In 2018, Ratibor Jr. and Tessie Hartmann took their tireless pursuit of coffee excellence a step further and founded Mi Finquita, a visionary project located in Los Pozos, Tierras Altas, at an altitude of more than 1,650 meters. Conceived as a laboratory for experimentation and a micro-cooperative, Mi Finquita has become a space where tradition and innovation converge.
There, the couple collaborates with small local producers, sharing knowledge and developing unique micro-lots through experimental fermentations and meticulous processes tailored to the terroir of each plot. This collaborative approach has enabled Mi Finquita to create coffees that stand out for their complexity, purity, and originality.
The quality they’ve achieved has not gone unnoticed. At Best of Panama 2023, “ Mi Finquita ” was awarded first place in the Varietal category, cementing its reputation as one of the Hartmann family’s most innovative projects. This recognition confirms that the family legacy is not only being preserved but is evolving with each generation.
Mi Finquita embodies the Hartmanns’ pioneering spirit: growing coffee in harmony with nature, without sacrificing exploration and constant improvement.

The ripe cherries ferment for 24 hours in a glass flask, in a controlled process designed to develop their aromatic complexity. The coffee is then washed and carefully dried on African beds for 12 to 15 days. This process combines precision and patience to produce a clean, well-defined cup with greater aromatic depth.

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.
For this reason, you may need to make minor adjustments to achieve a similar result.

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

Coffee: 18 g
Water: 260 g
Temperature: 93 °C
Ratio: 1:14

Add the water in 5 pours:

60 g: 00:00 > 00:15
110 g: 00:45 > 01:00
160 g: 01:10 > 01:20
210 g: 01:40 > 01:50
260 g: 02:10 > 02:20

The grams indicated correspond to the cumulative weight on the scale.
Each pour adds 60 g, 50 g, 50 g, 50 g, and 50 g of water, respectively.
Total extraction time: 02:45 min.
Resulting in a TDS of 1.40 and an extraction percentage of 20.21%.