"Upon grinding, the aroma presents sweet-tart cranberry, dried cranberry, hibiscus, and a hint of blackberry. On the palate, juicy cranberry and dried cranberry lead, followed by raspberry brightness and soft rooibos tea. A touch of blackberry adds depth, giving the cup an intensely juicy, sweet, and refreshing finish."

Finca Paradise Horse is a new project by Diego Samuel Bermúdez Tapia in Colombia, where his work is closely associated with precise post-harvest control and detailed process design. His approach treats coffee production as a technical system in which harvesting, fermentation, drying, and stabilization are managed with measurable intent. For Koro, the collaboration with HACHI Coffee follows this same disciplined foundation, using a classic natural process rather than a heavily layered fermentation. The result is a lot that places emphasis on clean fruit expression, controlled development, and structural clarity.

The farm is located in Colombia’s Cauca region, an area shaped by high elevation, mountain influence, and cool growing conditions. This lot is grown between 1,700 and 2,100 meters above sea level, where slower cherry maturation can support density, sweetness, and aromatic definition. The combination of altitude and steady climate gives the coffee a firm base for natural processing, allowing the fruit character to develop without losing balance. In this context, terroir and drying discipline work together to keep the profile clean and composed.

This coffee uses Typica Mejorado, a variety often valued for its refined cup structure and expressive aromatic potential. While its name suggests a relationship to Typica, it is generally selected for improved agronomic performance and cup quality rather than for nostalgia alone. In Koro, the variety provides a clear framework for a natural process that depends on ripe fruit selection and careful moisture control. Its role is to carry sweetness and texture while preserving the elegant definition associated with high-altitude Colombian coffee.

Only fully mature cherries are selected for this classic natural process, while underripe and overripe fruit are removed to avoid uneven fermentation and unwanted flavors. The cherries are then placed in raised drying beds beneath cover, where airflow is controlled for an initial period of 8 to 10 days. After this first stage, the coffee is moved into a dark drying environment for another 4 to 5 days, supporting more stable moisture reduction and even drying. The process is designed to produce a clean natural profile with a clear structure and fruit-led expression.

The name Koro carries the idea of a coffee with a deep yet polished presence, combining richness with a calm sense of clarity. In this lot, HACHI’s values are expressed through restraint: the process is not used to dominate the coffee, but to guide its development with precision. Diego Bermúdez’s technical background and the farm’s high-altitude conditions give the lot a disciplined foundation for natural processing. Koro stands as a composed interpretation of Colombian Typica Mejorado, shaped by ripe cherry selection, controlled drying, and a focus on clean expression.

Variety : Typica Mejorado
Altitude : 1,700–2,100 masl
Process : Natural Process
Origin : Cauca, Colombia