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Hydrangea Coffee Roasters

@hydrangeacoffeeroaster

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☕ New Coffee Release ☕ Hacienda La Esmeralda Bosque 7NC Tastes Like: Purple Florals, Tropical Fruit, Yellow Peach Origin: Bosque lot, Jaramillo Farm, Hacienda La Esmeralda, Boquete, Chiriquí, Panama Variety: Gesha Producer: Rachel Peterson Elevation: 1,700 masl Process: Natural, Cold Room Dried Art by @helen.chennnnn Sourced via @haciendalaesmeralda taken in CoRo Coffee Room by @hydrangeacoffeeroaster
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2 months ago
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☕ New Coffee Release ☕ Tastes Like: Lavender, Red Grape, Kumquat Origin: Bajo Mono, Boquete, Panama Variety: Gesha Producer: Franz Zeimetz x Stephan Muller Elevation: 1,500 masl Process: Depulped with (RO, APAX Tonik, APAX Lylac) This set presents three sibling lots from the same Don Benjie Gesha, each built around the same depulped, inoculated fermentation framework but shaped by a different fermentation-water composition. The RO lot reads more citrus-forward, the APAX Tonik lot leans toward stonefruit, and the APAX Lylac lot shows a more berry-forward profile. Tasted together, the set highlights how controlled fermentation variables can shift fruit expression while maintaining the clarity and structure of Gesha. Art by @helen.chennnnn Sourced via @franzzeimetz of @lostorigincoffee #competitioncoffee #coffeebox #coffee #coffeeroaster #coffeesubscription #coffeetime taken in CoRo Coffee Room by @hydrangeacoffeeroaster
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3 months ago
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☕ New Coffee Release ☕ Tastes Like: HuangPi, Apricot, Lavender Origin: San Jose de Minas, Pichincha, Ecuador Variety: Typica Mejorado Producer: Mario Jose Hervas Elevation: 1350-1500 masl Process: Washed Art by @helen.chennnnn Sourced via @fincameridiano_ec #competitioncoffee #coffeebox #coffee #coffeeroaster #coffeesubscription #coffeetime taken in CoRo Coffee Room by @hydrangeacoffeeroaster
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3 months ago
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☕ New Coffee Release ☕ Tastes Like: Violet, Strawberry, Sangria Origin: Las Margaritas, Valle del Cauca, Colombia Variety: Sudan Rume Producer: Rigoberto and Luis Eduardo Herrera Elevation: 1,570-1,850 MASL Process: Natural "XO" This lot was processed using Cafe Granja La Esperanza’s Natural “XO” method, an extended natural process designed to build layered fruit expression, acidity, and aromatic intensity. The cherries are harvested at optimal ripeness before being submerged in water for floatation, which helps separate and remove lower-density cherries. Before fermentation begins, the team measures the cherries’ Brix degrees to assess sugar concentration and determine readiness for the next stage of processing. The cherries are then fermented in GrainPro bags for 70 hours. During this fermentation period, the coffee is rotated every 5 hours, allowing the cherry mass to remain evenly exposed to its own fermentation must. This helps promote a more uniform fermentation environment and contributes to the coffee’s enhanced acidity, fruit character, and depth. We have long appreciated Cafe Granja La Esperanza’s XO profile for its extended fermentation character and the depth it can bring to expressive varieties. During our origin trip, CGLE reached out with a new experimental profile to taste, and the combination of this process with Sudan Rume immediately stood out to us. This is the first time we are offering a Sudan Rume lot processed in the XO style, and we chose it for the way it brings together florality, saturated red fruit, and a structured wine-like profile. Sourced via @cafegranjalaesperanza #competitioncoffee #coffeebox #coffee #coffeeroaster #coffeesubscription #coffeetime taken in CoRo Coffee Room by @hydrangeacoffeeroaster
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5 months ago
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☕ New Coffee Release ☕ Tastes Like: Rose, Peach, Mandarinquat Origin: Finca El Sendero, Cauca, Colombia Variety: Gesha Producer: Eyder Erney Martinez Mosquera Elevation: 1,800 Masl Process: Semi Washed Art by @helen.chennnnn Sourced via @andresmartinezg_3 #competitioncoffee #coffeebox #coffee #coffeeroaster #coffeesubscription #coffeetime taken in CoRo Coffee Room by @hydrangeacoffeeroaster
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5 months ago
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☕ New Coffee Release ☕ Tastes Like: Yellow Florals, Meyer Lemon, Mix Berries Origin: Marsella, Risaralda, Colombia Variety: Gesha Producer: Paul and Kevin Doyle Elevation: 1,700 masl Process: Hybrid Washed Art by @helen.chennnnn Sourced via @mikava.coffe This hybrid washed gesha comes from Mikava, a farm known for precision processing and competition-level quality. Run by Paul and his son Kevin, Mikava only harvest the ripest cherry on a single day as one lot, an uncommon practice in Colombia that demands exceptional attention to detail. Paul’s background spans decades in coffee, beginning with operating a coffee cart, then roasting, and eventually founding the farm in the early 2010s. Today, Paul, and now with the help of his son, Kevin. their coffees continue to appear on national and world stages. In November, our visit to Mikava took us to Marsella in Risaralda, a region situated far from major urban centers. Reaching the farm involves hours of driving through winding mountain roads, passing through a series of small towns and rural communities. The remote setting highlights just how much logistical effort and planning goes into producing coffee, especially when in small volumes like Mikava, in this part of Colombia. Upon arrival, we were able to explore Mikava with Paul and Kevin and taste the coffees. This hybrid washed Gesha was one of the two coffees we selected. This lot is processed using Mikava’s hybrid washed method, where cherries undergo a short fermentation before being fully washed. Depending on factors like sugar content, temperature, and varietal, this approach can highlight different aspects of the cup, ranging from intense clarity to subtle complexity. Fermentation takes place in thick-walled steel tanks designed to maintain stable temperatures. These tanks can be rotated to ensure even microbial activity throughout the batch. After fermentation, the coffee is dried one cherry thick on raised and shaded beds for optimal control of airflow and temperature. Mikava also employs controlled silo drying to maintain cleanliness and consistency. #competitioncoffee #coffeebox #coffee #coffeeroaster #coffeesubscription #coffeetime taken in CoRo Coffee Room by @hydrangeacoffeeroaster
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5 months ago
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☕ New Coffee Release ☕ Origin: Yunguilla Farm, Hacienda La Papaya, Azuay, Ecuador Variety: Typica Mejorado Producer: Juan Peña Elevation: 1,600- 1,900 masl Process: Natural Art by @helen.chennnnn Sourced via @cafexporto #competitioncoffee #coffeebox #coffee #coffeeroaster #coffeesubscription #coffeetime taken in CoRo Coffee Room by @hydrangeacoffeeroaster
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5 months ago
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☕ New Coffee Release ☕ Condor Ridge Ranch Washed Gesha Tastes Like: Jasmine, Stone Fruits, Citrus Origin: Condor Ridge Ranch, California, United States Variety: Gesha Producer: FRINJ Coffee Process: Washed Elevation: 60 masl Art by @helen.chennnnn Sourced via @frinjcoffee #competitioncoffee #coffeebox #coffee #coffeeroaster #coffeesubscription #coffeetime taken in CoRo Coffee Room by @hydrangeacoffeeroaster
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6 months ago
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☕ New Coffee Release ☕ Tastes Like: Lemongrass, Bergamot, Tropical Fruits Origin: Finca la Colina, Inza, Cauca, Colombia Variety: Gesha Producer: Rafael Velasco Elevation: 1,820 masl Process: Semi-Washed Sourced via @andresmartinezg_3 Art by @helen.chennnnn #coffeebox #coffee #coffeeroaster #coffeesubscription #coffeetime taken in CoRo Coffee Room by @hydrangeacoffeeroaster
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6 months ago
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Congratulations to Ash, our roaster, on taking second place 🥈 at the 2026 US Brewers Cup! The coffee that earned a place on the podium is a blend of three origins, each chosen to contribute distinct characteristics to the final cup. We only have a few doses available on the website, and we’re so excited to share it with you. Flavor calls Flavor: Strawberry, Red Fruit Candy, Grape Acidity: Citrus like sweet lemon, Tartaric like grape, Malic like yellow peach Sweetness: Fresh fruit like Strawberry, Candied like citrus candy, Sugary like cane sugar Composition: 9g Nuguo Gesha, 5.5g Lost Origin Gesha, 0.7g Frinj Laurina Nuguo 890 NNF Origin: Jurutungo, Chiriqui, Panama Variety: Gesha Producer: José “Pocho” Gallardo Elevation: 1,800–1,950 masl Process: Anaerobic Natural Lost Origin x Las Margaritas Origin: Finca Las Margaritas, Volcan, Chiriqui, Panama Variety: Gesha Producer: Navarro Family and Franz Zeimetz Elevation: 1,300 masl Process: Depulped Yeast Silent Spring Laurina Origin: Moorpark, California, United States Variety: Laurina Producer: FRINJ Coffee Elevation: 150 masl Process: Yeast Inoculated Washed Art by @helen.chennnnn taken in Raleigh, North Carolina by @hydrangeacoffeeroaster
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7 months ago
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☕ New Coffee Release ☕ Tastes Like: Lime, Pomegranate, Granadilla Origin: Finca Los Capachos, Florencia, South of Cauca, Colombia Variety: Pink Bourbon and Gesha Producer: Andres Eyder Martinez Elevation: 1,600-1,680 masl Process: Washed Sourced via @andresmartinezg_3 Art by @helen.chennnnn #coffeebox #coffee #coffeeroaster #coffeesubscription #coffeetime taken in CoRo Coffee Room by @hydrangeacoffeeroaster
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7 months ago
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☕ March Hydrangea Drops ☕ Tastes Like: White Peach, White Hyacinth, Meyer Lemon Origin: Finca El Socorro, Palencia, Guatemala Variety: Gesha Producer: Juan Diego de la Cerda Elevation: 1,798-1,890 masl Process: Washed Art by @helen.chennnnn Sourced via Ally Coffee #competitioncoffee #coffeebox #coffee #coffeeroaster #coffeesubscription #coffeetime taken in CoRo Coffee Room by @hydrangeacoffeeroaster
7
7 months ago
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