Hachi - Nintai (忍耐) · Gesha
Hachi - Nintai (忍耐) · Gesha
Symbiotic · Jurutungo, Panama
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.
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Tasting Notes
Tasting Notes
Characteristics
Characteristics
Flavour Profile
Flavour Profile
Sweetness
Acidity
Body
Process Signature
Finish
Aromatics
Roast Profile
Roast Profile
Recipe
Recipe
