NOA (乃愛) GESHA

This is the first coffee we’ve purchased from Hachi Project — Noa Gesha from the remote slopes of Jurutungo, Panama, crafted through their pioneering Inverted Process.

What struck us immediately was how clean and non-processed these Hachi lots tasted. From the first sip, they were unmistakably Panamanian: light, crystalline, and pure, carrying the signature clarity that defines the region.

At 2,000–2,200 metres, Jurutungo’s volcanic soils, drifting mists, and sharp thermal swings slow cherry maturation, giving the coffee remarkable balance and transparency.

Hachi’s Inverted Process turns the usual fermentation sequence on its head. Instead of depulping first, whole cherries are submerged for 24 hours in a tailored culture medium enriched with water, enzymes such as pectinase and glucosidase, and selected yeast strains. This intact-cherry approach allows for controlled biochemical exchange, slowing the breakdown of sugars and pectin while preserving natural precursors. It creates a stable, low-stress environment that enhances florals and fruit without the acetic sharpness often found in long fermentations.

Once the cherries reach their aromatic peak, they are depulped, washed to halt microbial activity, and dried in dark, low-oxygen chambers that protect against UV light and oxidation. The result is a cup profile that is light, crystalline, and expressive — refined fruit clarity, clean acidity, and a well-integrated body. Rather than imposing flavour, the Inverted Process reflects Hachi’s philosophy of using biotechnology not to dominate, but to reveal the coffee’s most elegant potential.

In the cup, Noa shines with verbena and white tea florals, white peach and grape sweetness, and a lemon-sorbet brightness. Elegant, crystalline, and best enjoyed after at least three weeks’ rest.