Panama Hachi Coffee Project - Kaze Natural Gesha (100g Jar)

Notes of candied cherry, blood orange, hibiscus.

Varietal: Gesha
Lot Name: Kaze (translates to "the wind")
Farm: Angelica
Region: Boquete, Chiriqui, Panama
Altitude: 2000-2200 MASL
Processing: Natural

Hachi Project is not a traditional coffee producer - they brand themselves as a biotech firm to boot. Started by some of the most recognizable names in the high end geisha industry, like the Hartmann's and Diego Bermudez, this team of four co-founders is working to revolutionize how coffee is grown, processed, and sold in Panama and world wide.

This lot, known as Kaze, translating to "the wind," comes from Angelica’s farm, which is located in one of the most remote and ecologically distinct zones of the Chiriquí highlands. The area is defined by steep relief, constant mist drift, and dramatic thermal amplitude, resulting in a slower cherry development cycle producing high levels of sweetness. The farm is mapped into low-intervention micro-blocks, allowing Hachi to track plant response under minimal human influence while implementing site-specific organic inputs to reinforce native fertility. The surrounding primary forest plays a vital ecological role, contributing to why this farm is bursting with life.

For Hachi, the Classic Natural Process begins with strict cherry selection. Only fruit at peak ripeness is harvested, and underripe or overripe cherries are removed to prevent uneven fermentation and off-notes. The goal is a clean, sweet expression with every facet controlled from the start. The first drying stage takes place on covered raised beds inside a protected structure designed to control airflow and environmental exposure, with air movement directed through the beds to promote gradual and even drying over an 8 to 10 day period. This controlled airflow helps prevent overheating, mold development, and uncontrolled fermentation. After the initial drying phase, the coffee is transferred to dark drying room for an additional 4 to 5 days. This allows for slower drying, and more stable qualities - something we're seeing happen in almost all high end lots from Panama these days. The result is a natural coffee that remains clean, structured, and fruit-forward. Sweetness is well defined, acidity remains bright, and the cup reflects the varietal and origin without the heavy or boozy characteristics often associated with naturals of a lesser quality.

This is one of the most exciting lots we have brought into the limited program, and it is extremely limited to only 50, 100g jars. Enjoy!