Panamá Hartmann
Every year, around this time of year, we select exceptional small batches produced by outstanding coffee growers.
This 2025 selection includes SL28, Pink Bourbon, Geisha, and Bourbon Honey varieties.
Reserve your coffee now and be among the first to enjoy it. Shipping begins December 1st.
The Farm
Finca Hartmann is one of the pioneering specialty coffee projects in Panama. Founded in 1940 by Ratibor Hartmann, son of Alois Strasil Hartmann—an adventurer who arrived from Moravia in 1912—the farm has been passed down from generation to generation as a family legacy of love for the land and respect for nature.
Today, the Hartmann family continues to lead the project, combining tradition, research, and sustainability. Each member is actively involved in coffee management, production, quality control, and tourism. Their philosophy is clear: to work alongside nature, without destroying it. The farm encompasses various plots located between 1,300 and 2,000 meters above sea level, surrounded by native forest and nature reserves bordering La Amistad National Park.
The coffee grows under the shade of native trees, in an ecosystem where flora and fauna coexist in balance. The family avoids logging, replants native species, and maintains fertile soil, ensuring a sustainable, long-term production model.
In 2023, Claudia Sans and Diana Hartmann were international judges at the Costa Rica Cup of Excellence. Today, after many years of knowing their farm, we are pleased to have their family’s coffee in our roastery. Diana Hartmann has been an international judge at the Cup of Excellence on several occasions and works alongside her family.
Process Method
The cherries are harvested only at their peak ripeness and spread on raised African beds, ensuring they do not come into contact with water to preserve the natural sugars in the mucilage as much as possible. This step is key to integrating the sweet notes into the bean during drying.
The process lasts between 12 and 17 days, drying in the sun until a moisture content of 14% is reached. The beans are then transferred to mechanical dryers (guardiolas) where the process continues slowly, at low temperatures and with abundant airflow, mimicking natural conditions. Occasionally, the dryers are turned off at night to allow the beans to “rest,” ensuring a thorough and even drying.
The result is a coffee with a floral, fruity, and clean profile, with notes of ripe pear, mango, red berries, and chocolate, accompanied by a creamy and bright body.
Origin
When written in Chinese, the word “crisis” is composed of two characters: one represents danger and the other represents opportunity. Opportunity is what a group of 7 coffee growers from the areas of Boquete and Volcan saw in 1996 during the international crisis of low coffee prices. In that year the Association of Special Coffees of Panama was born. If they could not compete with the producing countries in quantities, they could make a turn and compete in quality.
Today, there are 30 members who export their coffees to the whole world, and who have also been awarded the world-wide recognition of quality.
Chiriqui is a very productive area of Panama, mainly because of its climate and its fertile soils. The highlands of Chiriqui are composed of two main areas: Boquete and Volcan.
Boquete is for coffee as Bordeaux is for wine. This town has a centuries-old tradition in coffee growing, is the oldest coffee district in the country and home to one of the most appreciated coffees in the world.
17,50 € – 70 €
This item will be available 01/12/2025. Free shipping from €40 purchase