TAITH - Hachi Kintsugi | Colombia - Symbiotic Process - Caturra

Villa Esperanza Farm

Perched in the Andean foothills of El Tambo, Villa Esperanza lies within one of Colombia’s most geologically and climatically diverse regions. At 1,650–1,750 meters above sea level, it benefits from volcanic soils, strong drainage, and organic layers shaped by regenerative agriculture. High elevation slows cherry maturation, while nearby cloud forests buffer against extreme weather.

Cauca’s warm days and cool nights enhance cherry metabolism, encouraging the gradual buildup of sugars and aromatics. Villa Esperanza aligns with this cycle through precise harvest timing and lot-specific management. Mist, light rain, and steady breezes support balanced humidity and water levels across the farm. More than a production site, Villa Esperanza is a genetic archive. As the center of Hachi’s biogenetic innovation, it maintains rare varieties and experimental clones under ongoing observation. Blending agronomy, fermentation, and environmental care, it serves as a model for climate-resilient farming and a creative lab for Colombian terroir.

Symbiotic Process

The Symbiotic Process is Hachi’s proprietary fermentation method that transfers aromatic traits from one coffee variety to another—without altering genetic identity. A structurally stable variety (like Caturra or Bourbon) is fermented in a liquid medium (mosto) derived from a more aromatic one, such as Gesha. Separating microbial sources from the receiving cherry enables infusion of flavor compounds like linalool and phenethyl alcohol without affecting structure. Unlike co-fermentations using fruit or additives, this process uses only coffee—preserving purity and enhancing complexity. In this batch, mosto came from a Natural Gesha fermented for 24 hours in water with glucosidase enzyme, producing a floral, ester-rich liquid. This was used to ferment Caturra (in parchment) for 24 hours. The coffee was then dried slowly on shaded raised beds with controlled airflow—ensuring gentle moisture loss and preserving the nuanced flavor profile developed during fermentation.