In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Hartmann Coffee
Panama
29
Hartmann
Hartmann Family
Renacimiento Chiquirí
Santa Clara
1.400 – 2.000 masl
Catuai
Honey | SOIL: Volcanic
0,30 €. / cup

Hartmann Coffee

From 9,50 to 38,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.30 €.
THE FARM
CERTIFICATION: Bird Friendly
Alois Strasil Hartmann, born in 1891 in the region of Moravia, then Austrian-Hungarian empire, 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, but his real interest lay with archeology. He died on May 25th, 1970 at age 78 and is still nowadays remembered/recognized for his knowledge of the zone and panamanian archeology. For the coffee farm he bought 500ha from the Panamanian government and gave 100ha of this land with virgin forest to one of his sons, Ratibor Hartmann, who was working with the US army in Panama City and turned that land into the Finca Hartmann coffee farm. In 1966 Ratibor married Dinorah Sandí from Costa Rica. Together they raised 5 children, Ratibor Jr, Allan, Alexander, Aliss and Kelly. 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. The finca consists of 2 farms – Santa Clara Finca Hartmann and Ojo de Agua, located between 1.300 and 2.000 mts above sea level with nearly 100ha 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 there 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. “From the beginning, since my parents started with this farm, they have worked the land with a lot of love and respect. We are following in their footsteps, we love this farm, we love what we do, despite the difficulties one might face in the market, and we intend to pass this passion on to our children.” Aliss Hartmann
PROCESS
The mucilage of the coffee cherry is sticky and viscous and loaded with sugars, so it is sometimes called "honey". During the honey process, the coffee is dried with all or part of the mucilage that remains attached to the parchment that surrounds the seed. The coffee cherries are picked, sorted, pulped, and then moved to patios or drying beds for two or three weeks. Because some fermentation occurs in the short drying time of the mucilage, the coffees processed in this way have a bit more acidity than the Pulped Naturals coffees (pressure washed - very common in Brazil), but significantly less acidity than washed or natural coffees.
CUPPING NOTES
Baked fruit fragrance and aroma of melted butter. Very elegant, caramel flavours, also prune and black fruits. Dense and unctuous body.

ORIGIN
When written in Chinese, the word "crisis" is composed of two characters: one represents danger and the other represents opportunity. Opportunity is what a group of 7 coffee growers from the Boquete and Volcan areas saw in 1996 during the international crisis of low coffee prices. In that year the Association of Specialty Coffee of Panama was born. If they could not compete with the producing countries in quantities, they could make a turn and compete in quality. Today, there are 30 members who export their coffees to the whole world, and who have also been awarded with the world-wide quality recognition. Chiriquí is a very productive area of Panama, especially because of its climate and its fertile soils. Nowadays, there are mainly three coffee growing areas between 1.000 to 1.600 masl, with Boquete as the oldest and best known. In addition to Boquete, the Volcan area is located on the steep slopes southwest of Volcan Baru; finally, Renaissance is the least known area due to its remote location. Also called Valle de las Flores and Eterna Primavera, these areas are located on the sides of the Baru Volcano and have views of the beautiful Caldera River. It is in these idyllic places where truly singular and unique coffees are produced. The highlands are blessed with enriched volcanic soil, abundant humidity, regular rainfall, dense vegetation and cloud cover to nourish the coffee trees, which in turn produce high quality beans with a rich flavour.