Finca Hartmann is one of Panama’s pioneering coffee farms, cultivated by the same family for more than 80 years. Its approach combines tradition and precision, drawing on generations of knowledge and adopting practices that protect the biodiversity of the cloud forest. The result is a Geisha that clearly conveys both the character of the place and its heritage.
Life at Finca Hartmann is defined by family and tradition. For years, around three in the afternoon, four generations would gather to share coffee and talk about their day—a ritual that now continues into the fifth generation. Mornings begin simply, with a cup of filtered coffee enjoyed in the tranquility of the forest, where the fresh air and birdsong set the pace for work and life.

In this natural process, ripe cherries are dried whole on African drying beds, without being pulped. Over the course of 15 days, the slow drying process allows the coffee’s sweetness, body, and fruity complexity to develop gradually, resulting in an expressive cup where tropical and berry notes take center stage.

When following this recipe, keep in mind that various factors can influence the final result of your cup, such as the roast date, how the coffee was stored, environmental conditions, the water, or the condition of your equipment.
Therefore, you may need to make minor adjustments to achieve a similar result.

Method: Orea Baby O
Grinder: Fellow Ode, setting #9
Filter paper: Sibarist
Recommended mineral water: Lanjarón

Coffee: 16 g
Water: 225 g
Temperature: 93 °C
Ratio: 1:14

Add the water in 4 pours:

First pour up to 70 g: 00:00 > 00:10
Second pour up to 121 g: 00:40 > 00:51
Third pour up to 172 g: 01:10 > 01:21
Fourth pour up to 225 g: 01:40 > 01:51

The grams indicated correspond to the cumulative weight on the scale.
Each pour consisted of 70 g, 51 g, 51 g, and 53 g of water, respectively.
Total extraction time: 02:25 min.
Resulting in a TDS of 1.42 and an extraction percentage of 19.93%.