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Another in a series of experimental microlots from Panama. Last year you had the opportunity to taste coffee fermented with wine yeast and this year we bring you a delicacy from the workshop of the Hartmann family, processed by the dry method using black fermentation, where cherries after fermentation alternately fermented in a dark room without access to light and dried on raised African beds according to the traditional dry method.
Farm: Project Mi Finquita - 12 small farm holders
Region: Los Pozos, Chiriqui
Owner: Ratibor and Tessie Hartmann
Elevation: 1650-1900 m
Varieties on the farm: Gesha, Typica, Bourbon, Caturra
Processing: Natural - black fermentation
SCA score: 88+This project was founded by long-term coffee professionals and coffee producers Ratibor Hartmann and his wife Tessie. Ratibor is one of the siblings of Finca Hartmann, so coffee is practically in his blood. His answer to the opportunity of the growing specialty coffee sector and the increasing demand of customers for specially produced lots of coffee was the project Mi Finquita which means “My small farm". The farm is located in and around Los Pozos, in the Chiriquí Province of Panama, between 1.650- 1.900 meters. The climate is mild tropical with temperature as low as 4°C at night and sometimes even frost and ice. The annual averages are 18 °C during the day, 15°C during the morning and a maximum of 26 ° C in the afternoons during the summer. In the production of their coffees they keep in mind the need to differentiate themselves in a market as competitive as the specialty coffee market, and more than producing coffees they call it “designing” coffees, applying science, traditional and innovative fermentation methods, always with the clients' needs and wishes in mind. The results are a serious of limited specialty coffee lots, with exotic flavor profiles..