{"title":"Hatch","description":"","products":[{"product_id":"alo-coffee-mosto-anaerobic","title":"Alo Coffee Mosto Anaerobic","description":"\u003cp\u003eFrom Hatch,\u003c\/p\u003e\n\u003cp\u003eFrom Alo Coffee:\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Alo Coffee was born from a dream—and a leap of faith. For years, former university teacher and electrical engineer Tamiru worked in coffee, witnessing firsthand the challenges of an industry where quality was often overlooked and producers were struggling. Despite his experience, the frustrations of unfair pricing and undervalued labor left him hesitant to start his own venture. That changed in 2020, when Ethiopia held its first-ever Cup of Excellence (CoE) competition a revelation that proved exceptional coffee could be celebrated and rewarded. Together with his wife, Messi, Tamiru set out with a singular mission: to prove that Sidama’s finest coffees could stand among the world’s best. In 2021, against all odds, their very first submission—a meticulously processed lot from their home village of Alo in Bensa—won Ethiopia’s Cup of Excellence, cementing their belief that dedication, not just tradition, shapes greatness.”\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee is from the Alo Main Station and has undergone a whole cherry anaerobic fermentation in ‘mosto’ using the leachate collected from the coffee cherries. It is a technique that has gained popularity in the recent years as this method tends to create intense flavour profiles and opens many more options for producers. Forest Coffee has an excellent \u003ca rel=\"nofollow noopener noreferrer\" href=\"https:\/\/coffeegreenbeans.com\/blogs\/forest-blog\/what-is-the-mosto-process-in-coffee?srsltid=AfmBOoo3UrrKvuWzREWhI-QVTXk4MxbpbpTL3Kzr255u8JSps1Z496Vw\" target=\"_blank\"\u003eblog post here\u003c\/a\u003e for a more detailed look into this style of processing.\u003c\/p\u003e\n\u003cp\u003e200g\u003c\/p\u003e\n\u003cp\u003eDirect trade with \u003ca rel=\"nofollow noopener noreferrer\" href=\"https:\/\/alo-coffee.com\/about\/\" target=\"_blank\"\u003eAlo Coffee\u003c\/a\u003e\u003c\/p\u003e","brand":"Hatch","offers":[{"title":"Default Title","offer_id":48255739953367,"sku":"HATALOMO","price":43.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/5861\/7047\/files\/IMG-6441.png?v=1775256375"},{"product_id":"hatch-aloma-nativo-pink-bourbon","title":"Aroma Nativo Pink Bourbon Double Fermentation Honey","description":"\u003cp\u003eFrom Hatch,\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eFrom Aroma Nativo:\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Over the past few years, Aroma Nativo has been building connections between undiscovered Colombian coffee farmers and well-known roasters from around the world.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIn 2022, Luis Marcelino, the founder of Aroma Nativo, takes it a step further by launching the Veci Project: it's a collaborative coffee production initiative between coffee producers who have good agronomic practices but lack the infrastructure on the farm to process their coffee. Aroma Nativo contributes by purchasing their coffee cherries at a high price and using its fermentation knowledge and processing facilities located in Pitalito, Huila.”\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee was harvested and selected for the ripest cherries which then underwent a double fermentation process. First it was fermented in a low-oxygen environment before it was pulped for the secondary fermentation. During the second stage the fermentation is a mix of natural bacteria and a special yeast.\u003c\/p\u003e\n\u003cp\u003eThe coffee then spends 15 days in a parabolic sun dryer, followed by a 2.5-month stabilization period in a temperature-controlled room.\u003c\/p\u003e\n\u003cp\u003eDirect trade with\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/aromanativo.com\/\" target=\"_blank\" rel=\"noopener\"\u003eAroma Nativo\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e200g\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hatch","offers":[{"title":"Default Title","offer_id":48528099999959,"sku":"SQ-1LUJBX","price":46.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/5861\/7047\/files\/IMG-6815.png?v=1777008156"},{"product_id":"hatch-campo-hermoso-geisha-black-honey","title":"Campo Hermoso Geisha Black Honey Lactic Mossto","description":"\u003cp\u003eFrom Hatch,\u003c\/p\u003e\n\u003cp\u003eAn agro-industrial engineer, Q-Grader, Q-processing expert, coffee processing consultant, head COE Colombia Competition Judge, and a farmer. All part of the many roles that producer Edwin Norena plays to create high quality coffee. Combining his thirst for knowledge with 3 generations of coffee producing experience has elevated the prestige at Finca Campo Hermoso, and applying that to experimental processing like this black honey lactic mossto Geisha.\u2028\u2028\u003c\/p\u003e\n\u003cp\u003eThe process starts with selecting and classifying cherry coffee, followed by a 72-hour fermentation to produce must. After fermentation, the coffee is pulped and undergoes another 72-hour fermentation with the previously produced mossto. Finally, the coffee is dried in parabolic dryer for 10 days.\u003c\/p\u003e\n\u003cp\u003eSourced by\u003cspan\u003e \u003c\/span\u003e\u003ca rel=\"noopener noreferrer nofollow\" href=\"https:\/\/www.instagram.com\/da_vida.co\/\" target=\"_blank\"\u003eDA VIDA\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e200g\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hatch","offers":[{"title":"Default Title","offer_id":48528100622551,"sku":"SQ-95MF3R","price":51.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/5861\/7047\/files\/FullSizeRender_6da33e9a-f09e-46af-8d08-e12a97f97030.jpg?v=1777007749"}],"url":"https:\/\/oideoide.com\/collections\/hatch.oembed","provider":"Oidé Coffee","version":"1.0","type":"link"}