{"title":"Hydrangea Coffee Roasters","description":"","products":[{"product_id":"hydrangea-diego-finca-el-paraiso-geisha","title":"Hydrangea - Gesha - Letty Bermudez, Finca El Paraiso","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Diego Samuel Bermúdez Finca El Paraíso Gesha \"Letty Bermúdez\" (Double Fermentation Thermal Shock)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 White Peach • 🍵 Jasmine Milk Tea • 🌹 Dried Rose\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Samuel Bermúdez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraíso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Double Fermentation Thermal Shock\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1930 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 4oz (114g) \/ 8oz (227g)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLetty showcases the refined work of Finca El Paraíso, using double anaerobic fermentation at low temperatures with tropical yeast. The coffee is finished with a thermal shock wash to lock in flavour precursors and maintain structure.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDiego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His \"Letty Bermúdez\" lot represents the refined work of the farm, combining precision fermentation control with the exceptional terroir of Cauca at 1930 metres above sea level.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farm's commitment to innovation whilst maintaining structure and balance has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee, with the Letty Bermúdez lot showcasing the potential of Gesha grown in Colombia.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Double Fermentation Thermal Shock process at Finca El Paraíso involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e❄️ \u003cstrong\u003eDouble Anaerobic Fermentation\u003c\/strong\u003e — Low temperature fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eTropical Yeast\u003c\/strong\u003e — Fermentation with tropical yeast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eThermal Shock Wash\u003c\/strong\u003e — Temperature differential washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔒 \u003cstrong\u003eFlavour Precursor Locking\u003c\/strong\u003e — Locks in flavour whilst maintaining structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis innovative double anaerobic fermentation at low temperatures with tropical yeast, finished with thermal shock washing, creates layered fruit expression whilst maintaining structure.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhite peach, jasmine milk tea, and dried rose, supported by a medium body and prolonged acidity. We selected this coffee for its layered fruit expression and silky, balanced mouthfeel. The refined work of Finca El Paraíso's double anaerobic fermentation with thermal shock finishing showcases Colombian Gesha at its finest.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eJasmine Milk Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌹 \u003cstrong\u003eDried Rose\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"March 22nd \/ 114g (4oz)","offer_id":55461313413494,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-114-MAR22","price":23.0,"currency_code":"GBP","in_stock":false},{"title":"May 3rd \/ 114g (4oz)","offer_id":57838187020662,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-MAY03","price":23.0,"currency_code":"GBP","in_stock":false},{"title":"April 19th \/ 114g (4oz)","offer_id":57842122097014,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-114-APR19","price":23.0,"currency_code":"GBP","in_stock":true},{"title":"April 19th \/ 227g (8oz)","offer_id":57842122752374,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-227-APR19","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeageisha.png?v=1743763827"},{"product_id":"hydrangea-diego-bermudez-finca-el-paraiso-pink-bourbon","title":"Hydrangea - Pink Bourbon 'Peach', Finca El Paraiso","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Diego Samuel Bermúdez Finca El Paraíso Pink Bourbon \"Peach\" (Thermal Shock + Two Stage Fermentation)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Peach Gokuri • 🌿 Rhubarb • 🌸 Sakura\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Samuel Bermúdez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraíso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Thermal Shock + Two Stage Fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1960 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 4oz (114g) \/ 8oz (227g)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Pink Bourbon lot is the result of double-stage fermentation—first 48 hours whole cherry, then 36 hours pulped with tropical yeast. Finished with a thermal shock wash, the coffee is dried carefully to retain vibrant fruit notes.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDiego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His commitment to precision and innovation has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 1960 metres above sea level in Cauca, El Paraíso provides the ideal environment for Diego's experimental approach, combining exceptional terroir with meticulous processing control to create distinctive and dynamic coffee profiles.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Thermal Shock + Two Stage Fermentation process at Finca El Paraíso involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eFirst Stage Fermentation\u003c\/strong\u003e — 48 hours whole cherry fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal after initial fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eSecond Stage Fermentation\u003c\/strong\u003e — 36 hours pulped with tropical yeast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e❄️ \u003cstrong\u003eThermal Shock Wash\u003c\/strong\u003e — Temperature differential washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eCareful Drying\u003c\/strong\u003e — Dried carefully to retain vibrant fruit notes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis innovative double-stage fermentation with thermal shock finishing creates dynamic, fruit-forward profiles with clean, creamy structure.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePeach Gokuri, rhubarb, and sakura, framed by a creamy body and prolonged acidity. We selected this coffee for its dynamic, fruit-forward profile and clean, creamy structure. The result of Diego Samuel Bermúdez's innovative double-stage fermentation and thermal shock process at Finca El Paraíso.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003ePeach Gokuri\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌿 \u003cstrong\u003eRhubarb\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eSakura\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"227g (8oz) \/ May 10th","offer_id":55684059038070,"sku":"HYDRANGEA-PARAISO-PEACH-MAY10","price":23.95,"currency_code":"GBP","in_stock":true},{"title":"227g (8oz) \/ May 17th","offer_id":57949513482614,"sku":"HYDRANGEA-PARAISO-PEACH-MAY17","price":23.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeaelparaisopinkbourbon.png?v=1743764049"},{"product_id":"hydrangea-landrace-dry-ferment-washed-hamasho","title":"Hydrangea - Landrace - Dry-Ferment Washed - Hamasho","description":"\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003eLocated in Bensa, Sidama, Ethiopia, the Hamasho washing station—run by Asefa Dukamo Korma—sits at 1,920–2,020 masl. Working with over 600 farmers, it processes both Natural and Washed coffees, primarily from the 74158 variety. \"Hamasho,\" meaning \"Serpent,\" reflects the area's rich coffee heritage\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"996\" data-start=\"885\"\u003e\u003cstrong\u003eProducer \u003c\/strong\u003e- Hamasho Washing Station\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e- Peach Soda, Lilac, Sencha\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55461416305014,"sku":"HYDRANGEA-ETHIOPIA-HAMASHO-114","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55461416370550,"sku":"HYDRANGEA-ETHIOPIA-HAMASHO-227","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeahamasholandrace.png?v=1743765282"},{"product_id":"hydrangea-castillio-lychee-finca-el-paraiso","title":"Hydrangea - Castillo - Lychee, Finca El Paraiso","description":"\u003cp data-start=\"163\" data-end=\"412\" class=\"\"\u003eThis lychee-forward lot goes through a carefully extended fermentation, blending both aerobic and anaerobic stages with selected yeasts to really dial up the fruitiness. A thermal shock wash locks in those vibrant aromatics right after fermentation.\u003c\/p\u003e\n\u003cp data-start=\"414\" data-end=\"566\" class=\"\"\u003eIn the cup, expect bright notes of osmanthus, lychee, and those nostalgic Kasugai gummies. It’s creamy, lively, and finished with a crisp malic acidity.\u003c\/p\u003e\n\u003cp data-start=\"568\" data-end=\"659\" class=\"\"\u003eHydrangea picked this one for its punchy stone fruit sweetness and that super juicy, clean finish.\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003e\u003cspan\u003eOsmanthus, Lychee, Kasugai Gummies\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"885\" data-end=\"996\" class=\"\"\u003eProducer - \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSamuel Diego Bermudez \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"227g (8oz) \/ April 19th","offer_id":57868994969974,"sku":"HYDRANGEA-PARAISO-LYCHEE-227-APR19","price":20.95,"currency_code":"GBP","in_stock":true},{"title":"227g (8oz) \/ May 3rd","offer_id":57868995002742,"sku":"HYDRANGEA-PARAISO-LYCHEE-227-MAY03","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lychee_Osmanthus_PeachGummy.webp?v=1744359100"},{"product_id":"hydrangea-gesha-salma-bermudez-finca-el-paraiso","title":"Hydrangea - Gesha - Salma Bermudez, Finca El Paraiso","description":"\u003cp data-start=\"115\" data-end=\"355\" class=\"\"\u003eSalma is a Gesha profile with a twist—starting with overripe cherry selection, then undergoing a 72-hour submerged anaerobic fermentation with added yeast. Drying is done gently using a dehumidifier to keep the profile soft and the aromatics clear.\u003c\/p\u003e\n\u003cp data-start=\"357\" data-end=\"487\" class=\"\"\u003eIn the cup, it’s all mango, dulce de leche, and elderflower. Silky texture, bright citric acidity, and loads of layered sweetness.\u003c\/p\u003e\n\u003cp data-start=\"489\" data-end=\"560\" class=\"\"\u003eWe picked this lot for its lush tropical depth and elegant floral lift.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"412\" data-start=\"163\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eTasting Notes: M\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eango, Dulce de Leches, Elderflower\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"996\" data-start=\"885\"\u003eProducer - \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSamuel Diego Bermudez \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ May 10th","offer_id":55485939876214,"sku":"HYDRANGEA-GESHA-SALMA-114-MAY10","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"227g (8oz) \/ May 10th","offer_id":55485939941750,"sku":"HYDRANGEA-GESHA-SALMA-227-MAY10","price":34.95,"currency_code":"GBP","in_stock":true},{"title":"114g (4oz) \/ May 17th","offer_id":57948887515510,"sku":"HYDRANGEA-GESHA-SALMA-114-MAY17","price":22.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Mango_DulcedeLeches_Elderflower-PinkBG.webp?v=1744359874"},{"product_id":"hydrangea-castillo-thermal-shock-decaf-finca-el-paraiso","title":"Hydrangea - Castillo - Thermal Shock Decaf, Finca El Paraiso","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Diego Samuel Bermúdez Finca El Paraíso Castillo (Decaffeinated Thermal Shock Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🫐 Raspberries • 🍑 Peach • 🍋 Key Lime\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Samuel Bermúdez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraíso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Decaffeinated Thermal Shock Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDecaf Method:\u003c\/strong\u003e Ethyl Acetate Sugarcane Decaf\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1960 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 8oz (227g)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate. The process preserves complexity and delicate fruit characteristics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNote:\u003c\/strong\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\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDiego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. This decaffeinated lot demonstrates that innovation extends to decaf processing as well, with careful attention to preserving the vibrant characteristics expected from El Paraíso.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 1960 metres above sea level in Cauca, the farm provides exceptional terroir that, combined with meticulous processing and careful decaffeination, creates a decaf coffee that rivals fully caffeinated specialty offerings.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Decaffeinated Thermal Shock Washed process at Finca El Paraíso involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eSemi-Washed Culturing\u003c\/strong\u003e — Saccharomyces cerevisiae fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eThermal Shock Wash\u003c\/strong\u003e — Temperature differential washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☕ \u003cstrong\u003eEthyl Acetate Decaffeination\u003c\/strong\u003e — Sugarcane-derived EA decaf method\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔒 \u003cstrong\u003eComplexity Preservation\u003c\/strong\u003e — Process designed to preserve delicate fruit characteristics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis careful combination of thermal shock processing and sugarcane EA decaffeination preserves sweetness and clarity after caffeine removal.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA clean cup with notes of raspberries, peach, and key lime, complemented by a medium body and brilliant acidity. We selected this decaf for its vibrant profile and the care taken to preserve sweetness and clarity after decaffeination. A decaffeinated coffee that rivals fully caffeinated specialty offerings from Finca El Paraíso.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eRaspberries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eKey Lime\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"227g (8oz) \/ May 3rd","offer_id":57838195999094,"sku":"HYDRANGEA-PARAISO-DECAF-MAY03","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ April 19th","offer_id":57842129764726,"sku":"HYDRANGEA-PARAISO-DECAF-APR19","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ May 10th","offer_id":57939825525110,"sku":"HYDRANGEA-PARAISO-DECAF-MAY10","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ May 24th","offer_id":58031213445494,"sku":"HYDRANGEA-PARAISO-DECAF-MAY24","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RasberriesPeachKeyLime.webp?v=1744359974"},{"product_id":"hydrangea-catimor-washed-yi-nian-yi-su-collective","title":"Hydrangea - Catimor - Washed, Yi Nian Yi Su Collective","description":"\u003cp data-start=\"142\" data-end=\"401\" class=\"\"\u003e\u003cstrong\u003eYi Nian Yi Su\u003c\/strong\u003e is a young collective driving forward Yunnan’s specialty coffee scene. Since 2019, they’ve been refining processing techniques and now supply over 40 tons of high-quality coffee annually to top domestic roasters and select international markets.\u003c\/p\u003e\n\u003cp data-start=\"403\" data-end=\"615\" class=\"\"\u003eRooted in Yunnan, their approach blends hands-on experimentation with insights from partaking in competitions and industry feedback. It’s all about growing better coffee, understanding the market, and staying true to flavour.\u003c\/p\u003e\n\u003cp data-start=\"617\" data-end=\"717\" class=\"\"\u003eFrom farm to cup, their goal is simple: plant well, process well, and serve something worth sharing.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"412\" data-start=\"163\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eTasting Notes: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003ePu'er, Goji, Granny Smith\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"996\" data-start=\"885\"\u003eProducer - \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYi Nian Yi Su Collective\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55486000300406,"sku":"HYDRANGEA-CATIMOR-YINIAN-114","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55486000365942,"sku":"HYDRANGEA-CATIMOR-YINIAN-227","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GrannySmith.webp?v=1744360462"},{"product_id":"hydrangea-gesha-luna-bermudez-finca-el-paraiso","title":"Hydrangea - Gesha - Luna Bermudez, Finca El Paraiso","description":"\u003ch2 data-end=\"205\" data-start=\"190\"\u003e\u003cstrong data-end=\"205\" data-start=\"193\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"874\" data-start=\"206\"\u003e\n\u003cli data-end=\"263\" data-start=\"206\"\u003e\n\u003cp data-end=\"263\" data-start=\"208\"\u003e\u003cstrong data-end=\"219\" data-start=\"208\"\u003eOrigin:\u003c\/strong\u003e Colombia — \u003cem data-end=\"261\" data-start=\"236\"\u003eFinca El Paraiso, Cauca\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"323\" data-start=\"264\"\u003e\n\u003cp data-end=\"323\" data-start=\"266\"\u003e\u003cstrong data-end=\"279\" data-start=\"266\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-end=\"305\" data-start=\"280\"\u003eSamuel Diego Bermudez\u003c\/strong\u003e (Luna Bermudez)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"351\" data-start=\"324\"\u003e\n\u003cp data-end=\"351\" data-start=\"326\"\u003e\u003cstrong data-end=\"339\" data-start=\"326\"\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"602\" data-start=\"352\"\u003e\n\u003cp data-end=\"602\" data-start=\"354\"\u003e\u003cstrong data-end=\"366\" data-start=\"354\"\u003eProcess:\u003c\/strong\u003e \u003cstrong data-end=\"413\" data-start=\"367\"\u003eDouble Fermentation + Thermal Shock Washed\u003c\/strong\u003e — interleaved anaerobic cherry and pulped stages with a bespoke Gesha yeast culture, followed by thermal shock wash to lock in aromatics and clarity \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"684\" data-start=\"603\"\u003e\n\u003cp data-end=\"684\" data-start=\"605\"\u003e\u003cstrong data-end=\"619\" data-start=\"605\"\u003eElevation:\u003c\/strong\u003e ~1,930 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"714\" data-start=\"685\"\u003e\n\u003cp data-end=\"714\" data-start=\"687\"\u003e\u003cstrong data-end=\"697\" data-start=\"687\"\u003eRoast:\u003c\/strong\u003e Medium Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"756\" data-start=\"715\"\u003e\n\u003cp data-end=\"756\" data-start=\"717\"\u003e\u003cstrong data-end=\"730\" data-start=\"717\"\u003eBag Size:\u003c\/strong\u003e 114 g \/ 227 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"874\" data-start=\"757\"\u003e\n\u003cp data-end=\"874\" data-start=\"759\"\u003e\u003cstrong data-end=\"777\" data-start=\"759\"\u003eTasting Notes:\u003c\/strong\u003e Blueberry 🍓 • Egg waffle 🥞 • High‑mountain oolong tea 🍵 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"879\" data-start=\"876\"\u003e\n\u003ch2 data-end=\"896\" data-start=\"881\"\u003e\u003cstrong data-end=\"894\" data-start=\"884\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1315\" data-start=\"897\"\u003eHydrangea is excited to present a refined expression of \u003cstrong data-end=\"1000\" data-start=\"953\"\u003eGesha from Finca El Paraiso — Luna Bermudez\u003c\/strong\u003e, a lot that blends thoughtful processing with the expressive potential of one of coffee’s most revered varietals. This coffee highlights \u003cstrong data-end=\"1203\" data-start=\"1138\"\u003ebalanced fruit sweetness, silky texture, and aromatic clarity\u003c\/strong\u003e through a carefully tuned double fermentation and thermal shock approach. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1320\" data-start=\"1317\"\u003e\n\u003ch2 data-end=\"1344\" data-start=\"1322\"\u003e\u003cstrong data-end=\"1342\" data-start=\"1325\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1775\" data-start=\"1345\"\u003eThis coffee is grown and processed by \u003cstrong data-end=\"1408\" data-start=\"1383\"\u003eSamuel Diego Bermudez\u003c\/strong\u003e at \u003cem data-end=\"1430\" data-start=\"1412\"\u003eFinca El Paraiso\u003c\/em\u003e in \u003cstrong data-end=\"1453\" data-start=\"1434\"\u003eCauca, Colombia\u003c\/strong\u003e — a farm known for its precision and creativity in coffee cultivation and post‑harvest work. Samuel’s dedication to quality and experimental fermentation techniques has helped shape lots that deliver clarity, complexity, and depth, making this Gesha a standout in Hydrangea’s lineup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1780\" data-start=\"1777\"\u003e\n\u003ch2 data-end=\"1803\" data-start=\"1782\"\u003e\u003cstrong data-end=\"1801\" data-start=\"1785\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2286\" data-start=\"1804\"\u003e\u003cstrong data-end=\"1821\" data-start=\"1804\"\u003eLuna Bermudez\u003c\/strong\u003e undergoes a \u003cstrong data-end=\"1870\" data-start=\"1834\"\u003etwo‑stage anaerobic fermentation\u003c\/strong\u003e using a custom Gesha yeast culture. First the cherries ferment whole, then they are pulped and sealed again to develop layered fruit complexity and floral aromatics. After fermentation, the coffee is \u003cstrong data-end=\"2095\" data-start=\"2071\"\u003ethermal shock washed\u003c\/strong\u003e — a technique that stabilises flavour precursors, enhances clarity, and preserves delicate aromatics — before drying for an impeccably balanced profile. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2291\" data-start=\"2288\"\u003e\n\u003ch2 data-end=\"2310\" data-start=\"2293\"\u003e\u003cstrong data-end=\"2308\" data-start=\"2296\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2751\" data-start=\"2311\"\u003eBright and refined, this Gesha delivers \u003cstrong data-end=\"2383\" data-start=\"2351\"\u003ejuicy blueberry 🍓 sweetness\u003c\/strong\u003e paired with a comforting \u003cstrong data-end=\"2433\" data-start=\"2409\"\u003eegg waffle 🥞 nuance\u003c\/strong\u003e that adds gentle syrupy complexity. A subtle \u003cstrong data-end=\"2520\" data-start=\"2479\"\u003ehigh‑mountain oolong tea 🍵 character\u003c\/strong\u003e brings a delicate herbal‑tea elegance, complementing the fruit profile with depth and a silky finish. The result is a layered, expressive cup that evolves beautifully from first sip to finish. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2756\" data-start=\"2753\"\u003e\n\u003ch2 data-end=\"2775\" data-start=\"2758\"\u003e\u003cstrong data-end=\"2773\" data-start=\"2761\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3183\" data-start=\"2776\"\u003eThis flavour bomb is a \u003cstrong data-end=\"2882\" data-start=\"2838\"\u003ecaptivating and thoughtful brew\u003c\/strong\u003e that celebrates both varietal excellence and skilled processing. With its combination of \u003cstrong data-end=\"3034\" data-start=\"2972\"\u003efruit complexity, refined texture, and floral‑tea elegance\u003c\/strong\u003e, it offers an engaging and memorable experience — ideal for lovers of nuanced and expressive specialty coffee. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55538756092278,"sku":"HYDRANGEA-LUNA-GESHA-114","price":23.0,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55538756157814,"sku":"HYDRANGEA-LUNA-GESHA-227","price":34.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangealuna.png?v=1745404315"},{"product_id":"hydrangea-catucai-carbonic-maceration-washed-hacienda-la-florida","title":"Hydrangea - Catucai, Carbonic Maceration Washed - Hacienda La Florida","description":"\u003cp data-start=\"659\" data-end=\"745\" class=\"\"\u003eThis lot of Caucai was processed by Fabricio at Hacienda La Florida. Undergoing whole cherry carbonic maceration under \u003cem\u003emosto\u003c\/em\u003e - the juice released under fermentation which carries with it incredible flavour. Then the coffee is fully washed. This allows the underlying flavours of the ferment to be imparted into the coffee, without the overriding funk. This results in a delicate, but tart, coffee with notes of sharp marmalade cuts.\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003e\u003cspan\u003eOrange Marmalade, Quince, Juniper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"885\" data-end=\"996\" class=\"\"\u003eProducer - \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFabricio and Ramiro Coronel Pilco\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55538769035638,"sku":"HYDRANGEA-FLORIDA-CATUCAI-114","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55538769101174,"sku":"HYDRANGEA-FLORIDA-CATUCAI-227","price":27.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeacatucaiflorida.png?v=1745405482"},{"product_id":"hydrangea-catimor-anaerobic-yeast-washed-dehong-yi-nian-yi-su-collective","title":"Hydrangea - Catimor, Anaerobic Yeast Washed Dehong, Yi Nian Yi Su Collective","description":"\u003cp class=\"\" data-end=\"401\" data-start=\"142\"\u003e\u003cstrong\u003eYi Nian Yi Su\u003c\/strong\u003e is a young collective driving forward Yunnan’s specialty coffee scene. Since 2019, they’ve been refining processing techniques and now supply over 40 tons of high-quality coffee annually to top domestic roasters and select international markets.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"615\" data-start=\"403\"\u003eRooted in Yunnan, their approach blends hands-on experimentation with insights from partaking in competitions and industry feedback. It’s all about growing better coffee, understanding the market, and staying true to flavour.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"717\" data-start=\"617\"\u003eFrom farm to cup, their goal is simple: plant well, process well, and serve something worth sharing.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003e\u003cspan\u003eOsmanthus, Passionfruit, Early Grey Tea\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"996\" data-start=\"885\"\u003eProducer - \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYi Nian Yi Su Collective\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55538846663030,"sku":"HYDRANGEA-ZHIQIU-DEHONG-114","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55538846728566,"sku":"HYDRANGEA-ZHIQIU-DEHONG-227","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeadehongcollective.png?v=1745405721"},{"product_id":"hydrangea-castillo-red-plum-finca-el-paraiso","title":"Hydrangea - Castillo - Red Plum, Finca El Paraiso","description":"\u003cp data-end=\"143\" data-start=\"131\"\u003e\u003cstrong data-end=\"143\" data-start=\"131\"\u003eRed Plum\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"431\" data-start=\"145\"\u003eA bold and expressive lot crafted through careful post-harvest innovation. The coffee begins with a pulp fermentation, enhancing its red fruit depth, followed by an anaerobic rest to develop complexity. A thermal shock wash completes the process, sealing in the vibrant flavour profile.\u003c\/p\u003e\n\u003cp data-end=\"431\" data-start=\"145\"\u003eMedium body with a bright, structured acidity.\u003c\/p\u003e\n\u003cp data-end=\"690\" data-start=\"547\"\u003eHydrangea chose this lot for its clarity and energy — a cup that carries layered sweetness and a vivid red-fruited character from first sip to finish.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTasting Notes: Rose, Raspberry, Plum\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProducer - \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSamuel Diego Bermudez \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55605676376438,"sku":"HYDRANGEA-REDPLUM-114","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55605676441974,"sku":"HYDRANGEA-REDPLUM-227","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Debbie_Rose_Raspberry_Plum.webp?v=1746619177"},{"product_id":"hydrangea-field-blend-co-ferment-juicy-strawberry-forest-coffee","title":"Hydrangea - Field Blend Co-Ferment - Juicy Strawberry, Forest Coffee","description":"\u003cp data-end=\"143\" data-start=\"131\"\u003e\u003cstrong data-end=\"143\" data-start=\"131\"\u003eJuicy Strawberry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"431\" data-start=\"145\"\u003e\u003cmeta charset=\"utf-8\"\u003eA playful, fruit-forward cup created through careful anaerobic co-fermentation with fresh strawberries. This process, albeit controversial amongst some, peppers in the sweetness and aroma of the co-ferment agent, in this case Strawberry, and layers in a distinct berry complexity.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTasting Notes: Strawberry, Hyacinth, Chocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProducer - \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBrayan Alvear\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ May 17th","offer_id":55605754200438,"sku":"HYDRANGEA-JUICYSTRAWBERRY-114","price":14.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ May 17th","offer_id":55605754265974,"sku":"HYDRANGEA-JUICYSTRAWBERRY-MAY17","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"114g (4oz) \/ May 24th","offer_id":58031213674870,"sku":"HYDRANGEA-JUICYSTRAWBERRY-MAY24","price":14.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Strawberries_Filled_WhiteBG.webp?v=1746620946"},{"product_id":"hydrangea-gesha-washed-finca-los-angeles","title":"Hydrangea - Gesha, Washed - Finca Los Angeles","description":"\u003cp data-end=\"143\" data-start=\"131\"\u003e\u003cstrong data-end=\"143\" data-start=\"131\"\u003eFinca Los Ángeles, Washed Gesha\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003eA delicate and expressive Gesha, washed to highlight its floral clarity peaky citrus acidity.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTasting Notes: Jasmine, Green Grape, Blood Orange\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProducer - José Ignacio Gómez López\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55605843820918,"sku":"HYDRANGEA-LOSANGELES-GESHA-114","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55605843886454,"sku":"HYDRANGEA-LOSANGELES-GESHA-227","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Jasmine_GreenGrape_BloodOrange_1.webp?v=1746621263"},{"product_id":"hydrangea-sidra-double-ferment-washed-hacienda-santa-gertrudis","title":"Hydrangea - Sidra, Double Ferment Washed - Hacienda Santa Gertrudis","description":"\u003cp data-end=\"143\" data-start=\"131\"\u003e\u003cstrong data-end=\"143\" data-start=\"131\"\u003eJosé Luis - Double Fermentation Sidra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"143\" data-start=\"131\"\u003eJosé is doing some fantastic work in Ecuador with his double ferment Sidra. The cherries are sealed in a tank for 72 hours to ferment, after which they are depulped and fermented for another 24 hours. The resulting mixture is then washed and dried.\u003c\/p\u003e\n\u003cp data-end=\"143\" data-start=\"131\"\u003eWhat results is a bold and sweet cup with notes of sweet Rambutan!\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003eTasting Notes: Quince, Rambutan, Honey\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProducer - José Luis Eguiguren\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55605864726902,"sku":"HYDRANGEA-GERTRUDIS-SIDRA-114","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55605864792438,"sku":"HYDRANGEA-GERTRUDIS-SIDRA-227","price":31.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Quince_Rambutan_Honey_abb60d3b-ccf5-4cdf-9266-7c6caad5a161.webp?v=1746621501"},{"product_id":"hydrangea-typica-mejorado-washed-hacienda-la-papaya","title":"Hydrangea - Typica Mejorado, Washed - Hacienda La Papaya","description":"\u003cp data-end=\"143\" data-start=\"131\"\u003e\u003cstrong data-end=\"143\" data-start=\"131\"\u003eHacienda La Papaya - Typica Mejorado, Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"143\" data-start=\"131\"\u003eSet in the highlands of Ecuador’s Saraguro region, Hacienda La Papaya is the work of celebrated producer Juan Peña.\u003c\/p\u003e\n\u003cp data-end=\"143\" data-start=\"131\"\u003eSince 2010, the farm has become a benchmark for precision and progress, combining a dry-tropical microclimate with advanced drip irrigation and a curated seed bank. The result: exceptional, first-generation varietals bred for resilience, efficiency, and outstanding cup quality.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003eTasting Notes: Mandarin, Chasselas, Eucalyptus\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProducer - Juan Pena\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55607086776694,"sku":"HYDRANGEA-TYPICA-PAPAYA-114","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55607086842230,"sku":"HYDRANGEA-TYPICA-PAPAYA-227","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Mandarin_Chasselas_EucaLyptus.webp?v=1746628766"},{"product_id":"hydrangea-sl34-hybrid-washed-cafe-granja-la-esperanza","title":"Hydrangea - SL34, Hybrid Washed - Cafe Granja La Esperanza","description":"\u003cp data-end=\"143\" data-start=\"131\"\u003e\u003cstrong data-end=\"143\" data-start=\"131\"\u003eHacienda La Papaya - Typica Mejorado, Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"556\" class=\"\"\u003eOften overshadowed by its sibling SL28, SL34 is another selection from Scott Agricultural Laboratories, originally chosen for its resilience to drought and disease. The variety traces back to a single “French Mission” tree, though genetic analysis later linked it more closely to Typica than Bourbon.\u003c\/p\u003e\n\u003cp data-start=\"558\" data-end=\"838\" class=\"\"\u003eAt Granja La Esperanza’s Potosi farm in Colombia, SL34 is cultivated at 1,800 meters above sea level and processed with hallmark precision. A vibrant expression of terroir and careful craft.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003eTasting Notes: Pink Strawberry, Tree Tomato, Pink Florals\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProducer - Rigoberto and Luis Eduardo Herrera\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55607103029622,"sku":"HYDRANGEA-SL34-GRANJA-114","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55607103095158,"sku":"HYDRANGEA-SL34-GRANJA-227","price":33.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Pinkstrawberry_Treetomato_Pinkflorals.webp?v=1746629143"},{"product_id":"hydrangea-sl28-natural-jardines-del-eden","title":"Hydrangea - SL28, Natural - Jardines del Eden","description":"\u003cp data-start=\"136\" data-end=\"590\" class=\"\"\u003e\u003cstrong data-start=\"136\" data-end=\"189\"\u003eJardines del Edén – SL28, Natural Extended Fermentation\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"189\" data-end=\"192\"\u003eFrom Cofinet’s innovation-focused farm in Pijao, Quindío, this lot showcases Jairo Arcila’s meticulous approach to exotic varieties and experimental processing. Grown at high altitude in volcanic soil, this SL28 undergoes an extended natural fermentation using controlled wine yeast development to intensify fruit character. Expect a juicy, tropical profile with bright acidity and a syrupy finish.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003eTasting Notes: Blackberries, Mango, Panela\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProducer - Felipe Arcila\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55607130292598,"sku":"HYDRANGEA-SL28-EDEN-114","price":20.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55607130358134,"sku":"HYDRANGEA-SL28-EDEN-227","price":30.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Blackberries_Mango_Panela_2.webp?v=1746629628"},{"product_id":"hydrangea-mandela-xo-natural-la-esperanza","title":"Hydrangea - Mandela, XO Natural - La Esperanza","description":"\u003cp class=\"\" data-end=\"590\" data-start=\"136\"\u003e\u003cb\u003ecGLE, XO Natural - Mandela\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"798\" data-start=\"462\"\u003eOver the past 30 years, Luis and Rigoberto have carried out extensive renovations across the farms - planting both traditional and exotic varieties throughout the 52 producing hectares at Potosi. Classic Colombian cultivars such as Caturra, Colombia, and Tabi grow alongside rarer varieties including Geisha, Sidra, San Juan, Mandela, SL28, and others.\u003c\/p\u003e\n\u003cp data-end=\"989\" data-start=\"800\"\u003eIn addition to leading with progressive farm management, they continue to innovate in processing—consistently exploring new techniques to elevate the quality and character of their coffees. This lot is no different, expressing \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eProcess:\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eOnly the ripest coffee cherries are hand-selected, then submerged to remove lighter, less flavourful beans. Brix levels are measured to assess sugar content, and the cherries are then carefully fermented in GrainPro bags for 70 hours—gently rotated every 5 hours to ensure even fermentation and to intensify their natural acidity and fruit character.\u003c\/p\u003e\n\u003cp data-start=\"536\" data-end=\"928\"\u003eTo preserve flavour and structure, the cherries begin drying in a mechanical system for 3 days at a controlled temperature of 38–40°C. They are then transferred to raised beds for a slow, natural drying period of 12–15 days, where complexity and depth continue to develop. Finally, the beans are rested in climate-controlled storage at 18–19°C, stabilising before they are ready for roasting.\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003eTasting Notes: Maraschino, Tropical, Dried Fruits\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProducer - Rigoberto \u0026amp; Luis Eduaredo Herrera\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55683991175542,"sku":"HYDRANGEA-MANDELA-XO-CGLE-114","price":24.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55683991241078,"sku":"HYDRANGEA-MANDELA-XO-CGLE-227","price":38.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Maraschino_Tropical_Dryapricot.webp?v=1748085111"},{"product_id":"hydrangea-typica-mejorada-tyoxidator-washed-finca-soledad","title":"Hydrangea - 2nd Harvest Typica Mejorada, Tyoxidator Washed - Pepe Jijon","description":"\u003cp data-start=\"136\" data-end=\"590\" class=\"\"\u003e\u003cb\u003ePepe Jijon, Tyoxidator Washed - Typica Mejorada\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"134\" data-end=\"285\"\u003eHydrangea is extremely excited to share, once again, coffee from legendary Ecuadorian producer Pepe Jijón - a relationship we hope to continue for many years to come.\u003c\/p\u003e\n\u003cp data-start=\"287\" data-end=\"732\"\u003ePepe is an inspiring grower, and Finca Soledad is a reflection of that vision. Beyond producing exceptional coffee, Soledad is a community-focused project where Pepe and his family support and employ single mothers who have been left without support. He cultivates only Typica Mejorada, Geisha, and Sidra. The farm is small, with very limited production.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eProcess:\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003cem data-start=\"126\" data-end=\"138\"\u003etyOxidator\u003c\/em\u003e process is a refined variation of the washed method. Initially, the coffee undergoes aerobic fermentation in open air, encouraging controlled oxidation. It is then pulped and transferred to a sealed tank, where it ferments in its mucilage for 48 hours. Following fermentation, the coffee is washed and dried over 20 days—exposed to both indirect and direct sunlight to develop depth and structure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Jasmine, Plum, Cranberry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Pepe Jijon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55684000317814,"sku":"HYDRANGEA-TYPICA-SOLEDAD-114","price":27.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PepeJijon_Cranberry_Plum_Jasmine.webp?v=1748085594"},{"product_id":"hydrangea-sudan-rume-anaerobic-natural-finca-immaculada","title":"Hydrangea - Sudan Rume, Anaerobic Natural - Finca Immaculada","description":"\u003cp data-start=\"136\" data-end=\"590\" class=\"\"\u003e\u003cb\u003eFinca Immaculada, Anaerobic Natural Sudan Rume\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"129\" data-end=\"517\"\u003eFinca Inmaculada is a pioneering specialty coffee estate situated in Pichindé, Cali, within Colombia’s Valle del Cauca region. Nestled between 1,700 and 2,000 metres above sea level in the foothills of Farallones National Park, the farm covers 60 hectares, with over half planted with rare and exotic varieties including Sudan Rume, Laurina, Geisha, and the exceptionally rare Eugenoides.\u003c\/p\u003e\n\u003cp data-start=\"287\" data-end=\"732\"\u003e\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"287\" data-end=\"732\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThis rare Sudan Rume lot was processed using a natural anaerobic method and slowly dried over 23 days on raised beds. With 68% of the lot grading on screens 16 and 17, and moisture content at 10.0%, this coffee demonstrates exceptional control and consistency from harvest through to post-processing.\u003c\/p\u003e\n\u003cp data-start=\"410\" data-end=\"606\"\u003eIn the cup, it offers a vibrant tropical profile - Amaretto, mango, and strawberry jam take centre stage. Medium-bodied with balanced acidity, the coffee finishes with a refined, structured clarity.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Amaretto, Mango, Strawberry Jam\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Julian Holguin Ramos\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55684007952758,"sku":"HYDRANGEA-SUDANRUME-IMMACULADA-114","price":27.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55684008018294,"sku":"HYDRANGEA-SUDANRUME-IMMACULADA-227","price":44.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Ameratto_Mango_StrawberryJam.webp?v=1748085917"},{"product_id":"hydrangea-purple-caturra-passionfruit-co-ferment-finca-monteblanco","title":"Hydrangea - Purple Caturra, Passionfruit Co-Ferment - Finca Monteblanco","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Rodrigo Sánchez Finca Monteblanco Purple Caturra (Washed Co-Fermentation with Passionfruit)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🥭 Passionfruit • 🍫 Milk Chocolate • 🍊 Orange Jelly\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Rodrigo Sánchez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Monteblanco\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Purple Caturra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed Co-Fermentation with Passion Fruits\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1730 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 8oz (227g)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFrom Finca Monteblanco in Huila, this Purple Caturra showcases Rodrigo Sánchez's innovative approach to co-fermentation processing. By introducing passionfruit during fermentation, this washed process creates a distinctive flavour profile that bridges fruit-forward characteristics with chocolatey depth.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRodrigo Sánchez operates Finca Monteblanco at 1730 metres above sea level in Huila, one of Colombia's premier coffee-growing regions. His commitment to experimental processing techniques, particularly co-fermentation methods, has established Monteblanco as a farm dedicated to innovation whilst maintaining the high standards expected from Huila's specialty coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cultivation of Purple Caturra, a mutation of the traditional Caturra variety, combined with innovative processing creates unique opportunities for developing distinctive cup profiles that stand out in Colombia's competitive specialty market.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed Co-Fermentation with Passionfruit process at Finca Monteblanco involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003ePassionfruit Co-Fermentation\u003c\/strong\u003e — Fermentation with passion fruits\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eControlled Fermentation\u003c\/strong\u003e — Washed process with fruit influence\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing post-fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying to preserve developed characteristics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis innovative co-fermentation approach introduces passionfruit during the fermentation stage, creating a distinctive interplay between fruit and chocolate notes.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePassionfruit, milk chocolate, and orange jelly. From Finca Monteblanco in Huila, Rodrigo Sánchez's innovative washed co-fermentation process with passionfruit creates a distinctive Purple Caturra that bridges vibrant tropical fruit characteristics with rich chocolate depth and citrus sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003ePassionfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003eMilk Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eOrange Jelly\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"227g (8oz) \/ March 15th - 15\/03\/2026","offer_id":55684010639734,"sku":"HYDRANGEA-MONTEBLANCO-PFRUIT-227-150326","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ March 22nd - 22\/03\/2026","offer_id":55684010672502,"sku":"HYDRANGEA-MONTEBLANCO-PFRUIT-227-220326","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Debbie_PassionfruitSlide.webp?v=1748086142"},{"product_id":"hydrangea-gesha-washed-lot-plano-finca-lerida","title":"Hydrangea - Gesha, Washed Lot Plano, Finca Lerida","description":"\u003cp data-start=\"191\" data-end=\"234\"\u003e\u003cstrong data-start=\"191\" data-end=\"234\"\u003eFinca Lérida: Gesha, Washed Lot Plano\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"236\" data-end=\"608\"\u003eFinca Lérida is one of Panama’s most storied estates, with a legacy stretching back over a century. The farm is currently owned and managed by Sonia Amoruso and her extended family, who purchased the property in 2009. Nestled in the highlands of Boquete, the estate is also home to a historic hotel — a landmark of the valley and an enduring source of income for the farm.\u003c\/p\u003e\n\u003cp data-start=\"610\" data-end=\"839\"\u003eWhen Sonia first arrived, her plan was to oversee hospitality. But it was the coffee — and the landscape that shapes it — that captured her attention. Since then, she’s led the farm’s coffee operations with dedication and detail.\u003c\/p\u003e\n\u003cp data-start=\"841\" data-end=\"1247\"\u003eToday, Finca Lérida supports 30 permanent staff and an additional 60 pickers during the harvest, all of whom hand-select ripe cherries at peak ripeness. Processing takes place at the farm’s original wet mill, where cherries are still floated in a siphon system first designed by the estate’s founder in the 1920s. The coffee is then depulped, fermented, washed, and dried on covered patios and raised beds.\u003c\/p\u003e\n\u003cp data-start=\"1249\" data-end=\"1462\"\u003eMore than just a workplace, Finca Lérida provides on-site housing and a school for employees and their families — a reflection of Sonia’s belief that quality begins with care, both in the cup and in the community.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Grapefruit, Acai, Floral\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Sonia Amoruso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ June 1st","offer_id":55759124038006,"sku":"HYDRANGEA-FINCALERIDA-GESHA-114-JUN01","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ June 1st","offer_id":55759124103542,"sku":"HYDRANGEA-FINCALERIDA-GESHA-227-JUN01","price":26.95,"currency_code":"GBP","in_stock":false},{"title":"114g (4oz) \/ April 19th","offer_id":57842100765046,"sku":"HYDRANGEA-FINCALERIDA-GESHA-114-REST-APR19","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Flora_Acai_Grapefruit.webp?v=1749484300"},{"product_id":"hydrangea-sidra-washed-hacienda-la-papaya","title":"Hydrangea - Sidra, Washed - Hacienda La Papaya","description":"\u003cp data-start=\"195\" data-end=\"241\"\u003e\u003cstrong data-start=\"195\" data-end=\"241\"\u003eHacienda La Papaya: Washed Sidra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"243\" data-end=\"671\"\u003eFounded by celebrated producer Juan Peña in 2010, Hacienda La Papaya is a benchmark for precision and innovation in Ecuador’s Loja region. Set in a dry-tropical microclimate, the farm combines high-elevation terroir with technical rigour — including drip irrigation, a robust genetic seed bank, and meticulous cultivar development. The result is a consistently high-performing catalogue of varieties grown with purpose and care.\u003c\/p\u003e\n\u003cp data-start=\"673\" data-end=\"1044\"\u003eThis washed Sidra is a product of that approach. The mother plants were established in 2013 and genetically verified, chosen for their ability to thrive in the farm’s sandy-clay loam soils at altitude. After harvest, the cherries undergo a 15-hour washed fermentation, followed by slow, controlled drying designed to preserve the variety’s clarity and aromatic structure.\u003c\/p\u003e\n\u003cp data-start=\"1046\" data-end=\"1203\"\u003eIn the cup, this Sidra is precise and expressive — bright and juicy, with notes of pomelo, lemongrass, and yellow peach, anchored by a clean, citric acidity.\u003c\/p\u003e\n\u003cp data-start=\"1205\" data-end=\"1339\"\u003eHydrangea chose this lot for its vibrancy and balance — a clear example of what’s possible when science, terroir, and intent work in harmony.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Pomelo, Lemongrass, Yellow Peach\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Juan Pena\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55759133901174,"sku":"HYDRANGEA-PAPAYA-SIDRA-114","price":15.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55759133966710,"sku":"HYDRANGEA-PAPAYA-SIDRA-227","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Pomelo_Lemongrass_Yellowpeach.webp?v=1749484358"},{"product_id":"hydrangea-purple-caturra-coconut-lemonade-co-ferment-natural-monteblanco","title":"Hydrangea - Purple Caturra, Coconut Lemonade Co-Ferment Natural - Monteblanco","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cstrong data-start=\"224\" data-end=\"272\"\u003eFinca Monteblanco: Co-Fermented, Natural Purple Caturra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"274\" data-end=\"707\"\u003eHigh in the hills of Vereda La Tocora, above Pitalito in Colombia’s San Adolfo municipality, sits Finca Monteblanco — a family-owned farm managed by Rodrigo Sánchez Valencia. Coffee cultivation here spans generations, with Rodrigo continuing the legacy begun by his grandfather. The 18-hectare farm sits along a ridgeline, with its wet mill and drying beds positioned at the crest, and rows of coffee cascading down the slopes below.\u003c\/p\u003e\n\u003cp data-start=\"709\" data-end=\"1269\"\u003eThis lot is a Coconut Lemonade Co-fermented Natural, the result of a highly detailed and carefully controlled fermentation process. It begins with the preparation of a bespoke culture, derived from Purple Caturra cherries grown on the farm and rich in microorganisms such as \u003cem data-start=\"984\" data-end=\"999\"\u003eLactobacillus\u003c\/em\u003e and \u003cem data-start=\"1004\" data-end=\"1030\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e. A portion of this culture is fed with sugar, molasses, citrus fruit, and coconut - the fruit components shaping the final flavour, while the sugars energise the fermentation and align the solution’s Brix with that of the coffee cherries.\u003c\/p\u003e\n\u003cp data-start=\"1271\" data-end=\"1720\"\u003eAfter 190 hours, once the culture reaches the ideal Brix and pH levels, it’s ready for use. Freshly harvested cherries are floated to remove defects, then loaded into a sealed 200-litre tank. The 80-litre fruit-fermented culture is added, and the coffee undergoes a 150-hour anaerobic fermentation. Throughout, the team monitors the process to ensure sugar content doesn’t fall below 6° Brix, and pH stays above 4 - a critical threshold for quality.\u003c\/p\u003e\n\u003cp data-start=\"1722\" data-end=\"1953\"\u003eDrying follows: 2–3 days in full sun, then 15–18 days under canopy, until the coffee reaches 10–11% moisture. The result is an unmistakable signature - a cup shaped by both place and process, with clarity, depth, and tropical lift.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Tropical, Coconut, Lemonade\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Rodrigo Sanchez Valencia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55759140061558,"sku":"HYDRANGEA-MONTEBLANCO-COCONUT-114","price":13.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55759140127094,"sku":"HYDRANGEA-MONTEBLANCO-COCONUT-114-227","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Debbie_Coconut_Lemonde.webp?v=1749484520"},{"product_id":"hydrangea-gesha-natural-finca-los-angeles","title":"Hydrangea - Gesha, Natural - Finca Los Angeles","description":"\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eHibiscus, Cherry, Merlot\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"996\" data-start=\"885\"\u003e\u003cstrong\u003eProducer \u003c\/strong\u003e- \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eJose Ignacio Gomez Lopez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55759197798774,"sku":"HYDRANGEA-LOSANGELES-NATURAL-GESHA-114","price":17.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55759197864310,"sku":"HYDRANGEA-LOSANGELES-NATURAL-GESHA-227","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Hibiscus_Cherry_Merlotwine.webp?v=1749486092"},{"product_id":"hydrangea-catiope-strawberry-natural-el-mirador","title":"Hydrangea - Catiope Strawberry Natural - El Mirador","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cstrong data-start=\"224\" data-end=\"272\"\u003eFinca Monteblanco: Co-Fermented, Natural Purple Caturra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eHydrangea presents this unique Strawberry Co-Fermented Natural Catiope from El Mirador in Huila, Colombia. Only cherries measuring above 20 Brix are selected, floated, and hand-sorted before fermentation. First, cherries ferment for 60 hours in plastic tanks. Then, a mother culture fed with molasses and strawberries is introduced, adding distinct layers of fruitiness and complexity over 270 more hours of fermentation. After 330 total fermentation hours, cherries dry on raised beds to 10.5–11% humidity. Grown on a 31-hectare farm planted with varieties like Caturra, Tabi, and Bourbon, this coffee is bursting with bright, sweet, and juicy character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Strawberry Jam, Shortcake, Tangerine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Elkin Guzman \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55842202124662,"sku":"HYDRANGEA-CATIOPE-STRAWBERRY-114","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55842202190198,"sku":"HYDRANGEA-CATIOPE-STRAWBERRY-227","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Debbie_StrawberryMerryGoAround.webp?v=1751102417"},{"product_id":"hydrangea-gesha-honey-finca-lerida","title":"Hydrangea - Gesha Honey - Finca Lerida","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cstrong data-end=\"272\" data-start=\"224\"\u003eFinca \u003cspan\u003eLérida \u003c\/span\u003e: Honey Gesha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eFinca Lérida stands as a testament to over a century of heritage, now guided by Hydrangea's hands since 2009. Owned and managed by Sonia Amoruso and her extended family, the estate blends tradition with a modern touch. Nestled within its grounds is a historic hotel—a landmark echoing the valley's natural splendour and the rich local history that has sustained the estate across generations. Initially, the hotel's revival was the heart of Sonia's plans. But Hydrangea quickly found a new passion among the coffee trees, drawn irresistibly into the rhythms of cultivation and harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Hydrangea works alongside 30 dedicated year-round staff and 60 skilled harvest pickers who ensure only perfectly ripe cherries are selected. At the heart of the operation lies Lerida’s central wet mill—as old as the farm itself—where fresh cherry still passes through the original siphon, a clever invention dating back to the 1920s. From there, the coffee is depulped, fermented, washed, and slowly dried on covered patios and raised beds, preserving quality every step of the way. Hydrangea also supports the community with housing and a school for employees and their families, ensuring the legacy of Finca Lérida continues to thrive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Rosehip, Limeade, Frangipani\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Sonia Amoruso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55842211823990,"sku":"HYDRANGEA-LERIDA-GESHA-114","price":21.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55842211889526,"sku":"HYDRANGEA-LERIDA-GESHA-227","price":31.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Rosenip_Limenate_Frangipani.webp?v=1751102827"},{"product_id":"hydrangea-wush-wush-natural-finca-el-paraiso","title":"Hydrangea - Wush Wush Natural - Finca El Paraiso","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eFinca El Paraiso - Wush Wush, Natural\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Tropical, Grenache, Makrut Lime\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Samuel Diego Bermudez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55842213200246,"sku":"HYDRANGEA-PARAISO-WUSHWUSH-114","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"227g (8oz)","offer_id":55842213265782,"sku":"HYDRANGEA-PARAISO-WUSHWUSH-227","price":29.95,"currency_code":"GBP","in_stock":false},{"title":"907g (2lb)","offer_id":57006035075446,"sku":"HYDRANGEA-PARAISO-WUSHWUSH-LARGEBAG","price":92.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Tropical_Grenache_KaffirLimeLeaf.webp?v=1751102898"},{"product_id":"hydrangea-pink-bourbon-washed-finca-el-limon","title":"Hydrangea - Pink Bourbon Washed - Finca El Limon","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cb\u003eFinca El Limon - Pink Bourbon, Washed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Rosemary Flower, Juniper, Mixed Citrus\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Sonia Bolanos\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55842218377590,"sku":"HYDRANGEA-ELLIMON-PINKBOURBON-114","price":13.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55842218443126,"sku":"HYDRANGEA-ELLIMON-PINKBOURBON-227","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Citrus_Rosemaryflower_Juniper.webp?v=1751103238"},{"product_id":"hydrangea-gesha-honey-hacienda-santa-gertrudis","title":"Hydrangea - Gesha Honey - Hacienda Santa Gertrudis","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eFinca El Limon - Pink Bourbon, Washed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Apricot,, Orange Blossom, Peach Nectar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Jose Luis Eguiguren\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55842219622774,"sku":"HYDRANGEA-GERTRUDIS-HONEYGESHA-114","price":19.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55842219688310,"sku":"HYDRANGEA-GERTRUDIS-HONEYGESHA-227","price":28.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Apricot_OrangeBlossom_PeachNecta.webp?v=1751103378"},{"product_id":"hydrangea-catuai-natural-elida-estate","title":"Hydrangea - Catuai Natural - Elida Estate","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cb\u003eElida Estate - Catual Natural\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eElida Estate has cultivated coffee since 1918 under the stewardship of the Lamastus family. Today, Hydrangea continues this legacy across three generations—grandfather Thatcher, son Wilford, and grandson Wilford Jr. - each sharing a commitment to exceptional coffee cultivation. Their collective passion is evident in every harvest, as Hydrangea focuses on sourcing coffees of the highest calibre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Apricot, Dried Mango, Fruit Leather\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Wilford Lamastus\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55842220900726,"sku":"HYDRANGEA-ELIDA-CATUAI-114","price":14.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55842220966262,"sku":"HYDRANGEA-ELIDA-CATUAI-227","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Apricot_Driedorange_Fruitleather.webp?v=1751103495"},{"product_id":"hydrangea-purple-caturra-mango-co-ferment-washed-monteblanco","title":"Hydrangea - Purple Caturra - Mango Co-Ferment Washed Monteblanco","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cb\u003eElida Estate - Catual Natural\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"214\" data-end=\"574\"\u003ePerched high in the mist-laced mountains of Vereda La Tocora, within San Adolfo above Pitalito, \u003cem data-start=\"310\" data-end=\"329\"\u003eFinca Monteblanco\u003c\/em\u003e is a family-run farm helmed by Rodrigo Sanchez Valencia—part of a generational legacy rooted in these hills. Its 18 hectares spill down a ridgeline, with the wet mill and drying beds catching the high light above, coffee trees stretching below.\u003c\/p\u003e\n\u003cp data-start=\"576\" data-end=\"997\"\u003eHydrangea sources this lot from a farm where curiosity led to transformation. In 2002, Rodrigo joined a local program teaching children of producers how to cup. It was the first time his family approached coffee beyond cultivation—discovering flavour, profile, identity. That turning point reshaped their relationship with the land. Tasting, they began tracing each cup back to a method, a moment, a decision on the farm.\u003c\/p\u003e\n\u003cp data-start=\"999\" data-end=\"1320\"\u003eAs competitions revealed fleeting wins and inconsistent quality, Rodrigo’s attention turned to stability. Walking Monteblanco, he rediscovered heirloom varieties planted by his grandfather in the 1980s. Among them: \u003cem data-start=\"1214\" data-end=\"1230\"\u003ePurple Caturra\u003c\/em\u003e, a striking mutation of Caturra with deep violet cherries, quietly thriving in the shade.\u003c\/p\u003e\n\u003cp data-start=\"1322\" data-end=\"1650\"\u003eRodrigo, alongside Claudia Samboni, Don Gerardo, and their dedicated team, has built a system tuned to both precision and patience. Each harvest yields microlots that travel the world, but it’s the reliability—the quiet, year-round excellence—that defines this farm’s character.\u003c\/p\u003e\n\u003cp data-start=\"1652\" data-end=\"1885\"\u003eMonteblanco adapts. With climate shifts extending harvest windows to nearly ten months, practices have evolved. Coffee is milled at \u003cem data-start=\"1784\" data-end=\"1800\"\u003eAromas del Sur\u003c\/em\u003e, a state-of-the-art dry mill in Pitalito, but the work begins with rigour at origin.\u003c\/p\u003e\n\u003cp data-start=\"1887\" data-end=\"2203\"\u003eFor this lot, cherries are measured for sugar (Brix), floated, and sealed in tanks with 80L of fruit-fermented culture. A 150-hour fermentation follows, closely monitored—never dipping below 6° Brix or a pH of 4. Drying spans 2–3 days in sunlight, then 15–18 days under canopy, aiming for a final humidity of 10–11%.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Propitious Mango, Sakeru Gummy, Oolong\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Rodrigo Sanchez Valencia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55994329825654,"sku":"HYDRANGEA-MONTEBLANCO-MANGO-114","price":14.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55994329891190,"sku":"HYDRANGEA-MONTEBLANCO-MANGO-227","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Debbie_MangoCoferment.webp?v=1753518866"},{"product_id":"hydrangea-pink-bourbon-washed-finca-el-uberrimo","title":"Hydrangea - Pink Bourbon - Washed Finca El Uberrimo","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eFinca El Uberrimo, Washed Pink Bourbon\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"2203\" data-start=\"1887\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Tropical, Earl Grey, Apricot\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Francy Castillo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55994332545398,"sku":"HYDRANGEA-UBERRIMO-PB-114","price":13.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55994332610934,"sku":"HYDRANGEA-UBERRIMO-PB-227","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Tropic_Earlgrey_Apricot.webp?v=1753519486"},{"product_id":"hydrangea-washed-pink-bourbon-finca-buena-vista","title":"Hydrangea - Washed Pink Bourbon - Finca Buena Vista","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cb\u003eFinca Buena Vista, Washed Pink Bourbon\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"1887\" data-end=\"2203\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Raspberry Leaf, CLementine, Concorde Pear\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Jenaro Burbano\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55994356302198,"sku":"HYDRANGEA-BUENAVISTA-114","price":13.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55994356367734,"sku":"HYDRANGEA-BUENAVISTA-227","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RaspberryLeaf_Clementine_ConcerdePear.webp?v=1753519595"},{"product_id":"hydrangea-gesha-sous-vide-sutera-ext-ステラ-hachi-project","title":"Hydrangea - Gesha Sous‑vide Sutera EXT (ステラ) Hachi Project","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cb\u003eGesha, Extended Sous-Vide - Hachi\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"249\" data-end=\"703\"\u003eDevelopments in the process-forward coffee world leads to coffees processed using the \u003cem data-start=\"298\" data-end=\"316\"\u003eSous-vide Method\u003c\/em\u003e developed at Hachi—a thermally controlled, enzyme-led approach that reimagines post-harvest processing through the lens of culinary precision. Washed parchment is vacuum-sealed with its own mucilage and a measured enzymatic solution, then held in a 60°C water bath for two hours. This creates a clean, anaerobic environment where targeted enzymes—not microbes—guide flavour development.\u003c\/p\u003e\n\u003cp data-start=\"705\" data-end=\"1113\"\u003eAt the heart of the process is the application of purified pectinase and glucosidase. These enzymes work efficiently under gentle heat, breaking down mucilage structure and releasing volatile aromatic compounds like monoterpenes and floral alcohols. With temperature and pressure kept stable, the method avoids oxidation, preserving delicate notes that often vanish in traditional fermentation or sun drying.\u003c\/p\u003e\n\u003cp data-start=\"1115\" data-end=\"1503\"\u003eHydrangea is drawn to the clarity and repeatability this method offers. Rather than rely on the unpredictability of yeast or bacteria, the \u003cem data-start=\"1254\" data-end=\"1272\"\u003eSous-vide Method\u003c\/em\u003e allows for precision unlocking—flavour shaped through control, not chance. It’s especially well-suited to dense or understated varietals, helping to lift subtle fruit tones and sweetness without introducing fermentation artefacts.\u003c\/p\u003e\n\u003cp data-start=\"1505\" data-end=\"1753\"\u003eThis is not fermentation. It is clean, technical progression—an engineered environment where enzymatic activity replaces microbial randomness. The result: coffees that are articulate, fruit-forward, and stable.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Pomegranate, Pluot, Hibiscus\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Allan Hartmann \u0026amp; Diego Bermudez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55994362560886,"sku":"HYDRANGEA-HACHI-SOUSVIDE-114","price":53.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Pomegranate_Pluot_Hibiscus.webp?v=1753520102"},{"product_id":"hydrangea-carbonic-maceration-java-villa-betulia","title":"Hydrangea - Carbonic Maceration Java - Villa Betulia","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cb\u003eVilla Betulia, Carbonic Maceration Java\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"1887\" data-end=\"2203\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Madeira, Effervescent Floral, Strawberry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Luis Anibal\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55995889844598,"sku":"HYDRANGEA-JAVA-VILLABETULIA-114","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55995889910134,"sku":"HYDRANGEA-JAVA-VILLABETULIA-227","price":27.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Madeira_Effervescentfloral_Strawberry.webp?v=1753546132"},{"product_id":"hydrangea-lot-1002-washed-gesha-janson","title":"Hydrangea - Natural Sudan Rume, Coffea Diversa","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eCoffea Diversa, Natural Sudan Rume\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Apricot, Cherry, Rosemary\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Gonzalo Hernandez \u0026amp; Jose Padilla\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55995904295286,"sku":"HYDRANGEA-COFFEADIVERSA-SUDAN-114","price":16.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55995904360822,"sku":"HYDRANGEA-COFFEADIVERSA-SUDAN-227","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Diversa_sudanrume.webp?v=1753546241"},{"product_id":"hydrangea-lot-1002-washed-gesha-janson-1","title":"Hydrangea - Lot 1002 Washed Gesha - Janson","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eJanson Kai, Lot 1002 Washed Gesha\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eVita Lemon tea, Hyacinth, Budda's Hand\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Janson Kai\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55995904885110,"sku":"HYDRANGEA-LOT1002-JANSON-114","price":23.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55995904950646,"sku":"HYDRANGEA-LOT1002-JANSON-227","price":34.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/a45d19edef4fc34f7faa24eecb2ff47d.webp?v=1753546453"},{"product_id":"hydrangea-boost-natural-sidra-hacienda-santa-gertrudis","title":"Hydrangea - Boost Natural Sidra - Hacienda Santa Gertrudis","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eHacienda Santa Gertrudis, Boost Natural Sidra\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"151\" data-end=\"491\"\u003eHacienda Santa Gertrudis harvested Sidra cherries with a sugar content between 18 and 20° Brix. The cherries were floated and hand-selected to remove any overripe or underripe fruit from the lot prior to fermentation. The selected cherries were then fermented anaerobically in stainless steel tanks for 72 hours, reaching a final pH of 4.0.\u003c\/p\u003e\n\u003cp data-start=\"493\" data-end=\"853\"\u003eFollowing fermentation, the cherries were moved to the drying station and placed on a three-tier tray system. Drying began on the bottom tier—where temperature and sun exposure are lowest—to preserve volatile aromatic compounds and prevent damage from heat or direct sunlight. Consistent airflow was maintained throughout to minimise the risk of fungal growth.\u003c\/p\u003e\n\u003cp data-start=\"855\" data-end=\"1238\"\u003eAfter one week, Hacienda Santa Gertrudis paused the drying process by vacuum-packing the coffee, stabilising moisture and protecting the cherries during this high-risk phase. The coffee remained sealed for two weeks before returning to the drying station, now on the middle tier. After an additional week, it was again sealed—this time in GrainPro bags—for another two weeks of rest.\u003c\/p\u003e\n\u003cp data-start=\"1240\" data-end=\"1373\"\u003eFinally, the coffee returned to the drying station once more, completing the final stage of the process on the top tier of the trays.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eBaeujolais, Guava, Purple Florals\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - José Luis Eguiguren\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55995907244406,"sku":"HYDRANGEA-BOOSTSIDRA-GERTRUDIS-114","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55995907309942,"sku":"HYDRANGEA-BOOSTSIDRA-GERTRUDIS-227","price":31.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Naturalredwine_Guava_PurpleFlorals.webp?v=1753546637"},{"product_id":"hydrangea-anaerobic-washed-gesha-hacienda-el-obraje","title":"Hydrangea - Anaerobic Washed Gesha - Hacienda El Obraje","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eAnaerobic Washed Gesha - Hacienda El Obraje\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"1240\" data-end=\"1373\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Blood Orange, Raspberry, Oolong\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Pablo Andres Guerrero \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56029244555638,"sku":"HYDRANGEA-AW-GESHA-OBRAJE-114","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":56029244621174,"sku":"HYDRANGEA-AW-GESHA-OBRAJE-227","price":27.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BloodOrange_Rapsberry_Oolong.webp?v=1754126697"},{"product_id":"hydrangea-anaerobic-washed-sidra-pepe-jijon-finca-soledad","title":"Hydrangea - Anaerobic Washed Sidra - Pepe Jijon - Finca Soledad","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cb\u003eAnaerobic Washed Sidra - Pepe Jijon - Finca Soledad\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"1373\" data-start=\"1240\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Lime Peel, Shine Muscat, Chamomile\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Pepe Jijon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56029249700214,"sku":"HYDRANGEA-PEPE-ANAEROBICSIDRA-114","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":56029249765750,"sku":"HYDRANGEA-PEPE-ANAEROBICSIDRA-227","price":31.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Debbie_Frog_V2-LimePeel_JapaneseGrape_Chamomile.jpg?v=1754126875"},{"product_id":"hydrangea-washed-sidra-brisa-eterna","title":"Hydrangea - Washed Sidra - Brisa Eterna","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eWashed Sidra - Brisa Eterna\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"1240\" data-end=\"1373\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Pink Lemonade, Honeydew, Yellow Peach\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Diego Almeida\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56029250781558,"sku":"HYDRANGEA-BRISAETERNA-SIDRA-114","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":56029250847094,"sku":"HYDRANGEA-BRISAETERNA-SIDRA-227","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Pinklemonade_Honeydew_Yellowpeach.webp?v=1754127050"},{"product_id":"hydrangea-peach-co-ferment-washed-castillo-santa-monica","title":"Hydrangea - Peach Co-Ferment, Washed Castillo - Santa Monica","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eCo-Ferment (Peach), Washed Castillo - Finca Santa Monica\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"1240\" data-end=\"1373\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Peach, Lavender, Puchao\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Filipe Arcila\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56089136431478,"sku":"HYDRANGEA-PEACH-SANTAMONICA-114","price":14.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":56089136497014,"sku":"HYDRANGEA-PEACH-SANTAMONICA-227","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Debbie_Peach_Coferment_Peach_Lavender.webp?v=1755095492"},{"product_id":"hydrangea-washed-caturra-savage-coffee","title":"Hydrangea - Washed Caturra - Savage Coffee","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cb\u003eWashed Caturra - Savage Coffee, Panama\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"1373\" data-start=\"1240\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Granny Smith, Hibiscus, Mandarin\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Jamison Savage\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56089145966966,"sku":"HYDRANGEA-SAVAGE-CATURRA-114","price":13.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":56089146032502,"sku":"HYDRANGEA-SAVAGE-CATURRA-227","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GrannySmith_Hibiscus_SatsumaMandarin_2.webp?v=1755095707"},{"product_id":"hydrangea-semi-washed-gesha-ermes-lasso","title":"Hydrangea - Semi Washed Gesha - Ermes Lasso","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eSemi Washed Gesha, Ermes Lasso\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"1240\" data-end=\"1373\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Loquat, Earl Grey, Grapefruit\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Ermes Ulises Cer\u003cspan\u003eó\u003c\/span\u003en Lasso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56089152029046,"sku":"HYDRANGEA-SEMIWASHEDGESHA-ERMES-114","price":15.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":56089152094582,"sku":"HYDRANGEA-SEMIWASHEDGESHA-ERMES-227","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Earlgrey_Grapefruit_Loquat.webp?v=1755095919"},{"product_id":"hydrangea-pink-bourbon-caturra-natural-finca-el-uberrimo","title":"Hydrangea - Pink Bourbon, Caturra Natural - Finca El Uberrimo","description":"\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003ePink Bourbon \u0026amp; Caturra Natural, Finca El Uberrimo\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"272\" data-start=\"224\"\u003e\u003cb\u003eProcess - Natural: 72hrs in Cherry, 48-28hrs dry fermentation\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"1240\" data-end=\"1373\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Cranberry, Fig, Chocolate Truffle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Francy Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56089176113526,"sku":"HYDRANGEA-PB+CATURRA-UBERRIMO-114","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":56089176179062,"sku":"HYDRANGEA-PB+CATURRA-UBERRIMO-227","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Fig_Cranberry_Chocolatetruffles_1.webp?v=1755096224"},{"product_id":"hydrangea-nitrogen-flushed-anaerobic-natural-sl28-finca-la-negrita","title":"Hydrangea - Nitrogen Flushed Anaerobic Natural SL28 - Finca La Negrita","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cb\u003eNitrogen Flushed, Anaerobic Natural SL28 - Finca La Negrita\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"111\" data-end=\"474\"\u003eThe SL28 variety, particularly when cultivated at higher altitudes like this, enjoys an extended ripening period on the tree. This slow maturation creates a layered acid structure and a harmonious balance of sweetness and acidity in the cup. Hydrangea was drawn to this lot for these distinctive SL28 characteristics, elevated even further by expert processing.\u003c\/p\u003e\n\u003cp data-start=\"476\" data-end=\"995\"\u003eFinca La Negrita employs a signature Nitrogen-Flushed Anaerobic process, where whole cherries ferment in sealed tanks purged with nitrogen. This purge displaces gases—most critically carbon dioxide—which otherwise can dissolve into the cherries’ moisture and form carbonic acid. Carbonic acid can lead to harsh sourness or overly funky ferment notes in the final cup. By eliminating CO₂, this method safeguards clarity and balance, allowing the coffee’s nuanced character to shine through with precision and elegance.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Apricot, Pink Lady, Orange Wine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Mauricio Shattah\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56089192956278,"sku":"HYDRANGEA-NITROGEN-SL28-114","price":31.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Apricot_Pinkladyapple_Orangewine_0ca06cbc-a1db-4ea1-acc5-54cdda6d599a.webp?v=1755687455"},{"product_id":"hydrangea-dark-room-dried-natural-gesha-elida-estate-aguacate-lot","title":"Hydrangea - Dark Room Dried Natural Gesha - Elida Estate, Aguacate Lot","description":"\u003cp data-start=\"224\" data-end=\"272\"\u003e\u003cb\u003eDark-Room-Dried (DRD), Natural Gesha - Aguacate Lot from Elida Estate\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"476\" data-end=\"995\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Sangria, Purple Florals, Blood Orange\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Lamastus Family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56089199346038,"sku":"HYDRANGEA-DARKROOM-GESHA-AGUACATE-114","price":39.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Sangria_PurpleFlorals_BloodOrange_d8dd7a05-06e3-499f-8b27-c41f948a7d10.webp?v=1755097219"},{"product_id":"hydrangea-purple-caturra-kumquat-co-ferment-washed-monteblanco","title":"Hydrangea - Purple Caturra - Kumquat Co-Ferment Washed Monteblanco","description":"\u003cp data-start=\"908\" data-end=\"987\"\u003e\u003cstrong data-start=\"908\" data-end=\"985\"\u003ePurple Caturra – Kumquat Co-Ferment Washed | Finca Monteblanco (Colombia)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"994\" data-end=\"1427\"\u003eHarvested from the high-altitude slopes of Huila, this Purple Caturra microlot is fermented with a kumquat-infused culture, yielding playful notes of kumquat zest, candy-like sweetness, and vibrant fruit tart. Through a methodical fruit-culture fermentation and meticulous drying, this coffee elegantly balances experimental technique with the farm’s rich heritage—inviting a cup that’s inventive, clear, and delightfully expressive.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Kumquat, Lucky Candy, Fruit Tart\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Rodrigo Sanchez Valencia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56176440803702,"sku":"HYDRANGEA-MONTEBLANCO-KUMQUAT-114","price":14.5,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":56176440869238,"sku":"HYDRANGEA-MONTEBLANCO-KUMQUAT-227","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Debbie_KumquatCoferment.webp?v=1756540986"},{"product_id":"hydrangea-gesha-gold-grand-cru-finca-monteblanco","title":"Hydrangea - Gesha - Gold Grand Cru Finca Monteblanco","description":"\u003cp data-end=\"906\" data-start=\"847\"\u003e\u003cstrong data-end=\"904\" data-start=\"847\"\u003eGesha – Gold Grand Cru | Finca Monteblanco (Colombia)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1335\" data-start=\"913\"\u003eFrom Rodrigo Sánchez Valencia’s renowned high-altitude farm comes an interesting expression of Geisha. With tasting notes of \u003cstrong data-end=\"1045\" data-start=\"1035\"\u003eorange\u003c\/strong\u003e, \u003cstrong data-end=\"1058\" data-start=\"1047\"\u003eapricot\u003c\/strong\u003e, and \u003cstrong\u003eOld-Fashioned warmth\u003c\/strong\u003e, this Gold Grand Cru highlights clarity, with the robustness of a short spirit.\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Orange, Apricot, Old Fashioned\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Rodrigo Sanchez Valencia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":56176449552758,"sku":"HYDRANGEA-GOLDGRANDCRU-114","price":15.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":56176449618294,"sku":"HYDRANGEA-GOLDGRANDCRU-227","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OldFashioned_Orange_Apricot.webp?v=1756541130"}],"url":"https:\/\/sigmacoffee.co.uk\/collections\/hydrangea-coffee-roasters-old.oembed","provider":"Sigma Coffee UK","version":"1.0","type":"link"}