Hachi - Noh *Rare*

by Offshoot Coffee

Roasted for: EspressoTasting Notes: Blood Orange, Prune, Red VelvetCountry: PanamaRegion: Renacimiento, Volcan, ChiriquiProcess: Symbiotic ProcessVariety: CaturraElevation: 1400–1600 masl Fermentation Processing The Symbiotic Process: Where Microbiology Meets Flavour Transfer The Symbiotic Process is a proprietary fermentation technique developed by Hachi that enables flavour to be transferred between coffee varieties—without using anything but coffee itself. Here’s how it works: First, Hachi selects a structurally stable variety like Caturra to be the fermentation base. Instead of fermenting this coffee with its own juices, it is placed into a fermentation bath made from the mosto—the juice and microbial-rich liquor—of an aromatic donor variety, such as Gesha. This donor mosto is already full of sugars, yeast-derived esters, and volatile aromatic precursors (like linalool and phenethyl alcohol). As the Caturra cherries ferment inside this active liquid, these compounds are graduall