Starlight

About the Coffee

Bombe Station sits in the Sidama zone of southern Ethiopia, one of the country's most recognized growing areas. The station collects cherry from smallholder farmers in the surrounding hills, where coffee grows at elevations above 2,000 meters. At that altitude, the growing season is long and slow, and farmers have been growing coffee in this region for generations.

This coffee is washed, meaning the fruit is removed from the bean before it goes through fermentation and then dried on raised beds. Washed processing tends to highlight what the growing environment contributes to the cup rather than the influence of the fruit itself. Bombe Station has built a reputation for clean, carefully handled lots, and the station's attention to fermentation time and drying conditions is what sets its coffees apart from other stations in the region.

Starlight is Hatch's "adventurous" profile within their core lineup, roasted just a touch further than their standard filter offering. That small shift in development makes it flexible enough to pull as espresso or brew as filter, depending on what you're after that morning.

About Hatch

Hatch was founded in Markham, Ontario, and its roots go back further than the roastery itself. The founder started roasting coffee by hand while living in West Africa, years before Hatch had a building or a commercial roaster. That background shaped how the company approaches sourcing and production: with curiosity rather than convention.

Hatch roasts on a Loring 35kg and a Loring 70kg, and has seven active Q-Graders on staff, which is a significant number for a roaster of their size. Q-Graders are licensed coffee quality evaluators who score green coffee using a standardized tasting protocol. Having that depth of sensory expertise in-house means sourcing decisions are made with a high level of scrutiny. Hatch won Th3rd Wave Coffee Roaster of the Year in 2022.