Hachi – Panama

Hachi is a project that combines biotechnology and traditional agronomy to unlock the potential of Gesha and other exotic varieties, while prioritizing sustainable practices in the face of climate change. This project was born from the collaboration between Diego Bermudez, a pioneer of controlled fermentation in Colombia, and the renowned Allan Hartmann. Through this project, Diego and Allan use biotechnology to improve plant resilience, provide better nutrition, and reduce pesticide use, all while continuing to produce on a larger scale.

The Enzyflow process combines a traditional washing method with enzymatic fermentation. It involves immersing the cherries, along with their natural mucilage and cascara, in purified enzymes. These enzymes (glucosidase and pectinase) accelerate fermentation and the breakdown of the mucilage. This also influences the flavor profile, resulting in a purer, sweeter, and more balanced cup.