If you're looking for a coffee that showcases advanced processing and how far the caturra varietal can be pushed look no further! This is a loud and expressive presenting coffee from HACHI that has structured stonefruit and citrus acidity with a high sweetness and interesting layers of process. We find the aromatics of this coffee when brewed to be very memorable and the resulting cup is dynamic with strong layering. We suggest you try this coffee from hot to cool to see how to acidity changes and how the processing changes. This is a super fun coffee to taste and share with your friends!

For best results, rest this coffee for at least 3 weeks before brewing! 

From Bean & Bean:

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.