Details:

• Origin: Cabildo Inga Aponte Village, Nariño, Colombia

• Producer: Daiver Mallama

• Variety: Caturra

• Process: Washed

• Elevation: ~2,200 m above sea level

• Roast Level: Light / Filter‑focused (Hydrangea typical style)

• Bag Sizes: 227 g,

• Tasting Notes: Lime 🍋 • Guava 🥭 • Hojicha 🍵

Intro:

Hydrangea is delighted to offer Caturra Washed — Daiver Mallama, a vibrant and beautifully clean single‑origin coffee from the high‑altitude village of Cabildo Inga Aponte in Colombia’s Nariño region. This washed Caturra showcases the clarity and bright fruit energy that Hydrangea is known for — presenting juicy citrus and tropical notes with a soft, tea‑like finish that’s perfect for filter brewing.

The Producer:

At the heart of this lot is Daiver Mallama, an individual producer working within the rich coffee landscape of Nariño. This region sits among Colombia’s most renowned high‑altitude producing areas, where steep terrain and cool mountain climate help develop dense, flavourful coffee cherries. Daiver’s careful cultivation and selective harvesting contribute to the expressive and nuanced character found in this coffee

The Process:

This coffee is processed using a classic washed method, a technique that enhances sweetness and clarity by removing the fruit skin and mucilage before drying. After harvest, ripe cherries are pulped and fermented to clean the beans of remaining sugars, then thoroughly washed and dried under controlled conditions. This meticulous approach emphasizes the inherent varietal qualities of Caturra, allowing its bright acidity and fruity character to shine - especially when roasted light, as Hydrangea does to highlight origin expression.

The Cup:

In the cup, Caturra Washed - Daiver Mallama is lively and refreshing. Bright lime 🍋 citrus notes lead the way with a crisp acidity, while sweet guava 🥭 undertones add a juicy tropical character. A subtle hojicha 🍵‑like roasted tea quality rounds out the profile, giving depth and a soft, lingering finish. The overall experience is clean, elegant, and highly drinkable - ideal for pour‑over, V60, or any filter brew that lets delicate flavours emerge.

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.