Finca Hartmann, Geisha Honey Microlot - Panama
Geisha Microlot Honey Process
QUALITY SCORE: 92.00
Jasmine / Bergamot / Pineapple / Honey / Orange / Vanilla
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 6:00pm (UTC+1) of the day before the roast day.
- Hartmann Family
- 1400 - 2000 mt
- Honey Process
- Picked in
- Mar - Apr 2019
- Landed in
- October 2019
- Lot Size
- 200 kg
- Arrived in
- Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised roaster
THE STORY BEHIND
The Hartmann family is considered one of the pioneers of the specialty coffee production in Panama. Their story starts with Alois Strasil Hartmann, born in 1891 in the region of Moravia, then Austrian-Hungarian empire, who laid the ground work for Finca Hartmann, which was founded by his son, Ratibor Hartmann, in 1940.
Today Finca Hartmann is a family enterprise – each member of the family is passionately involved in the management and performs a different function in the cultivation, production, quality control, marketing and tourism offer of the farm. Coffee for them is a way of life, their culture, their family – a lot of work, but also a lot of love. Their harvest employees return every year, as do their buyers, because both the employees and the buyers like their vision: working in harmony with nature, working the land without destroying it. The finca consists of several smaller farms/lots, all located between 1.300 and 2.000 m above sea level with nearly 100hectares of forest reserves bordering on the Parque Nacional de La Amistad. The coffee is grown under the shade of native rainforest trees that have been here for many years. The Hartmanns try not to cut trees, they replant native trees and plantains to maintain the natural cycle and a healthy soil and fauna all with the aim to sustain a long-term quality coffee production cycle.
The Hartmanns are also experimenting with new varietals, that have not been present in Panama before, trying to find varietals that feel at home in Panama, figuring out the right terroir for each new varietal on which it performs best.
Rare, exclusive and fetching a heavy price tag, Gesha is often associated with coffees from Panama when in fact cultivation of the Gesha varietal only began there in the 1960s.
Gesha is an original variety of coffee that was discovered in the 1930s in the mountains around the Southwestern town of Gesha, Ethiopia. Gesha trees grow tall and can be distinguished by their beautiful and elongated leaves. The quality of this coffee can be drastically improved when grown at extremely high elevation.
The Geisha revolution set off an intense search for Geisha among coffee buyers and a primal pilgrimage to Ethiopia to find the source of its flavour. The roads those buyers traveled brought them in a wood in far western Ethiopia near a small town called Gesha in the forests where coffee was born and still grows wild.
THE FERMENTATION PROCESS
In the honey process, after the fresh coffee cherries are picked, the cherry peel is removed, but some amount of the fleshy inside, the mucilage, remains while the beans are dried.
The honey process does not require water. There are different kinds of honey process: white, yellow, gold, red, and black honey.
The white and yellow honeys have less mucilage left after being mechanically peeled. Gold, red, and black honey coffees have much more mucilage remaining. More mucillagine yields a fuller-bodied coffee.