We’re thrilled to showcase another masterpiece from our long-standing collaboration with Diego Bermudez and Allan Hartmann. This tiny 90 kg lot comes from Jurutungo Farm in Panama’s Chiriquí Highlands, a remote, ecologically rich zone where steep terrain, mist, and dramatic thermal swings create slow, precise cherry development. Jurutungo leverages natural wind corridors, microbial-rich soils, and low-intervention micro-blocks to cultivate trees in harmony with the surrounding primary forest, producing rare coffees that truly reflect the character of the land. Shiro is processed using Hachi’s innovative Enzyflow method, a precision submerged fermentation enhanced with pectinase and glucosidase enzymes. Unlike traditional washed or anaerobic methods, Enzyflow accelerates mucilage breakdown while unlocking latent aromatic compounds at a molecular level—freeing floral and citrus notes like linalool and geraniol early in fermentation. The process is tightly controlled, with aeration, water recirculation, and temperature stabilisation, producing a cup that is extraordinarily clean, crystalline, and consistent, allowing the intrinsic character of this rare Geisha to shine without fermentation artifacts. The result is an exquisitely structured, vibrant cup: delicate floral lift, citrus-tea clarity, and notes of white peach, yuzu, and lemongrass, unfolding into layered stone-fruit sweetness and finishing long, refined, and elegant. Shiro is a true testament to the Hachi Project’s fusion of science, craftsmanship, and terroir, offering a transparent expression of Panamanian Geisha at its finest.
