From the highlands of Santa Clara in Panama’s Volcan region, Chiriquí, this exceptional Maragogipe comes from Rocky Mountain Farm, part of the Hachi Project. Grown between 1,400 and 1,600 metres above sea level, the farm benefits from mineral-rich volcanic soils connected to the Baru volcano system, as well as the unique combination of Pacific and Caribbean climatic influences. This lot features the Maragogipe variety and carries the name Benijuku, meaning “Crimson Ripe,” inspired by its deep red and black fruit character. The coffee undergoes Hachi’s Enzyflow Natural Process, a controlled whole-cherry fermentation in which fully ripe cherries are submerged in water with a calibrated enzyme preparation and selected yeast for approximately 24-36 hours. After fermentation, the cherries are dried whole under managed conditions, creating a profile that retains the expressive fruit character of a natural coffee while achieving greater clarity and structure. We selected this lot for its vivid and refined fruit expression, with notes of red fruits, strawberry, black grapes, and raisins.
