Hachi

Hachi is a project that combines biotechnologies and traditional agronomy to enhance the potential of Gesha and other exotic varietals, while emphasizing sustainable practices in the face of climate change. This project evolved through the collaboration of Diego Bermudez, who is a pioneer in controlled fermentation in Colombia, and the famous Allan Hartmann,. Throughout this project, Diego and Allan use biotechnology to improve plants' resilience, provide better nutrition, and reduce pesticides, while still producing on a larger scale.

The Enzyflow process is a fermentation from the traditional washed process and a fermentation with enzymes. It is an immersion fermentation of cherries with their own mucilage and cascara, and purified enzyme. These enzymes (glucosidase and pectinase) allow the fermentation to be faster, hastening the decomposition of mucilage. This also impacts the aromatic profile by offering a cleaner, sweeter and better-balanced cup for you to enjoy.