest handling. Its enzymes can change the compounds available to subsequent fermentation, influencing how sweetness, aroma, and texture develop.\u003c\/p\u003e\n\u003cp\u003eCarbonic maceration uses a carbon-dioxide-rich, low-oxygen environment during fermentation. Controlling that environment gives the producer another way to influence fruit expression and texture before the coffee is dried.\u003c\/p\u003e\n\u003cp\u003eNatural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"10oz (283g)","offer_id":44701076390210,"sku":"Red + Yellow Caturra - Koji Supernatural + Carbonic Maceration - Finca El Vergel - 10oz (283g)","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/Miso_Pear_BlackCherry.png?v=1680465990"},{"product_id":"koji-pink-bourbon","title":"Pink Bourbon - Koji Supernatural - Finca El Vergel","description":"\u003cp data-mce-fragment=\"1\"\u003e[archived]\u003c\/p\u003e\n\u003cp\u003eTastes Like: Nori, Grapefruit, Green Apple\u003c\/p\u003e\n\u003cp\u003eOrigin: El Vergel, Tolima, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eProducer: Elias and Shady Bayter\u003c\/p\u003e\n\u003cp\u003eElevation: 1550 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Koji Supernatural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eFinca El Vergel is the Bayter family’s farm in Fresno, Tolima. Martha Bayter and her sons, Elias and Shady, developed coffee production there after years in agriculture. Their processing work includes Koji Supernatural, which introduces a cultivated fungal starter to ripe coffee cherries.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003ePink Bourbon is a pink-ripening Arabica selection associated with Colombian specialty coffee. Genetic testing of coffees sold under this name has found Ethiopian ancestry, so the name alone does not establish a Bourbon cross or a uniform genetic identity.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eEl Vergel’s Koji Supernatural method uses Aspergillus oryzae, the fungus cultivated to make koji. A starter grown on rice is dried and powdered, then applied to coffee cherries on raised beds. Oxygen is available during this stage so the culture can develop and produce enzymes that change the compounds available during fermentation.\u003c\/p\u003e\n\u003cp\u003eThe cherries are then dried with their fruit intact. Fermentation and drying are managed together, with the fungal treatment adding another influence on aroma, sweetness and texture.\u003c\/p\u003e\n","brand":"Hydrangea Coffee Roasters","offers":[{"title":"10oz (283g)","offer_id":44701076521282,"sku":"Pink Bourbon - Koji Supernatural - Finca El Vergel - 10oz (283g)","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/Nori_Grapefruit_GreenApple.png?v=1679456906"},{"product_id":"bio-innovation-caturra","title":"Caturra - Bio‑innovation Washed - La Palma y El Tucan","description":"\u003ch1 data-mce-fragment=\"1\"\u003e[Last roast 4\/23]\u003c\/h1\u003e\n\u003cp\u003eTastes Like: Watermelon, Sprite, Konpeito\u003c\/p\u003e\n\u003cp\u003eOrigin: La Palma y El Tucan, Zipacon, Cundinamarca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Caturra\u003c\/p\u003e\n\u003cp\u003eProducer: Faustino Reyes\u003c\/p\u003e\n\u003cp\u003eElevation: 1800 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Bio-innovation Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eFaustino Reyes produces this Caturra selection from La Palma y El Tucan, Zipacon, Cundinamarca, Colombia. The growing elevation for this lot is 1800 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCaturra is a compact, naturally occurring mutation of Bourbon that became widely cultivated in Latin America. Its smaller stature allows closer planting, while careful cultivation and processing remain important to its cup quality.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eIn washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"10oz (283g)","offer_id":44701078782274,"sku":"Caturra - Bio‑innovation Washed - La Palma y El Tucan - 10oz (283g)","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/Watermelon_Sprite_Konpeito.png?v=1678986197"},{"product_id":"buku-anaerobic-natural","title":"Landrace - Anaerobic Natural - Buku Sayisa","description":"\u003cp\u003eTastes Like: Preserved dried fruits, chamomile tea, salted lime\u003c\/p\u003e\n\u003cp\u003eOrigin: Buku Sayisa, West Guji, Ethiopia\u003c\/p\u003e\n\u003cp\u003eVariety: Landrace\u003c\/p\u003e\n\u003cp\u003eProducer: Esayas Beriso\u003c\/p\u003e\n\u003cp\u003eElevation: 2000-2350 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  96 Hours Natural Anaerobic\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eEsayas Beriso farms in the highlands of Hambela Wamena in Ethiopia’s Guji region. Before working full time in coffee, he held a government job in nearby Dimtu and collected cherries with his brothers for local wet mills. He left that work in 2009 to focus on the farm. His wife, Meskerem, helps manage the harvest and purchases from neighboring growers. This Buku Sayisa selection comes from elevations of 2,000–2,350 meters.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eEthiopian landraces comprise locally maintained Arabica populations rather than one uniform variety. Their diversity helps explain the range of Ethiopian coffees, while growing site and post-harvest work remain important to each lot.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eAnaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.\u003c\/p\u003e\n\u003cp\u003eNatural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"10oz (283g)","offer_id":44701080453442,"sku":"Landrace - Anaerobic Natural - Buku Sayisa - 10oz (283g)","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/Chamomile_PreservedDriedFruit_SaltedLime_LIGHT.png?v=1679934657"},{"product_id":"sonora-sl28","title":"SL28 - Natural - Hacienda Sonora","description":"\u003cp\u003eTastes Like: Redcurrant, Pink Grapefruit, Black Tea\u003c\/p\u003e\n\u003cp\u003eOrigin: Hacienda Sonora, Central Valley, Costa Rica\u003c\/p\u003e\n\u003cp\u003eVariety: SL28\u003c\/p\u003e\n\u003cp\u003eProducer: Alberto \u0026amp; Diego Guardia\u003c\/p\u003e\n\u003cp\u003eElevation: 1300 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Natural Piramide\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eAlberto and Diego Guardia run Hacienda Sonora in Costa Rica’s Central Valley, near the foot of Poás Volcano. Alberto invested in the farm’s own mill in 1999, and Diego joined the operation in 2011. Coffee grows among shade trees beside protected forest, while a hydroelectric generator supplies power to the mills. Keeping processing on the farm allows the family to separate varieties such as SL28 into individual lots.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eSL28 was selected in Kenya in the 1930s and has since spread to other coffee-growing countries. It combines drought tolerance with high cup-quality potential; growing conditions and post-harvest work shape the expression of each lot.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThis coffee, in particular, was dried using a \"Piramide\" process, where the coffees are covered early in the afternoon when the temperature is hot, then piled up in a pyramid layered way to modulate the temperature of the cherries throughout the day. This helps to even out the fermentation and avoid the development of \"boozy\" flavours sometimes associated with naturals.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":44701082091842,"sku":"SL28 - Natural - Hacienda Sonora - 4oz (114g)","price":18.5,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":49077538095426,"sku":"SL28 - Natural - Hacienda Sonora - 8oz (227g)","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/HaciendaSonoraSL28.png?v=1680045213"},{"product_id":"el-paraiso-decaf","title":"Castillo - Thermal Shock Decaf - Finca El Paraiso","description":"\u003cp\u003eTastes Like: Raspberries, Peach, Key Lime\u003c\/p\u003e\n\u003cp\u003eOrigin: El Paraiso, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Castillo\u003c\/p\u003e\n\u003cp\u003eProducer: Samuel Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eElevation: 1960 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Decaffeinated Thermal Shock Washed\u003c\/p\u003e\n\u003ch3\u003eAbout Finca El Paraiso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.\u003c\/p\u003e\n\u003cp\u003eThe coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCastillo is a Colombian Arabica variety developed by Cenicafé from Caturra and Timor Hybrid material. It was selected for productivity, adaptability, and resistance to coffee leaf rust while retaining good cup-quality potential. El Paraiso uses this widely cultivated Colombian variety to explore how controlled fermentation can shape aroma, acidity, and sweetness.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThis Castillo combines a cultured fermentation with a thermal-shock washed finish. Saccharomyces cerevisiae yeast is used during the fermentation stages, followed by a wash involving a change in water temperature and controlled drying. The approach develops the coffee’s aromatic profile before decaffeination.\u003c\/p\u003e\n\u003cp\u003eCaffeine is then removed using sugarcane-derived ethyl acetate. This is a separate step from fermentation: the coffee’s distinctive processing profile is established first, and the decaffeination step reduces its caffeine content.\u003c\/p\u003e\n\u003ch3\u003eResting Guidance\u003c\/h3\u003e\n\u003cp\u003eDecaf Method: Ethyl acetate sugarcane decaf \u003cbr\u003e\u003cbr\u003e** Resting period for this decaf castillo will be much shorter (5-7 days after roast date) due to the Thermal Shock Washed processing + EA Decaf processing**\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":45826226946370,"sku":"Castillo - Thermal Shock Decaf - Finca El Paraiso - 4oz (114g)","price":18.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":44852664795458,"sku":"Castillo - Thermal Shock Decaf - Finca El Paraiso - 8oz (227g)","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":49578073751874,"sku":"Castillo - Thermal Shock Decaf - Finca El Paraiso - 2lbs (907g)","price":83.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/RasberriesPeachKeyLime.jpg?v=1680149091"},{"product_id":"el-paraiso-koji","title":"Pink Bourbon + Gesha - Amazake Natural - Finca El Paraiso","description":"\u003cp\u003eTastes Like: Strawberry, Rose, Pinot Noir\u003c\/p\u003e\n\u003cp\u003eOrigin: El Paraiso, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon + Geisha\u003c\/p\u003e\n\u003cp\u003eProducer: Samuel Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eElevation: 1960 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Amazake + 72 hour Natural\u003c\/p\u003e\n\u003ch3\u003eAbout Finca El Paraiso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.\u003c\/p\u003e\n\u003cp\u003eThe coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003ePink Bourbon is known for its pink-ripening cherries and its place in Colombia’s specialty microlot production. Genetic testing of coffees carrying this name has identified Ethiopian ancestry, so the name does not establish that a lot is a Bourbon cross. It offers strong quality potential, with its final expression shaped by cultivation, processing, and roasting.\u003c\/p\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with roots in Ethiopia. It is valued for its potential for floral aromas and clearly defined fruit, particularly when grown well at high elevations. At El Paraiso, that aromatic potential is explored through different fermentation and drying methods; the variety alone does not determine the finished cup.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThis lot pairs El Paraiso’s Amazake fermentation treatment with a 72-hour natural process. Amazake is the profile name used for this experimental treatment; the natural finish means the coffee is dried with its fruit intact rather than being fully washed before drying.\u003c\/p\u003e\n\u003cp\u003eKeeping the fruit around the seeds during drying can encourage fuller fruit expression and a rounder texture. Here, the fermentation treatment and natural drying work together, so the cup reflects both the two-variety combination and the way the cherries were handled after harvest.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":44966563840322,"sku":"Pink Bourbon + Gesha - Amazake Natural - Finca El Paraiso - 4oz (114g)","price":17.0,"currency_code":"USD","in_stock":false},{"title":"10oz (283g)","offer_id":44879817834818,"sku":"Pink Bourbon + Gesha - Amazake Natural - Finca El Paraiso - 10oz (283g)","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/PinotNoir_Rose_Strawberry.jpg?v=1680466445"},{"product_id":"juicy-passionfruit","title":"Field Blend - Juicy Passion Fruit - Forest Coffee","description":"\u003cp\u003eTastes Like: Passionfruit, Kumquat, Starburst\u003c\/p\u003e\n\u003cp\u003eOrigin: Acevedo, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Field Blend\u003c\/p\u003e\n\u003cp\u003eProducer: Brayan Alvear\u003c\/p\u003e\n\u003cp\u003eElevation: 1400-1600 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Anaerobically co-fermented with Passion Fruits\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eBrayan Alvear produces this Field Blend selection from Acevedo, Huila, Colombia. The growing elevation for this lot is 1400-1600 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eA field blend brings together more than one coffee variety from the growing area. Its character reflects that combination alongside the producer’s harvesting and processing decisions; the term does not specify the varieties or their proportions.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eFor this lot, the process is Anaerobically co-fermented with Passion Fruits. Co-fermentation introduces the named additional ingredient during processing, where it interacts with the coffee and fermentation environment. This can change aromatic expression and texture; the final cup also depends on drying and roasting.\u003c\/p\u003e\n\u003cp\u003eAnaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033144017218,"sku":"Field Blend - Juicy Passion Fruit - Forest Coffee - 4oz (114g)","price":17.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":44972397396290,"sku":"Field Blend - Juicy Passion Fruit - Forest Coffee - 8oz (227g)","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/products\/Passionfruit_cumquat_starburst.jpg?v=1681792165"},{"product_id":"cgle-sudan-rume-hw","title":"Sudan Rume - Hybrid Washed - Finca Las Margaritas, Cafe Granja La Esperanza","description":"\u003cp\u003eTastes Like: Bergamot, Blue Lilac, Mango\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Las Margaritas, Valle del Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Sudan Rume\u003c\/p\u003e\n\u003cp\u003eProducer: Rigoberto and Luis Eduardo Herrera\u003c\/p\u003e\n\u003cp\u003eElevation: 1570-1850 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Hybrid Washed\u003c\/p\u003e\n\u003ch3\u003eAbout Cafe Granja La Esperanza\u003c\/h3\u003e\n\u003cp\u003eRigoberto and Luis Eduardo Herrera’s Café Granja La Esperanza produces this Sudan Rume at Las Margaritas in Caicedonia, Valle del Cauca. The farm rises through roughly 1,570–1,850 meters, with reported temperatures of 17–22°C. Its separate production lots allow the team to keep varieties and processing trials distinct, including this hybrid washed selection.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eSudan Rume, also commonly written as Rume Sudan, is a rare Arabica variety associated with wild coffee populations from South Sudan’s Boma Plateau. In specialty coffee, it is valued less for high productivity and more for its expressive cup potential and genetic significance.\u003c\/p\u003e\n\u003cp\u003eAs a single-variety lot, Sudan Rume is uncommon because it is generally low yielding and requires careful cultivation. When well grown and processed, it can show an elegant structure with floral aromatics, citrus clarity, and layered fruit expression.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThis lot uses a hybrid washed process built around several controlled fermentation stages. After harvest, cherries are selected for ripeness, sweetness, and freshness before entering a 14-hour open-tank fermentation. The coffee then undergoes an additional 18-hour fermentation in an oxygen-free environment.\u003c\/p\u003e\n\u003cp\u003eAfter this stage, the coffee is depulped and continues through a 24-hour aerobic fermentation before being washed. Drying takes place in mechanical silos over 3 to 5 days at a controlled temperature of 38°C.\u003c\/p\u003e\n\u003cp\u003eThe result is a process that keeps the structural cleanliness of a washed coffee while adding aromatic depth and fruit complexity. The staged fermentation may contribute to the coffee’s floral intensity, mango-like sweetness, and citrus-toned bergamot expression.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":45110735831362,"sku":"Sudan Rume - Hybrid Washed - Finca Las Margaritas, Cafe Granja La Esperanza - 4oz (114g)","price":36.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":45057392214338,"sku":"Sudan Rume - Hybrid Washed - Finca Las Margaritas, Cafe Granja La Esperanza - 8oz (227g)","price":59.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":51291352990018,"sku":"Sudan Rume - Hybrid Washed - Finca Las Margaritas, Cafe Granja La Esperanza - 2lbs (907g)","price":205.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/MangoBergamontBlueLilac.jpg?v=1683156206"},{"product_id":"el-diviso-sidra","title":"Sidra - Natural - El Diviso","description":"\u003cp\u003eTastes Like: Kiwi, Raspberry, White Grape\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Diviso, Pitalito, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Sidra\u003c\/p\u003e\n\u003cp\u003eProducer: Nestor Lasso\u003c\/p\u003e\n\u003cp\u003eElevation: 1750 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eNéstor Lasso works with his family at El Diviso near Pitalito in southern Huila. Together with his brother Adrián, he has developed the farm’s focus on specialty varieties and experimental processing. Their collaboration with Jhoan Vergara of Las Flores and exporter Cata Export has supported that work while El Diviso remains a Lasso family farm. This Sidra selection was grown at 1,750 meters.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eSidra is an Arabica selection associated with specialty production in Ecuador and also cultivated elsewhere in Latin America. Genetic studies have placed tested Sidra material in the Ethiopian genetic group. It is valued for cup-quality potential, with cultivation and processing shaping the expression of each lot.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eNatural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"10oz (283g)","offer_id":45130339811650,"sku":"Sidra - Natural - El Diviso - 10oz (283g)","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Debbie_Kiwi-Raspberry-WhiteGrape.png?v=1684122571"},{"product_id":"gesha-village-oma","title":"Gesha 1931 - Natural - Oma, Gesha Village","description":"\u003cp\u003eTastes Like: Marigold, Nectarine, Pomelo\u003c\/p\u003e\n\u003cp\u003eOrigin: Oma Block, Gesha Village, Ethiopia\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha 1931\u003c\/p\u003e\n\u003cp\u003eProducer: Rachel Samuel and Adam Overton\u003c\/p\u003e\n\u003cp\u003eElevation: 1900-2100 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eRachel Samuel and Adam Overton’s Gesha Village lies in southwestern Ethiopia. This coffee comes from Oma, one of the estate’s separately tracked growing blocks. Coffee is cultivated in an agroforestry system with indigenous shade trees and brown-red loamy soil; the farm follows cherries by block through processing and export.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha 1931 is Gesha Village’s selection from the diverse coffee population of the nearby Gori Gesha forest. The team selected plants for their resemblance to Panamanian Geisha in plant form, bean shape and cup profile. It is kept separate from the estate’s broader Gori Gesha selection and its Illubabor Forest cultivar.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eNatural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":45176369643842,"sku":"Gesha 1931 - Natural - Oma, Gesha Village - 4oz (114g)","price":25.0,"currency_code":"USD","in_stock":false},{"title":"10oz (283g)","offer_id":45176348868930,"sku":"Gesha 1931 - Natural - Oma, Gesha Village - 10oz (283g)","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Marigold_Nectarine_pomelo.jpg?v=1684730923"},{"product_id":"el-paraiso-peach","title":"Pink Bourbon - Peach - Finca El Paraiso","description":"\u003cp\u003eTastes Like: Peach Gokuri, Rhubarb, Sakura\u003c\/p\u003e\n\u003cp\u003eOrigin: El Paraiso, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eProducer: Samuel Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eElevation: 1960 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Thermal Shock + Two Stage Fermentation\u003c\/p\u003e\n\u003ch3\u003eAbout Finca El Paraiso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.\u003c\/p\u003e\n\u003cp\u003eThe coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003ePink Bourbon is known for its pink-ripening cherries and its place in Colombia’s specialty microlot production. Genetic testing of coffees carrying this name has identified Ethiopian ancestry, so the name does not establish that a lot is a Bourbon cross. It offers strong quality potential, with its final expression shaped by cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThe Pink Bourbon Peach profile uses two fermentation stages. Whole cherries first ferment for 48 hours, after which the coffee is depulped and fermented for another 36 hours with tropical yeast under pressure. Coffee-pulp extract is also incorporated into the fermentation medium.\u003c\/p\u003e\n\u003cp\u003eThe coffee is then washed using the producer’s thermal-shock technique and dried in a dehumidifier before stabilization. This sequence gives the team control over fruit expression and texture, with the washed finish helping maintain a defined structure.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033142542658,"sku":"Pink Bourbon - Peach - Finca El Paraiso - 4oz (114g)","price":21.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":45176353227074,"sku":"Pink Bourbon - Peach - Finca El Paraiso - 8oz (227g)","price":31.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":49578066215234,"sku":"Pink Bourbon - Peach - Finca El Paraiso - 2lbs (907g)","price":98.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Debbie_PeachGokuri_Rhubarb_Sakura.jpg?v=1684731823"},{"product_id":"volcan-azul-gesha","title":"Gesha - Shade Anaerobic Natural - Volcan Azul","description":"\u003cp\u003eTastes Like: Grapefruit, Gala Apple, Plum Jam\u003c\/p\u003e\n\u003cp\u003eOrigin: Volcan Azul, West Valley, Costa Rica\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: Alejo Castro\u003c\/p\u003e\n\u003cp\u003eElevation: 1500-1700 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Shade Anaerobic Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eAlejo Castro produces this Gesha at Volcan Azul in Costa Rica’s West Valley, near Poás Volcano. The family combines coffee production with rainforest conservation in its growing areas and on the Osa Peninsula. This shade anaerobic natural selection comes from elevations of 1,500–1,700 meters.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThe coffee was left inside the fermentation tanks for 5 days, measuring temperature, brix content, acidity (ph) and time. After this, it was taken to the drying patio for 11 days and then 8 hours in a mechanical dryer (guardiola).\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"10oz (283g)","offer_id":45226318692674,"sku":"Gesha - Shade Anaerobic Natural - Volcan Azul - 10oz (283g)","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/GalaApple_PlumJam_PinkGrapefruit.jpg?v=1685373968"},{"product_id":"salma-bermudez","title":"Gesha - Salma Bermudez - Finca El Paraiso","description":"\u003cp\u003eTastes Like: Mango, Dulce de Leches, Elderflower\u003c\/p\u003e\n\u003cp\u003eOrigin: El Paraiso, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: Samuel Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eElevation: 1930 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Special Fermentation Washed\u003c\/p\u003e\n\u003ch3\u003eAbout Finca El Paraiso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.\u003c\/p\u003e\n\u003cp\u003eThe coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with roots in Ethiopia. It is valued for its potential for floral aromas and clearly defined fruit, particularly when grown well at high elevations. At El Paraiso, that aromatic potential is explored through different fermentation and drying methods; the variety alone does not determine the finished cup.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eSalma is a washed Gesha profile built around anaerobic fermentation in cherry. The producer selects very ripe cherries, cleans them with ozone, and ferments them submerged for 72 hours under pressure. The fruit remains in contact with the seeds during this stage.\u003c\/p\u003e\n\u003cp\u003eThe profile includes a thermal-shock washed finish and controlled dehumidifier drying, followed by stabilization and milling. These steps are used to develop fruit character while managing the coffee’s moisture and aromatic definition.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":45267291570498,"sku":"Gesha - Salma Bermudez - Finca El Paraiso - 4oz (114g)","price":28.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":45267291537730,"sku":"Gesha - Salma Bermudez - Finca El Paraiso - 8oz (227g)","price":46.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":49578072015170,"sku":"Gesha - Salma Bermudez - Finca El Paraiso - 2lbs (907g)","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Mango_DulcedeLeches_Elderflower-PinkBG.jpg?v=1685980257"},{"product_id":"hero-series-bio-innovation-gesha","title":"Gesha - Hero series Bio‑innovation Washed - La Palma y El Tucan","description":"\u003cp\u003eTastes Like: Tangerine, Hibiscus, Lemongrass\u003c\/p\u003e\n\u003cp\u003eOrigin: La Palma y El Tucan, Zipacon, Cundinamarca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Geisha\u003c\/p\u003e\n\u003cp\u003eProducer: Faustino Reyes\u003c\/p\u003e\n\u003cp\u003eElevation: 1800 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Bio-innovation Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eFaustino Reyes produces this Geisha selection from La Palma y El Tucan, Zipacon, Cundinamarca, Colombia. The growing elevation for this lot is 1800 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eIn washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":45424335290690,"sku":"Gesha - Hero series Bio‑innovation Washed - La Palma y El Tucan - 4oz (114g)","price":40.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":45424335257922,"sku":"Gesha - Hero series Bio‑innovation Washed - La Palma y El Tucan - 8oz (227g)","price":68.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":50504698396994,"sku":"Gesha - Hero series Bio‑innovation Washed - La Palma y El Tucan - 2lbs (907g)","price":209.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Tangerine_HibiscusFlower_Lemongrass.jpg?v=1688391882"},{"product_id":"la-papaya-anaerobic-washed-typica-mejorado","title":"Typica Mejorado - Anaerobic Washed - Hacienda La Papaya","description":"\u003cp\u003eTastes Like: Papaya, Orange Sherbet, Marzipan\u003c\/p\u003e\n\u003cp\u003eOrigin: Hacienda La Papaya, Loja, Ecuador\u003c\/p\u003e\n\u003cp\u003eVariety: Typica Mejorado\u003c\/p\u003e\n\u003cp\u003eProducer: Juan Peña\u003c\/p\u003e\n\u003cp\u003eElevation: 2000 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Anaerobic Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eBackground: Hacienda La Papaya is owned and operated by Juan Peña, one of Ecuador's most famous specialty coffee producers. He has been recognized for many top producer awards in Ecuador and throughout the World. His coffee has also been utilized in many Barista Competitions.\u003c\/p\u003e\n\u003cp\u003eJuan is an active member of his community, allowing neighbours to utilize his facilities, such as the nursery and the micro-mill, to help the overall sector of La Papaya grow and develop. Segundo Cartuche is an example of this, with his own plot of land and his own production, via the support of Hacienda La Papaya.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eMejorado, often sold as Typica Mejorado, is cultivated by specialty producers in Ecuador, including Finca Soledad and Hacienda La Papaya. Producers keep this selection distinct from their other varieties during cultivation and processing, allowing its character to be evaluated across different preparations.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eJuan grows many varieties of coffee at Hacienda La Papaya, most notably Typica, Sidra, Gesha, with others also in production. He is always actively engaged with processing experiments and tries to find the next best practice or method to make improvements to the coffee he produces. With the support of Segundo Cartuche, the team leader for wet processing and coffee drying, Hacienda La Papaya is able to introduce scientific, refined practices and measurements into their production.\u003c\/p\u003e\n\u003cp\u003eThe coffees produced at Hacienda La Papaya are the result of a meticulous integral process, beginning with the genetics of the seeds in the nursery and knowing the mother plants. Every year the farm experiments with various controlled fermentation and drying, creating some really exquisite flavors in the cup.\u003c\/p\u003e\n\u003cp\u003eThis Typica represents an elevated take on a classic cup profile from Hacienda La Papaya. The fresh cherries are pulped and passed to a polyethylene tank to be fermented together with the liquids produced from fermentations that have passed up to 100 hours. The temperature are kept cool, not exceeding 24C. The coffee is dried in controlled temperature and humidity rooms for 30 days\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033226133826,"sku":"Typica Mejorado - Anaerobic Washed - Hacienda La Papaya - 4oz (114g)","price":18.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":45485690323266,"sku":"Typica Mejorado - Anaerobic Washed - Hacienda La Papaya - 8oz (227g)","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Papaya_OrangeSorbet_Marzipan.jpg?v=1688392238"},{"product_id":"frank-torres-sidra","title":"Sidra - Washed - Finca La Indonesia","description":"\u003cp\u003eTastes Like: Complex Citrus, White Floral, Mix berries\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca La Indonesia, Nariño, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Sidra\u003c\/p\u003e\n\u003cp\u003eProducer: Frank Torres\u003c\/p\u003e\n\u003cp\u003eElevation: 1750-1850 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Fully washed, 48 hours with cherry and 60 hours depulped\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eFrank Rivas Torres manages Finca La Indonesia with his siblings in La Unión, Nariño. The estate was inherited from their grandfather, Marco Antonio Torres. Coffee grows alongside shade trees and food crops, including plantain, citrus and lulo. Frank is a Q Grader, and the family combines attention to soil and water management with measurements of cherry ripeness and separate processing of individual varieties.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eSidra is an Arabica selection associated with specialty production in Ecuador and also cultivated elsewhere in Latin America. Genetic studies have placed tested Sidra material in the Ethiopian genetic group. It is valued for cup-quality potential, with cultivation and processing shaping the expression of each lot.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eIn washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033217286466,"sku":"Sidra - Washed - Finca La Indonesia - 4oz (114g)","price":19.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":45547663753538,"sku":"Sidra - Washed - Finca La Indonesia - 8oz (227g)","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/WhiteFlorals_ComplexCitrus_Berries.jpg?v=1689003124"},{"product_id":"frank-torres-gesha","title":"Gesha - Washed - Finca La Indonesia","description":"\u003cp\u003eTastes Like: Guava, Blood Orange, Jasmine\u003c\/p\u003e\n\u003cp\u003eOrigin: : Finca La Indonesia, Narino, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: Frank Torres\u003c\/p\u003e\n\u003cp\u003eElevation: 1750-1850 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Washed, with 48 \u0026amp; 72 hours depluped dry anaerobic sunbeds\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eFrank Rivas Torres manages Finca La Indonesia with his siblings in La Unión, Nariño. The estate was inherited from their grandfather, Marco Antonio Torres. Coffee grows alongside shade trees and food crops, including plantain, citrus and lulo. Frank is a Q Grader, and the family combines attention to soil and water management with measurements of cherry ripeness and separate processing of individual varieties.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eAnaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.\u003c\/p\u003e\n\u003cp\u003eIn washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"10oz (283g)","offer_id":45826279375170,"sku":"Gesha - Washed - Finca La Indonesia - 10oz (283g)","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Guava_BloodOrange_Jasmine_1.jpg?v=1690818353"},{"product_id":"el-paraiso-rose-tea","title":"Castillo - Rose Tea - Finca El Paraiso","description":"\u003cp\u003eTastes Like: Rose Tea, Oolong, Cantaloupe\u003c\/p\u003e\n\u003cp\u003eOrigin: El Paraiso, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Castillo\u003c\/p\u003e\n\u003cp\u003eProducer: Samuel Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eElevation: 1960 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Semi Washed with special fermentation\u003c\/p\u003e\n\u003ch3\u003eAbout Finca El Paraiso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.\u003c\/p\u003e\n\u003cp\u003eThe coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCastillo is a Colombian Arabica variety developed by Cenicafé from Caturra and Timor Hybrid material. It was selected for productivity, adaptability, and resistance to coffee leaf rust while retaining good cup-quality potential. El Paraiso uses this widely cultivated Colombian variety to explore how controlled fermentation can shape aroma, acidity, and sweetness.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThe R-03 Rose Tea profile begins with ripe cherries that are cleaned with ozone and fermented underwater for 36 hours in an oxygen-restricted environment. After depulping and mucilage removal, a culture prepared from the coffee’s pulp and mucilage is added for a further 20-hour fermentation under pressure.\u003c\/p\u003e\n\u003cp\u003eThe coffee receives a thermal-shock wash and is finished as a semi-washed coffee, then dried in a dehumidifier and stabilized. The staged fermentation is intended to develop floral and fruit expression, with controlled drying helping preserve definition in the finished coffee.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47388547907906,"sku":"Castillo - Rose Tea - Finca El Paraiso - 4oz (114g)","price":17.5,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":45903893299522,"sku":"Castillo - Rose Tea - Finca El Paraiso - 8oz (227g)","price":25.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":49805255868738,"sku":"Castillo - Rose Tea - Finca El Paraiso - 2lbs (907g)","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/RoseTea_Oolong_Canteloupe.png?v=1691429352"},{"product_id":"fazenda-um-catucai","title":"Catucai - Pulped Natural - Fazenda Um","description":"\u003cp\u003eTastes Like: Orange, Nectar, Passionfruit\u003c\/p\u003e\n\u003cp\u003eOrigin: Fazenda Um Minas Gerais, Brazil\u003c\/p\u003e\n\u003cp\u003eVariety: Catucai\u003c\/p\u003e\n\u003cp\u003eProducer: Fezenda Um\u003c\/p\u003e\n\u003cp\u003eElevation: 1200 - 1500 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Pulped Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eStefano Um began Fazenda Um on an abandoned farm in southern Minas Gerais in 2009. Born in South Korea and raised partly in the countryside, he initially approached farming as a retirement project before developing a focus on coffee quality and traceability.\u003c\/p\u003e\n\u003cp\u003eHis sons Boram and Garam later joined the family’s coffee work, establishing Um Coffee Co. in São Paulo. The family combines production at the 300-hectare Minas Gerais property with roasting, education, and work on harvesting and processing.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCatucaí is a group of Brazilian selections derived from Icatu and probable Catuaí parentage. The group includes multiple cultivars selected for agronomic performance. The particular selection, growing site, and post-harvest treatment all affect cup quality.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003ePulped natural processing removes the cherry skin before drying while retaining fruit mucilage around the seed. This distinguishes it from whole-cherry natural processing and can influence sweetness and body.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033210044738,"sku":"Catucai - Pulped Natural - Fazenda Um - 4oz (114g)","price":16.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":45910565847362,"sku":"Catucai - Pulped Natural - Fazenda Um - 8oz (227g)","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Orange_Nectar_Passionfruit.jpg?v=1691428846"},{"product_id":"janson-lot-1003-washed","title":"Gesha - Lot 1003 Washed - Janson","description":"\u003cp\u003eTastes Like: White Floral, Citrus, Brown Sugar\u003c\/p\u003e\n\u003cp\u003eOrigin: Volcan, Chiriqui, Panama\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: Janson Kai\u003c\/p\u003e\n\u003cp\u003eElevation: 1700 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eJanson is a family coffee enterprise in Volcán, Chiriquí. The family’s history in Panama began when Carl Axel Janson arrived from Sweden in 1926; later generations developed the coffee business. Its growing areas sit alongside forest and wetland reserves in the western highlands.\u003c\/p\u003e\n\u003cp\u003eJanson Kai produces this Gesha selection from Volcan, Chiriqui, Panama. The growing elevation for this lot is 1700 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eIn washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":46615577100610,"sku":"Gesha - Lot 1003 Washed - Janson - 4oz (114g)","price":32.5,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":46615577067842,"sku":"Gesha - Lot 1003 Washed - Janson - 8oz (227g)","price":52.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":50992731652418,"sku":"Gesha - Lot 1003 Washed - Janson - 2lbs (907g)","price":178.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/ac9f8009393f679cccf63f5da5a59100.jpg?v=1693846201"},{"product_id":"janson-lot-631-natural","title":"Gesha - Natural Lot 631 - Janson","description":"\u003cp\u003eTastes Like: Yellow Peach, White Tea, Meyer Lemon\u003c\/p\u003e\n\u003cp\u003eOrigin: Volcan, Chiriqui, Panama\u003c\/p\u003e\n\u003cp\u003eVariety: Geisha\u003c\/p\u003e\n\u003cp\u003eProducer: Janson Kai\u003c\/p\u003e\n\u003cp\u003eElevation: 1700 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eJanson is a family coffee enterprise in Volcán, Chiriquí. The family’s history in Panama began when Carl Axel Janson arrived from Sweden in 1926; later generations developed the coffee business. Its growing areas sit alongside forest and wetland reserves in the western highlands.\u003c\/p\u003e\n\u003cp\u003eJanson Kai produces this Geisha selection from Volcan, Chiriqui, Panama. The growing elevation for this lot is 1700 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eNatural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":46615585620290,"sku":"Gesha - Natural Lot 631 - Janson - 4oz (114g)","price":35.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":46615585587522,"sku":"Gesha - Natural Lot 631 - Janson - 8oz (227g)","price":57.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":50992733618498,"sku":"Gesha - Natural Lot 631 - Janson - 2lbs (907g)","price":197.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Yellowpeach_Whitetea_MeyerLemon.jpg?v=1693846402"},{"product_id":"la-riviera-sudan-rume","title":"Sudan Rume - Natural - Finca La Riviera","description":"\u003cp\u003eTastes Like: Pomegranate, Lavender, Pet Nat Rose\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca La Riviera, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Sudan Rume\u003c\/p\u003e\n\u003cp\u003eProducer: Julio Madrid\u003c\/p\u003e\n\u003cp\u003eElevation: 1700 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eJulio Madrid’s Finca La Riviera is part of the Café Uba project in Colombia’s Risaralda region, alongside the Milán and Buenos Aires farms. Working with coffee processor Julio Andrés Quiceno, the team develops distinct preparations for the project’s varieties. This selection comes from La Riviera at 1,700 meters.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eSudan Rume is an Arabica selection associated with the Boma Plateau. Its genetic diversity has made it useful in coffee breeding, including as a parent of newer hybrids. Here it is offered as a named selection, with the farm and processing method shaping its individual expression.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eNatural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033209225538,"sku":"Sudan Rume - Natural - Finca La Riviera - 4oz (114g)","price":15.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":46682995687746,"sku":"Sudan Rume - Natural - Finca La Riviera - 8oz (227g)","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Lavender_Pomegranate_Rose.jpg?v=1694235936"},{"product_id":"niu-cultured-castillo","title":"Castillo - Niu Cultured Washed - Finca La Riviera","description":"\u003cp\u003eTastes Like: Pineapple Milkshake, Coconut, Mint\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca La Riviera, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Castillo\u003c\/p\u003e\n\u003cp\u003eProducer: Julio Madrid\u003c\/p\u003e\n\u003cp\u003eElevation: 1700 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Niu Cultured Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eJulio Madrid’s Finca La Riviera is part of the Café Uba project in Colombia’s Risaralda region, alongside the Milán and Buenos Aires farms. Working with coffee processor Julio Andrés Quiceno, the team develops distinct preparations for the project’s varieties. This selection comes from La Riviera at 1,700 meters.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCastillo was developed by Cenicafé in Colombia from Caturra and Timor Hybrid material. Its breeding emphasizes adaptation, productivity, and resistance to coffee leaf rust, while retaining the potential to produce quality coffee under careful cultivation and processing.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eIn washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033140150594,"sku":"Castillo - Niu Cultured Washed - Finca La Riviera - 4oz (114g)","price":15.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":46731604099394,"sku":"Castillo - Niu Cultured Washed - Finca La Riviera - 8oz (227g)","price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/PineappleMilkshake_Coconut_Mint.jpg?v=1694793674"},{"product_id":"sl34-natural-cafe-granja-la-esperanza","title":"SL34 - Natural - Finca Potosi, Cafe Granja La Esperanza","description":"\u003cp\u003eTastes Like: Black Currant, Umeshu, Granny Smith\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Potosi, Valle del Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: SL34\u003c\/p\u003e\n\u003cp\u003eProducer: Rigoberto and Luis Eduardo Herrera\u003c\/p\u003e\n\u003cp\u003eElevation: 1570-1850 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Natural\u003c\/p\u003e\n\u003ch3\u003eAbout Finca Potosi, Cafe Granja La Esperanza\u003c\/h3\u003e\n\u003cp\u003eFinca Potosí is one of the foundational farms of Café Granja La Esperanza, the Colombian specialty coffee group led by Rigoberto and Luis Eduardo Herrera. The Herrera family’s work at Potosí dates back to the mid-20th century, when the farm expanded beyond Typica into varieties such as Yellow Bourbon, Red Bourbon, and Caturra, establishing a long-running focus on variety selection and quality-focused production.\u003c\/p\u003e\n\u003cp\u003eToday, Café Granja La Esperanza manages multiple farms across distinct Colombian microclimates, with Potosí located in Caicedonia, Valle del Cauca. The farm is known for precise agronomy, careful post-harvest work, and a portfolio of high-end varieties and processing styles; this lot highlights their ability to take a Kenyan-selected variety like SL34 and produce it with clarity, acidity, and fruit depth in a Colombian highland context.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eSL34 is one of the classic “SL” selections from Scott Agricultural Laboratories in Kenya, developed from individual tree selections during the 1930s. While it has often been associated historically with French Mission Bourbon, genetic research places SL34 closer to the Typica-related side of the Bourbon-Typica group.\u003c\/p\u003e\n\u003cp\u003eIn specialty coffee, SL34 is valued for its high cup-quality potential at altitude, often showing defined acidity, berry-toned fruit, and a structured sweetness when grown and processed well. At Potosí, SL34 is grown in Colombia and kept as a named selection for this natural-process release.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eA classic natural process means the coffee is dried with the fruit still surrounding the seed, allowing sugars and aromatics from the cherry to shape the cup during drying. Compared with a washed process, this can contribute more saturated fruit expression, a rounder texture, and a slightly more wine-like sweetness.\u003c\/p\u003e\n\u003cp\u003eFor this lot, the natural process supports the SL34’s bright acidity without obscuring it, giving the cup a profile that feels both fruit-forward and structured: black currant and umeshu sweetness up front, with a crisp Granny Smith finish.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":46795265311042,"sku":"SL34 - Natural - Finca Potosi, Cafe Granja La Esperanza - 4oz (114g)","price":27.5,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":46790307742018,"sku":"SL34 - Natural - Finca Potosi, Cafe Granja La Esperanza - 8oz (227g)","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/BlackCurrent_Umeshu_Apple.jpg?v=1695025027"},{"product_id":"gesha-washed-finca-lerida","title":"Gesha - Washed - Finca Lerida","description":"\u003cp\u003eTastes Like: Grapefruit, Acai, Floral\u003c\/p\u003e\n\u003cp\u003eOrigin: Lot Plano, Finca Lerida, Chiriqui, Panama\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: Maria Antonella Amoruso\u003c\/p\u003e\n\u003cp\u003eElevation: 1600-2000 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Fully Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eMaria Antonella Amoruso produces this Gesha selection from Lot Plano, Finca Lerida, Chiriqui, Panama. The growing elevation for this lot is 1600-2000 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eFinca Lerida is currently owned and managed by Sonia Amoruso and her extended family, who purchased the property in 2009. As a farm however, the estate dates back over 100 years. The property includes a vintage hotel with amenities that equal the valley’s natural beauty, and which serves as a landmark to local history and has been a source of income for the estate for generations. The hotel was the primary focus when Sonia’s family first purchased the estate. However Sonia, originally planning to manage hospitality, was quickly captured by the estate’s coffee production and has managed the coffee operations ever since. Sonia works with 30 year-round employees and another 60 people who meticulously pick ripe cherry during the harvest. Lerida’s central wet mill is as old as the farm itself, and fresh-picked cherry is still sorted for under-ripes and damages using the siphon invented by the original owner in the 1920s. Then the coffee is depulped, fermented, washed, and carefully dried on covered patios and raised bed. Finca Lerida also has housing and a school for employees and their families.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033200738626,"sku":"Gesha - Washed - Finca Lerida - 4oz (114g)","price":28.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":46943581274434,"sku":"Gesha - Washed - Finca Lerida - 8oz (227g)","price":43.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":50740442071362,"sku":"Gesha - Washed - Finca Lerida - 2lbs (907g)","price":134.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Flora_Acai_Grapefruit.jpg?v=1695654592"},{"product_id":"sidra-wave-washed-finca-soledad","title":"Sidra - Wave Washed - Finca Soledad","description":"\u003cp\u003eTastes Like: Lychee, Mangosteen, Matcha\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Soledad, Imbabura, Ecuador\u003c\/p\u003e\n\u003cp\u003eVariety: Sidra\u003c\/p\u003e\n\u003cp\u003eProducer: Pepe Jijon\u003c\/p\u003e\n\u003cp\u003eElevation: 1515 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Wave Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003ePepe Jijón farms Finca Soledad in Ecuador’s Intag Valley, Imbabura. His move from mountaineering into coffee led to a project centered on a small planted area within a much larger cloud-forest property. The farm grows Sidra, Gesha, and Mejorado, with processing developed separately for each selection.\u003c\/p\u003e\n\u003cp\u003ePepe Jijon produces this Sidra selection from Finca Soledad, Imbabura, Ecuador. The growing elevation for this lot is 1515 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eSidra is an Arabica selection associated with specialty production in Ecuador and also cultivated elsewhere in Latin America. Genetic studies have placed tested Sidra material in the Ethiopian genetic group. It is valued for cup-quality potential, with cultivation and processing shaping the expression of each lot.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003ePepe Jijón’s Wave process uses changes from warmer to cooler conditions during fermentation and drying. Tanks and refrigerated environments allow the team to control that progression. In this washed preparation, the fruit and mucilage are removed before the coffee completes drying.\u003c\/p\u003e\n","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033275908418,"sku":"Sidra - Wave Washed - Finca Soledad - 4oz (114g)","price":24.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47033033326914,"sku":"Sidra - Wave Washed - Finca Soledad - 8oz (227g)","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Debbie_Frog_Lychee_Mangosteen_Matcha.jpg?v=1696259711"},{"product_id":"gesha-wave-washed-finca-soledad","title":"Gesha - Wave Washed - Finca Soledad","description":"\u003cp\u003eTastes Like: Finger Lime, Gardenia, Mulberry\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Soledad, Imbabura, Ecuador\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: Pepe Jijon\u003c\/p\u003e\n\u003cp\u003eElevation: 1515 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Wave Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003ePepe Jijón farms Finca Soledad in Ecuador’s Intag Valley, Imbabura. His move from mountaineering into coffee led to a project centered on a small planted area within a much larger cloud-forest property. The farm grows Sidra, Gesha, and Mejorado, with processing developed separately for each selection.\u003c\/p\u003e\n\u003cp\u003ePepe Jijon produces this Gesha selection from Finca Soledad, Imbabura, Ecuador. The growing elevation for this lot is 1515 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eWave refers to a progression from warmer to cooler conditions, using fermentation tanks and refrigerated environments to control the process. Gesha Wave has gone through a 3-day cherry fermentation and then mosto juice from previous fermentations is added on during the last 2 days when the pH has gone down ‘naturally’. Essentially, in the coffee world, mosto is the result of the fermentation of clean, freshly picked ripe cherries in a medium with a low incidence of oxygen.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47033280528706,"sku":"Gesha - Wave Washed - Finca Soledad - 4oz (114g)","price":33.5,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47033042043202,"sku":"Gesha - Wave Washed - Finca Soledad - 8oz (227g)","price":57.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Debbie_Frog_Fingerlime_Gardenia_Mulberry.jpg?v=1696259634"},{"product_id":"gesha-honey-finca-lerida","title":"Gesha - Honey - Finca Lerida","description":"\u003cp\u003eTastes Like: Rosehip, Limeade, Franginipani\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Lerida, Chiriqui, Panama\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: Maria Antonella Amoruso\u003c\/p\u003e\n\u003cp\u003eElevation: 1600-2000 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Honey\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eMaria Antonella Amoruso produces this Gesha selection from Finca Lerida, Chiriqui, Panama. The growing elevation for this lot is 1600-2000 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eFinca Lerida is currently owned and managed by Sonia Amoruso and her extended family, who purchased the property in 2009. As a farm however, the estate dates back over 100 years. The property includes a vintage hotel with amenities that equal the valley’s natural beauty, and which serves as a landmark to local history and has been a source of income for the estate for generations. The hotel was the primary focus when Sonia’s family first purchased the estate. However Sonia, originally planning to manage hospitality, was quickly captured by the estate’s coffee production and has managed the coffee operations ever since. Sonia works with 30 year-round employees and another 60 people who meticulously pick ripe cherry during the harvest. Lerida’s central wet mill is as old as the farm itself, and fresh-picked cherry is still sorted for under-ripes and damages using the siphon invented by the original owner in the 1920s. For this honey preparation, the cherries are depulped and the coffee dries with mucilage remaining around the parchment. Finca Lerida also has housing and a school for employees and their families.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47158376366402,"sku":"Gesha - Honey - Finca Lerida - 4oz (114g)","price":28.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47158376333634,"sku":"Gesha - Honey - Finca Lerida - 8oz (227g)","price":44.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":50910730289474,"sku":"Gesha - Honey - Finca Lerida - 2lbs (907g)","price":137.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Rosenip_Limenate_Frangipani.jpg?v=1697467925"},{"product_id":"gesha-lot-1002-washed-janson","title":"Gesha - Lot 1002 Washed - Janson","description":"\u003cp\u003eTastes Like: Vita Lemon Tea, Hyacinth, Buddha's Hand\u003c\/p\u003e\n\u003cp\u003eOrigin: Volcan, Chiriqui, Panama\u003c\/p\u003e\n\u003cp\u003eVariety: Geisha\u003c\/p\u003e\n\u003cp\u003eProducer: Janson Kai\u003c\/p\u003e\n\u003cp\u003eElevation: 1700 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eJanson is a family coffee enterprise in Volcán, Chiriquí. The family’s history in Panama began when Carl Axel Janson arrived from Sweden in 1926; later generations developed the coffee business. Its growing areas sit alongside forest and wetland reserves in the western highlands.\u003c\/p\u003e\n\u003cp\u003eJanson Kai produces this Geisha selection from Volcan, Chiriqui, Panama. The growing elevation for this lot is 1700 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eIn washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47158390915394,"sku":"Gesha - Lot 1002 Washed - Janson - 4oz (114g)","price":32.5,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47158390882626,"sku":"Gesha - Lot 1002 Washed - Janson - 8oz (227g)","price":52.0,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":50992729227586,"sku":"Gesha - Lot 1002 Washed - Janson - 2lbs (907g)","price":176.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/a45d19edef4fc34f7faa24eecb2ff47d.jpg?v=1697468382"},{"product_id":"gesha-hybrid-washed-cafe-granja-la-esperanza","title":"Gesha - Hybrid Washed - Finca Las Margaritas, Cafe Granja La Esperanza","description":"\u003cp\u003eTastes Like: Donut Peach, Golden Kiwi, Lemon Blossom\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Las Margaritas, Valle del Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: Rigoberto and Luis Eduardo Herrera\u003c\/p\u003e\n\u003cp\u003eElevation: 1570-1850 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Hybrid Washed\u003c\/p\u003e\n\u003ch3\u003eAbout Finca Las Margaritas, Cafe Granja La Esperanza\u003c\/h3\u003e\n\u003cp\u003eFinca Las Margaritas is part of Café Granja La Esperanza, the Colombian specialty coffee project led by Rigoberto and Luis Eduardo Herrera. Located in Caicedonia, Valle del Cauca, Las Margaritas sits between 1,570 and 1,850 meters above sea level and is divided into multiple farm lots, giving CGLE a structured environment for matching variety, altitude, and processing style.\u003c\/p\u003e\n\u003cp\u003eThe Herrera family’s coffee history began at Potosí, where Juan Antonio Herrera expanded the farm’s Typica plantings with Yellow Bourbon, Red Bourbon, and Caturra in 1945. Rigoberto and Luis later developed the project toward high-end specialty production, with particular attention to rare varieties and controlled post-harvest methods. Las Margaritas is one of the key farms within that program, and this Gesha reflects CGLE’s focus on variety-driven clarity and precise processing.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha is a tall Arabica variety widely associated with high quality potential at elevation. In specialty coffee, well-grown Gesha lots are often valued for floral aromatics, citrus clarity, tea-like structure, and layered sweetness, though the final cup is always shaped by farm conditions, picking, processing, and roasting.\u003c\/p\u003e\n\u003cp\u003eIn this lot, the lemon blossom note and bright peach-kiwi fruit expression fit the more aromatic side of Gesha without relying on heavy fermentation character. Cultivation, harvest selection, processing and roasting all contribute to the finished expression.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eCGLE’s Hybrid Washed process combines elements of whole-cherry fermentation with a washed-style finish. In this style, ripe cherries are first selected and fermented whole before depulping; the coffee then undergoes a second fermentation in parchment with mucilage before being washed and dried under controlled conditions.\u003c\/p\u003e\n\u003cp\u003eCompared with a straightforward washed process, this approach can add fruit depth, sweetness, and texture while preserving the clarity and structure expected from washed coffee. This listing pairs that processing style with Gesha grown at Las Margaritas.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47158451142978,"sku":"Gesha - Hybrid Washed - Finca Las Margaritas, Cafe Granja La Esperanza - 4oz (114g)","price":24.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47158451110210,"sku":"Gesha - Hybrid Washed - Finca Las Margaritas, Cafe Granja La Esperanza - 8oz (227g)","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/DonutPeach_Kiwi_LemonBlossom.jpg?v=1699876484"},{"product_id":"caturra-dynamic-cherry-creativa-coffee-district","title":"Caturra - Dynamic Cherry - Creativa Coffee District","description":"\u003cp\u003eTastes Like: Blackberries, Dark Chocolate, Tiki\u003c\/p\u003e\n\u003cp\u003eOrigin: Creativa Coffee District, Panama\u003c\/p\u003e\n\u003cp\u003eVariety: Caturra\u003c\/p\u003e\n\u003cp\u003eProducer: Enrique Pretel\u003c\/p\u003e\n\u003cp\u003eElevation: 1700 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Dynamic Cherry\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eEnrique Pretel grows coffee on a six-hectare property in Boquete, with about 7,000 coffee trees. He employs local workers for farm and harvest tasks, with a focus on ripe cherry selection. The lot is processed through Creativa Coffee District.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCaturra is a compact, naturally occurring mutation of Bourbon that became widely cultivated in Latin America. Its smaller stature allows closer planting, while careful cultivation and processing remain important to its cup quality.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eDynamic Cherry uses 72–96 hours of anaerobic fermentation with the coffee still inside the fruit. Large tanks fitted with air traps allow fermentation gases to escape while limiting oxygen entry. The controlled fermentation environment can influence acidity, body, and fruit expression.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47158529655106,"sku":"Caturra - Dynamic Cherry - Creativa Coffee District - 4oz (114g)","price":15.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47158482436418,"sku":"Caturra - Dynamic Cherry - Creativa Coffee District - 8oz (227g)","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/DarkChocolate_Blackberries_Tiki.jpg?v=1697468618"},{"product_id":"gesha-koji-hybird-washed-finca-gascon","title":"Gesha - Koji Hybrid Washed - Finca Gascon","description":"\u003cp\u003eTastes Like: Strawberries, Sakura, Mango\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Gascon, Antigua, Guatemala\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: Felipe Contreras\u003c\/p\u003e\n\u003cp\u003eElevation: 1800 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Koji Hybrid Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eFelipe Contreras works at Finca Gascón in San Juan Gascón, near Antigua, Guatemala. His father, Gildardo, acquired the property in 2012; the family planted Bourbon in 2014 and Gesha in 2016, including drip irrigation for the Gesha plots. Felipe began introducing new production systems in 2019. The farm spans elevations of 1,800–2,050 meters, with this selection listed at 1,800 meters.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThis Gesha is prepared as a koji hybrid washed coffee. An initial fermentation with koji takes place before the cherries are depulped. The coffee is then washed and dried on raised beds. Koji refers to a fungus used in fermentation; its use here is a processing treatment separate from the Gesha variety.\u003c\/p\u003e\n","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47388496724290,"sku":"Gesha - Koji Hybrid Washed - Finca Gascon - 4oz (114g)","price":25.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47388496691522,"sku":"Gesha - Koji Hybrid Washed - Finca Gascon - 8oz (227g)","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Strawberries_PinkFlora_Mango.jpg?v=1700492402"},{"product_id":"gesha-zeolite-natural-finca-el-paraiso","title":"Gesha - Zeolite Natural - Finca El Paraiso","description":"\u003cp\u003eTastes Like: Clemente, Pink Rose, Riesling\u003c\/p\u003e\n\u003cp\u003eOrigin: El Paraiso, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Geisha\u003c\/p\u003e\n\u003cp\u003eProducer: Samuel Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eElevation: 1930 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Zeolite Natural\u003c\/p\u003e\n\u003ch3\u003eAbout Finca El Paraiso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.\u003c\/p\u003e\n\u003cp\u003eThe coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with roots in Ethiopia. It is valued for its potential for floral aromas and clearly defined fruit, particularly when grown well at high elevations. At El Paraiso, that aromatic potential is explored through different fermentation and drying methods; the variety alone does not determine the finished cup.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eZEO, also called zeodration, is a low-temperature drying method assisted by zeolites, porous minerals that help remove water vapor from the drying system. Selected ripe cherries are cleaned with ozone, then rapidly frozen to approximately -40°C over four hours.\u003c\/p\u003e\n\u003cp\u003eThe frozen cherries are placed under vacuum in a drying chamber. Water is removed through sublimation, in which ice changes directly into vapor, with zeolites assisting moisture removal. This method aims to preserve aromatic compounds through rapid, low-temperature dehydration rather than developing the coffee through an extended fermentation.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"100g","offer_id":47425109328194,"sku":"Gesha - Zeolite Natural - Finca El Paraiso - 100g","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Clementine_PinkRose_Riesling.jpg?v=1701099835"},{"product_id":"landrace-double-soak-neja-fadil","title":"Landrace - Double Soak Washed - Neja Fadil","description":"\u003cp\u003eTastes Like: Honeysuckle, Mandarin, Peach\u003c\/p\u003e\n\u003cp\u003eOrigin: Uraga, Guji, Ethiopia\u003c\/p\u003e\n\u003cp\u003eVariety: 74110, 74112, Dega, Wolisho\u003c\/p\u003e\n\u003cp\u003eProducer: Neja Fadil\u003c\/p\u003e\n\u003cp\u003eElevation: 2200 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Double Soak Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eThe Neja Fadil wet mill has registered about 250 farmers who are located in the villages surrounding the wet mill (in Tobitu Tuta Kebele). This lot (from 45 of the 250 registered farmers) is unique, in that - even as part of the coffee powerhouse Guji region - only over the past few years have residents of Tobitu Tuta begun farming coffee. Mr.Neja Fedil is a recent arrival to coffee export, having built his washing station in 2017 after working for several years as a coffee collector on commission for other washing stations. In his youth - also recent! - Neja played on his local district football (soccer) team. As is becoming increasingly common at private washing stations in Ethiopia now, the station is currently expanding registration of farmer suppliers and launching agronomy trainings to expand quality control to the farm level.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003e74110 is a compact Ethiopian Arabica selection developed through the Jimma Agricultural Research Center’s work on coffee berry disease resistance and productivity. It originated from Metu-Bishari material and was released in 1979. Growing conditions and processing remain important to its cup expression.\u003c\/p\u003e\n\u003cp\u003e74112 is a compact Ethiopian Arabica selection developed through the Jimma Agricultural Research Center’s work on coffee berry disease resistance and productivity. It originated from Metu-Bishari material and was released in 1979. Growing conditions and processing remain important to its cup expression.\u003c\/p\u003e\n\u003cp\u003eDega is an Ethiopian regional landrace name associated with cool highland cultivation. Local names can encompass variation between plantings.\u003c\/p\u003e\n\u003cp\u003eWolisho is an Ethiopian regional landrace name associated with larger cherries and long leaves. Local names can encompass variation between plantings.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eFor this double-soak washed preparation, the coffee is depulped, fermented under water, then washed and given a further soak in clean water before drying. The second soak is a distinct step after the initial fermentation and washing. The coffee is then dried on raised beds.\u003c\/p\u003e\n","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47481243009346,"sku":"Landrace - Double Soak Washed - Neja Fadil - 4oz (114g)","price":15.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47481249169730,"sku":"Landrace - Double Soak Washed - Neja Fadil - 8oz (227g)","price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Honeysuckle_Mandarin_Peach.jpg?v=1702313374"},{"product_id":"landrace-natural-basha-bekele","title":"Landrace - Natural - Basha Bekele","description":"\u003cp\u003eTastes Like: Cantaloupe, Passionfruit, Blueberries\u003c\/p\u003e\n\u003cp\u003eOrigin: Sidama, Bensa, Bombe, Ethiopia\u003c\/p\u003e\n\u003cp\u003eVariety: 74158\u003c\/p\u003e\n\u003cp\u003eProducer: Basha Bekele\u003c\/p\u003e\n\u003cp\u003eElevation: 2210 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eBasha Bekele grows coffee in semi-forested plots in Bensa, Sidama, and also buys cherries from nearby farmers. After gaining his own export license, he developed collection sites in Bombe, Shantawane and Kokose. This selection comes from Bombe at 2,210 meters and is identified as 74158, known locally as Walega.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003e74158 identifies the Ethiopian planting selections used in this lot. Numbered selections are part of Ethiopia’s approach to maintaining and improving coffee planting material, alongside locally named landraces.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eBasha’s natural coffees are sorted by flotation before drying as whole cherries on raised beds. He also produces experimental preparations, but this listing is the natural selection; its fruit remains around the seeds during drying.\u003c\/p\u003e\n","brand":"Hydrangea Coffee Roasters","offers":[{"title":"8oz (227g)","offer_id":47481250808130,"sku":"Landrace - Natural - Basha Bekele - 8oz (227g)","price":21.0,"currency_code":"USD","in_stock":false},{"title":"4oz (114g)","offer_id":47481250840898,"sku":"Landrace - Natural - Basha Bekele - 4oz (114g)","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/HamiMelon_PasionFruit_Blueberries.jpg?v=1702313756"},{"product_id":"batian-natural-los-rodriguez","title":"Batian - Natural - Finca Rodriguez","description":"\u003cp\u003eTastes Like: Dandelion Flower, Vanilla, Rainier Cherry\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca Rodriguez, Floripondio, Bolivia\u003c\/p\u003e\n\u003cp\u003eVariety: Batian\u003c\/p\u003e\n\u003cp\u003eProducer: The Rodriguez family\u003c\/p\u003e\n\u003cp\u003eElevation: 1710 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Natural\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eThe Rodríguez family grows this Batian at Floripondio in Samaipata, in Bolivia’s Santa Cruz department. The family expanded into the region in 2012 and uses Floripondio as a variety nursery, testing how different coffees adapt to its elevation, soils and tropical microclimate. Lemon and tangerine trees separate the variety plantings. This natural selection was grown at 1,710 meters.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eBatian is a Kenyan selection released in 2010, developed for resistance to coffee leaf rust and coffee berry disease. It brings together several breeding lines, illustrating how disease resilience and specialty-coffee production can be pursued together.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eNatural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47509790622018,"sku":"Batian - Natural - Finca Rodriguez - 4oz (114g)","price":25.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47509790589250,"sku":"Batian - Natural - Finca Rodriguez - 8oz (227g)","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/DandelionFlower_Vanilla_RainierCherry.jpg?v=1702917832"},{"product_id":"pink-bourbon-washed-finca-la-indonesia","title":"Pink Bourbon - Washed - Finca La Indonesia, Frank Torres","description":"\u003cp\u003eTastes Like: Cherimoya, Apricot, Lavender\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca La Indonesia, Narino, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eProducer: Frank Torres\u003c\/p\u003e\n\u003cp\u003eElevation: 1750-1850 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Washed, with 48 \u0026amp; 72 hours depluped dry anaerobic sunbeds\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eFinca La Indonesia is located in La Union, 90km from Pasto. Thanks to the efforts of farmers like Frank, this area has been transformed from one of illicit trade and violence, into a resilient community dedicated to growing specialty coffee. This farm is a Torres family inheritance known for exceptional coffee production for over 40 years. Frank has inherited a part of this farm and is in charge of overseeing all processing and farming practices. He is a Q grader who has been passionate about coffee ever since he was young. He started his coffee career by working for Starbucks' specialty coffee program, as well as a green coffee buyer for exporters and importers. This network of experience has helped him push the boundaries of processing, making his farm one of the most unique and innovative in Colombia. His continuous efforts to improve farming practices has helped him turn 90% of his farm organic as way to preserve soil conditions and protect his crops from plague and devastation.  His continuous efforts to advance his post-harvest techniques is evident in the outstanding clarity and sweetness of this year's harvest.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003ePink Bourbon is a pink-ripening Arabica selection associated with Colombian specialty coffee. Genetic testing of coffees sold under this name has found Ethiopian ancestry, so the name alone does not establish a Bourbon cross or a uniform genetic identity.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eAnaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.\u003c\/p\u003e\n\u003cp\u003eIn washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47517000073538,"sku":"Pink Bourbon - Washed - Finca La Indonesia, Frank Torres - 4oz (114g)","price":17.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47517001777474,"sku":"Pink Bourbon - Washed - Finca La Indonesia, Frank Torres - 8oz (227g)","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/56e53756b2163473636110b6e3c3736e.jpg?v=1703103781"},{"product_id":"catiope-strawberry-natural-el-mirador","title":"Catiope - Strawberry Natural - El Mirador","description":"\u003cp\u003eTastes Like: Strawberry Jam, Shortcake, Tangerine\u003c\/p\u003e\n\u003cp\u003eOrigin: Finca El Mirador, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eVariety: Catiope\u003c\/p\u003e\n\u003cp\u003eProducer: Elkin Guzman\u003c\/p\u003e\n\u003cp\u003eElevation: 1550-1750 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Natural, co-fermented with strawberries\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eElkin Guzmán runs El Mirador in El Portal, Huila, at 1,550–1,750 meters. The farm grows Catiope alongside Caturra, Tabi and several other selections. Elkin measures cherry ripeness and separates fruit by density before choosing a processing approach for each lot, drawing on his family’s work in coffee and his own fermentation trials.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCatiope is a named Arabica selection grown at El Mirador. Elkin encountered it at a Cenicafé experimental station in Timbío, where it was described to him as a cross involving Caturra and Ethiopian lines. The name alone does not establish a genetically uniform cultivar; here it identifies the farm’s planting used for this strawberry-fermented lot.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThis Strawberry Natural preparation begins with sorted ripe cherries fermented for 60 hours. A mother culture fed with molasses and strawberries is then added, and fermentation continues for 270 hours, for 330 hours in total. The cherries subsequently dry whole on raised beds. Strawberries are an ingredient in the fermentation culture, while the Catiope name identifies the coffee variety.\u003c\/p\u003e\n","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47517003448642,"sku":"Catiope - Strawberry Natural - El Mirador - 4oz (114g)","price":19.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47517003415874,"sku":"Catiope - Strawberry Natural - El Mirador - 8oz (227g)","price":26.5,"currency_code":"USD","in_stock":false},{"title":"2lbs (907g)","offer_id":49835111645506,"sku":"Catiope - Strawberry Natural - El Mirador - 2lbs (907g)","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Debbie_StrawberryMerryGoAround.jpg?v=1703103946"},{"product_id":"catucai-carbonic-maceration-washed-hacienda-la-florida","title":"Catucai - Carbonic Maceration Washed - Hacienda La Florida","description":"\u003cp\u003eTastes Like: Orange Marmalade, Quince, Juniper\u003c\/p\u003e\n\u003cp\u003eOrigin: Hacienda La Florida, Loja, Ecuador\u003c\/p\u003e\n\u003cp\u003eVariety: Catucai\u003c\/p\u003e\n\u003cp\u003eProducer: Fabricio and Ramiro Coronel Pilco\u003c\/p\u003e\n\u003cp\u003eElevation: 1550 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Carbonic Maceration Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eFabricio and Ramiro Coronel Pilco run Hacienda La Florida in Sozoranga, Loja. Coffee forms part of a diversified farm that also grows sugarcane, fruit and vegetables, in a warm landscape surrounded by dry forest. This Catucaí selection was grown at 1,550 meters.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eCatucaí is a group of Brazilian selections derived from Icatu and probable Catuaí parentage. The group includes multiple cultivars selected for agronomic performance. The particular selection, growing site, and post-harvest treatment all affect cup quality.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eThis lot uses five days of whole-cherry carbonic maceration with mosto, followed by a washed finish. Mosto is liquid collected from coffee fermentation. After fermentation, the fruit and mucilage are removed and the coffee is dried.\u003c\/p\u003e\n","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47521723744578,"sku":"Catucai - Carbonic Maceration Washed - Hacienda La Florida - 4oz (114g)","price":24.0,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47521723711810,"sku":"Catucai - Carbonic Maceration Washed - Hacienda La Florida - 8oz (227g)","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Quince_OrangeMarmalade_Juniper.jpg?v=1703235083"},{"product_id":"gesha-washed-estribi-santa-teresa","title":"Gesha - Washed \"Estribi\"- Santa Teresa","description":"\u003cp\u003eTastes Like: Lychee, Mixed Berries, Jasmine\u003c\/p\u003e\n\u003cp\u003eOrigin: Volcan, Chiriqui, Panama\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: Finca Santa Teresa\u003c\/p\u003e\n\u003cp\u003eElevation: 1500 masl\u003c\/p\u003e\n\u003cp\u003eProcess:  Washed\u003c\/p\u003e\n\u003ch3\u003eFarm and Producer\u003c\/h3\u003e\n\u003cp\u003eFinca Santa Teresa is a coffee farm and mill in the cloud-forest highlands near Volcán Barú. Its terrain includes ridges and valleys with volcanic soils. The farm separates coffees into microlots and produces washed, honey, and natural preparations at its own mill.\u003c\/p\u003e\n\u003cp\u003eFinca Santa Teresa produces this Gesha selection from Volcan, Chiriqui, Panama. The growing elevation for this lot is 1500 masl.\u003c\/p\u003e\n\u003ch3\u003eVariety\u003c\/h3\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.\u003c\/p\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cp\u003eIn washed processing, the fruit pulp and remaining mucilage are removed before the coffee is dried. This approach often emphasizes a defined structure and separation of flavors, while fermentation and drying choices still influence the result.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":47619713696066,"sku":"Gesha - Washed \"Estribi\"- Santa Teresa - 4oz (114g)","price":29.5,"currency_code":"USD","in_stock":false},{"title":"8oz (227g)","offer_id":47619713663298,"sku":"Gesha - Washed \"Estribi\"- Santa Teresa - 8oz (227g)","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Lychee_MixedBerried_Jasmine.jpg?v=1705092141"}],"url":"https:\/\/hydrangea.coffee\/collections\/archive.oembed?page=14","provider":"Hydrangea Coffee Roasters","version":"1.0","type":"link"}