The Story

This is our inaugural release of the Hachi Project- curated coffees from the famed Diego Bermudez. This curated box set features three distinctive four-ounce selections: Maragogype, Gesha, and Wush Wush, each meticulously processed by Diego using his renowned and innovative techniques. Expect processing to range from classic washed to innovative fruit-forward cup profiles.

Hachi is the Japanese word for "eight." Chosen to represent the infinite, the Hachi Project operates as an invitation to collaborate across the industry, illustrating the unlimited possibility when we all come together. The Hachi Project spans Diegos own farming efforts, as well as extending collaboratively to other farms and origins. We chose three coffees from the Hachi Project to represent the wide array of coffee itself- one washed Gesha, one natural Maragogype, and a Anti-Maceration Wush Wush variety.

In twenty twenty-four, Diego Bermudez needs no introduction. He has long been in our periphery, as we've tasted coffees produced by him since the days of his 'red plum' process, and since, Diego has skyrocketed into true coffee rockstar status. Both himself and his tight-knit team have produced competition level coffees that have appeared (and won) on stages around the globe. With his unique 'thermal shock' process, Diego has cultivated many unique and pointed flavor profiles across his line. We have collaborated on this Hachi Project launch since his visit to us this season. Within this box, you can see three unique processes which span his process in post harvest processing.

Washed Processing
The washed process, remains a popular method for its influence on flavor and the 'clean' profile it reflects in the coffee. Coffees processed this way are celebrated for their clarity, balance of fruit characteristics, and vibrant acidity, though the process is far from uniform. Once harvested, coffee cherries undergo initial sorting before depulping machines remove the outer fruit layer using friction. Fermentation follows, breaking down residual mucilage through microbial activity. This step, lasting 12–36 hours, varies widely depending on producer practices, environmental conditions, and cultural traditions. The fermentation phase also transforms sugars and organic acids, contributing to the coffee's final complexity. Afterward, the parchment-covered coffee is washed to remove any remaining fruit residue, then dried for storage and export.

Modern producers see this process as an opportunity to shape flavor, introducing innovations like controlled fermentation times, environmental adjustments, and additives such as yeast, fruit, or organic acids. These variables allow nuanced control over the final cup profile, transforming the traditional washed method into a dynamic tool for enhancing flavor.

Natural Processing
Natural coffees, when done well, showcase stunning flavors but can turn unpleasant if mishandled. This dry-processing method, which ferments and dries coffee within the whole cherry, is one of the oldest and most water-efficient approaches, using up to 90% less water than washed processing. However, its challenges—like managing fermentation and drying—often deter widespread use. The process begins with selective harvesting of fully ripe cherries, ensuring optimal sugar content. After sorting to remove defects, cherries are spread on drying beds or patios in thin layers.

Over several weeks, they are turned regularly to dry evenly while undergoing natural fermentation. Enzymes in the fruit interact with sugars, producing esters that contribute complex fruity and floral notes. Careful protection from rain, pests, and mold is critical during this stage.Once dried to about 11-12% moisture, the shriveled cherries are hulled to reveal green coffee ready for roasting. By expertly controlling this delicate decay, producers unlock vibrant, fruit-forward profiles that reflect the beauty of natural processing.

Anti-Maceration
Diego Samuel Bermudez has built his reputation on capturing the coffee world's attention with many groundbreaking fermentation techniques. His newest, dubbed 'anti-maceration,' is an innovative process that pushes the boundaries of coffee processing, offering a glimpse into the future of specialty coffee. Unlike conventional fermentation methods, which rely on increasing pressure by adding CO₂ or nitrogen, Bermudez creates a vacuum environment, reducing the tank pressure to below 1 bar—lower than atmospheric pressure. His ultimate goal? To approach 0 bar, mimicking the near-vacuum conditions of space, devoid of oxygen and other gases. In this controlled environment, a unique microbial activity takes place.

By eliminating oxygen, Bermudez encourages the growth of specific yeasts and bacteria that thrive in anaerobic conditions. These microorganisms interact with the coffee’s natural sugars and organic compounds, yielding an entirely novel flavor profile. The result is a coffee that defies expectations, with characteristics that are both scientifically fascinating and sensorially extraordinary.