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Farm
Nestled in the heart of the Chiriquí highlands, Rocky Mountain Farms lie within one of Panama’s most biodiverse and climatically stable coffee-growing regions. These farms are nourished by mineral-rich volcanic soils originating from the Barú volcano system a geologic feature that contributes to exceptional nutrient availability and ideal drainage. The region benefits from a unique confluence of Pacific and Caribbean climatic influences, creating a predictable seasonal rhythm with defined wet and dry periods, steady temperatures, and soft cloud coverage. These conditions support gradual cherry development, minimizing stress during ripening and preserving the natural sugars and organic acids that shape cup expression.
PROCESS
At Hachi, the washed process is not a relic of the past it’s a foundation they’ve re-engineered. While they remain faithful to the core principles that have defined washed coffee for generations pulping, fermentation, washing, and drying they’ve elevated each stage through precise environmental and biochemical control. Fermentation takes place in open tanks where they monitor and adjust temperature, pH, and duration in real time. They don’t introduce foreign yeasts or bacteria, but we do observe and guide the native microbial population to avoid over-fermentation, stagnation, or spoilage. The approach is rooted in minimal intervention letting the coffee evolve naturally within tightly defined parameters, ensuring that the final profile reflects the true character of the cultivar and terroir, not artifacts of uncontrolled fermentation.
