QUALITY SCORE: 91.00
*Terroir Best Lot*
Papaya / Orange / Blueberry / Raisin / Dried Plum / Juniper
suggested for espresso and filter
We roast to order all coffees on Wednesday and Saturday, shipping the next working day. Cut-off time is 8:30am (UTC/GMT+1)
THE STORY BEHIND
Alois Strasil Hartmann, born in 1891 in the region of Moravia, then Austrian-Hungarian empire (you might understand our personal affinity to this finca), laid the ground work for Finca Hartmann, which was founded by his son, Ratibor Hartmann, in 1940. Alois came to Panama in 1912 in search of adventure, which made him follow the telegraph lines all the way to Volcan instead of staying in Panama City. He was the first resident of Volcan, where he settled, married Susana Troetsch, daughter of a German immigrant and took care of 2000 cattle and 1000 donkeys for a certain Mr. Landberg. He started a coffee farm and later moved to Santa Clara where he had another coffee farm.
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 growth, production and tourism of the farm. Coffee for them is a way of living, their culture, their family – a lot of work, but also a lot of love. Their employees come return every year, as do their buyers, because they like their vision: work together with nature, work the land without destroying it.
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or molds.
Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than the wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.
It shares traits from both parents. It’s relatively short stature and high productivity is inherited from the Pacas variety, and, like the Maragogype, Pacamara is known for its large cherries. It tends to be more productive than the Maragogipe and is known to produce an attractive cup
Very high susceptibility to coffee leaf rust. Variety not homogenous; plants are not stable from one generation to the next.