Drop-In Tasting: Hachi Geishas

Key Information - Event

• Format: Drop-in tasting
• Date and time: 25th July, 4-5pm
• Location: Assembly Coffee, 244 Ferndale Road, London, SW9 8FR
• Tickets: Complimentary (reservation required)

Key Information - Coffee

• Featured coffees: Hachi Saikō Geisha (Batch 219); Hachi Kibō #1 Geisha Low Caff (Batch 235)
• Producer: Hachi Project (Diego Bermudez + Allan Hartmann)
• Origin: Colombia

Overview

Led in partnership by Colombian producer Diego Bermudez and Panamanian producer Allan Hartmann, the Hachi project is an initiative delivering pioneering innovations in coffee production.

Founded in 2024, the project’s objective to revolutionise cultivation methods immediately garnered it a reputation as an industry disruptor and home to coffees we believe represent the pinnacle of quality.

Coffees produced via the project are considered some of the most valuable coffees money can buy. And later this year we’re releasing two of their most sought-after - the Hachi Saikō Geisha and the Hachi Kibō #1 Geisha Low Caff.

On Tuesday 16th September at 4pm, we’re hosting a drop-in tasting of these special coffees at our home in Brixton. This is your chance to sample some of the rarest coffees we’ve sourced since we kicked off in 2015, way ahead of general release.

Attendance is complimentary but please do reserve a ticket so we know how much coffee to prepare.

We’re excited to share these coffees with you and we’d love to see you here.

What is the Hachi Project?

An initiative co-founded by Diego Bermudez (El Paraíso, Colombia) and Allan Hartmann (Rocky Mountain Coffee, Panama) to promote the inherent genetic expression of coffee and maximise the flavour potential of every variety.

Ok… What does that actually mean?

Two of the world’s most influential producers have joined forces to explore new frontiers in coffee plant production and processing.

The primary objective is to demonstrate how subtle implementations and interventions, tailored to specific varieties and specific environments, can elevate the more desirable natural characteristics of coffee.

What’s the objective?

To demonstrate what they see as untapped potential in the value of coffee through methods that maintain high quality and consistency at volumes much larger than the normal.

Why is that the objective?

To secure a long-term sustainable future for global coffee production when demand for high-quality coffee continues to grow but the regions suitable for coffee cultivation could shrink by over 50% by 2050.

What’s special about the Hachi Saikō Geisha?

The Hachi Saikō Geisha demonstrates the power in reversing a classic post-harvest fermentation process to enhance the inherent characteristics of the coffee cherries without masking them with the sensory attributes that can be found in heavily-fermented coffees.

What’s special about the Hachi Kibō #1 Geisha Low Caff?

The Hachi Kibō #1 Geisha Low Caff has been processed with a pioneering, all-natural method (using coffee mucilage and cascara) to partially remove caffeine without sacrificing the delicate aromatic complexity the Geisha variety is prized for.