HACHI - Anti Maceration

Only 25 bags produced! And Sigma Coffee UK is pleased to present just a few of those bags to the UK! Once they're gone, they're gone!

This one's a Laurina — low in caffeine, high in character. It hits hard on the nose with deep aromatics, then flips into something wild but clean: funky, floral, sweet. Hibiscus in the cup. Soft and sharp at the same time.

THE PROCESS

Anti-Maceration, straight from the lab at Finca El Paraiso. A deliberate move against the current. While most lean into carbonic or anaerobic maceration, El Paraiso went the other way. No chasing trends — just building something they actually want to drink.

Instead of pumping CO₂ in, they pulled pressure out. A bioreactor plus vacuum pump created a negatively pressured environment. That pressure shift changes the game — reshapes the cell structure of the seed, makes it more open, more absorbent.

Also: CO₂ (used in carbonic maceration) slows down yeast. That’s a problem. It drags out fermentation and risks messy flavours. Anti-Maceration skips the CO₂ entirely. Negative pressure boosts yeast activity, shortens fermentation, and locks volatiles deep into the bean. The result? Sweet, clean, structured.

No noise. No fluff. Just a sharp, experimental Laurina — rare, precise, and limited.

What is the roast recency?

Native recommend brewing with beans that are at least two to three weeks off roast. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (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.

Filter or Espresso? Both!

All of Native's coffees are profiled to be as fantastic in filter as they are in espresso.