Espresso: Hartmann Honey // Panama


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Espresso: Hartmann Honey // Panama


The Hartmann Honey has been a mainstay in our lineup for six years now, and every year it gets a little bit better. The Hartmanns’ approach to honey processing is innovative and unique. They simply don’t do honey processing if the weather conditions aren’t right. Honey processing requires very precise drying, especially at the early stages where the risk of fermentation is high. Once again, this year they had perfect weather for their honey process: it was dry and sunny. The result is a super sweet and clean coffee.

Our coffee is roasted and shipped the same week you order it – freshness is guaranteed.

Tasting Notes

Milk Chocolate / Roasted Almond / Lemongrass

Flavour Profile

Approachable Exotic
Clear selection

The Hartmann’s are continually looking for ways to better their quality and, in many ways, have succeeded. Ratibor is in charge of quality assurance, roasting, and sales, and he is also a certified Q Grader. Allan is in charge of processing, manages the beneficio (wet and dry mills) and he is also a carpenter. Alexander is in charge of the farm management and ensuring coffee tree and vegetation health. Kelly is the mechanic, and works on the many numerous machines that run the mill. Lastly, the lone sister Alice is in charge of administration, accounting, and running the various bird watching and nature tours that they host through their farm. Naturally, the families of each sibling also contribute, and together they are affectionately known as the Hartmann “clan”.

Sebastian has had the pleasure of staying at the Hartmann’s several times over the past six years. During these visits, he has had a chance to spend a great deal of time with all of the members of the family, especially Ratibor and his lovely wife Tessie. He has also worked with the family on improving many aspects of their business and production, which they have passionately embraced and executed. The dedication the Hartmann’s exhibit to the quality of product is admirable, and makes for a wonderful partnership.

In 2013, the family improved drying procedures by increasing their quantity of drying beds, which allowed the coffee to dry slowly. In 2014, the Hartmann’s worked to better their selection of ripe cherry. In 2015 they raised the bar with the storage of some of their parchment in climate control and in 2016 they improved their dry-milling techniques, resulting in coffee that is cleaner and has even better shelf life.

Sebastian and Ratibor had a great visit this past February, during which they cupped nearly all of the Hartmann’s coffees from 2017. They also spent time at Ratibor’s new farm, which began producing some small quantities. We expect to have coffees from Ratibor’s new farm for the 2018 harvest. This is exciting because it will be the highest elevation farm for the family and will produce a number of exotic and exciting coffee varieties. This green coffee was frozen immediately on arrival in Calgary, to preserve freshness.

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