Gesha
Advanced Fermentation "Noa (乃愛)"
Hachi Project

Tastes Like: White Peach, Sorbet, Verbena

Origin: Jurutungo Farm, Chiriquí, Panama

Variety: Gesha

Producer: Allan Hartmann and Diego Bermudez

Elevation: 2,000-2,200 masl

Process:  Inverted Process

Farm and Producer

Noa is a Hachi Project Gesha from Jurutungo in Panama's Chiriquí highlands, where Allan Hartmann and Diego Bermudez collaborate on coffee production and processing. The farm sits near the Talamanca mountain range in a steep, forested landscape with frequent mist.

Variety

Gesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.

Processing

Hachi calls this its Inverted Process. Whole cherries ferment for 24 hours in a liquid medium containing enzymes and yeast before being depulped and washed. The coffee then dries in dark rooms using dehumidification. This sequence places the culture treatment before pulping, with controlled drying as the final stage.