Gesha, Extended Sous-Vide - Hachi

Developments in the process-forward coffee world leads to coffees processed using the Sous-vide Method developed at Hachi—a thermally controlled, enzyme-led approach that reimagines post-harvest processing through the lens of culinary precision. Washed parchment is vacuum-sealed with its own mucilage and a measured enzymatic solution, then held in a 60°C water bath for two hours. This creates a clean, anaerobic environment where targeted enzymes—not microbes—guide flavour development.

At the heart of the process is the application of purified pectinase and glucosidase. These enzymes work efficiently under gentle heat, breaking down mucilage structure and releasing volatile aromatic compounds like monoterpenes and floral alcohols. With temperature and pressure kept stable, the method avoids oxidation, preserving delicate notes that often vanish in traditional fermentation or sun drying.

Hydrangea is drawn to the clarity and repeatability this method offers. Rather than rely on the unpredictability of yeast or bacteria, the Sous-vide Method allows for precision unlocking—flavour shaped through control, not chance. It’s especially well-suited to dense or understated varietals, helping to lift subtle fruit tones and sweetness without introducing fermentation artefacts.

This is not fermentation. It is clean, technical progression—an engineered environment where enzymatic activity replaces microbial randomness. The result: coffees that are articulate, fruit-forward, and stable.

Tasting Notes: Pomegranate, Pluot, Hibiscus

Producer - Allan Hartmann & Diego Bermudez

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.