Panama

Finca Hartmann - Rocky Mountain

/Behind the story/

The Hartmann family is considered one of the pioneers of specialty coffee production in Panama. Their story begins in 1940, when Finca Hartmann is founded by Ratibor Hartmann. Today, Finca Hartmann is a family enterprise - each member of the family is passionately involved in the management and actively in different functions in the cultivation, production, quality control, marketing and tourism offer of the farm. Finca Hartmann consists of several smaller plots, all located between 1,300-2,000 masl along with 100 hectares. One of these plots is called Rocky Mountain according to the Rocosa Montana, and belongs to one of the Hartmann younger brothers, Allan. He is the manager of processing at the family farm and responsible for Finca Hartmann's processing plants.

/Black Sheep Rocky Mountain/

This fine competition microlot from Rocky Mountain is composed of pure Green Tip Geisha varietal only and named "Black Sheep" , processed exclusively by Allan Hartmann. Fascinated by effects that controlled fermentation has on flavour, during processing the cherries were fermented with wild yeasts and organisms typical of the local landscape. The coffee cherries are placed immediately after they have been picked and then dried on an African bed for 12-14 days before reaching 14% moisture. Then it was dried in drying silos for another 6-8 days to reach 11.5% humidity. From there, the parchment was taken to the warehouse to rest for 3 months before the hulling process. We have been blown away by the complexity found in this coffee.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:15-2:30