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
The shape of the cup, before the flavour notes.
These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.
Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.
Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.
Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.
Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.
How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.
How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.
The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.
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