This Geisha from Finca 1890 was grown in a distinctive coastal microclimate in the foothills near Carpinteria, California, in Santa Barbara County. Although the farm sits just 200 feet above the Pacific Ocean, its latitude—approximately 10 degrees north of the Tropic of Cancer and outside the traditional coffee growing belt—creates conditions similar to high-altitude equatorial regions. Nearly 3,000 coffee trees are cultivated there, interplanted with Ice Cream Bean trees that help to naturally enrich the soil.

This coffee was selectively hand-picked at peak ripeness, floated to remove defects, then inoculated with Saccharomyces Cerevisiae yeast and fermented for 48 hours. After fermentation, it was washed and dried indoors over 11 days until it achieved a stable moisture level of 11%. The parchment coffee was then milled, classified, and meticulously hand-sorted to meet SCA green grading standards.

Hydrangea coffee is a project about light, fruit-forward, process-focused coffee and the weird and wonderful world of those who love drinking it.  Each bag features illustration of the flavors from the wonderful mind of @debstep.dopstop and @helen.chennnnn. You can choose a flavor you fancy. 

- Bill & Shuxin
Berkeley, CA