**Roasted on Jul 22 Hachi coffee project continues to showcase the cutting-edge scientific practices developed by Diego Bermudez being combined in junction with the quality crops of great farms. Hachi is a testament to the power of biotechnology and agroforestry, showcasing the power of collaboration in coffee production. We are very excited and honoured to be able to share the literal fruits of labour from this exciting project. The cherries come from Villa Esperanza Farm, nestled in the Andean foothills of El Tambo, Cauca. Rich volcanic soils, high elevation, and a cloud forest microclimate create ideal conditions for slow cherry maturation, allowing sugars and complex flavors to develop. Warm days, cool nights, and careful variety-specific harvesting help each lot reach its full potential. Villa Esperanza is also the birthplace of Hachi's biogenetic innovation program, where rare coffee varieties and clones are cultivated and studied through ongoing research. By combining precision agronomy, experimental processing, and regenerative farming, the farm continues to push the boundaries of Colombian coffee while preserving its unique terroir. From Hachi: “The name of this coffee is called “Suishō”, which means “Crystal”. Its delicate clarity and refined sweetness of sugar glass, combined with a sparkling brightness that enhances the rose tea and crisp apple notes. It evokes purity and the elegant character often found in high-quality Colombian Bourbon coffees. At Hatchi, the washed process follows the traditional sequence of pulping, fermentation, washing, and drying, executed under precise environmental control. Fermentation takes place in monitored tanks where temperature, pH, and duration are carefully managed, using either native microbiota or selected cultures depending on the sensory objective. After fermentation, the coffee is thoroughly washed and dried under controlled conditions to ensure uniform moisture reduction. The result is a washed coffee defined by clarity and balance, with vibrant acidity, clean sweetness, and a profile that reflects both the cultivar and the intent of the process.” 200g Direct trade with Hachi Origin: Cauca, Colombia Producer: Hachi Project Varieties: Aruzi Bourbon Process: Washed Elevation: 1650-1750 masl Harvest: 2025 Recommended Brew: Filter Aroma: Hibiscus, Apple Flavour: Elderflower, Hibiscus, Apple, Cane Sugar

**Roasted on Jul 22 Hachi coffee project continues to showcase the cutting-edge scientific practices developed by Diego Bermudez being combined in junction with the quality crops of great farms. Hachi is a testament to the power of biotechnology and agroforestry, showcasing the power of collaboration in coffee production. We are very excited and honoured to be able to share the literal fruits of labour from this exciting project. The cherries come from Villa Esperanza Farm, nestled in the Andean foothills of El Tambo, Cauca. Rich volcanic soils, high elevation, and a cloud forest microclimate create ideal conditions for slow cherry maturation, allowing sugars and complex flavors to develop. Warm days, cool nights, and careful variety-specific harvesting help each lot reach its full potential. Villa Esperanza is also the birthplace of Hachi's biogenetic innovation program, where rare coffee varieties and clones are cultivated and studied through ongoing research. By combining precision agronomy, experimental processing, and regenerative farming, the farm continues to push the boundaries of Colombian coffee while preserving its unique terroir. From Hachi: “The name of this coffee is called “Suishō”, which means “Crystal”. Its delicate clarity and refined sweetness of sugar glass, combined with a sparkling brightness that enhances the rose tea and crisp apple notes. It evokes purity and the elegant character often found in high-quality Colombian Bourbon coffees. At Hatchi, the washed process follows the traditional sequence of pulping, fermentation, washing, and drying, executed under precise environmental control. Fermentation takes place in monitored tanks where temperature, pH, and duration are carefully managed, using either native microbiota or selected cultures depending on the sensory objective. After fermentation, the coffee is thoroughly washed and dried under controlled conditions to ensure uniform moisture reduction. The result is a washed coffee defined by clarity and balance, with vibrant acidity, clean sweetness, and a profile that reflects both the cultivar and the intent of the process.” 200g Direct trade with Hachi Origin: Cauca, Colombia Producer: Hachi Project Varieties: Aruzi Bourbon Process: Washed Elevation: 1650-1750 masl Harvest: 2025 Recommended Brew: Filter Aroma: Hibiscus, Apple Flavour: Elderflower, Hibiscus, Apple, Cane Sugar