Hachi - Nintai (忍耐) · Gesha

Lot data: Gesha • 2,000–2,200 m.a.s.l. • Symbiotic Process • Jurutungo, Chiriquí, Panama • Cup Score: 92.25

This 92.25-point Gesha from Hachi Project stood out for its peach sweetness, white-tea clarity, and floral precision. Allan Hartman’s symbiotic process gives it more aromatic lift than a classic washed Gesha while keeping the cup exceptionally clean.

In this method, a washed Gesha is fermented in the mosto from a natural Gesha. The result is a coffee that keeps the structure and transparency of a washed lot, while gaining extra sweetness and a more layered aromatic profile.

In the cup, expect peach, white tea, and cane sugar, with lime bringing a bright citrus edge. The texture is silky and tea-like, and the finish stays long, clean, and precise.