Gesha - Advanced Fermentation "Noa (乃愛)" - Hachi Project

Origin

• 🇵🇦 Panama· Chiriquí

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Tastes Like: White Peach, Sorbet, Verbena Origin: Jurutungo Farm, Chiriquí, Panama VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Producer: Allan Hartmann and Diego Bermudez Elevation: 2,000-2,000 masl Process: Inverted Process The Inverted Process developed at Hachi turns conventional fermentation sequencing on its head— beginning with whole cherry fermentation submerged in a tailored culture medium before depulping and washing. This first stage is designed to preserve the integrity of the fruit's skin and mucilage, allowing controlled biochemical exchange across the intact cherry while modulating the osmotic flow of metabolites. The cherries ferment for 24 hours in a liquid solution enriched with water, enzymes (typically pectinase and glucosidase), and selected yeast strains, either wild isolates from the same coffee batch or engineered yeasts chosen for their capacity to enhance floral, fruity, or structural attributes. This reverse sequencing offers several biochemical advantages. The intact cherry acts as a semi-permeable barrier, enabling slow infusion of the enzymatic medium while retaining the coffee’s naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. precursors within the fruit. This approach creates a stable environment for yeast-driven fermentation, minimizing acetic stress and allowing for the targeted breakdown of pectin and complex sugars. After this carefully timed phase, the cherries are depulped and immediately washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., halting microbial activity at a peak of aromatic and structural development. This prevents over-fermentation and preserves the desired flavor profile. The coffee is then moved to our dark-room dehumidification chambers, where it dries gradually away from UV light and oxidation risk. The result is a cup profile marked by refined fruit clarity, clean acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and well-integrated bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., without the heavy-handed influence often associated with long cherry fermentations. The Inverted Process is a tribute to Hachi’s philosophy — using biotechnology not to overpower the coffee, but to guide it toward its most eleg