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Shoebox Coffee
Panama Hachi Keika Gesha Reverse Protocol
Panama Hachi Keika Gesha Reverse Protocol
Regular price
$35.00 USD
Regular price
Sale price
$35.00 USD
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Region: Santa Clara, Chiriqui, Panama
Producers: Alan and Diana Hartmann
Varietal: Gesha
Process: Reverse protocol: "Reverse Protocol begins with whole cherries undergoing a controlled submerged fermentation before depulping and washing. The intact fruit is placed in a calibrated culture medium with selected enzymes and yeast, allowing structured development during a precisely timed 24-hour phase. Once the desired profile is reached, the cherries are depulped and washed to halt fermentation before drying under controlled conditions. The result is a coffee with refined fruit clarity, clean acidity, and balanced structure, capturing the benefits of whole-cherry fermentation without excessive intensity." - description from Hachi
Tasting notes: Jasmine green tea, finger lime, bergamot
Producer info and cup notes:
The Hachi Project is an international collaborative operation involving 4 different farms spread across Colombia and Panama, with a focus on careful scientific and agricultural guidance from the initial cloning selections to the final processing steps.Both of these coffees come from Rocky Mountain Farm in Santa Clara, Chiriqui, Panama, which sits between 1,400 and 1,600masl. Managed by 3rd and 4th generation farmers Allan and Diana Hartmann, Rocky Mountain has a very rich and biodiverse climate, employing many agroforestry techniques to maintain its rich volcanic soil. The farm acts as a centralized point for Hachi's operations and a model for scalable, sustainable farming practices that produce consistently high quality year over year.
"Keika" meaning "blessed fruit" rings quite true for us in this expertly processed Reverse Protocol Gesha. For this process, the team at Hachi chose to submerge fully ripened whole cherries underwater in a carefully temp-controlled culture medium with specific yeasts and enzymes to cause the exact chemical breakdowns and interactions that they desired. Once all of the intended metrics have been met, the coffee is fully washed and dried in a dark room at controlled temperatures. This coffee cracked quite early, and as a result landed at a very low end temp, one of our lightest production roasts ever. Despite the extremely delicate touch on the roaster, this Panamanian Gesha is highly expressive, bright, and aromatically complex. In the cup, we find incredibly loud jasmine green tea notes, complimented by a finger lime acidity and layers of bergamot, magnolia, and hibiscus. The processing here is extremely delicate, and seems to only highlight and refine the cleaner aspects of a Gesha rather than add any ferment-related flavors.
Source: Hachi Project
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