Hachi Kiyora – Panama

Lemon • Nougat • Milk Chocolate

A meeting between two of specialty coffee's greatest innovators:Diego Bermudezand Allan Hartmann. With Hachi Kiyora, they offer a highly refined interpretation of Panamanian Caturra thanks to an exclusive process called Inverted Kiyora.

The result is a remarkably pure cup where lemon, nougatand milk chocolateintertwine with a silky texture and rarely encountered elegance. As the coffee cools, notes of dried apricot, raisins, and a delicate floral hint of jasmine emerge.

In the cup

Lemon • Nougat • Milk chocolate

Producers: Diego Bermudez × Allan Hartmann

Project: Hachi Coffee Project

Farm: Rocky Mountain

Origin: Chiriquí, Panama

Variety: Caturra

Process: Inverted Washed – Inverted Kiyora (Reverse Protocol)

Why choose Hachi Kiyora?

A collaboration between two visionaries

The Hachi Coffee Project was born from the collaboration between Diego Bermudez, globally recognized for his research on controlled fermentations, and Allan Hartmann, an emblematic figure in Panamanian coffee and an expert in agroforestry. Their ambition is to develop a new generation of coffees where science reveals the terroir rather than transforming it.

The exclusive Inverted Kiyora process

The name Kiyora (清ら) means pure and clear in Japanese. True to this philosophy, whole cherries undergo a controlled submerged fermentation for 24 hours with selected yeasts and enzymes before being depulped and washed. This method allows for preserving all the clarity of a washed coffee while developing more sweetness, complexity, and texture.

A new vision of Panamanian coffee

Produced on the Rocky Mountain farm, Hachi coffees are developed as true research projects. Every step from agronomy to fermentation is documented to achieve consistent quality and a faithful expression of the Panamanian terroir.

A remarkably elegant cup

Hachi Kiyora does not seek to impress with exuberant fermentation. It seduces with its precision, balance, and aromatic transparency. A refined cup where lemon brings freshness, nougat brings sweetness, and milk chocolate provides a comforting finish, accompanied by delicate notes of jasmine, brown sugar, and dried apricot as the coffee cools.

At 94 Celcius, we were immediately captivated by this vision of coffee: a scientific approach dedicated to the purity of the cup, where every detail is carefully considered to allow the terroir to express itself with elegance.

Hachi Kyora - Panama