From the highlands of Chiriqui, this limited edition coffee stands out for its top notes of lemongrass, blackberries and yogurt, complemented by floral and fruity nuances. The combination of rich soils and an ideal climate provide a deep sweetness and balanced acidity, offering a unique and refined sensory experience.
Finca Hartmann is one of the most renowned specialty coffee farms in Panama. Located in Santa Clara, Chiriqui, at altitudes between 1,300 and 2,000 meters above sea level, the farm is an example of sustainability and respect for the ecosystem. The Hartmann family has been growing coffee for over 100 years, promoting a balance between coffee production and rainforest conservation. The farm has more than 100 hectares of forest reserves that border La Amistad National Park, home to exceptional biodiversity.
The coffee at Finca Hartmann is grown under natural shade, favoring the local fauna and maintaining a healthy ecosystem. Indigenous Ngäbe farmers hand-pick the ripe cherries, ensuring careful selection to guarantee the quality of each lot. This commitment to excellence has made Finca Hartmann's coffees highly valued in the specialty coffee world.
Process
This coffee was processed using the classic natural method. The ripe cherries, with a sugar content of 20-22 degrees Brix, were harvested by indigenous Panamanians of the Ngäbe ethnic group. They were then transported to the African bedding area, located at an altitude of 1,650 meters with a relative humidity of 63%, where they were dried for approximately 12 days. After this period, the cherries were moved to an enclosed drying area to homogenize the berries in a dark room for an additional 3 days. This dark room is an enclosed space where a mechanical method of moisture extraction is applied.
This meticulous natural beneficio process highlights the inherent characteristics of the Geisha variety, offering a clean and balanced cup that reflects Finca Hartmann's commitment to quality and sustainability.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: Kalita Wave
Mill: Fellow Ode at number 4.2
Recommended mineral water: Lanjarón
We used 18 grams of coffee per 250 grams of water at a temperature of 92º.
We add the water in 2 pours. First pour 70 grams, wait 45 seconds and then pour the rest of the water until reaching 250 grams. The total infusion time should be 2 minutes and 30 seconds, achieving with this recipe a TDS of 1.50% and an extraction percentage of 22.45%.
