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FARM
Jurutungo lies within one of the most remote and ecologically distinctive zones of the Chiriquí highlands. Steep terrain, persistent mist, and wide thermal swings create conditions unlike anywhere else in the region. These factors slow cherry maturation, preserving sugar integrity and promoting consistent seed development. Rather than relying on altitude alone, Jurutungo’s agronomy is shaped by terrain orientation, natural wind corridors, and biologically active soils. The farm is divided into low-intervention micro-blocks, enabling close observation of plant response under minimal disturbance. Site-specific organic inputs are applied only to reinforce existing soil fertility and microbial balance. Surrounding primary forest plays a critical ecological role, supporting water regulation, pollinator movement, and natural pest control.
PROCESS
The Oxidative Process is a controlled post-harvest method developed at Hachi that intentionally uses oxygen as a driver of fermentation. Unlike anaerobic systems, it occurs in open or semi-open environments where cherries are exposed to regulated airflow and surface movement. The goal is precision, not chance using oxygen to guide microbial and enzymatic activity toward specific sensory outcomes. Oxygen shifts fermentation toward aerobic pathways, encouraging oxidative yeasts and acetic acid bacteria that convert sugars and alcohols into acids, aldehydes, and aromatic esters. At the same time, polyphenol oxidase enzymes catalyze phenolic oxidation, enhancing structure, texture, and fruit depth. When carefully managed, the result is a bold yet clean profile marked by layered acidity, wine-like depth, and tactile richness.
