Gesha - Advanced Fermentation "Noa (乃愛)" - Hachi Project

The Inverted Process developed at Hachi turns conventional fermentation sequencing on its head— beginning with whole cherry fermentation submerged in a tailored culture medium before depulping and washing. This first stage is designed to preserve the integrity of the fruit's skin and mucilage, allowing controlled biochemical exchange across the intact cherry while modulating the osmotic flow of metabolites. The cherries ferment for 24 hours in a liquid solution enriched with water, enzymes (typically pectinase and glucosidase), and selected yeast strains, either wild isolates from the same coffee batch or engineered yeasts chosen for their capacity to enhance floral, fruity, or structural attributes. This reverse sequencing offers several biochemical advantages. The intact cherry acts as a semi-permeable barrier, enabling slow infusion of the enzymatic medium while retaining the coffee’s natural precursors within the fruit.