Cafea Proaspat Prajita Panama honey Catuay Finca Hartmann

Hartmann Farm is a third-generation family business located in Santa Clara, Renacimiento. It consists of two farms—Santa Clara Finca Hartmann and Ojo de Agua—located between 1,300 and 2,000 meters above sea level, with nearly 100 forest reserves bordering Parque Nacional de La Amistad. Coffee is grown under the shade of indigenous tropical forests that have been there for many years. The Hartmann family tries to avoid cutting down trees and replants native trees and plants to maintain the natural cycle and healthy soil and wildlife.
“From the beginning, ever since my parents started this farm, they have worked the land with great love and respect. We follow in their footsteps; we love this farm and what we do, despite the difficulties we may encounter in the market, and we intend to pass this passion on to our children.” Aliss Hartmann
Today, Hartmann Farm is a family business—each family member is passionately involved in its management and has a different role in the farm’s cultivation, production, and tourism. For them, coffee is a way of life, their culture, their family—a lot of work, but also a lot of love. Their employees return year after year, as do their buyers, because they love their vision: to work together with nature and cultivate the land without destroying it.

Honey processing method
Almost a perfect combination of washed and natural processes, honey, or semi-washed, is a method that is gaining popularity among coffee producers around the world. Coffee cherries are depulped but not washed to remove their mucilage. In some rare cases, the cherries may be partially fermented, but as long as some of the mucilage remains, the coffee is still called semi-washed or honey-processed.
The coffee is then sun-dried for as long as needed to reach the desired moisture level, usually ten days. The coffee is carefully cleaned and turned to ensure that it dries evenly. Mechanical dryers are almost never used in this process because the sticky mucilage can damage the equipment. Once properly dried, the mucilage recedes into the coffee bean, leaving a coating similar to caramel. The coffee is left to rest in its parchment until it is ready to be sent to coffee roasters.

Cupping Notes: Medium herbal notes, rich in cocoa, almonds, walnuts, and hazelnuts, with a complex finish.

Brewing Tips: Honey-processed coffee requires the most attention when brewing—not only is it one of the most expensive coffees on the market, but it also has so much to offer that you should take the time to prepare it properly and truly enjoy the complexity of its flavors. We recommend brewing this superb coffee with a V60 or Pheonix07.