Roast Level: LIGHT-MEDIUM
Tasting Notes: Grapefruit, raspberry, nectarines, cinnamon freshness in aftertaste, heavy body
Region: Chiriquí, Panama
Elevation: 1600M
Process: Enzyflow Washed
Varietal: Caturra

This Caturra comes from the Hachi Coffee Project, a collaboration between Diego Bermudez of Colombia and Allan Hartmann of Panama. Their work brings together variety selection, controlled fermentation, and careful processing to explore just how expressive non-Gesha coffees can become.

At the center of Hachi is a drive to push flavor beyond conventional expectations while preserving clarity and structure in the cup. This lot was processed using an Enzyflow Washed method, where cherries are depulped and fermented for 24 hours.

In the cup, expect an intensely aromatic profile with bold fruit, lifted florals, and a vivid sweetness that carries through the finish. It’s loud, layered, and modern, with a profile that pushes well beyond traditional expectations of Caturra.