top of page


Country/Region: Panama/Candela

Varietal: Pacamara

Processing: Winey

Elevation: 1260 - 1500 m.a.s.l.

Taste Notes: Kiwi, Red Grape, Oolong

Helmed by Ratibor Hartmann, Hartmann Estate is a third-generation family business from Panama. It consists of 2 farms – Santa Clara Finca Hartmann and Ojo de Agua, located between 1,300 and 2,000 metres above sea level with nearly 100 hectares of forest reserves bordering on the Parque Nacional de La Amistad. For the Hartmann family, every harvest is an opportunity to explore, refine and push the boundaries of coffee processing.

Ratibor Hartmann, the third generation of the family, manages the business with his four siblings, each of whom oversees a specific aspect of the farm. There is a warm family vibe at this estate, and one can tell how close-knit the family is by the way any issues are promptly resolved smoothly.

All of the coffee from Hartmann Estate is shade-grown, under native rainforest trees which have been there for many years. The family maintains the natural cycle by constantly planting native trees. These large trees provide protection from harsh climate, not just for the coffee trees but the surrounding flora and fauna. This allows for a thriving ecosystem, and in turn, long-term sustainable coffee production.

Coffees from Panama are renowned its high-quality, and the lots from Hartmann Estate are no exception. It has placed multiple times in the Best of Panama competitions over the years, which sees prized coffees from all over the country compete in an international auction.

This is a unique Pacamara varietal. A cross between the Pacas and Maragogype varietal, it was first cultivated in the 1950s by the Institute for Coffee Research in El Salvador. After 30 years of research, it was released to coffee producers in the 1980s. Since then, it has dominated the El Salvador Cup of Excellence competitions for high quality coffees.

The Pacas tree has a high production yield, and is relatively short with compact foliage to withstand harsh climate conditions. The Maragogype varietal is much taller in size and has very large seeds, with low yield but high cup quality. The resulting Pacamara varietal combines the best traits of its parents, with short but high productivity trees, alongside large bean sizes and exceptional cup quality.

We have visited Hartmann Estate on multiple occasions and seen how the processing has developed over the years. This fruit-forward Pacamara lot showcases the quality of Hartmann's natural processing methods, which they call "Winey". After picking, the cherries are sorted, and defective cherries that may be damaged, over-ripe or under-ripe are removed. The cherries are laid in thin layers on African Raised beds, allowing for better airflow.

Proper processing and drying techniques prevent over-fermentation or spoiling. The Hartman family take the utmost care in their work, and it shows in the cup quality. They call the processing method ‘winey’ process in order to differentiate this smaller-scale processing from the larger-scale Natural processing that is common throughout Brazil.

The end result is a juicy and fruit-driven coffee, with a medium-high body. We are big fans of Hartmann Estate's Winey processing, and have been buying their Caturra Black Winey lots yearly. This year, we are excited to get our hands on this Pacamara lot, which is produced in much smaller quantities.


    bottom of page