This Caturra comes from the Hachi Coffee Project in Chiriquí, Panama at 1600 meters elevation. Processed using the Enzyflow Washed method, cherries are depulped and fermented for 24 hours. The coffee displays grapefruit, raspberry, and nectarine with cinnamon freshness in the aftertaste and heavy body. Bold, layered, and intensely aromatic with vivid sweetness and lifted florals.
Founded in 2008 by Korean immigrants who opened their first shop on the brink of the financial crisis, Bean & Bean Coffee has evolved into a mother-daughter Q Grader duo operation led by Rachel and Jiyoon Han. Since opening the first shop on Rector & Broadway in 2008, they've grown Bean & Bean to four locations, now with a roastery in Queens, New York. Since they opened doors in New York City in 2008, Bean & Bean has been working to bridge the gender gap in coffee throughout the value chain. Currently more than half of all of our coffee is from farms that are owned and led by female producers.
