Hatch Crafted

FIELD NOTE: VOL. 01 — EL PARAISO 🇨🇴

Introducing FIELD NOTE, our new roastery tasting series dedicated to origin stories, rare varieties, and processing breakthroughs.

For our first edition, we’re turning our attention to Finca El Paraíso in Cauca, Colombia — one of the most innovative farms in specialty coffee and a longtime favourite at Hatch.

Join us for an intimate tasting featuring six distinct El Paraíso coffees, spanning iconic past releases and current highlights. Explore how Diego Bermúdez, Daniel Bermúdez, and their family use microbiology, controlled fermentation, thermal shock, and precision drying to create coffees with remarkable aromatic intensity and clarity.

SESSION DATES
• Friday, October 2 — 5:30PM
• Saturday, October 3 — 12:00PM
• Friday, October 9 — 5:30PM
• Saturday, October 10 — 11:00AM

Come hang out, taste some incredible coffees, and dive into the brewing, fermentation, and processing techniques behind them.

Tickets available now at hatchcrafted.com/Workshop.

GAO’S COFFEE ESTATE SARCHIMOR HONEY 🇨🇳

Located in Menglian County, Yunnan, Gao’s Coffee Estate manages over 82 acres of its own farmland while supporting more than 100 neighbouring smallholders across an additional 165 acres. The estate has been at the forefront of modern agriculture in the region, using soil testing, targeted organic fertilization, drone-based pest control, and biological varietal management to improve both coffee quality and long-term farm health.

Now entering its fourth harvest year, this Sarchimor crop represents the variety’s first commercial production lot from the estate. The 4–5 tonne harvest was divided across Natural, Washed, and Honey processes; for this release, we’re featuring the Honey Process, which brings out the lot’s natural sweetness and balanced acidity.

Ripe cherries are floated and mechanically depulped, leaving a portion of the mucilage intact before being transferred directly to raised African beds. The parchment is carefully turned throughout drying, with shade cloth used during peak sunlight hours to maintain an even drying environment until reaching 11–12% moisture.

Aroma: Caramel, Nougat
Flavour: Citrus, Caramel, Black Tea, Nougat

Origin: Menglian, Yunnan, China
Producer: Gao Family
Variety: Sarchimor
Process: Honey
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Shop now at hatchcrafted.com/shop. For local pickup, use code PICKUP at checkout — we’ll notify you when your order is ready. For international shipping rates, visit hatchcrafted.com/FAQ.
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EL PARAISO GEISHA NATURAL 🇨🇴

Finca El Paraíso is a world-renowned specialty coffee farm in Cauca, Colombia, founded by Diego Bermúdez and now managed by his cousin, Daniel Bermúdez. Built around the philosophy of “Paradise grown by science,” the farm combines high-altitude cultivation with an integrated microbiology lab, wet mill, condensation drying facilities, and sensory laboratory to develop highly controlled fermentation and drying techniques.

This Geisha is harvested at peak “grape-point” ripeness, allowing the cherries to remain in prolonged contact with the seed and develop rich fruit character. The cherries are then ozone-disinfected before undergoing 72 hours of submerged, pressurized anaerobic fermentation with yeast, followed by specialized dehumidifier drying to preserve its delicate aromatics and flavour.

Aroma: Strawberry, Rose
Flavour: Floral, Strawberry, Lychee, Green Tea

Origin: Cauca, Colombia
Producer: Daniel Bermudez
Variety: Geisha
Process: Natural
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Shop now at hatchcrafted.com/shop. For local pickup, use code PICKUP at checkout — we’ll notify you when your order is ready. For international shipping rates, visit hatchcrafted.com/FAQ.
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FINCA NUGUO 1050N-WS GEISHA WASHED 🇵🇦

VERY LIMITED QUANTITIES

Finca Nuguo is a renowned 5-hectare estate in the remote Jurutungo region of Renacimiento, Chiriquí, managed by José “Pocho” Gallardo. With a background in civil engineering, Pocho has applied his expertise to developing highly controlled experimental lots that have earned Finca Nuguo international recognition.

At 1,900–1,980 masl near the Costa Rican border, the farm is surrounded by primary rainforest and La Amistad International Park. Cool temperatures, high humidity, dense cloud cover, and winds from both the Pacific and Atlantic dramatically slow cherry maturation, allowing complex sugars and flavours to develop. The challenging environment also means exceptionally small micro-lot yields.

Finca Nuguo’s coffees have earned multiple top placements at the Best of Panama, including 1st place in the 2021 Geisha Natural category and podium finishes in the Geisha Washed category in 2021, 2024, and 2025.

This Colubre Block lot was harvested on March 9, 2026, then depulped and fermented under shade for 48 hours. Drying began in a controlled room at 22°C, where the coffee remained until reaching 10.8% moisture before being placed into resting storage.

Aroma: Honeysuckle, White Peach, Oolong
Flavour: Honeysuckle, White Peach, Yuzu, Brown Sugar, Oolong

Origin: Chiriquí, Panama
Producer: José “Pocho” Gallardo
Variety: Geisha
Process: Washed
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Shop now at hatchcrafted.com/shop. For local pickup, use code PICKUP at checkout — we’ll notify you when your order is ready. For international shipping rates, visit hatchcrafted.com/FAQ.

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FINCA NUGUO 1050-N-WS GEISHA WASHED 🇵🇦

VERY LIMITED QUANTITIES

Finca Nuguo is a renowned 5-hectare estate in the remote Jurutungo region of Renacimiento, Chiriquí, managed by José “Pocho” Gallardo. With a background in civil engineering, Pocho has applied his expertise to developing highly controlled experimental lots that have earned Finca Nuguo international recognition.

At 1,900–1,980 masl near the Costa Rican border, the farm is surrounded by primary rainforest and La Amistad International Park. Cool temperatures, high humidity, dense cloud cover, and winds from both the Pacific and Atlantic dramatically slow cherry maturation, allowing complex sugars and flavours to develop. The challenging environment also means exceptionally small micro-lot yields.

Finca Nuguo’s coffees have earned multiple top placements at the Best of Panama, including 1st place in the 2021 Geisha Natural category and podium finishes in the Geisha Washed category in 2021, 2024, and 2025.

This Colubre Block lot was harvested on March 9, 2026, then depulped and fermented under shade for 48 hours. Drying began in a controlled room at 22°C, where the coffee remained until reaching 10.8% moisture before being placed into resting storage.

Aroma: Honeysuckle, White Peach, Oolong
Flavour: Honeysuckle, White Peach, Yuzu, Brown Sugar, Oolong

Origin: Chiriquí, Panama
Producer: José “Pocho” Gallardo
Variety: Geisha
Process: Washed
⸻

Shop now at hatchcrafted.com/shop. For local pickup, use code PICKUP at checkout — we’ll notify you when your order is ready. For international shipping rates, visit hatchcrafted.com/FAQ.

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LA GOLONDRINA GEISHA WASHED 🇨🇴

Huver Castillo is a second-generation coffee farmer who shifted his focus to specialty coffee in 2014, after seeing traditional farming become increasingly difficult to sustain as global coffee prices fell. Through years of experimentation with cultivation and post-harvest techniques, Huver and his family produced their first exportable specialty-grade harvest in 2018 — opening the door to further experimentation with processing.

This lot highlights that approach through a carefully controlled washed process. Freshly harvested cherries first undergo 17 hours of oxidation, followed by 74 hours of fermentation with brewer’s yeast. The parchment is then mechanically dried for four days at temperatures below 35°C, preserving the coffee’s delicate floral and citrus character.

Aroma: Honeysuckle, Yuzu
Flavour: Honeysuckle, Magnolia, Peach, Yuzu

Origin: Buesaco, Nariño, Colombia
Producer: Huver Castillo
Variety: Geisha
Process: Washed
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Shop now at hatchcrafted.com/shop. For local pickup, use code PICKUP at checkout — we’ll notify you when your order is ready. For international shipping rates, visit hatchcrafted.com/FAQ.

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24 DAYS OF JOY ☕️✨

Something special is on its way.

24 coffees. 24 days. A year’s worth of coffees worth sharing.

The countdown begins.

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