Project Hachi "Roba"
Josh’s Notes:
The first thing I wrote in my notes when cupping this was ”this is…..really, really good.” Of the July arrivals, this is easily the most layered and complex cup. It presents much like an expensive cup of red wine, with a beautiful balance of dry and sweet, but without any sense of booziness. It seems with every sip a new grape varietal is revealed, almost like you’re trying a flight of red wines! As the cup cools, it transitions more to a Welch’s grape juice space. Very addictive and very fun to drink, and a very interesting process to boot!
Glitch’s Notes:
We have received a special lot from the Hachi Project, a collaborative project between world-leading producer Allan Hartmann and Diego Bermudez of El Paraiso Farm.
Hachi comes from the Japanese word for "eight" and symbolizes the infinite possibilities. It is an attempt to open up a new future for coffee by fusing different regions and techniques, tradition and innovation.
This batch of "ROBA" uses Supremo beans grown at Villa Esperanza farm in Cauca, Colombia. This variety was created by continuously cultivating large beans selected from the "Colombia" variety, which is a cross between Caturra and Timor.
It has a fruity and floral aroma, a solid body, and a juicy acidity.
The purification process uses Hachi's proprietary Oxidative Process.
In contrast to anaerobic fermentation, this process involves fermentation in an oxygen-rich environment. By carefully controlling the amount of oxygen supplied, the timing of stirring, airflow, humidity, etc., aerobic fermentation and enzymatic oxidation are promoted in a balanced manner.
This gives it wine-like depth and rich texture while also bringing out clean, crisp acidity.
This method creates a deep, full-bodied drink that combines rich aromas reminiscent of grapes and red wine with overlapping fruit flavors.
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:
The first thing I wrote in my notes when cupping this was ”this is…..really, really good.” Of the July arrivals, this is easily the most layered and complex cup. It presents much like an expensive cup of red wine, with a beautiful balance of dry and sweet, but without any sense of booziness. It seems with every sip a new grape varietal is revealed, almost like you’re trying a flight of red wines! As the cup cools, it transitions more to a Welch’s grape juice space. Very addictive and very fun to drink, and a very interesting process to boot!
Glitch’s Notes:
We have received a special lot from the Hachi Project, a collaborative project between world-leading producer Allan Hartmann and Diego Bermudez of El Paraiso Farm.
Hachi comes from the Japanese word for "eight" and symbolizes the infinite possibilities. It is an attempt to open up a new future for coffee by fusing different regions and techniques, tradition and innovation.
This batch of "ROBA" uses Supremo beans grown at Villa Esperanza farm in Cauca, Colombia. This variety was created by continuously cultivating large beans selected from the "Colombia" variety, which is a cross between Caturra and Timor.
It has a fruity and floral aroma, a solid body, and a juicy acidity.
The purification process uses Hachi's proprietary Oxidative Process.
In contrast to anaerobic fermentation, this process involves fermentation in an oxygen-rich environment. By carefully controlling the amount of oxygen supplied, the timing of stirring, airflow, humidity, etc., aerobic fermentation and enzymatic oxidation are promoted in a balanced manner.
This gives it wine-like depth and rich texture while also bringing out clean, crisp acidity.
This method creates a deep, full-bodied drink that combines rich aromas reminiscent of grapes and red wine with overlapping fruit flavors.
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:
The first thing I wrote in my notes when cupping this was ”this is…..really, really good.” Of the July arrivals, this is easily the most layered and complex cup. It presents much like an expensive cup of red wine, with a beautiful balance of dry and sweet, but without any sense of booziness. It seems with every sip a new grape varietal is revealed, almost like you’re trying a flight of red wines! As the cup cools, it transitions more to a Welch’s grape juice space. Very addictive and very fun to drink, and a very interesting process to boot!
Glitch’s Notes:
We have received a special lot from the Hachi Project, a collaborative project between world-leading producer Allan Hartmann and Diego Bermudez of El Paraiso Farm.
Hachi comes from the Japanese word for "eight" and symbolizes the infinite possibilities. It is an attempt to open up a new future for coffee by fusing different regions and techniques, tradition and innovation.
This batch of "ROBA" uses Supremo beans grown at Villa Esperanza farm in Cauca, Colombia. This variety was created by continuously cultivating large beans selected from the "Colombia" variety, which is a cross between Caturra and Timor.
It has a fruity and floral aroma, a solid body, and a juicy acidity.
The purification process uses Hachi's proprietary Oxidative Process.
In contrast to anaerobic fermentation, this process involves fermentation in an oxygen-rich environment. By carefully controlling the amount of oxygen supplied, the timing of stirring, airflow, humidity, etc., aerobic fermentation and enzymatic oxidation are promoted in a balanced manner.
This gives it wine-like depth and rich texture while also bringing out clean, crisp acidity.
This method creates a deep, full-bodied drink that combines rich aromas reminiscent of grapes and red wine with overlapping fruit flavors.
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.