Details:

• Origin: Colombia — Finca El Paraiso, Cauca

• Producer: Samuel Diego Bermudez (Finca El Paraiso)

• Varietal: Pink Bourbon

• Process: Double‑Stage Fermentation + Thermal Shock Wash

• Elevation: ~1,930 m above sea level

• Roast: Medium Light

• Bag Size: 227 g

• Tasting Notes: Peach Gokuri 🍑 • Rhubarb tartness 🌸 • Sakura floral lift 🍋

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Intro:

Hydrangea is excited to present El Paraiso Peach, a beautifully dynamic Pink Bourbon from Finca El Paraiso that highlights both meticulous processing and vivid fruit character. Grown at high elevation in Cauca, this lot unfolds with layered sweetness and brightness — a filter coffee that feels lively, clean, and expressive.

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The Producer:

This lot is grown and processed by Samuel Diego Bermudez, a producer known for embracing innovative fermentation techniques at Finca El Paraiso in Colombia’s Cauca region. Samuel combines precision and curiosity in his approach, yielding coffees with refined clarity and compelling fruit profiles that reflect both varietal potential and careful farm‑level practice.

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The Process:

El Paraiso Peach undergoes a double‑stage fermentation that begins with whole cherries. After an initial aerobic phase (~42 hours), cherries transition into a controlled anaerobic stage (~72 hours) with tropical yeast influence, enhancing fruit brightness and aromatic complexity. After fermentation, the beans receive a thermal shock wash — a technique that stabilises volatile aromatics and preserves delicate nuances — before being meticulously dried to retain clarity and balance.

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The Cup:

In the cup, this coffee is bright, layered, and engaging. Peach Gokuri 🍑‑like sweetness leads with juicy fruit character, followed by a subtle rhubarb 🌸‑like tartness that gives the mid‑palate energy. Soft sakura floral 🍋 notes linger on the finish, offering aromatic depth and a gentle lift. The overall profile is clean and finely balanced, with refreshing acidity and a resonant fruit‑forward clarity.

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Overall:

Hydrangea’s El Paraiso Peach is a vibrant and expressive filter coffee that celebrates both the dynamic potential of Pink Bourbon and thoughtful processing innovation. With its juicy fruit sweetness, floral nuance, and crisp acidity, this lot offers a memorable and refreshing cup that rewards careful brewing and slow sipping — perfect for those who love nuanced, fruit‑driven coffees.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. 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.

What does 'Filter' or 'Espresso' Roast mean?

Typically 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. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!