"Upon grounding, the dry aroma exudes pineapple, berries, orange, and caramel. The sip highlights orange juice, strawberry, dried pineapple, and mango, with toffee and cocoa notes in the finish, creating a smooth, layered profile."

The Hartmann family stands as one of Panama's pioneering forces in the specialty coffee industry, with roots dating back to 1912 when Alois Hartmann first settled in Panama. His son, Ratibor Hartmann, built on this legacy by establishing Finca Hartmann, a coffee estate nurtured on 100 hectares of pristine rainforest inherited from Alois. Today, the farm is managed collaboratively by Ratibor’s five children, each contributing uniquely to the family’s operations.

Finca Hartmann’s longstanding dedication to preserving the natural environment and advancing coffee quality led Ratibor Jr. and his wife, Tessie, to embark on the Mi Finquita project. Located near the town of Los Pozos, Mi Finquita, meaning “my small farm,” was established to further advance the specialty coffee sector in Panama’s Chiriqui region.

This project combines scientific innovation with traditional farming and processing techniques, benefiting from the deep knowledge the Hartmanns gained managing Finca Hartmann. Mi Finquita allows the family to push boundaries in a competitive coffee market, utilizing advanced methods to enhance the quality and distinctiveness of their coffee offerings.

Ratibor oversees production at the iconic Finca Hartmann, where he applies his knowledge to uphold the family’s legacy of quality and innovation. Mi Finquita represents the Hartmanns' vision to expand their impact on Panama’s specialty coffee industry through sustainable.

The natural processing of Mi Finquita’s Caturra coffee involves a carefully monitored multi-phase approach to enhance its complex flavors. The process begins with an initial soaking phase, where cherries are cleaned and sorted by density, allowing any lower-density cherries to be separated for quality. Once sorted, the whole cherries undergo a controlled fermentation period, lasting around 30 hours overnight. This nighttime fermentation helps maintain a lower temperature, carefully regulating the fermentation and preserving the coffee’s distinctive qualities.

Following fermentation, the cherries are spread on raised African-style drying beds for 11 days. These beds allow air to circulate around the cherries, promoting even drying while the fruit sugars infuse into the beans, enhancing sweetness. The drying process concludes in a dark, temperature-controlled room, where the coffee reaches its final moisture level under stable conditions. This meticulous drying method, combining natural airflow with careful temperature management.

Variety : Caturra
Altitude : 1900 masl
Process : Natural
Origin : Los Pozos, Chiriqui