<h1>Colombia – Hachi Saikō Geisha</h1> <p><em>This coffee is also available as part of our Hachi Geishas Double Pack – view the collection <a href="https://assemblycoffee.co.uk/products/colombia-hachi-project-geishas" rel="noopener" target="_blank">here</a>.</em></p> <div class="TypographyPresentation TypographyPresentation--medium RichText3-paragraph--withVSpacingNormal RichText3-paragraph HighlightSol HighlightSol--buildingBlock"> <meta charset="utf-8"/> <h2>Provenance</h2> <p class="MsoNormal">This coffee, produced by the Hachi Project - a research initiative founded in 2024 by two of the world’s most influential coffee producers - Diego Bermudez (Colombia) and Allan Hartmann (Panama) - is one of two Hachi coffees we have in our catalogue that represent the pinnacle of innovation in coffee production.</p> <p class="MsoNormal">The project's primary objective is to implement biogenetic protocols to maximise the inherent genetic expression and flavour potential of every coffee plant type. The philosophy is entirely holistic - the extraction of quality doesn't begin in the post-harvest process, it begins in the plant itself.</p> <p class="MsoNormal">The name “Hachi” derives from the Japanese word for eight, symbolising infinity - an emblem of the boundless possibilities emergent when cultivation and processing are informed by scientific rigour.</p> <p>Spanning five farms across Colombia and Panama, a stream of extraordinary coffees produced by the project has built Hachi a reputation for truly unique flavour profiles and remarkable complexity, and we're delighted to have two of their headline Geisha lots in our catalogue - the <meta charset="utf-8"/> Hachi Saikō Geisha you see here, and the Hachi Kibō Geisha Low-Caf.</p> <h1>Process</h1> <p>The Hachi Inverted Process reverses traditional fermentation by starting with whole-cherry fermentation in a tailored liquid culture before de-pulping and washing. Unlike conventional methods, where fermentation happens after the fruit is removed, this approach allows the microorganisms to work with the full complexity of the cherry from the outset - driving deeper flavour development and more control over the final profile.</p> <p>The coffee cherries' skin and mucilage are preserved and they ferment for 24 hours in a solution enriched with enzymes and selected yeasts, enhancing specific flavour attributes. During this process the intact cherry acts as a barrier, allowing gradual enzymatic infusion. This results in a stable, yeast-driven fermentation.</p> <p>Post-fermentation, cherries are de-pulped, washed, and dried in dehumidification chambers. The result is a cup with refined fruit clarity, clean acidity, and wholly integrated structure – a reflection of Hachi’s precision-led, non-intrusive approach.</p> <p><em>Read our deep-dive on the Hachi Project here: <a href="https://assemblycoffee.co.uk/blogs/insights/the-hachi-project" target="_blank" rel="noopener">The Hachi Project: Engineering a Future for Coffee.</a></em></p> </div>