Finca Hartmann

Farm

Finca Hartmann
Country

Panama
Region

Santa Clara, Renacimiento, Chiriquí
Varieties

Geisha, caturra, catuaí, maragogype, heirloom, pacamara and many others
Crop

December - April
Cooperation

Since 2010

Farm

Finca Hartmann is located in the heart of the Santa Clara region on the Panama-Costa Rica border. The farm is partly located in the La Amistad International Park and serves as a refuge for countless species of animals. The farm has become famous worldwide primarily for its approach to the ecosystem, which is truly unique on the farm. All coffee is grown under the cover of trees, which provide shelter for more than 300 species of birds. It is therefore not surprising that the Smithsonian Tropical Research Institute has conducted research here for several years and many scientific works have been written about the farm.

The first-born son of Czech emigrant and adventurer Alois Strašil (who was born in Leština near Zábřeh in Moravia), he founded the farm in 1940. Alois was one of the very first settlers of western Panama and coffee farmers in this region. National Geographic magazine even compared him to one of the American heroes of the settlement of the Midwest, Daniel Boone.

Producer

Ratibor Hartmann St., Alois' son, is unfortunately no longer alive, so visitors must explore his entomological collection without his accompaniment. All responsibility for the business and management of the farms has been taken over by his four sons Ratibor, Allan, Alexander, Kelly and daughter Aliss (pictured in front of Alois's birthplace). Finca Hartmann is the only joint project of the family. Each member has their own farm or coffee project, whether it is the farms Mi Finquita, Hartmann Reserve, Momoto or Rocky Mountain Coffee, etc. Since the very beginning of the doubleshot, we have been focusing every year on coffees from the joint farm Finca Hartmann and also Momoto, which belongs to Aliss Hartmann.

Processing

Originally, most of the coffee was processed on the farm using the washed method. But all this changed with the great success of dry-processed coffees in the Best of Panama competition. The standard drying process that Allan Hartmann uses on the farm is as follows: the cherries are harvested at the maximum stage of ripeness and spread out on African beds for 4-8 days (depending on the weather, the goal is to get to 22% humidity). Then, the coffee cherries travel for about a week to a special room - a drying room, which is equipped with an industrial air dryer. Here, they slowly lose moisture to the final 11.5%. The advantage of this innovative method of drying cherries compared to classic coffee dryers is the possibility of drying different microlots at the same time (both washed and natural), cleanliness and very simple environmental control. This method of drying coffee spread relatively quickly to most farms in Panama and to other countries, where producers use it for their most expensive coffees.

Fun Fact

On the farm you will meet almost every animal you can think of. But if you are not lucky, you can see the etymological collection of Mr. Ratibor Hartmann Sr. in one of the offices, which contains giant tarantulas, scorpions, various snakes, golden beetles and even one of the largest beetles in the world, the Hercules Antillean beetle. In one of the living rooms, the skin of a jaguar that Ratibor Sr. shot on the farm hangs on the wall. Check out the gallery for photos.

Finca Hartmann

Farm

Country

Region

Varieties

Crop

Cooperation

A famous Panamanian farm with Czech roots, with which we have been cooperating since 2010

Farm

Producer

Processing

Fun Fact

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