your cup from hydrangea starts somewhere most roasters can't claim: the kona belt, where volcanic soil and cloud cover do something to a coffee bean that no amount of processing trickery can replicate. the roasts here are restrained, letting that natural sweetness come forward, the kind of thing you notice when the cup cools a little and turns almost silky in your mouth. berkeley's got no shortage of good coffee, but hydrangea earns its shelf space.
curated by gautam khorana, editor · updated
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newly on the berkeley radar. hydrangea coffee roasters is building momentum at buzz 0/100.
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