Berkeley-based Hydrangea specialize in sourcing unusual fruit-forward coffees. This lot went through a unique wine-inspired “bio innovation” process. The cherries were placed in clay pots buried in the forest floor and anaerobically fermented with an organic microbial-rich compost that was created to enhance the coffee’s flavor profile, before being washed and dried. We tasted a zesty cup of citrus, blueberry, and orange rind.

🌎 Origin: Cundinamarca, Colombia

⚗️ Process: Bio Innovation Washed

🔬 Variety: Castillo

⛰️ Elevation: 1,450 MASL

🔥 Roast: Light

⚖️ Bag Size: 8 oz (227 g)