Nintai (忍耐) Gesha Symbiotic Process - Hachi Project

This Gesha coffee is grown at 2000-2200 meters at Jurutungo Farm and processed using Hachi's Symbiotic Process. The washed Gesha is pulped and then submerged in mosto, the active fermentation liquor from a Natural Gesha, for 36 hours. This allows the washed coffee to absorb esters, volatiles, and floral precursors from the donor while preserving its structural clarity. The coffee is gently washed and dried slowly in a dark-room dehumidification chamber. Flavor notes include bergamot, peach, rose tea, and red berries.