Hatch Coffee Reviews

Hatch Coffee El Paraiso Luna Coffee, a gesha specialty coffee, offers a truly unique and remarkable experience that transcends the boundaries of conventional flavors. The complexity is insane. I sampled this as part of the Leaderboard Coffee Game, Season 10, Coffee #3. The tasting was blind.

From the moment I encountered its incredible aromatic nose, to the final sip, this coffee captivated me with its exceptional qualities.

The fragrance of the coffee is simply enchanting. The spice and clove notes that emerge both before and during grinding create an aromatic symphony that sets the stage for what's to come. The anticipation builds as these captivating scents fill the air, leaving no doubt that an extraordinary coffee experience awaits.

Once brewed, El Paraiso Luna Coffee reveals its true essencean explosion of fruity and juicy flavors that dance on the palate. The distinctive notes of earl grey and bergamot add a sophisticated touch, intertwining with a delicate floral essence that brings a sense of elegance to every sip. The presence of crisp lemongrass adds a refreshing twist, elevating the overall profile and contributing to the coffee's bright and vibrant character.

The taste journey continues with hints of honey peach and raspberry, which infuse the cup with a delightful sweetness. These flavors, perfectly balanced and harmoniously integrated, create a symphony of taste that lingers long after each sip. The richness and complexity of El Paraiso Luna Coffee are truly remarkable, showcasing the expertise and dedication of the Hatch Coffee team.

The quality of this coffee is undeniably exceptional, and it goes beyond what one might expect from a standard rating system. If it were possible, I would gladly give this coffee more than five stars. El Paraiso Luna Coffee is a shining example of the artistry and craftsmanship that goes into producing specialty coffee.

Cupping Method:Hario v60 dripper and Chemex.

This roast won the prestigious People's Choice award from the Leaderboard Coffee game. This award is selected by game players from the specialty coffee community from 10 roasts via blind tasting. We add these winners as a five-star review.

I drank this as part of Leaderboard Season 13. It's an outstanding, complex Ethiopian. Grading Ethiopians, I'm generally looking for something more than just the floral/peach/tea notes now. This one offers a more crisp/tart acidity and a clear lavender note. I thought it was slightly blackberry/strawberry, but pomegranate seems fair.

I actually didn't think it was especially funky and didn't get the musk melon mentioned.

Cupping Method:I drank this twice, once at my usual 196F/18:1 in v60. I made it a bit stronger and hotter the 2nd time. It really drew out the lavender but also a slight hoppiness.

This is an outstanding roast! I can tell it has been naturally processed, as the flavors are complex and a little earthy. There is a bit of tartness, some acidity, a light sweetness, balanced and strong flavor. Hard to dissect and pinpoint the flavor layers, but I would say it was reminiscent of key lime pie, lavender, and walnut.

Cupping Method:Vietnamese drip, cream with no sweetener

This roast won the prestigious People's Choice award from the Leaderboard Coffee game. This award is selected by game players from the specialty coffee community from 10 roasts via blind tasting. We add these winners as a five-star review.

This roast won the prestigious People's Choice award from the Leaderboard Coffee game. This award is selected by game players from the specialty coffee community from 10 roasts via blind tasting. We add these winners as a five-star review.

Loved it!

This Kenyan Kiambu AA starts with a lovely nutty aroma that's really pleasant on grind.

The coffee is super smooth, without any bitterness at all. I got hints of strawberry, currant (a roaster note) and a bit of tangy citrus, which gives it a nice brightness. The finish is clean and satisfying. It reminded me a bit of the Japanese Satsuma citrus fruit.

I initially thought it might be a Colombian Chiroso because it has a super silky mouthfeel but those bright, fruity flavors are unmistakably Kenyan. It's just a really enjoyable cup all around.

Cupping Method:Leaderboard blind tasting

Best latte I had in LA was this used as espresso.

Cupping Method:At Lark Cafe on Ventura Blvd LA!

Holy cow this makes a good latte. Enough for me. Traveling so just noting I liked it and will expand later.

Cupping Method:Ri Yue Cafe in Montreal

Earthy, blackberry, sour cherry, green apple, a bit of tamarind. Bergamot within the palate but more within the finish. Chocolate/earthy/floral linger. Nice crema and mouthfeel. Another standout espresso in Montreal (from a Toronto roaster).

Cupping Method:At Ri Yue Cafe, Japanese cafe in Montreal.

Super interesting, very floral, maybe a bit too much for me.

Leaderboard season 14, blind tasting.

Kind of clueless/a loss on the origin of this one for the blind tasting. Both runs I got caramel, bing cherry, and a sort of watermelon funk. It didn't seem washed to me actually, and I thought it was a low funk natural. The bing/dark cherry is not my favorite dominant note, but it drank clean other than that. It lacked a bit more bright acidity.

Cupping Method:Hario v60, I tried 195F and 197F, both at an 18:1 or so ratio

Not bad but could use a bit more acidity!

Solid classic washed Burundi. Panela, very smooth, lightly citric/berry acidity. Nice mouthfeel. Not really a standout but a pleasant cup.

Cupping Method:92C, 18:1 in Hario v60

This was a just fine blend for Hatch that didnt pop and had a slight woody and a slight charcoal note. Its been roasted heavier than anything that Ive had from them. There were some florals and cherry, and it was pretty clean. I think its possible that maybe one of the beans in the blend was slightly over roasted.

Cupping Method:My friend gave me 40g and asked for my opinion. First Hatch Coffee that wasn't really a hit for me. Pourover at 197 and 193 on the v60.