Panama Mi Finquita

Mi Finquita, spanish for 'my little farm', the project of Tessie and Ratibor Hartmann, of the well-known Finca Hartmann family. They established it in 2015 on land they purchased at Los Pozos, in the highlands of Chiriquí on the north western side of Volcán Barú near the Costa Rican border, one of Panama's fastest rising growing areas, home to estates such as Ninety Plus and Finca Deborah. The farm came into production in 2020.

The variety here is Typica, one of the oldest and most classical arabica cultivars, valued for its clean, refined cup though low yielding by modern standards. Drawing on Ratibor's decades of experience in experimental processing, Mi Finquita works in very small lots, often only around 45kg of green coffee each, which allows close control and continual refinement of each batch.

RM 70
originLos Pozos, Renacimiento
farmMi Finquita
producerTessie & Ratibor Hartmann
varietaltypica
processnatural
altitude1650-1900 masl
flavorcrimson grapes, sudachi, houjicha
conical dripper
conical dripper
grindC40 #24–28 / 670µm
ground15g
ratio1:16
temp80–90°C
waterTDS 50–100ppm
time2:30 min
pouring pattern
1st.circular → 45g 0:00
2nd.circular → 90g 0:30
3rd.circular → 135g 1:00
4th.center → 180g 1:30
5th.center → 225g 2:00
flat bed dripper
flat bed dripper
grindC40 #24–28 / 670µm
ground14g
ratio1:17
temp90°C
waterTDS 50–100ppm
time2:00 min
pouring pattern
1st.circular → 50g 0:00
2nd.circular → 150g 0:30
3rd.circular → 225g 1:15
Our roasting approach requires coffee to rest after roasting, allowing flavour to develop and settle before brewing.

This coffee is roasted to a filter profile, developed on the lighter spectrum. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing clarity and balance to the cup. Flavours become most expressive around the fifth week, and some denser coffees continue to improve with extended rest, reaching a deeper, smoother character after up to two months.