From @project.hachi Angelica Farm, located in the remote Jurutungo region (1800–2200m), is surrounded by constant mist, steep terrain, and volcanic soils. Kōhaku undergoes a modernised washed process: cherries are pulped and fermented in open tanks with strict monitoring of temperature and pH. No external yeast is added — only native microflora guided within controlled parameters. After careful washing, the coffee is dried in a UV-free dark room with dehumidifiers, ensuring precision, stability, and balance.