Hachi – Geisha Shiro

The Hachi Project brings together two of the most forward thinking producers in coffee, Diego Bermudez and Allan Hartmann. Hachi, meaning eight in Japanese, symbolises infinity, renewal and continuity, which reflects the long term vision behind the project.

Our relationship with both Diego and Allan has developed over several years, built on a shared focus on detail, innovation and uncompromising quality. Hachi feels like a natural extension of that connection, bringing together their respective expertise into a single, evolving project.

This lot comes from Jurutungo Farm in the Chiriquí Highlands of Panama, a remote and ecologically rich area shaped by steep terrain, shifting temperatures and constant mist. These conditions slow down cherry development, allowing for greater clarity and complexity in the final cup. The farm itself is carefully integrated into the surrounding landscape, with coffee grown in small, low intervention plots alongside primary forest, supported by rich soils and natural airflow.

At the core of Hachi is a commitment to pushing coffee forward through both science and respect for tradition. By combining advanced fermentation techniques with work in plant cloning and tissue culture, the project focuses on preserving and refining exceptional Geisha varieties. This allows for consistency, clarity and precision while maintaining a strong connection to place.

Shiro is processed using Hachi’s Enzyflow method, a highly controlled submerged fermentation designed to bring clarity and definition to the cup. After harvest, the coffee undergoes a precision fermentation where enzymes such as pectinase and glucosidase are introduced to break down the mucilage and gently unlock aromatic compounds within the coffee.

Throughout the process, temperature, water flow and oxygen levels are carefully managed to ensure stability and consistency. This approach allows the coffee’s natural characteristics to come forward without the influence of heavy fermentation notes, resulting in a profile that feels clean, structured and highly transparent.

In the cup, expect white peach, yuzu and lemongrass. There is a delicate floral lift and a citrus tea like clarity, with layered stone fruit sweetness developing as the cup opens. The finish is long, refined and elegant, with a sense of precision that carries all the way through.

This is a coffee that speaks to both place and process, where careful cultivation and thoughtful fermentation work together to highlight the purity and potential of Panamanian Geisha.