Hachi: Where Science Meets Stewardship
A Fusion of Visionaries: Diego Bermudez & Allan Hartmann
Hachi is the result of a bold collaboration between two of the most respected minds in coffee. Diego Bermudez, known for his radical fermentation protocols and scientific precision, joins forces with Allan Hartmann, whose deep environmental ethic and processing mastery have made his Panamanian coffees globally revered.
What started as two parallel journeys - one rooted in Colombian microbiology labs, the other in the rainforests of Jurutungo — has evolved into a shared project with a single goal: to redefine what is possible when nature and science work in sync.
The Hachi Blueprint: Panama x Colombia
With five farms split between the volcanic soils of Volcán, Panama and the fertile slopes of Cauca, Colombia, Hachi manages over 170 hectares — 18 of which are in full production. Beyond their own plots, they’ve built a growing network of allied producers who adhere to the same strict protocols and deliver cherries to Hachi’s processing centres.
This binational model allows them to run identical fermentation experiments across terroirs — same microbes, same varieties, different origin. The results are revealing: Panama offers floral clarity and altitude-driven elegance; Colombia adds structure, consistency, and fruit-forward depth.
Biotechnology with Purpose
Unlike traditional breeding, Hachi’s approach prioritises stability, sustainability, and scale. Tissue cloning allows them to replicate elite mother plants without genetic drift. Micrografting introduces traits like pest resistance and drought resilience. The result: healthier trees, higher yields, and cups with amplified sweetness, clarity, and traceability — all with lower chemical inputs.
A newly built laboratory facilitates strain isolation, microbial research, and flavor mapping — not just for Hachi’s coffees, but to elevate standards across the industry.
Innovation That Serves the Land
Despite its tech-forward model, Hachi is not divorced from the forest. Agroforestry remains foundational — shaded plots, biodiversity corridors, and native species recovery are core to their farm design. Every processing advancement is developed with environmental resilience in mind. Visitors to Hachi see more than fermentation tanks and protocols; they see reforested ridgelines, mist-drifted lots, and a working model for the future of sustainable high-end coffee.
A Shared Philosophy with Glass
What excites us about Hachi isn’t just the cup quality — though that speaks for itself — but the thinking behind it. This is not coffee as commodity. It’s coffee as system. It’s a vision where data, biodiversity, and farmer knowledge co-exist and reinforce each other.
Like us, they believe in opening the black box — sharing protocols, traceability data, and the “why” behind every decision. That’s why we’re proud to feature their lots, collaborate on education, and tell their story. Because when innovation listens to the forest, and transparency leads the way, the result is something truly worth brewing.