Last updated: 2026-09-16T16:50:10.114Z

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/traffic-coffee/fukumitsu-hachi-project-1233/reviews)

42,91 $US/200g

**Traitement:** [Nature](https://www.coffeelist.co/fr/insights/processing-method/natural)

**Région:** [Chiriqui, Panama 🇵🇦](https://www.coffeelist.co/fr/insights/region/b3f0f793-5e2b-42d2-8210-73fdba7f5124)

**Variété:** [Maragogipe](https://www.coffeelist.co/fr/insights/variety/maragogipe)

## Ce que dit la marque

> Farmers: Hartmann family & Processing by Diego Bermudez Origin: Rocky Mountain Farm - Chiriquí, Panama Process: Hachi* natural Varietal: Maragogipe Roast level: superlight In the cup: passionfruit, plum, cacao nibs THIS IS SUPERLIGHT COFFEE LIMITED TO 100 BAGS & roasted August 31st 2026 Alright, this coffee is definitely one for the geeks, connoisseurs, & rarity die-hards. This is a SUPERLIGHT roast of a Maragogipe(Maragogype...however you want that) that will probably ONLY start tasting nice after 3 weeks of rest from the roast date above. After this time, if there is any left, it will be stored in our freezer & dispatched from there "to order". FUKUMITSU means...loosely, "abundant fortune" & thus Hachi project has described this coffee as such: the abundant, rich sweetness and deep fruit notes of plum and raisin, complemented by the exotic brightness of passion fruit and the profound cocoa finish. It represents a truly fortunate and delightful coffee experience, from a distinguished Panama Maragogipe. The process: Natural, KATA dimension Rather than standard fermentation, KATA dimension lots utilize highly controlled thermal and enzymatic environments. For instance, their "Sous-vide" protocol involves vacuum-sealing washed parchment coffee with its own mucilage and an enzymatic solution before immersing it in a water bath strictly maintained at 60°C for two hours. The HACHI Natural Process begins with fully ripe cherries that are dried whole on covered raised beds under carefully managed airflow and layer thickness. The fruit remains intact throughout drying, allowing controlled fermentation development, with regular moisture reduction over several weeks. Regular turning and environmental monitoring ensure even drying and prevent over-fermentation. The result is a fruit-forward coffee with defined sweetness, balanced acidity, and structured clarity, expressing varietal character through disciplined whole-cherry drying.

Original en anglais.

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# FUKUMITSU 福蜜 Hachi Project #1233

[Voir sur le site du torréfacteur](https://www.trafficcoffee.com/products/allan-hartmann-diego-bermudez)

200g

42,91 $US

(97,32 $US/lbs)

## Profil

### Caractéristiques gustatives

**Corps:** 25/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 79/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 60/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 38/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 51/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire — 2/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Fruit de la passion

Prune

Éclats de cacao

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