THE CUP

Elegant and vibrant. Rose tea, oolong, and ripe cantaloupe, carried by a creamy body and gentle lactic acidity. Floral, sweet, and complex.

THE ORIGIN

• Producer: Samuel Diego Bermudez

• Farm: El Paraíso, Cauca, Colombia

• Variety: Castillo

• Elevation: 1,960 masl

• Process: Semi-washed with special fermentation

THE PROCESS

“Rose Tea R-03” is crafted through double anaerobic fermentation with yellow fruit yeast cultures. The coffee is then finished with a thermal shock wash, preserving delicate florals and bright fruit expression.

WHY HYDRANGEA SELECTED IT

This lot stood out for its refined floral character and layered sweetness — an expressive, experimental Castillo that’s as striking as it is balanced.

Tasting Notes: Rose Tea, Oolong, Cantaloupe

Producer - Samuel Diego Bermudez 

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!