Project Hachi is a collaboration between Allan Hartmann & Diego Samuel Bermudez Tapia, dedicated to expanding the expressive potential of coffee through unorthodox, science-backed processing techniques & intentional experimentation.

They named this Geisha lot HATSUKO, borrowing the Japanese word for “first born child,” to signify promise amid the inevitable obstacles in bringing a disruptive concept to life. Through their proprietary Washed - Symbiotic Process, involving mosto fermentation followed by washing the coffee cherries, HATSUKO Geisha expresses intense floral notes, jasmine, lavender, bergamot, tangerine, and honeydew in the cup.

With its Panama base at Rocky Mountain, in the renowned coffee-growing district Renacimiento, Chiriquí, Project Hachi charts a progressive, exploratory path in search of exciting sensory possibilities that Allan and Diego believe tend to be left untapped by current approaches.

Allan, of the esteemed Hartmann family, brings a deep connection to the land and generational knowledge of terroir recognized at the Best of Panama in 2022, when Rocky Mountain placed 5th among the auction lots in the Geisha Washed category and 10th in Geisha Natural.

In harmony with Diego’s resolute pursuit of progress through deliberately defying convention, Project Hachi moves forward by persistently asking the question “What if?”  with the aim of contributing to collective efforts that enrich the flavor spectrum coffee can express and how it can become more adaptable as a crop and source of livelihood.

HATSUKO is a coffee that adds to the dynamic conversation around how diverse approaches to processing can shape a more adaptable and expressive future for coffee.