Panama - Finca Hartmann - Dark Room Washed Eloy

The Hartmann family stands as a pioneering force in Panama’s specialty coffee industry, with a legacy that dates back to 1912 when Alois Hartmann first settled in the country. His son, Ratibor Hartmann, carried forward this vision by establishing Finca Hartmann in 1940, cultivating a coffee estate on 100 hectares of pristine rainforest. Today, the farm is managed by Ratibor’s five children, each playing a vital role in upholding the family’s commitment to quality, sustainability, and innovation. Finca Hartmann has earned a reputation as one of Panama’s most esteemed specialty coffee producers, renowned for its dedication to sustainable farming and environmental preservation. Situated between 1,300 and 2,000 meters above sea level, the estate borders Parque Nacional de La Amistad, with over 100 hectares of protected native forest. The Hartmanns actively replant native trees and maintain the natural forest cycle, ensuring biodiversity and fostering an ecosystem that supports long-term coffee production. Building on this heritage, Ratibor Jr. and his wife, Tessie, launched Mi Finquita, meaning “my small farm,” near the town of Los Pozos in the Chiriquí region. This project merges scientific innovation with traditional farming techniques, allowing the Hartmanns to explore new processing methods and elevate Panama’s specialty coffee industry.What we have here is the washed Caturra coffee that is processed as washed. During harvest, the caturra is first density sorted where the cherries are filled in a tank with water. The floaters are removed. The remaining cherry then undergoes a pulping process and is fermented for 2 days. After that, it goes through channels of water to remove mucilage. The washed beans are dried on African raised beds for 15 days, then another 15 days in a dark room until moisture reaches 11.5%.