Introduction to the new treatment method of Hartmann Manor in Panama is the anaerobic fermentation treatment of rose summer sweet?

Origin: Panama

Area: Bakan Volcano-Chiriki Province

Farm: Finka Hartman-Latibor Hartman

Altitude: 1550 m

Breed: summer rose

Process: Experimental anaerobic fermentation in sealed tanks for 12 days. Drying on elevated beds

Flavor: Sweet notes of ripe plums, cocoa nibs, passion fruit and candy

Ratibor Hartmann grows this anaerobically fermented Gesha in his famous Finca, a variety located at 1550m on the slopes of Volcan Barú in the Chiriquí province of Panama.

Special Nano Lot 46 was selected from a specific plot within the farm called "La Bodega"(shop). The plot has a unique location that allows coffee trees to receive sunlight until late at night, but in the shade in the afternoon. Moreover, plants are protected from windbreaks, one of the worst enemies of artisanal fish plants. All of which makes this nano very special.

Hand pick cherries and place them immediately in plastic jars. The tank was sealed to air (i.e., fermentation was "anaerobic") for 12 days. The temperature was kept constant at 20°C throughout the fermentation process.

After removal, the cherries are dried on African raised beds to reach 14% residual moisture in about 12 days.

In the cup, this coffee has sweet notes of ripe plums, cocoa nibs, passion fruit and candy.