
Hatch Crafted Coffee (sold by Speciality Coffee CA)
HATCH - Racing Into The Night Half-Caf - Blend
Roasted by Hatch Crafted Coffee · Sold by Speciality Coffee CA
HATCH - Racing Into The Night Half-Caf - Blend is a Colombia, Ethiopia, Yeast Inoculated CM Red Honey Fruit Co-fermentation, Natural, Caturra, 74110, 74112 coffee from Hatch Crafted Coffee.
Went OOS:
In stock for ~38d 16h
Details
- Origin
- Colombia, Ethiopia
- Process
- Yeast Inoculated CM Red Honey Fruit Co-fermentation, Natural
- Variety
- Caturra, 74110, 74112
- Producer
- Sebastian Ramirez, Asefa Dukamo Korma

HATCH - Racing Into The Night Half-Caf - Blend
Roasted by Hatch Crafted Coffee · Sold by Speciality Coffee CA
HATCH - Racing Into The Night Half-Caf - Blend is a Colombia, Ethiopia, Yeast Inoculated CM Red Honey Fruit Co-fermentation, Natural, Caturra, 74110, 74112 coffee from Hatch Crafted Coffee.
Went OOS:
In stock for ~38d 16h
Details
- Origin
- Colombia, Ethiopia
- Process
- Yeast Inoculated CM Red Honey Fruit Co-fermentation, Natural
- Variety
- Caturra, 74110, 74112
- Producer
- Sebastian Ramirez, Asefa Dukamo Korma
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Description
Tasting notes: Strawberry, Brown Sugar, Red Wine Racing Into The Night is a limited half-caf blend designed for coffee lovers who want to enjoy a full-flavoured cup later in the day. This edition combines two distinctive coffees: a yeast-inoculated CM red honey fruit co-fermentation decaf from Quindio, Colombia, produced by Sebastian Ramirez, with a syrupy, fruit-forward natural Ethiopian coffee from Bombe Abore in Bensa, produced by Asefa Dukamo Korma. The Colombian Caturra brings an expressive fruit character, while the Ethiopian varieties 74110 and 74112 add depth and sweetness. Roasted to a medium-light profile, the blend offers vibrant notes of strawberry, brown sugar, and red wine. Ideal for filter brewing and modern espresso, Racing Into The Night delivers the complexity and enjoyment of specialty coffee while helping you cut back on caffeine without sacrificing flavour. Quantity: 200g Origin: Colombia, Ethiopia Region: Quindio, Bombe Abore, Bensa Farm: Sebastian Ramirez, Asefa Dukamo Korma Process: Yeast Inoculated CM Red Honey Fruit Co-fermentation, Natural Variety: Caturra, 74110, 74112 Altitude: 1,750 m - 1920-2020 m Roast level: Light-Medium Brew method: Filter & Espresso Roast date: August 16, 2026
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