RATIBOR & TESSIE HARTMANN - Panama (Geisha Anaerobic Natural) SPECIALTY COFFEE
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| Origin | Panama |
| Region | Boquete |
| Farm | My Farm |
| Producer | Ratibor & Tessie Hartmann |
| Processing | Naturally Anaerobic |
| Arabica Variety | Geisha |
| Altitude | 1550m |
| Roast Profile | ["Omni"] |
| Resting period | Filter 7 days | Espresso 14 days |
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About the farm
Mi Finquita is a boutique farm in the Boquete region of Panama, known for its rich microclimates and ideal conditions for the Geisha variety. Located at high altitude and surrounded by biodiversity, the farm produces small batches, with a focus on quality and experimental processing.
About manufacturers
The farm is run by Ratibor and Tessie Hartmann , a family with a long history of growing Panamanian coffee. Their vision combines local tradition with modern techniques, and their attention to detail at every stage — from harvesting to drying — has made Mi Finquita a respected name in competitions and the specialty market.
Processing (Natural Anaerobic)
The cherries are hand-picked and anaerobically fermented in sealed tanks, where they develop an intense, floral aromatic profile. After fermentation, the berries are naturally dried on African beds, a slow process that amplifies the sweetness and complexity. The result is an expressive Geisha with distinct layers of aromas.
Sensory profile
In the cup, fine notes of lavender appear, followed by accents of blueberries and tropical fruits . The taste is clean, with medium body and balanced acidity, supported by a high sweetness. The aftertaste is aromatic and persistent, with the specific elegance of the Panama Geisha.
