Hachi - Noa (乃愛) · Gesha
Hachi - Noa (乃愛) · Gesha
Inverted · Jurutungo, Panama
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Tasting Notes
Tasting Notes
Characteristics
Characteristics
- Variety: Gesha
- Processing: Inverted Process
- Altitude: 2000 - 2200 MSL
- Farmer: Allan Hartman (Project Hachi)
- Region: Jurutungo, Chiriquí, Panama
- Cup Score: 91.50
Flavour Profile
Flavour Profile
Sweetness
Acidity
Body
Process Signature
Finish
Aromatics
Roast Profile
Roast Profile
Recipe
Recipe
- Overview
Coffee: 20g
Brewer: Hario Switch
Paper: Sibarist Fast Cone
Water: 305ml @ 70-95°C
Grind Size: 10 (EK43s), Medium-Course
- Recipe:
0:00 - Low Temperature Bloom
Pour 60g of water at 70°C over the coffee grounds. Allow the coffee to bloom for 1:15 seconds. Make sure all coffee grounds are wet by shaking the brewer.
1:15 - Release the coffee
1:30 - Second Pour
Pour 80ml of water at 95°C steadily over 15 seconds.
2:00 - Third Pour
Pour 80ml of water steadily over 15 seconds.
2:30 - Fourth Pour
Pour 80ml of water steadily over 15 seconds.
3:15 - Serve
Remove the Hario Switch and enjoy your perfectly brewed Geisha from the legendary Panamanian farm.
We recommend using a finer grind size—9 (EK43s) or 20 clicks (Commandante) - with the Hario v2, or Kalita Wave following the Tetsu 4:6 Brewing Method (grams x 15).


The Hachi Project.
Some stories are written by those in power. Others by those who won’t be silenced. They didn’t invent the science.They just applied it where it mattered most.
Price breakdown - beans, transport, lot size.