Hachi Project Geishas: Saikō Geisha + Kibō Geisha Low-Caf

Provenance

Welcome to two extremely special coffees. Produced by the Hachi Project, a research initiative founded in 2024 by two of the world’s most influential coffee producers - Diego Bermudez (Colombia) and Allan Hartmann (Panama) - these Geisha lots represent the pinnacle of innovation in coffee production.

The project's primary objective is to implement biogenetic protocols to maximise the inherent genetic expression and flavour potential of every coffee plant type. The philosophy is entirely holistic - the extraction of quality doesn't begin in the post-harvest process, it begins in the plant itself.

The name “Hachi” derives from the Japanese word for eight, symbolising infinity - an emblem of the boundless possibilities emergent when cultivation and processing are informed by scientific rigour.

Spanning five farms across Colombia and Panama, a stream of extraordinary coffees produced by the project has built Hachi a reputation for truly unique flavour profiles and remarkable complexity, and we're delighted to have two of their headline Geisha lots in our catalogue - the Hachi Saikō Geisha and the Hachi Kibō Geisha Low-Caf.

Process

Hachi Saikō Geisha – Hachi Inverted Process

The Hachi Inverted Process reverses traditional fermentation by starting with whole cherry fermentation in a tailored liquid culture before de-pulping and washing.

This preserves the fruit’s skin and mucilage, enabling controlled biochemical exchange and modulated metabolite flow. Cherries ferment for 24 hours in a solution enriched with enzymes and selected yeasts, enhancing specific flavour attributes.

During this process the intact cherry acts as a barrier, allowing gradual enzymatic infusion while protecting natural precursors. This results in a stable, yeast-driven fermentation.

Post-fermentation, cherries are de-pulped, washed, and dried in UV-free dehumidification chambers. The result is a cup with refined fruit clarity, clean acidity, and integrated structure – a reflection of Hachi’s precision-led, non-intrusive approach.

Hachi Kibō Geisha Low-Caf – Hachi Low-Caf Process

Hachi's Low-Caf process introduces a new approach to partial decaffeination - one designed to preserve the complexity and clarity high-quality varieties such as Geisha are celebrated for.

The process begins by fermenting freshly washed beans in a sealed tank with Cascara - a natural extract made from the coffee’s own fruit and mucilage. This creates a rich, flavour-protective environment that prepares the coffee for gentle decaffeination.

Caffeine is then removed using hot water and a carbon filter in a closed-loop system that keeps the coffee’s most delicate aromas and flavours intact. By maintaining low heat throughout, the process avoids damaging the floral and citrus notes that define exceptional Geisha.

The result is a low-caffeine coffee with remarkable aroma, bright acidity, and a clean, expressive finish - offering the full Geisha experience, without the compromise.

Read our deep-dive on the Hachi Project here: The Hachi Project: Engineering a Future for Coffee.

Also Available

Both coffees are also available to purchase in 50g, 100g, 200g and 1kg formats.

View the Hachi Saikō Geisha here.

View the Hachi Kibō Geisha Low-Caf here.