[NEW] Colombia Cauca Hachi Project ROBA

NEW in June 2025

Colombia Cauca Hachi Project ROBA

We have received a special lot from the Hachi Project, a collaborative project between world-leading producer Allan Hartmann and Diego Bermudez of El Paraiso Farm.

Hachi comes from the Japanese word for "eight" and symbolizes the infinite possibilities. It is an attempt to open up a new future for coffee by fusing different regions and techniques, tradition and innovation.

This batch of "ROBA" uses Supremo beans grown at Villa Esperanza farm in Cauca, Colombia. This variety was created by continuously cultivating large beans selected from the "Colombia" variety, which is a cross between Caturra and Timor.
It has a fruity and floral aroma, a solid body, and a juicy acidity.

The purification process uses Hachi's proprietary Oxidative Process.

In contrast to anaerobic fermentation, this process involves fermentation in an oxygen-rich environment. By carefully controlling the amount of oxygen supplied, the timing of stirring, airflow, humidity, etc., aerobic fermentation and enzymatic oxidation are promoted in a balanced manner.
This gives it wine-like depth and rich texture while also bringing out clean, crisp acidity.

This method creates a deep, full-bodied drink that combines rich aromas reminiscent of grapes and red wine with overlapping fruit flavors.

We hope you enjoy this special lot, created by two leading figures in the coffee industry.

A special lot has arrived from the “Hachi Project” , a collaborative initiative between two of the world's top producers— Allan Hartmann and Diego Bermudez of El Paraiso farm.

“Hachi” , derived from the Japanese word for “eight,” symbolizes infinity —representing the limitless possibilities that arise when diverse regions, technologies, tradition, and innovation converge to shape the future of coffee.

The lot, named “ROBA” , uses the Supremo variety grown at Villa Esperanza Farm in Cauca, Colombia. This variety originates from Colombia cultivar —a hybrid of Caturra and Timor —with a focus on consistently selecting and cultivating larger-sized beans. It is known for its fruity and floral aroma , solid body , and juicy acidity .

For processing, the Hachi-exclusive Oxidative Process is employed. Unlike anaerobic fermentation, this process takes place in an oxygen-rich environment . By precisely managing oxygen levels , agitation timing , airflow , and humidity , it promotes a balanced interaction between aerobic fermentation and enzymatic oxidation .

The result is a cup with depth and richness akin to fine wine , while still maintaining a clean and vibrant acidity .

This innovative process has brought forth a cup layered with aromas of grape and red wine , and a harmonious fruit complexity that unfolds with every sip.

Enjoy this remarkable creation from two visionaries reshaping the coffee world.

Variety: Supremo
Altitude: 1,650-1,750m
Processing: Oxidative Natural
Tasting Notes: Grape, Red Apple, Red Wine, Cacao, Round

[Notes regarding orders]

We will ship your order within 3 days after confirmation.

⚫︎Domestic delivery takes approximately 3 to 10 days to arrive.
The item will be delivered to your mailbox using Click Post.
Arrival date cannot be specified.
Once shipped, we will email you the tracking number.

*Normal shipping fee is 500 yen, but free shipping for purchases over 5,000 yen.

⚫︎International shipping takes approximately 1 to 2 weeks to arrive.
Delivery will be via Japan Post EMS.
Please note that shipping costs vary depending on your country and order weight.

* Product image is for illustration purposes only.

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