Project Hachi is a collaboration between Allan Hartmann and Diego Samuel Bermudez Tapia, dedicated to expanding the expressive potential of Panamanian coffee through unorthodox, science-backed processing techniques and intentional experimentation.

At Hachi, our Classic Natural Process reimagines tradition through scientific precision. 
The first stage of drying takes place on covered raised beds — an enclosed structure engineered specifically to generate differential pressure zones and direct wind flow through the beds. The coffee dries gradually and evenly over an 8–10 day period, allowing the full development of fruit-derived volatiles while avoiding the muddiness or boozy overtones common in poorly managed naturals.

This small Hatsuka Natural lot of only 75kg is something special. In the cup we find this coffee to be layered with clearly defined notes of red grapes, apple, and peach. 

Region: Chiriquí, Panama
Producer: Hachi Project
Variety: Chicho Gallo 
Process: Natural 
Elevation: 1,800 masl

All orders will be roasted on the Monday after ordering and shipped Tuesday.

100g of Whole Bean Coffee