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Hydrangea - Peach Co-Ferment, Washed Castillo - Santa Monica - Sigma Coffee UK

Expanded view of Hydrangea - Peach Co-Ferment, Washed Castillo - Santa Monica

Hydrangea - Peach Co-Ferment, Washed Castillo - Santa Monica - Sigma Coffee UK
Hydrangea Coffee Roasters

Peach Co-Ferment, Washed Castillo - Santa Monica

£14.50

  • Peach, Lavender, Puchao
Size
Roast Date

In-stock orders despatched Monday to Friday

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Quindio
Varietal
Castillo
Process
Co-ferment
Roast Level
Medium-Light
Producer
Felipe Arcila
Farm
Finca Santa Monica

Rest guidance

Recommended rest: 2–3 weeks from roast.

Based on the roaster's recommendation.

What to expect

In the cup you can find

Peach, Lavender, Puchao

Overall profile

A bright, floral coffee bursting with juicy peach and lavender, finished with a candy-like sweetness reminiscent of Puchao candy.

Sensory profile

Acidity
4/5
Body
3/5
Sweetness
5/5
Funk
2/3
Adventurous
4/5

About Hydrangea Coffee Roasters

Hydrangea is a Berkeley coffee project built around light, fruit-forward and process-focused coffees. Founders Bill and Shuxin embrace the weird and wonderful side of specialty coffee, pairing vivid flavour profiles with playful illustrated packaging.

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Roaster notes

Co-Ferment (Peach), Washed Castillo - Finca Santa Monica

 

Tasting Notes: Peach, Lavender, Puchao

Producer - Filipe Arcila

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.

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Country of Origin

Colombia, South America

In this coffee

A bright, floral coffee bursting with juicy peach and lavender, finished with a candy-like sweetness reminiscent of Puchao candy.

  • Peach
  • Lavender
  • Puchao

This lot’s process Washed Co-ferment with Peach

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Co-Ferment

In this coffee

A bright, floral coffee bursting with juicy peach and lavender, finished with a candy-like sweetness reminiscent of Puchao candy.

  • Peach
  • Lavender
  • Puchao

This lot’s process Washed Co-ferment with Peach

How it works Producers use “co-ferment” for different recipes, often involving fruit, juice, botanicals or a prepared fermentation medium. The producer’s details should explain exactly what was added and when.

Typical influence The added input can strongly influence the cup, but the result depends on the producer’s recipe. This coffee’s own tasting notes are the best guide.

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Coffee Variety

In this coffee

A bright, floral coffee bursting with juicy peach and lavender, finished with a candy-like sweetness reminiscent of Puchao candy.

  • Peach
  • Lavender
  • Puchao

This lot’s process Washed Co-ferment with Peach

About this variety

Castillo is designed to produce reliable quality across Colombian growing regions. It can be clean, sweet and balanced, but the farm and processing usually tell you more about the exact flavour.

Why this one is different
  • Colombia
  • Quindio
  • Co-ferment

In Colombia, Castillo includes regional selections intended for different coffee-growing areas. Two Castillo lots can therefore taste quite different.

Co-ferment covers different producer-defined recipes involving added ingredients or fermentation media. It can strongly influence the cup, so the producer’s disclosure and this coffee’s tasting notes are the best guide.

A little background

Castillo refers to a group of Colombian cultivars developed for resistance to coffee leaf rust while maintaining useful quality and agronomic performance across different growing regions.

Classification Colombian cultivar group

Technical lineage Caturra crossed with Timor Hybrid-derived material, followed by regional selection.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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