COFFEE,
UNDERSTOOD.
We do not ask the world to believe.
We ask it to understand.
THE ARCHITECTURE OF INTENTION.
Hachi was born from the conviction that coffee quality should not depend on luck, but on the profound understanding of its biological system.
We are a biotechnology company that has moved beyond the romanticism of tradition. Our purpose is to redefine coffee not as a product of chance, but as a complex, engineered biological system whose true potential is unlocked through rigorous scientific understanding.
RESILIENCE
Our origin. Overcoming opposition to prove our right to exist.
AUTHORITY
Our present. Defining the new standard through documented logic.
CLASSIFICATION SYSTEM
THREE DIMENSIONS OF COFFEE.
To act on understanding, structure is required. Hachi organizes its coffee into three dimensions, not steps, not levels to be climbed, but roles within a system. Each dimension exists to serve a different purpose, and to preserve meaning where it matters.
KI (基)
Foundation
Ki is where everything begins, and where trust is built. Coffee in its most honest form. Traditional processes, executed with discipline and precision. Reliable. Consistent. Accessible.
This is not basic coffee. This is the foundation of Hachi. If the foundation is weak, nothing meaningful can be built.
PROCESS: TRADITIONAL, DISCIPLINED
CHARACTER: RELIABLE, CONSISTENT
ROLE: WHERE RELIABILITY LIVES
KATA (型)
Structured Method
Kata is where Hachi becomes unmistakably Hachi. Coffee shaped by structured methods, repeated and refined through discipline. Controlled fermentations, enzymatic protocols, and method-driven transformations form a recognizable pattern of execution.
Not experiments. Not trends. Kata is deliberate. It is expressive. This is where sensory identity and differentiation take form. Flavor becomes the result of understanding, not chance.
PROCESS: CONTROLLED, ENGINEERED
CHARACTER: EXPRESSIVE, DELIBERATE
ROLE: WHERE DIFFERENTIATION BEGINS
KYŌ (極)
Designated Apex
Kyō represents the apex Hachi chooses to designate. Not designed for repetition. Not intended for scale. It is respect for coffee taken to its highest level.
Kyō is not about pushing every variable further. It is about deeply understanding each variable and controlling it with precision. Its rarity is not accidental, it is the consequence of designation.
PROCESS: PRECISION, SCIENCE
CHARACTER: RARE, INTENTIONAL
ROLE: WHERE MEANING IS PRESERVED
KYŌ 極, DESIGNATION & VISIBILITY
Kyō is never produced at scale. It is not guaranteed. It is not requested. It cannot be replicated on demand. Kyō is designated by choice.
Only a small number of roasteries are designated to present it, not to increase reach, but to preserve meaning. Kyō exists only through allocation.
We show it. We name it. We reveal where it is served. Not to sell the product, but to establish reference. When Kyō appears on a menu, it is not an offering. It is a statement.
WHAT DESIGNATION CREATES
When Kyō appears in a roastery: Professionals recognize it immediately. Consumers understand they are in a rare place. Other roasteries feel something uncomfortable. Ambition. Why them?
Kyō represents a different model of excellence. Not superior because of artificial enhancement, but because every variable was understood, trained, and refined.
Performance is not forced. It is earned through knowledge, discipline, and respect for natural potential. This is the philosophy behind Coffee, Understood.
THREE DIMENSIONS, THREE ROLES.
Hachi does not exist to push every coffee to its extreme. Each dimension has a purpose.
Ki (基)
Exists so coffee can be trusted.
Accessible, consistent, and honest. This is where reliability lives.
Kata (型)
Exists for those who seek experience.
Structure, depth, and sensory intention. This is where differentiation begins.
Kyō (極)
Exists to remain rare.
Not because it must be, but because it should be. Kyō is not for every coffee consumer. And it is not for every roastery.
This Is How Hachi Defines Coffee.
By foundation, structured method, and designation.
Not everything reaches its apex. But when it does, you will know.
PROTOCOL: INTERVENTION.
Coffee processing is a biological conversion system. The coffee fruit and seed contain sugars, pectic mucilage, amino acids, organic acids, phenolics, chlorogenic acids, and other precursor pools. During processing, microorganisms and enzymes act on these substrates, changing mucilage structure, fermentation kinetics, pH, metabolite composition, and the precursor reservoir that later feeds roast aroma formation.
Each process below is an intentional intervention designed to solve a defined biological problem in coffee transformation. Innovation without intention is noise.
SYMBIOTIC PROCESS
"Can a metabolically active liquor from one highly aromatic coffee create a controlled biochemical environment that biases a second coffee toward greater aromatic expression?"
SOUS-VIDE PROCESS
"Can we decouple enzymatic precursor release and mucilage transformation from the unpredictability of live microbial fermentation?"
REVERSE PROTOCOL
"What happens if the fermentation target is moved earlier, while the fruit remains intact, so that diffusion barriers and whole-fruit metabolism shape the process before depulping?"
BIOCIRCULATION
"Can recirculation and controlled aeration improve mass transfer and thermal stability enough to make whole-cherry submerged fermentation faster, cleaner, and more reproducible?"
TRIUNE BIOTRANSFER
"Can we separate aroma capture, precursor liberation, and biotransformation into distinct stages, then recombine them in a controlled system to increase aromatic complexity?"
ENZYFLOW WASHED
"Can enzyme-assisted, yeast-guided submerged fermentation improve washed-coffee precision by accelerating mucilage breakdown and reducing process randomness?"
ENZYFLOW NATURAL
"Can whole-cherry natural processing be made cleaner and more structured by introducing a short submerged enzymatic-microbial prephase before drying?"
VOLATILE INTEGRATION
"Can aromatic lift be increased by physical diffusion and adsorption of volatile compounds into the coffee matrix, without depending on microbial fermentation?"
PRECURSOR AMPLIFICATION
"Can we enlarge the pool of available aroma precursors before the main fermentation or drying stages, so later chemistry has more material to work with?"
CASCADE FERMENTATION
"Can fermentation be improved by designing it as a sequence of linked metabolic environments, where products of one phase become substrates for the next?"
This is not innovation for novelty. It is process design as biological problem-solving. Each protocol answers a different question about how to transfer a favorable metabolic environment, release precursors, change the order of biological exposure, improve mass transfer, amplify precursor availability, guide microbial metabolism, integrate volatiles, or layer fermentations so one stage feeds the next.
BINATIONAL PRECISION.
We operate on strategic farms in Colombia and Panama, utilizing every harvest as a research laboratory.
Colombia is one of the very few countries in the world with a consistent, year-round coffee production. This makes it the perfect environment for our R&D laboratory. While in other countries coffee growers must wait an entire year to refine their techniques with a new harvest, Colombia allows us to do so every 15 days, exponentially accelerating our learning curve and scientific validation. By the time we apply this knowledge in the prestigious terroir of Panama, it has already been thoroughly validated.
COLOMBIA
Medellín, Antioquia. The Laboratory. Where innovation is born and tested at scale.
PANAMA
The Apex. Where proven methods meet the world's finest terroir. HQ: Panamá City.
HACHI x THE NEST MANOR
In 2026, Hachi extends its relentless pursuit of Coffee, Understood to a new frontier: the burgeoning coffee landscapes of Yunnan, China.
This is not merely an expansion; it is a strategic convergence of Hachi's biotechnology-driven intentionality with the unique terroir and dedicated cultivation of The Nest Manor.
YUNNAN
The New Frontier. Cultivating the future of Chinese coffee.
CO-PROCESSING
Applying Hachi's scientific rigor to unlock local potential.
PRICING STRUCTURE.
ALL PRICES IN USD PER LB, FOB EXPORT TERMS
Pricing follows the Three Dimensions. Each variety occupies a defined position within the system. Value is determined by dimension, lot size, and origin, not by subjective negotiation.
PANAMÁ
CHIRIQUÍ HIGHLANDS| Variety | KI 基 | KATA 型 Micro Lot | KATA 型 Nano Lot |
|---|---|---|---|
| GESHA | 45 | 80 | 100 |
| CHICHO GALLO | 25 | 35 | 60 |
| MARAGOGIPE | 15 | 25 | 40 |
| AF2 | 15 | 25 | 40 |
| TYPICA | 15 | 25 | 40 |
| PARAINEMA | 15 | 25 | 40 |
| RED BOURBON | 11 | 20 | 30 |
| YELLOW BOURBON | 11 | 20 | 30 |
| TUPI | 7.5 | 11 | 20 |
| CATURRA | 7.5 | 11 | 20 |
COLOMBIA
MEDELLÍN, ANTIOQUIA| Variety | KI 基 | KATA 型 Micro Lot | KATA 型 Nano Lot |
|---|---|---|---|
| GESHA | 16 | 30 | 50 |
| TENA BIRU | - | 45 | 90 |
| LAURINA | - | 60 | 90 |
| SUDAN RUME | - | 20 | 30 |
| TYPICA | 15 | 25 | 40 |
| CHIROSO | 15 | 25 | 40 |
| YELLOW CATUAI | 11 | 20 | 30 |
| RED CATUAI | 11 | 20 | 30 |
| PINK BOURBON | 11 | 20 | 30 |
| SUPREMO | 15 | 25 | 40 |
| VARIEDAD COLOMBIA | 7.5 | 11 | 20 |
| CASTILLO | 7.5 | 11 | 20 |
| CATURRA | 7.5 | 11 | 20 |
NOTE ON KYŌ (極) PRICING
Kyō lots are not listed in the standard pricing structure. They are designated, not produced on demand. Pricing for Kyō is determined individually based on the specific lot, its scientific footprint, and the designation context. Kyō is allocated, not sold. If you are interested in Kyō designation, contact us directly.
THE SCIENTIFIC FOOTPRINT.
In an industry of stories, we provide documentation. Every coffee released by Hachi carries a complete Scientific Footprint, a detailed processing sheet that serves as the biological passport of the lot. This is not marketing. This is proof.
EVERY DECISION, DOCUMENTED
Each processing sheet records the complete decision chain: from cherry selection criteria, through fermentation parameters (temperature, time, pH curves, inoculation ratios), to drying protocols and final stabilization metrics. No variable is left to chance. No result is unexplained.
VERIFIABLE, NOT NARRATABLE
Our partners receive the full scientific footprint with every lot. This is not a story about a farm or a sunset. It is a technical document that allows any qualified professional to understand exactly why this coffee tastes the way it does, and to verify it independently.
REPRODUCIBILITY AS PROOF
Because we understand the system, we can explain the outcome. Because we can explain the outcome, we can reproduce it. This is the fundamental difference between accidental quality and intentional excellence.
THE PEOPLE BEHIND
THE SCIENCE.
Hachi is not a brand built by marketers. It is a project built by operators, scientists, and strategists who chose to work together because no one else was asking the right questions.
MATHEUS ANTONACI
Co-Founder | Strategy, Governance & OperationsStrategic leader with over 15 years across governance, M&A, and cross-industry innovation. Directs Hachi's multinational operations across Colombia, Panama, and the U.S., and is responsible for the company's market positioning and stakeholder alignment.
Before coffee, Matheus co-founded Normms to deploy telemedicine innovations, and co-developed Ecos dos Gerais, a program recognized twice at the United Nations, demonstrating his ability to translate regulated science into real-world systems.
At Hachi, he designed and oversees the company's biotechnology program, translating complex scientific processes into actionable strategies that convert experimentation into measurable business outcomes. A multilingual, cross-regional operator (Portuguese, English, French, Spanish), he enables board-level engagement and on-site execution with diverse teams across four countries. His focus: governance, stakeholder alignment, and decision-grade reporting, ensuring scientific results convert into a clear partnership case.
DIEGO BERMUDEZ
Co-Founder | Processing Science & EngineeringEngineering-driven innovator and co-creator of several of the most influential technologies in modern coffee processing, including thermal shock, condensation-based drying, pressurizable bioreactors, yeast-mediated biocatalysis, ZeoCoffee, and anti-maceration techniques, which have reshaped the global understanding of post-harvest science.
Recognized by market leaders as one of the most disruptive processors in specialty coffee, Diego built his breakthroughs through an in-house engineering model designed for speed, control, and repeatability. His name is present in over 86 countries, with record-setting auction performance that proves scientific process design translates directly to market value.
At Hachi, Diego leads the development and execution of all processing protocols in Colombia.
ALLAN HARTMANN
Co-Founder | Production & TerroirThird-generation grower from one of the most renowned coffee families in Panama. Raised in the fields of Santa Clara and Volcán, Allan brings over thirty years of hands-on experience in coffee research, production management, and processing.
The Hartmann family has been a pioneering force in Panamanian specialty coffee since 1940, when his grandfather Alois Hartmann first settled in Chiriquí. Allan oversees processing across the family's estates, including Rocky Mountain and Finca Guarumo, a high-altitude farm at 1,800 meters that placed first in the Best of Panama Natural Geisha category with a score of 96.5/100.
At Hachi, Allan's unmatched terroir knowledge and production discipline form the backbone of the project's Panamanian operations, ensuring that every protocol is grounded in decades of generational expertise.
DIANA HARTMANN
Co-Founder | Quality ControlFourth-generation coffee professional. Licensed Q-Grader with extensive experience in quality control for a multinational coffee exporting company. International judge of the Cup of Excellence, Diana brings a rare combination of sensory precision and operational rigor.
At Hachi, Diana is responsible for quality control across all production, ensuring that only the highest-standard lots carry the Hachi name. Her palate and methodology are the final checkpoint between the lab and your roastery.
The Era of Accidental Quality Is Over
THE FUTURE OF COFFEE
IS DELIBERATE.
We are not seeking buyers. We are seeking partners who understand that coffee is a biological system, and that the future belongs to those who can read it, design it, and prove it.
ACCESS FOLLOWS UNDERSTANDING
HEADQUARTERS
Panamá City, Panamá
OPERATIONS
Medellín, Antioquia, Colombia
Santa Clara, Chiriquí, Panamá
HACHI, コーヒー、理解済み, COFFEE, UNDERSTOOD.