We are overjoyed to bring you this super-limited Panamanian caturra from Diego Bermudez' Hachi Project. We were floored by this coffee's creamy vanilla, orange creamsicle, and tropical fruit flavors.

Diego processed this coffee using his "enzyflow" method, benefiting from two enzymes, glucosidase and pectinase. The glucosidase helps to break down the cherry into usable substrate for microbes to feed, and the pectinase helps to make the outer layer of the seed more penetrable, increasing microbial activity and allowing for naturally-occurring volatile aromatic compounds to penetrate the seed.

We reserved a portion of this coffee for our premium subscribers first. Join in with us to make sure you don't miss out! 

Process: Enzyflow

Region: Santa Clara, Panama

Variety: Caturra

Make sure to check that the roast date you've selected is what you're looking for — If there is an UPCOMING ROAST, its date will be listed under the tasting notes at the top of this product page. If not, enjoy our selection of rested dates before this coffee is gone!

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