Panama - Hachi

Variety: Gesha

Process: Enxy flow

Region: Boquete

Altitude: 1700 meters above sea level

Tasting notes: White tea, jasmine and lemongrass

Producer information:

The Enzyflow Process is a patented submerged fermentation method developed at Hachi that uses carefully calibrated enzymatic catalysis to accelerate mucilage breakdown and amplify flavor clarity in the cup. In this process, freshly harvested coffee cherries are completely submerged in water and inoculated with pectinase and glucosidase enzymes, initiating a controlled biochemical cascade.

Unlike traditional anaerobic methods, which rely solely on ambient microbial activity, Enzyflow introduces purified enzymes to break down complex polysaccharides from mucilage, converting them into fermentable sugars and releasing bound aromatic precursors for early metabolism by microorganisms.

At the molecular level, pectinase degrades pectic substances, increasing permeability and softening the mucilage layer, while glucosidase breaks glycosidic bonds into aroma precursor compounds, such as monoterpenes and phenolics, releasing latent volatiles such as linalool and geraniol. These reactions reduce fermentation time to 24 hours, increasing consistency and predictability of the cup profile. Aeration and water recirculation are employed throughout the process to stabilize temperature, promote the activity of beneficial aerobic microorganisms, and prevent the formation of off-flavors due to anaerobic stress.

What makes Enzyflow unique is its ability to surgically control fermentation results without relying on spontaneous microbial variability. It produces extremely clean, structurally transparent, and aromatically precise coffees with elevated sweetness and delicate acidity. This process is especially valuable for varieties with subtle aromatic potential, as it allows their intrinsic character to be expressed with clarity and balance, not through fermentation artifacts, but through enhanced biochemical access to what was already present.