| Country | Panama |
|---|---|
| Farm | Finca Hartmann |
| Varietal | Arabica Maragogype |
| Processing | Natural |
| Crop | January 2024 |
| Partnership | since 2011 |
| Flavour | Juicy & Exotic |
Hartmann's Farm
uicy and exotic coffee from Panama comes from the renowned Hartmann family's farm, located in the heart of the Santa Clara region on the Panama-Costa Rica border. This farm, founded by Czech emigrant Alois Strašil in 1940, is famous for its respect for nature and high-quality coffee cultivation. The Maragogype variety, known for its giant beans, was processed using the dry method, which highlights its sweetness and subtle funky undertone.
How does this coffee taste?
Our colleague Lukáš selected this coffee during our regular visit to Panama right after the harvest. On the tasting table, it stood out thanks to the notes of ripe pineapple and apricots. The aftertaste is chocolaty with a subtle hint of red wine. It is a very fun coffee that evolves with every sip.
Coffee with Czech roots
Finca Hartmann is situated in the heart of Santa Clara (map) region, right on the Costa Rican-Panama border. The farm is partially surrounded by the international park La Amistad and thus serves as a natural sanctuary for more than 300 different bird species.
The eldest son of Czech settler and frontiersman Alois Strašil founded the farm in the year 1940. Alois was one of the very first inhabitants and coffee farmers of western Panama. National Geographic magazine even compared him to one of the heroes of the American West, Daniel Boone.
Respect for nature
Finca Hartmann became world famous mostly due to the sustainable farming practices and biodiversity. All coffee is grown in the shade of native trees and plantains that also serve as habitat for numerous bird species. It is no surprise that the Smithsonian Tropical Research Institute performed many scientific tests here.
Maragogype Variety
This coffee is a maragogype variety, which is known for its huge beans. Altogether with geisha form this region, maragogype is one of our most favourite varieties. Thanks to the natural processing this coffee has got a super sweet, intense spicy and herbal flavours with a touch of "funky" notes.
Processing method
This lot was processed naturally in the beginning of 2023. Coffee cherries are picked and harvested when fully riped and then spread on African beds for 4-8 days (to final humidity of 22%, all weather depending). After that the cherries are taken to a special room for a week (please see the picture above). The room is equipped with an industrial compressed air dryer where the cherries get dried till they reach the desired 11.5% of humidity. The great advantage of this room is the fact you can dry a few microlots in one place. The room is very clean and it´s easy to control the whole drying process. Its quite a new and innovative method that has become very popular in Latin America. The farmers use it for their best lots.
