Noa represents @project.hachi ’s Inverted Process, reversing the usual order of fermentation. Whole cherries first undergo a 24-hour submerged fermentation in a medium enriched with enzymes and yeast. This intact-cherry stage allows a controlled infusion of floral and fruity compounds. After pulping and washing, microbial activity is halted at its aromatic peak. The parchment then dries slowly in UV-free dark rooms, producing a cup with refined fruit clarity, delicate acidity, and integrated body.