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Finca Hartmann: Tradition, Biodiversity, and Innovation

Finca Hartmann, a third-generation family-run business in the Santa Clara (Renacimiento) region, is regarded as a benchmark for outstanding quality and sustainability in Panama. Located at an elevation of 1,300 to 2,000 meters on the border with Costa Rica, the estate borders directly on La Amistad National Park. The farm was founded in 1940 by the Czech Alois Strašil (who changed his name to Alois Hartmann on his journey to America—due to the prevailing racism in the United States) and is now run by his five children and their families as an ecological sanctuary. Over 300 bird species benefit from the practice of farming under shade trees, which protects the natural cycle.

A particular highlight of our selection is the Maragogype variety. It is known for its exceptional bean size and is characterized by a complex, exotic flavor profile. We were able to source a particularly well-processed lot of this coffee. It stands out for its clean acidity and the subtle fermentation notes typical of a dry-processed coffee. Here, notes of orange and citrus interplay with floral aromas reminiscent of rose petals paired with a beautifully integrated bitterness that brings hibiscus to mind. All in all, a wonderful, rare taste experience in the cup.

We are also very grateful to be able to present a work of art by the wonderful Vienna-based artist Daniel Domig for this special edition.

Artwork: Standhand, Daniel Domig, 2025

Region : Santa Clara

Producer : Hartmann Family

Farm : Finca Hartmann

Cultivation altitude : 1500m

Variety : Maragogype

Preparation : Natural fermentation

Preparation recommendation : V60, Kalita Wave, Aeropress, French Press, Chemex, filter coffee machine

Best Taste Recommendation : 1-8 weeks after roasting (Best Before - 1 year)

Body : 3/5

Fruit : 4/5

Flavor profile :

Kenya AA Wamuguma

We love coffee from Africa—and we’re excited to introduce you to this wonderful, washed AA lot from the Wamuguma Factory in the Kiambu region.

The Wamuguma Coffee Factory is located in Gatundu South, in northern Kiambu, near the border with Muranga—the area considered the birthplace of Kenya’s first president, Jomo Kenyatta. It is one of two washing stations operated by the Ritho Farmers' Cooperative Society, which was founded in 1995 following a split from the larger Gatundu Farmers' Cooperative Society. About 1,700 smallholder farmers bring their cherries here; the cooperative places a strong emphasis on training in good agricultural practices and on actively involving women and the younger generation to ensure the quality and future of production.

As a classic highland growing region located near the equator, Kiambu offers ideal conditions for top-quality Arabica beans—iron-rich, semi-volcanic soils, abundant sunshine, and growing altitudes ranging from 1,700 to 1,900 meters. The cool nights allow the cherries to ripen slowly—this is where the lively acidity and unique aromatic complexity that Kenyan coffee is prized for develop. The varieties grown here are Batian, Ruiru 11, and SL28.

The coffee is traditionally processed using the “fully washed” method. After pulping, the coffee ferments for 12 to 48 hours, is washed, and then sun-dried for two to three weeks on African drying beds. It then rests for three weeks in the pergamino before being hulled, sorted, and hand-sorted.

Look forward to a cup with notes of black currants, rhubarb, and rose hips.

Region: Kiambu County, Gatundu

Producer: Wamuguma Washing Station

Cultivation altitude: 1600 - 1900 m

Variety: Batian, Ruiru 11, SL28 

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

Lalesa – Anaerobic, Gedeb

From the heart of Gedeb, one of Ethiopia’s finest coffee-growing regions, we present this special anaerobic lot from the Lalesa washing station.

In 2023, Ephtah acquired its own drying station in Lalesa—with over 400 drying beds, it is the largest of its kind in a region that ranks among Ethiopia’s best growing areas. Ephtah’s permanent on-site presence allows the company to foster closer, long-term relationships with the farmers and maintain full control over the processing.

Seven permanent employees manage the operation; during harvest season, the team grows to about 130 people. Ephtah is also socially engaged: A childcare center for the farmers’ families was opened in Gedeb, and some of the women in the region are part of the “Ama Commitment” program.

On 3.5 hectares, at elevations ranging from 2,150 to 2,200 meters, heirloom coffee grows naturally in the shade of enset trees, the Ethiopian “false banana.” Harvesting happens from December - January.

The coffee is processed anaerobically: The cherries ferment for five days in sealed plastic barrels before drying on beds for 13 to 18 days. The coffee is then stored locally until it is transported to Addis Ababa, to the Moplaco warehouse in Gerji—from there, it continues by train to Djibouti for export.

Look forward to a cup with notes of strawberry, peach, passion fruit, and black tea.

Region: Gedeb

Producer: Lalesa Washing Station

Cultivation altitude: 2150 - 2200 m

Variety: Heirloom

Preparation: Anaerob 5 Tage

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 12 weeks after roasting (Best Before Date- 1 year)

Body: 4/5

Fruit: 4/5

Flavor profile: