history

HQ.Opening.

On January 26, one of the company's most important dreams comes true, having a space where we can enjoy roasting and learning with all our partners who are our customers and suppliers.

New Headquartes + new Giesen w30 toaster.

Year of preparation for a future for growth and comfort that we had missed so much years ago due to lack of resources, this year 2023 our objective was to create a space where we could coexist the offices, training room, laboratory and comfortable production area along with the new acquisition of one of the most important machines in our lives, a 30Kg GIESEN toaster that will be the heart of our project that will allow us to pump faster to go further.

DRIP COFFEE + compostable packaging + poursteady + Web restailing.

Due to the need to travel and always consume shitty coffee, we were the first in Spain to create an easy, pocket-sized system suitable for a 4-year-old child to prepare, DRIP COFFEE. Conceived and designed to be drunk anywhere in the world with just 200ml of hot water.

With the intention of leaving less of a footprint on the planet, we decided to give our packaging a twist and make it compostable, although it was more expensive to obtain and sensitive to time, but we knew that we had to be one of the first as a brand to set an example for our principles and by doing coincide its launch with a new website that gave us so many headaches.

We inaugurate HCR3 Girona.

Just an hour and a bit from Barcelona we have the city of Girona, which we have always been very fond of, not only for its historic center dominated by medieval, Roman and Arab buildings but also for the great gastronomic and brutal cycling culture.

We decided to contribute our grain of sand within that gastronomic experience knowing that there is a large curious quality market, opening our doors on the same Rambla de la Libertad with views of the Onyar River.

International judges in Colombia Land of diversity + We inaugurate HCR2 El Born + website + we trick Vittoria 15kg toaster.

Very intense year due to the growth of the company adapted to a pandemic where we never knew what would happen when we got up the next day.

Before the pandemic happened, we were in Colombia judging the best coffees, with Carlos Moral being one of the international guest judges.

Finally we managed to successfully get home without knowing that days later the world would stop, marking a before and after in the way we see life in general. They were very difficult times where our day-to-day work apart from keeping us safe with our loved ones, we only thought about reinventing ourselves and seeing how we could survive without having to close our doors. We quickly created and opened a website to be able to provide continuity to our cafes and clients while we thought about how we could help the world beyond staying at home. At the launch of the website we noticed a lot of support with all our customers placing orders where we even launched a Rwandan coffee called #FUCKCORONA, later we began to be able to open our cafes with the take away format. At the end of the year we opened HCR 2. El Born in Ciutat Vella where Hidden had the challenge of offering the neighborhood and tourists an incredible price, quality accompanied by a professional service that was not easy to see in the area.
We also tricked out our 15kg Vittoria toaster by installing a custom flamethrower that allowed us to modulate the amount of heat, along with a Giesen cyclone, a frequency converter and some very precise probes that gave us incredible consistency between roasts.

Poble Nou roastery opening + We traveled to Colombia + international judges.

We moved from Castelldefels to Poble nou (Barcelona) to an 85m warehouse that would allow us to be closer to our clients and be able to develop a more solid growth structure.
Later we traveled to Colombia debuting in the world of competition as international judges tasting the best coffees from the Huila region, being able to select 7 very special coffees for our community.

At the same time, we were able to train roasters and baristas from the same region and we continued with our projects with friendly producers.

We travel to Colombia.

Our first real trip to search, understand and agree on prices with producers who really wanted to do a medium and long-term project with experimental processes. We understood the difficulty of developing a project (R&D) that went outside what was established at that time and in that country of origin.

The PRODUCTO DE COLOMBIA brand was very well defined by the Colombian federation and its coffee tradition of so many years processing soft washed coffees. Anything that came out of that traditional profile could not be imported with the Colombian brand on the bag because our experimental processes of 88 SCA points classified it as pulpy (defective) coffee.

We traveled to Ethiopia and Kenya for the first time + MWC + LCF

We had experience traveling to other coffee-producing countries with a more solid and traditional way of growing and processing coffee such as controlled processes and farms. Traveling to the cradle of coffee (Ethiopia) marked a before and after for the company when it came to understanding specialty coffee. We discovered the potential of the motherland of Africa, knowing the importance of the soil, its weather conditions and altitude. . There were other countries where coffee was grown in a much more correct and delicate way, but Ethiopian coffee had something that the rest of us couldn't find at that time.

Our debut as a brand in the world of events, participating in the Mobile World Congress (MWC17) providing Coffee Catering service to clients and in the London Coffee Festival exhibiting our coffee.

We inaugurate HCR1 Les Corts.

We inaugurated our first coffee temple to spread the culture of coffee, working with a unique coffee maker in Spain brought directly from Seattle with a different extraction system. This space, apart from being a beautiful cafeteria with unique machinery, very well-trained baristas and producers who served incredible coffees, was a space designed so that all street customers could come learn about the traceability of coffee where we taught sensory and How to make coffee at home easy and good.

Fundadores.

In 2015, Mateo Gonzalez and Carlos Moral crossed paths to teach a special coffee and Matcha workshop. That's where they realized that both products were very unknown and at the same time they had a long road ahead of them. They decided to join forces under the concept of traceability and sustainability, reflecting all the work behind each drink and transmitting to the world their entire culture with the intention of making the market see how powerful and beneficial for health it was, with a large niche. market where we knew that it would mark a before and after in the lives of many people when these two quality products could reach all homes and businesses.

Mateo Gonzalez:
His passion for martial arts and Japanese culture since he was a child made him travel to Japan, where on one of his trips he discovered Matcha tea and quickly began to distribute it in Spain.
As a good coffee enthusiast, he began to study and visit coffee farms until, together with his friend Carlos, they began the adventure of Hidden Coffee Roasters.

Carlos Moral:
He was born into a coffee-growing family since 1979, carrying coffee through his veins. His first experience on the farms was in 2006, living for 1 year with producers in Nicaragua and training from cultivation to processing and different types of drying in different producing countries such as Costa Rica, Kenya or Ethiopia. She also travels to origin every year to continue selecting the best coffees and learn first-hand from coffee producers.

He has been an official SCA trainer and trainer for the Basic, Intermediate and Professional Barista certifications since 2010 and was certified as a Q-Grader professional cupper in 2014. He defines coffee as a lifestyle that allows him to travel and learn about different cultures. from the most real and authentic part.