From the highlands of Santa Clara in Panama’s Volcan region, Chiriqui, this Typica 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, along with the combined influence of Pacific and Caribbean weather patterns. These conditions support slow and even cherry development. This lot features the classic Typica variety and is named Kokuto, meaning “Black Sugar,” inspired by the deep, rounded sweetness of unrefined cane sugar. The coffee is processed using Hachi’s carefully managed Natural Process, beginning with a strict selection of fully ripe cherries. The fruit is first dried whole on covered raised beds with controlled airflow for approximately 8-10 days, then moved to a dark drying room for an additional 4-5 days to gradually stabilize moisture and water activity. This two-stage approach is designed to maintain a clean and structured natural profile while avoiding heavy or overly boozy fermentation. We selected this coffee for its warm, comforting sweetness with notes of sugar cane, hazelnut, and dark chocolate.
