Hachi - Okabuto *Rare*

Tasting Notes: Peach, Yuzu, Orange Blossom
Country: Panama
Region: Jurutungo, Volcán, Chiriquí
Process: Enzyflow
Variety: Gesha
Elevation: 1850–2100 masl

Introducing Hachi Project: Terroir, Innovation & Biotech in Harmony
Founded by Diego Bermudez (of El Paraíso fame), Matheus Antonaci, and Allan Hartmann, the Hachi Project is a bold new venture redefining the frontiers of specialty coffee. Based in Panama’s wild and ecologically distinct Jurutungo region, Hachi’s mission is clear: to maximise varietal expression and redefine quality through controlled fermentation, genetic integrity, and soil regeneration. With their pioneering vision—merging biotechnology with terroir preservation—Hachi is helping shape a more expressive, sustainable future for coffee. The Ōkabuto Gesha represents their signature approach: precise, boundary-pushing, and impossibly elegant.

The Enzyflow Process: Where Biochemistry Meets Artistry
Ōkabuto is processed using Enzyflow, a proprietary method that introduces pectinase and glucosidase enzymes during submerged fermentation. Rather than relying on ambient microbes alone, this process surgically unlocks the full aromatic potential of each cherry.

Step 1: After hand-selecting cherries with exceptional tree-level aromatic potential, the lot undergoes a 12-hour oxidative immersion to begin softening phenolics and oxygenating the mucilage.

Step 2: The cherries are then inoculated with purified enzymes, breaking down complex polysaccharides and glycosidic bonds, releasing aroma precursors like linalool and geraniol.

Step 3: Controlled aeration and water recirculation during fermentation keep the process clean and consistent, allowing a rapid yet precise 24-hour fermentation to unfold.

Step 4: The lot is finally dried in darkness over 12–15 days, UV-free and temperature-controlled, to preserve the Gesha’s stunning florals and texture.

This results in a cup of pristine clarity, high-definition flavour structure, and rare aromatic elegance—highlighting what was already inside the seed rather than masking it with fermentation artefacts.

The Jurutungo Farm: Coffee in Harmony with Wild Landscape
Grown between 1850–2100 masl in one of Panama’s most remote highland forests, Jurutungo Farm is a beacon of biodiversity and intentional farming. Rather than relying solely on elevation, the Hachi team cultivates micro-lots using strategic terrain orientation, natural wind corridors, and native forest preservation. These environmental factors—combined with site-specific organic inputs—enable the trees to thrive with minimal human intervention. The surrounding primary forest supports hydrological stability and pollinator traffic, while reinforcing natural pest suppression. Jurutungo’s distinct misty climate and steep topography slow cherry development, enhancing sugar integrity and flavour depth. This isn’t just farming—it’s ecological coffee design.

For Filter/Batch Brew, we suggest 1:16 coffee to water ratio as a starting point.

Dose - 15.5g
Yield - 240g
Grind - Coarse
Water Temperature - 92c
Time : 2:00-2:10
All pours are 30 second intervals
1st pour of 30g, followed by 3 pours of 70g

All orders are packaged with care and shipped within 3 business days.

You can expect your order to arrive within 4 business days within Australia metro areas, depending on shipping option chosen.

We ship internationally fresh coffee!

For international orders we use Fedex Express which takes about 3-10 business days depending on your location.