Hatch Coffee

Alo Coffee was born from a dream and a leap of faith. Having witnessed the struggles of coffee producers and the frustration of undervalued labor, former electrical engineer Tamiru Tadesse hesitated to launch his own venture. That changed in 2020 with Ethiopia’s first ever Cup of Excellence (CoE), proving world-class quality could be rewarded. Together with his wife, Messi, Tamiru set out to showcase Sidama’s true potential. In 2021, their very first submission—from their home village of Alo—won 1st Place in the CoE. This coffee is sourced from their Dume station (named after the region's rich Source: hatchcrafted.com (roaster’s own copy).

Mango, Apricot, Melon, Honey

For years, one particular harvest from Ngozi Province consistently stole the show on the cupping table. Driven by a deep personal connection to the region, our importing partner, JNP Coffee, set out to track down the exact hill responsible for that standout quality. The result was Bahire—an incredible testament to what micro-terroir can do for flavor clarity and sweetness. In Kirundi, Bahire translates to “be well”—a fitting sentiment for a coffee that brings so much warmth to the cup. We’re thrilled to share this special lot with you! Source: hatchcrafted.com (roaster’s own copy).

Blackout is the loud one. Brazil and Colombia, roasted for body and depth rather than clarity, which is a deliberate choice and not a shortcut. Heavy chocolate, low acidity, and enough structure that it stays present under oat milk, under ice, under whatever you throw at it. It's a throwback to the darker profile a lot of people grew up on, made with beans considerably better than what that style was originally built on. Pull it as espresso for a milk drink that actually tastes like coffee, or brew it strong on filter for cold mornings and big mugs. If you've ever thought light roast tastes li Source: hatchcrafted.com (roaster’s own copy).

Bomb Devil pulled the pin and delivered the coffee to die for. It is a blend built on contrasting processes—a natural and a washed—chosen not to balance each other out, but to push each other further. The result is a cup with full fruit intensity and enough structure to hold its shape under pressure. Source: hatchcrafted.com (roaster’s own copy).

Dark Cherry, Dark Plum, Chocolate

Founded in 2016 when producer José Luis Chevas was just 18 years old, Chevas Estate builds upon a rich family legacy. His grandfather, Luis Víctor Chevas, first began farming potatoes and onions before turning his focus to coffee in 1996. Inspired by his grandfather’s dedication, José entered the coffee world to pursue high-altitude Geisha cultivation in El Salto, Boquete, Panama. By utilizing innovative processing techniques—such as cold-room and dark-room drying to optimize cup profile, complexity, and final flavour delivery. Sourced from the Choclo lot, this Geisha begins with meticulous ch Source: hatchcrafted.com (roaster’s own copy).

Berries, Mango, Brown Sugar

Finca El Paraíso, located in Piendamó, Cauca, Colombia, is a world-renowned specialty coffee farm defined by its philosophy of " Paradise grown by science. " Founded by producer Diego Bermúdez and managed on the ground today by his cousin, Daniel Bermúdez, the estate operates as a fully integrated coffee production laboratory. It combines high-altitude cultivation with an advanced technological ecosystem that includes an on-site microbiology lab, wet mill, condensation drying facilities, and a sensory laboratory. By studying microbiology, the farm employs an exclusive yeast-mediated biocatalyt Source: hatchcrafted.com (roaster’s own copy).

Lemon, Raspberry, Cinnamon, Honey

Finca El Paraíso, located in Piendamó, Cauca, Colombia, is a world-renowned specialty coffee farm defined by its philosophy of " Paradise grown by science." Founded by producer Diego Bermúdez and managed on the ground today by his cousin, Daniel Bermúdez, the estate operates as a fully integrated coffee production laboratory. It combines high-altitude cultivation with an advanced technological ecosystem that includes an on-site microbiology lab, wet mill, condensation drying facilities, and a sensory laboratory. By studying microbiology, the farm employs an exclusive yeast-mediated biocatalyti Source: hatchcrafted.com (roaster’s own copy).

Floral, Strawberry, Lychee, Green Tea

Finca El Paraíso, located in Piendamó, Cauca, Colombia, is a world-renowned specialty coffee farm defined by its philosophy of " Paradise grown by science. " Founded by producer Diego Bermúdez and managed on the ground today by his cousin, Daniel Bermúdez, the estate operates as a fully integrated coffee production laboratory. It combines high-altitude cultivation with an advanced technological ecosystem that includes an on-site microbiology lab, wet mill, condensation drying facilities, and a sensory laboratory. By studying microbiology, the farm employs an exclusive yeast-mediated biocatalyt Source: hatchcrafted.com (roaster’s own copy).

Lychee, Peach, Osmanthus Honey

If you really must have decaf... then it should be delicious! :P This decaf is a Red and Yellow Caturra, from La Roma in Tolima, Colombia - part of El Vergel's Partner Series. Source: hatchcrafted.com (roaster’s own copy).

In 2008, Jamison and Leslie Savage moved their family to Panama to establish Finca Deborah, an extreme-elevation farm dedicated exclusively to cultivating rare Geisha coffee. Pioneers in flavour innovation, the Savages were among the very first producers to commercially introduce Carbonic Maceration to the specialty coffee world. Located at extreme altitudes above 1,900 masl in Volcan, Chiriqui, Panama, Finca Deborah is one of the world's most remote, shade-grown coffee estates. Shrouded in dense rainforest cloud cover for much of the year, its nutrient-dense volcanic soil and cool mountain ni Source: hatchcrafted.com (roaster’s own copy).

Honeysuckle, Strawberry Jam, Mango, Maple Syrup

Finca La Hermosa is a fully revitalized farm in Acatenango, Guatemala, established 15 years ago when fifth-generation coffee farmer Max Perez and his wife transformed an abandoned plot of land through extensive renovation, including tilling fields, planting shade trees, and building a wet mill. Driven by a commitment to sustainability, legacy, and community, the farm currently operates as 75% organic—with plans to reach 100% within five years—and runs a closed-loop agricultural system using manure from its 25,000-chicken egg farm as organic compost for the coffee trees. Managed as a long-term Source: hatchcrafted.com (roaster’s own copy).

“Fredesvinda Estela farms at 1850 masl and, together with her husband, supports their two children through coffee. Like many young producers, she began with doubts, but through thoughtful plot renovation and infrastructure upgrades, she now produces remarkably consistent washed lots of Caturro Amarillo, Bourbon, Marshell, and Catuay. El Morito’s structure supports growth through producer-level processing and group consolidation—an ideal match for Fredesvinda’s ambition. She’s currently planning to expand into new varieties, with hopes of competing at the highest levels.” Source: hatchcrafted.com (roaster’s own copy).

“Sourced from the Nyeri region in Central Kenya, this coffee is produced at Gachatha Factory, a washing station located in Karundu within Tetu Subcounty on the slopes of the Aberdare Range. The area’s fertile volcanic soils and elevated terrain—ranging between 1,800 and 2,100 meters above sea level—provide ideal conditions for cultivating high-quality Arabica coffee. Established in 1963, the same year Kenya gained independence, Gachatha Factory has long been a part of the country’s coffee heritage. Originally operating under the Giant Tetu Farmers’ Cooperative, it became independent in 1999 wi Source: hatchcrafted.com (roaster’s own copy).

Gamma is the one that pays you back for paying attention. Guatemala builds the base, caramel and dark chocolate with real weight behind it. Ethiopia lifts it, floral and crisp citrus so it stays lively instead of going flat and dusty the way older espresso blends tend to. We pull it longer than Supernova because that's where the sweetness lives, and that's also why it's less forgiving. The window is narrower and it will tell you when your grind is off. Get it right and it's the sweetest thing on our menu, with just enough acidity to keep the whole cup lifted. On our bar: 18g in, 35g-37g out, 9 Source: hatchcrafted.com (roaster’s own copy).

Located at 1,500–1,700 masl in Menglian County, Yunnan, Gao’s Coffee Estate is a boutique producer managing over 82 acres of direct farmland while supporting over 100 neighbouring smallholders across an additional 165 acres. As the earliest estate in Menglian to adopt modern and digital agriculture, Gao’s Coffee Estate leads in sustainable development, varietal development, and soil nutrition improvement. It utilizes precision techniques—such as soil testing, targeted organic fertilization, drone-based pest control, and biological varietal management—to maintain long-term ecosystem vitality. W Source: hatchcrafted.com (roaster’s own copy).

Citrus, Caramel, Black Tea, Nougat

Huver is a second-generation coffee farmer who transitioned to specialty coffee production in 2014. As global coffee prices fell, he realised that traditional farming practices were no longer sustainable. He started implementing new post-harvest protocols to enhance the flavour profile of the coffee. After years of trial and error, Huver's family and farm achieved their first exportable harvest of specialty-grade coffee in 2018. This success encouraged them to experiment further with processing techniques, leading to exciting and innovative results. The coffee from this particular lot underwen Source: hatchcrafted.com (roaster’s own copy).

Honeysuckle, Magnolia, Peach, Yuzu

Source: hatchcrafted.com (roaster’s own copy).

Strawberry, Brown Sugar, Red Wine

“The Santamaría Estate Coffee farm is located in Paso Ancho, Tierras Altas District, Province of Chiriquí, Republic of Panama. The lowest point of the farm planted with coffee is 1564 masl while the highest point reaches up to 1946 masl. The total farm area is 120 ha of which currently 60 ha are planted with coffee of varieties Caturra, Typica or Criollo and Geisha. The soil has special volcanic characteristics and together with certain amount of rainfall per year produce coffee beans that have very special aroma, acidity and body. This farm was taken into operation in 1950 by its founder Don Source: hatchcrafted.com (roaster’s own copy).

Apricot, Grapefruit, Rose, Vanilla

Starlight is the one that tastes like where it came from. A single origin rather than a blend, currently Ethiopia Duromina Washing Station, washed, with florals, stonefruit, and crisp citrus running the whole way through. We roast it light-medium, modern rather than traditional, which keeps the origin character intact instead of burying it under development. That means it wants a longer ratio than you're probably used to. We pull it at 1:2.5. Open it up and it comes alive, juicy and bright with real clarity, where a tight ristretto shot just chokes it. Same idea on filter, give it room. Source: hatchcrafted.com (roaster’s own copy).

Supernova is the easy one. It's all Brazil, natural process, roasted medium so the sweetness comes forward instead of the roast. You get berries up front, praline in the middle, and a baker's chocolate finish that doesn't turn bitter as it cools. Nothing sharp, nothing that demands your attention at 7am. It pulls well as espresso, it brews well on a V60 or a batch machine, and it takes milk without disappearing. This is the bag we recommend when you're buying for a household where one person drinks flat whites, one drinks drip, and one just wants coffee to taste like coffee. On our bar: 18g in Source: hatchcrafted.com (roaster’s own copy).