DAK - Hachi Typica

This exceptionally limited Typica Mejorado from Diego Bermudez’s Hachi Project undergoes a 72-hour oxidative natural process with mosto recirculation, resulting in a cup bursting with wild berry, citrus, and stone fruit complexity. Grown at 1900m in Cauca, it’s an energetic and layered profile showcasing meticulous processing innovation

Tasting Notes: Wild Strawberries, Nectarine, Lemon