The Hachi Coffee Project is a collaboration between Colombian producer Diego Bermúdez and the Hartmann family in Panama, bringing together two highly regarded approaches to specialty coffee production. It combines Bermúdez’s research-driven, experimental fermentation techniques—developed through years of innovation in processing at origin—with the Hartmanns’ long-established expertise in cultivating and producing high-quality coffees in Panama’s Chiriquí highlands. Together, they aim to push beyond traditional regional profiles by intentionally designing coffees that highlight clarity, complexity, and distinctive sensory expression.

At its core, the project is centered on precision, traceability, and controlled experimentation across cultivation and post-harvest processing. Coffees are produced through tightly managed protocols that emphasize ripeness selection, fermentation control, and careful drying to develop layered and expressive flavor profiles. By merging two distinct producer philosophies—Bermúdez’s experimental innovation and the Hartmann family’s estate-level consistency—the Hachi Coffee Project seeks to create unique, one-off lots that showcase both terroir and technical craftsmanship at a high level.