Details:

• Origin: Colombia — Finca El Paraiso, Cauca

• Producer: Samuel Diego Bermudez (Luna Bermudez)

• Varietal: Gesha

• Process: Double Fermentation + Thermal Shock Washed — interleaved anaerobic cherry and pulped stages with a bespoke Gesha yeast culture, followed by thermal shock wash to lock in aromatics and clarity

• Elevation: ~1,930 m above sea level

• Roast: Medium Light

• Bag Size: 114 g / 227 g

• Tasting Notes: Blueberry 🍓 • Egg waffle 🥞 • High‑mountain oolong tea 🍵

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Intro:

Hydrangea is excited to present a refined expression of Gesha from Finca El Paraiso — Luna Bermudez, a lot that blends thoughtful processing with the expressive potential of one of coffee’s most revered varietals. This coffee highlights balanced fruit sweetness, silky texture, and aromatic clarity through a carefully tuned double fermentation and thermal shock approach.

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The Producer:

This coffee is grown and processed by Samuel Diego Bermudez at Finca El Paraiso in Cauca, Colombia — 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.

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The Process:

Luna Bermudez undergoes a two‑stage anaerobic fermentation 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 thermal shock washed — a technique that stabilises flavour precursors, enhances clarity, and preserves delicate aromatics — before drying for an impeccably balanced profile.

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The Cup:

Bright and refined, this Gesha delivers juicy blueberry 🍓 sweetness paired with a comforting egg waffle 🥞 nuance that adds gentle syrupy complexity. A subtle high‑mountain oolong tea 🍵 character 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.

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Overall:

This flavour bomb is a captivating and thoughtful brew that celebrates both varietal excellence and skilled processing. With its combination of fruit complexity, refined texture, and floral‑tea elegance, it offers an engaging and memorable experience — ideal for lovers of nuanced and expressive specialty coffee.

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!