Variety: Caturra & Typica
Altitude: 1260-1500 masl
Harvest: December – March
Drying: Sundried on raised beds for 10-14 days (depending on the weather)
In the cup: Crisp, complex, sweet, full flavoured, balanced with a long finish. Currant, citrus, honey, plum, blackberries.
Hartmann Estate is owned by the Hartmann family. Mr. Alois St. Hartmann (Luis Hartmann) was born in Czechoslovakia in 1891 which he abandoned as a young boy when the First World War began. He originally migrated to Pennsylvania USA. At the age of 20 Mr. Hartmann travelled Panama and eventually decided to settled down in the province of Chiriqui, specifically in the Candela region where in 1912 he built the first built a house.
Today, the third generation of the Hartmann family represented by Mr. Ratibor Hartmann is running the business. Raibor Hartmann is one of five siblings that manage the farm. Each sibling is in charge of a specific operation on the farm. There is a warm family vibe at this estate and everything seems to work itself out. You can tell that this family have lived together all their lives.
Honey process is where ripe cherry is picked, sorted and pulped but rather than being fermented to remove mucilage, the mucilage covered parchment is left intact and sent to dry on raised beds. These raised beds allow greater airflow during drying to help eliminate the risk of ferment and spoiling. The result is a more juicy-bodied and sweeter coffee, with slightly lower up-front acidity.
(Information courtesy of MTC Group)