Panama Hachi Project NOA #159 Espresso - Single Origin.

The Hachi Coffee Project is a groundbreaking initiative in the specialty coffee sector, spearheaded by Diego Bermudez, Allan Hartmann, and Matheus Antonaci. Its central mission is to push the boundaries of coffee cultivation, processing, and sustainability; from genetic innovation to advanced fermentation protocols. Unlike traditional projects focused purely on post-harvest methods, Hachi begins at the farm level. The team implements biogenetic studies, micrografting, and cloning, aiming to maximise the genetic potential and resilience of coffee varieties. Their techniques replicate desirable traits and maintain DNA purity, supporting long-term sustainability and adaptability amid climate change pressures. 

The Inverted Process, pioneered by Hachi, begins with whole cherries submerged in a culture of water, enzymes, and selected yeasts to ferment for 24 hours before depulping. This sequencing allows controlled biochemical exchange while retaining fruit integrity, with yeast-driven fermentation minimising acetic acidity and targeting structured breakdown of pectins and complex sugars. Cherries are then pulped, washed to halt fermentation at peak flavour, and dried in low-light dehumidification chambers to avoid oxidation. The result is a refined Gesha with clarified fruit notes, elegant acidity, and balanced body; showcasing both advanced fermentation design and the wild expressiveness of Jurutungo’s terroir.

PROCESS: INVERTED PROCESS + WASHED

REGION: JURUTUNGO, CHIRIQUI

ELEVATION: 2000 - 2200M

VARIETAL: GESHA

CUP: FLORAL, JASMINE TEA, PASSIONFRUIT, TANGERINE

ROAST: ESPRESSO