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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Flavour Profile
Flavour Profile
Sweetness
Acidity
Body
Process Signature
Finish
Aromatics
Tasting Notes
Tasting Notes
Characteristics
Characteristics
Recipe
Recipe
Product data
How we roast this coffee
Glass roasting process
Cup Profile
Peach, white tea and cane sugar, with lime brightness, silky texture and a long, clean finish.
Roast Intent
Protect peach sweetness and floral precision with restrained development and a clean finish.
Sensory Target
Delicate and lifted, with clear stone fruit, tea-like texture and a long citrus finish.
Colour
Temperature
Glass roasting process
Cup Profile
Peach, white tea and cane sugar, with lime brightness, silky texture and a long, clean finish.
Roast Intent
Protect peach sweetness and floral precision with restrained development and a clean finish.
Sensory Target
Delicate and lifted, with clear stone fruit, tea-like texture and a long citrus finish.
Colour
Temperature