Hachi Kōyo Gesha

LONDON COFFEE FESTIVAL FEATURE RELEASE: Having worked with the Hachi project for our Scenery x siopTEC release last year for Manchester Coffee Festival, we were eagerly communicating with Diana Hartmann for fresh crop samples of the latest Panama harvest. Panama is an interesting origin for us - there can be some stunning qualities on offer, with the requisite price tags attached - but we don't want to be chasing clout producers just for the sake of the name. If we feature a coffee from Panama, we want it to be a considered, intentional choice and definitively a coffee that we love and want to share With Hachi there's some genuinely fascinating & boundary pushing experimental processing going on, something that we're actually pretty stoked to feature as part of our offer. We love the contrast of this lot with something like Edinson's advanced natural Sidra - in the sense that both coffees are maximally high technical intervention, and achieve loud cups in the process - but through entirely different methods. This coffee is precision processed via enzymatic/temperature based means with almost zero microbial fermentation, and yet we find it loud, distinct, utterly delicious and suuuuper clean to boot. Brew Guide: Best Brewed with: Filter Lightest Roaster Influence: First time we've roasted a coffee with this style of processing so we've treated it like most other washed Geshas, only with the smallest possible batch size we can get away with in the S35 (4kg at a time!). Roasted for peak aromatics and acidity/juice, the most interesting thing we find is the slightly matte appearance to the beans. Best Rested: 4 weeks+ Filter: 62g/L, 96°C when fresh but when well rested you can go down to 92-93°C. Espresso: 18g in, 50g out, 18-22s - EXCELLENT soup & turbos We’re tasting: Delightful floral aromatics of orange blossom and jasmine. In the cup it's super creamy - we're finding orange soda, tangerine zest, lychee and wild strawberry, with heaps of structured florals - rose & honeysuckle as the dominant notes. There's a hint of positive herbality - somewhere between basil and lemon verbena . As it cools becoming a lot like raspberry jelly with vanilla ice-cream. A stunner to be sure.