Panama Hachi Coffee Project - Hatsuka

Producer Hachi Coffee Project
Farm Guarumo Farm
Corregimiento Santa Clara
District Renacimiento
Province Chiriqui

Sun Exposure Mixed shade
Farm Size 4ha
Altitude 1,800masl
Latitude 8.86818
Longitude -82.73898

Variety Chicho Gallo
Process Natural
Fermentation Dry
Drying 8-10 days on raised beds with intentional wind; 4-5 days in temperature/humidity controlled dark room

Flavor Honey, Peach, Cantaloupe, Mango, Berries, Floral
Descriptors Tea-like, Bright, Balanced Acidity

Harvest Year 2025

About this coffee Coffees from Panama consistently rank among some of the most coveted and awarded in all the coffee world. In 2024 the Hartmann family partnered with renowned Colombian producer Diego Samuel Bermudez Tapia to create the Hachi Project – a project dedicated to fusing tradition and science to maximize what they consider the genetic expression within each coffee.

We were first introduced to the Hartmann’s in 2023 at the Costa Rican Cup of Excellence, where Peter served as an international jury member alongside Diana Hartmann. In 2024, while in Colombia, we met and learned more about the project from Diego. Late last year Diana reached out to see if we would be interested in cupping a handful of lots, which is where we began to appreciate what they were truly doing with the Hachi Project.

The Guarumo Farm is a living research farm where Hachi is testing innovative plant management techniques such as micrografting, biostimulant applications, selective pruning cycles, and new varietal research, all with an eye on ensuring coffee’s sustainable future. The coffee in the Hatsuka Lot 169 is such an example – Chicho Gallo is a hybrid between Amaro Gayo (an Ethiopian landrace variety) and the famed Hartmann Geisha varietal. For this lot, ripe cherries were picked and floated before being placed on raised beds in a specially designed structure to generate different pressure zones and direct airflow through the beds. Once the cherries reach their desired moisture, they are moved to a dark room where they continue to dry under precise control over moisture, water activity, and drying uniformity.