THE FARM Located in El Tambo’s Andean foothills (1,650–1,750 masl), Villa Esperanza sits in one of Colombia’s most climatically diverse regions. Volcanic soils, cloud forest influence, and wide thermal shifts create ideal conditions for slow cherry maturation and rich flavor development. Timed harvests and lot separation optimize this natural rhythm. Decades of regenerative farming have built deep organic layers and balanced water retention through misty mornings and steady breezes. More than a farm, Villa Esperanza is the heart of Hachi’s biogenetic program hosting rare varieties, clones, and micrografting trials. It blends precision agronomy with ecological innovation, redefining resilient, high-elevation Colombian coffee. THE PROCESS Low-Caf Fermentation Method Gesha Low-Caf Kibo offers solvent-free, partial decaffeination while preserving the variety’s complexity. Fermentation begins in a sealed bioreactor using a cascara- and mucilage-based medium from the same lot. Caffeine is gently removed through a hot water loop with carbon filtration, preserving floral volatiles like linalool and citronellol. Low heat (40°C) protects delicate compounds, maintaining structure and acidity. The result is a decaf Gesha with vibrant aromatics, high clarity, and full sensory depth a clean, water-based method that redefines expectations of decaffeinated coffee.