Josh’s Notes:
Literally tastes expensive. The flavor separation in this lot processed by Project Hachi is exceptional. There’s an inky black background between super clear notes of elementary school fruit cocktail cups, middle school glasses of Tang, and high school fall spiced coffees. So juicy and lovely, and yet with so much extra dimension that it tastes different with every sip. I can easily see this winning the hearts and minds of baristas all over, and perhaps a few competitions.
Every bit as awesome as the other coffee from Project Hachi we carry.
Try both if your wallet allows it.
Glitch’s Notes:
A special lot has arrived from the “Hachi Project”, a collaborative initiative between two of the world’s top producers—Allan Hartmann and Diego Bermudez of El Paraiso farm.
“Hachi”, derived from the Japanese word for “eight,” symbolizes infinity—representing the limitless possibilities that arise when diverse regions, technologies, tradition, and innovation converge to shape the future of coffee.
The lot, named “PUMA”, uses the Geisha variety grown at Villa Esperanza Farm in Cauca, Colombia.
For processing, the Hachi-exclusive Oxidative Process is employed. Unlike anaerobic fermentation, this process takes place in an oxygen-rich environment. By precisely managing oxygen levels, agitation timing, airflow, and humidity, it promotes a balanced interaction between aerobic fermentation and enzymatic oxidation.
Enjoy this remarkable creation from two visionaries reshaping the coffee world.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
Literally tastes expensive. The flavor separation in this lot processed by Project Hachi is exceptional. There’s an inky black background between super clear notes of elementary school fruit cocktail cups, middle school glasses of Tang, and high school fall spiced coffees. So juicy and lovely, and yet with so much extra dimension that it tastes different with every sip. I can easily see this winning the hearts and minds of baristas all over, and perhaps a few competitions.
Every bit as awesome as the other coffee from Project Hachi we carry.
Try both if your wallet allows it.
Glitch’s Notes:
A special lot has arrived from the “Hachi Project”, a collaborative initiative between two of the world’s top producers—Allan Hartmann and Diego Bermudez of El Paraiso farm.
“Hachi”, derived from the Japanese word for “eight,” symbolizes infinity—representing the limitless possibilities that arise when diverse regions, technologies, tradition, and innovation converge to shape the future of coffee.
The lot, named “PUMA”, uses the Geisha variety grown at Villa Esperanza Farm in Cauca, Colombia.
For processing, the Hachi-exclusive Oxidative Process is employed. Unlike anaerobic fermentation, this process takes place in an oxygen-rich environment. By precisely managing oxygen levels, agitation timing, airflow, and humidity, it promotes a balanced interaction between aerobic fermentation and enzymatic oxidation.
Enjoy this remarkable creation from two visionaries reshaping the coffee world.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
