Washed Asahi Gesha by Diego Bermudez, Hachi Project, Colombia

Diego Bermudez Project Hachi Gesha

Award-winning producer Diego Bermudez uses precise measurements of time, temperature, pH, and microbial activity to unlock the full potential of his coffees, resulting in beautifully expressive cups like this one.

From the highlands of Cauca in Colombia comes Asahi, a washed Gesha grown at 1,950 meters above sea level at Paraíso Farm. The name means morning sun in Japanese — a quiet reference to the first light of the day and the clarity it brings.

This is an exceptional Gesha from Diego Bermudez’s Project Hachi, showcasing his innovative, science-driven approach to coffee processing. Carefully controlled fermentation and meticulous cherry selection highlight the varietal’s elegance and clarity.

Taste description: Expect an elegant floral profile with orange blossom aromatics, followed by notes of mandarin, apricot and soft caramel sweetness. The acidity is lively yet composed, and the texture remains silky and round, creating a cup that feels both vibrant and harmonious.

Origin

• Producer: Hachi Project
• Farm: Paraíso Farm
• Region: Tunía, Cauca, Colombia
• Altitude: 1,950 m.a.s.l.
• Variety: Gesha
• Harvest: November 2025
• Process: Washed
• Drying: Condensation drying
• Lot size: 180 kg Gesha Asahi

Processing

This lot is produced using a carefully monitored washed process designed to highlight the natural clarity of the Gesha variety. Fermentation takes place in open tanks where temperature, pH and timing are closely observed. Rather than introducing external yeasts, the process relies on the coffee’s native microbial environment while maintaining strict control to preserve purity and balance.

The result is a washed coffee that feels both transparent and structured — allowing the character of the cultivar and the high-altitude terroir to speak clearly in the cup.

The Farm

Paraíso Farm sits in the hills of Tunía in the Cauca region, where volcanic-influenced soils and steady highland climates allow coffee cherries to mature slowly. This gradual development builds the sugars and aromatic compounds that give the coffee its clarity and layered sweetness.

The farm is known for its work with Gesha genetics, maintaining several carefully selected lines to explore how subtle variations express themselves in the cup.