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Hachi - Noa (乃愛) · Gesha

Hachi - Noa (乃愛) · Gesha

Inverted · Jurutungo, Panama

£21.60
£21.60
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Lot data: Gesha • 2,000–2,200 m.a.s.l. • Inverted Process • Jurutungo, Chiriquí, Panama • Cup Score: 91.5

This is our first coffee from Hachi Project: Noa Gesha, a high-elevation lot from Jurutungo chosen for its purity, floral lift, and striking transparency. What stood out immediately was how clean and non-processed it tasted, despite the complexity of the method behind it.

In Hachi’s Inverted Process, whole cherries are first submerged in a tailored culture medium before pulping, washing, and drying in dark, low-oxygen chambers. The result is a cup that stays light, precise, and expressive, with added aromatic detail but very little process weight.

In the cup, expect lemon, grape, cane sugar, and white tea, with a crystalline texture and bright, clean acidity. The finish is long, delicate, and quietly floral.
SELECT SIZE & ROAST

Flavour Profile

Sweetness

Restrained Pronounced

Acidity

Soft Vibrant

Body

Tea-like Syrupy

Process Signature

Traditional Expressive

Finish

Short Long

Aromatics

Delicate Strong

Tasting Notes

Lemon
Lemon
Grape
Grape
Cane Sugar
Cane Sugar
White Tea
White Tea

Characteristics

  • Variety: Gesha
  • Processing: Inverted Process
  • Altitude: 2000 - 2200 MSL
  • Farmer: Allan Hartman (Project Hachi)
  • Region: Jurutungo, Chiriquí, Panama
  • Cup Score: 91.50

Recipe

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The Hachi Project.

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Product data

How we roast this coffee

Glass roasting process

Cup Profile

Lemon, grape and white tea, with cane sugar sweetness and a long, delicate floral finish.

Roast Intent

Preserve citrus brightness and floral detail while developing sweetness without adding weight.

Sensory Target

Light and precise, with clear fruit, bright acidity and a delicate, lingering finish.

Colour

MediumLightUltra Light
Ground
88
Bean
73.8
Expand Full roast data

Target

Roast Time: 07:45
End Temperature (IBT): 173.4°C

Key Events

Turning Point: 01:05 @ 114.4°C
First Crack: 06:55 @ 167.8°C

Roast Phases

Drying: 03:12 (41.3%)
Yellowing: 03:43 (48%)
Development: 00:50 (10.8%)

Batch Size: 500 g

Temperature

Glass roasting process

Cup Profile

Lemon, grape and white tea, with cane sugar sweetness and a long, delicate floral finish.

Roast Intent

Preserve citrus brightness and floral detail while developing sweetness without adding weight.

Sensory Target

Light and precise, with clear fruit, bright acidity and a delicate, lingering finish.

Colour

MediumLightUltra Light
Ground
88
Bean
73.8
Expand Full roast data

Target

Roast Time: 07:45
End Temperature (IBT): 173.4°C

Key Events

Turning Point: 01:05 @ 114.4°C
First Crack: 06:55 @ 167.8°C

Roast Phases

Drying: 03:12 (41.3%)
Yellowing: 03:43 (48%)
Development: 00:50 (10.8%)

Batch Size: 500 g

Temperature