Mi Finquita is a project led by Ratibor Jr. and Tessie Hartmann, conceived as both a farm and a laboratory for innovation. The lots are produced under regenerative, shade-grown practices and carry Smithsonian’s “Bird Friendly” certification, reflecting a deep commitment to biodiversity. Their coffees have gained international recognition, including a first-place award in the 2023 Best of Panama competition.

Life at finca Hartmann is shaped by family and tradition. Afternoons once brought four generations together at 3pm to share coffee and speak about the day, a ritual now carried into the fifth generation. Mornings begin simply, with a filtered brew enjoyed in the stillness of the forest, where fresh air and birdsong set the rhythm for work and life.

Cultivated in the highlands of Chiriquí between 1,650 and 2,000 meters, the cherries are handpicked at peak maturity during the 2025 harvest. They are dried for 15–22 days on raised African beds, with the timing carefully adjusted to the rhythm of the weather. This patient and open-air process concentrates the fruit and preserves the striking florality that defines the cup.

Brewer: Orea Z1
Filter: Sibarist
Grinder: Comandante
Grinding: 30 clicks

Coffee: 18 g
Water: 260 g
Temperature: 92 °C
Total time: 2:20

Add 80 g of water from 0:00 to 0:15
Add 80 g of water from 0:40 to 1:00
Add 100 g of water from 1:20 to 1:45
Wait until 2:20

Enjoy!