NINTAI (忍耐) GESHA

This Gesha from Hachi Project is one of the most refined we’ve ever tasted — luminous, peach-driven, and astonishingly clean. A cup defined by florality, purity, and balance.

From Jurutungo in Panama’s Chiriquí highlands, Nintai carries the mark of its remote origin — volcanic soils, drifting mists, and sharp thermal shifts that slow cherry maturation and concentrate sugars. The result is terroir expressed with clarity and precision.

What sets Nintai apart is Hachi’s Symbiotic Process - a method where a washed Gesha ferments in the mosto (fermentation liquor) of a natural Gesha. This transfers aromatic complexity without compromising structure, yielding the cleanliness of a washed coffee infused with the florality and juicy character of a natural.

In the cup, Nintai shines with pure peach sweetness, jasmine and white flower florals, a touch of lime, and a crystalline, tea-like finish. It is elegance at its highest resolution - best savoured once cooled, with patience and quiet attention.

Allow at least three weeks of rest for the profile to fully unfold. For brewing, we recommend a coarse grind to accentuate its clarity and delicacy.