HATCH - Finca Los Cedros | Colombia - Mosto Natural - Sidra

Hatch Coffee Roasters is located in Markham, Ontario, Canada

From HATCH

After years of learning from the Lasso family and working on the Finca El Diviso production team, Oswaldo Toro is now highlighting the exceptional coffees from his own farm, Finca Los Cedros.

From Oswaldo Toro:
“Finca Los Cedros gradually evolved into a specialty coffee project, with a focus on selective harvesting, controlled fermentations, and more intentional post-harvest practices. It was not just a technical change, but a cultural one — a shift from producing coffee as tradition to producing coffee as craft. 

For me, Los Cedros is not only about producing specialty coffee — it is about creating a project that strengthens our community. I want young people to see that agriculture can be modern, innovative, and globally connected, without losing its roots or its identity. 

What intrigues me the most about coffee is the transformation that happens after harvest. It is almost like discovering hidden potential inside the fruit. Small decisions in fermentation, time, temperature, and environment can completely change the final cup, and that continues to fascinate me every day. Post-harvest work is where creativity and science meet. It allows us to explore new expressions of coffee while still respecting the plant and the land. For me, that balance between tradition and experimentation is what makes coffee so powerful — it connects our history with the future we are trying to build. “

The fermentation of this coffee is a multi-step process that incorporates both oxidative, anaerobic, and submerged fermentation utilizing mossto.
It begins with flotation, sorting, and manual selection to isolate only perfectly ripe cherries. The cherries first undergo 24 hours of controlled oxidation in stainless steel tanks to trigger flavor-enhancing enzymatic reactions, followed by 48 to 72 hours of anaerobic fermentation at 17°C-20°C, allowing yeasts and lactic acid bacteria to transform sugars into rich organic acids and esters. The mossto (coffee juice & liquid byproduct extracted from previous fermentations) is introduced into the process, acting as a catalyst to influence microbial activity and potentially enhance consistency and complexity. To halt microbial activity and seal in these volatile aromatic compounds, the coffee then undergoes a thermal shock at 50°C for 30 minutes with recirculated mossto, followed immediately by a cold water rinse which effectively "freezing" the process and lock the flavours in the coffee.
Following soaking, the coffee is slowly dried in dark, hermetically sealed stainless steel dehumidifiers at temperatures below 37°C to ensure uniform moisture reduction, prevent oxidation, and protect volatile aromatic compounds. This tightly controlled environment maintains the coffee's integrity until it reaches a stable 10–11% moisture content.