Hatch Coffee
Sakura Nagashi

Roaster Location: Flag of Canada Markham

3.50(1)

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Bean Source Country: International Blend

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Reviews(1)

3.50(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Hatch Coffee.
5 star
0%
4 star
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3 star
100%
2 star
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1 star
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1347 roasts rated, avg score of 4.29

    3.50 - Average

    4.00 - Aroma

    3.50 - Finish

    3.50 - Flavor

    3.50 - Acidity

    3.50 - Balance

    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.

    6 months ago · See more from Theo

More Details

Bean Source Country: International Blend
International blend coffee refers to a blend of coffee beans sourced from different regions or countries worldwide. International blends combine beans with distinct flavor profiles and characteristics, resulting in a harmonious and complex cup of coffee. The quality of an international blend depends on the expertise of the coffee roaster, who carefully selects and combines beans to achieve a specific flavor and balance. Roasters who excel in crafting international blends have a deep understanding of the different growing regions, varietals, and processing methods.

Best Rated Roasts of Hatch Coffee

Hatch Coffee is a coffee roaster from Markham, Canada. We have 6 cataloged roasts with 12 total reviews with a score of 4.52.

International Rank: #43 out of 1028
Ranking is based on a combination of reviews and popularity on CoffeeRoast.com
Name Roast Level Bean Source
Ethiopia Nguisse Nara Natural

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El Paraiso Luna

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Kenya Ruiru AA

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Ecuador Angamaza

4.33(3)

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