Hatch Coffee – Finca Los Cedros Sidra Natural – Colombia

Tasting notes: Rose, hibiscus, cherry and dried raspberry

Oswaldo Toro produces this Sidra at Finca Los Cedros in Bruselas, Pitalito, Huila, at 1,800 metres. After learning from the Lasso family and working with Finca El Diviso’s production team, he developed his own farm around selective harvesting and deliberate post-harvest work. His project connects established farming traditions with experimentation and a desire to show younger people the possibilities of specialty coffee.

The Mosto Natural process begins with flotation and ripe-cherry selection, followed by 24 hours of controlled oxidation and 48–72 hours of anaerobic fermentation. Mosto from earlier fermentations is incorporated before a thermal-shock stage and cold rinse. Slow, controlled dehumidifier drying completes the preparation. This 2025/26 harvest lot offers rose, hibiscus, cherry and dried raspberry, bringing floral and red-fruit complexity to filter brewing.

Quantity:	200g	Origin:	Colombia
Region:	Bruselas, Pitalito, Huila	Farm:	Finca Los Cedros
Process:	Mosto natural	Variety:	Sidra
Altitude:	1,800 m	Roast level:	Light-medium
Brew method:	Filter	Roast date:	August 16, 2026