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Rarity meets craft

Limited Edition coffees are the result of meticulous work: rare origins, unique varieties, and processing methods designed to highlight their most distinctive qualities. Produced in very small quantities and available only once, they offer an experience that cannot be replicated.

This year, we’re introducing three exceptional Geisha coffees from Mi Finquita, the Hartmann family’s project in Panama. The same variety, the same origin, and three different processing methods result in three very distinct cup profiles.

Mi Finquita Lot B - Washed

Ratibor Jr. and Tessie Hartmann

51,00€

Bright and citrusy, this Geisha combines notes of yuzu and pink grapefruit with delicate hints of wildflower honey, nectarine, and apricot. Grown at an elevation of 1,900 meters and finished through a meticulous process Washed, it reflects generations of knowledge and experimentation by the Hartmann family.

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Mi Finquita Lot M - Natural

Ratibor Jr. and Tessie Hartmann

46,00€

Fruity notes of raspberries and wild berries intertwine with notes of rooibos and white tea. Grown in the cool highlands of Chiriquí and slowly dried on African beds, this Geisha showcases the patience and clarity that the natural process can achieve.

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Mi Finquita Lot T - Washed - Fermented in glass

Ratibor Jr. and Tessie Hartmann

46,00€

A delicate, floral aroma, where notes of white flowers and osmanthus blend with the sweetness of ripe papaya and strawberry. Grown in the highlands of Chiriquí, this Geisha undergoes a controlled 24-hour fermentation in a glass balloon before being washed and slowly dried on African beds. A meticulous process that enhances its purity and clarity.

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What defines a Limited Edition?

VARIETY

Unique species and distinctive varieties, together with processes that reveal their genetic potential. These coffees show how diversity in coffee plants and methods can create unexpected and extraordinary profiles.

TERROIR

Soil, altitude, climate, and surrounding ecosystem shape each coffee’s character. From cloud forests rich in biodiversity to volcanic soils full of minerals and valleys where cool air slows ripening, terroir imprints flavors and identities that cannot exist anywhere else.

SENSORY EXPERIENCE

In the cup, these coffees reveal their true dimension. Layers of florals, fruits, and sweetness appear with clarity; acidity and texture find balance. Each lot offers a sensory journey that expands the idea of what coffee can be.

MICROLOTS

Born from the vision of the producer, these lots are often experiments that push the boundaries of variety, process, or expression of place. Created in limited volumes and offered only once, they remain singular and ephemeral.

DROP 2026