Panama - Project Hachi, HATSUKO Rocky Mountain

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

With a 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 & Diego believe tend to be subdued by more traditional approaches.

Allan, of the esteemed Finca Hartmann heritage, brings a deep connection to the land & 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 relentless drive to uncover novel cup profiles through approaches that challenge convention, Project Hachi moves forward by persistently asking the question “What if?” in a deliberate effort to transcend the boundaries of what has always been.

In doing so, they aim to showcase the transformative resilience of coffee as a crop & the communities that produce it, amid constant adversity, as expressed through unprecedented flavor experiences.

Panama Geisha is a rare, delicate, and complex variety well-loved for its sweet florality and citrus highlights. Since its debut win at the Best of Panama auction in 2004, it has kept specialty coffee lovers everywhere captivated by its endless possibilities, delicacy, complexity, and clarity of flavors.

As such, it is often showcased on coffee competition stages by a great number of coffee champions, and it also continues to fetch the highest prices.

While a coffee’s truest intrinsic qualities are still largely believed to be showcased best by traditional washed processing due to the demucilaging, washing, and scrubbing steps removing all traces of fruit from the bean, the expertise of seasoned and passionate producers like Allan Hartman & Diego Samuel Bermudez allows them to direct the flavor character of the Panama Geisha towards a seemingly endless diversity of delightfully surprising trajectories.

They do this through the purposeful implementation of traditional methods like the natural and honey processes, as well as intentional and innovative processing styles.