Producer: Tessie & Ratibor Hartmann Farm: Mi Finquita Location: Los Pozos, Tierras Altas Variety: Geisha Process: Wineglobe Washed Altitude: 1750-2000 masl | | | | --- | --- | | Fermentation | ▪▫▫▫▫ | | Sweetness | ▪▪▪▪▪ | | Acidity | ▪▪▪▪▫ | | Roast | ▪▪▫▫▫ | The Farm and Producer The Farm and Producer Affectionately named My Little Farm by Ratibor Jr. and Tessie Hartmann, the consistently prolific Best of Panama auction lot producers in the famed Finca Hartmann lineage, Mi Finquita belongs to an historic portfolio of acclaimed estates, alongside Guarumo Farm, Ojo de Agua, and Santa Clara as well as the family’s latest projects, Hartmann Great Reserve and their daughter, Yessie Hartmann’s Gato Grande. Ratibor Jr. and Tessie’s washed Geisha, Euphoria, placed 14th in the 2024 Best of Panama under the Hartmann Great Reserve banner, while Mi Finquita clinched 4th Place Geisha Natural and 11th Place Geisha Washed at the 2023 Best of Panama, as well as 4th Place Geisha Washed in 2022. Instilled with a deep love for the lands of Tierras Altas and the wondrous coffees they yield, Ratibor Jr. and Tessie sustain and strengthen the agricultural legacy begun by patriarch Alois Hartmann in the earlier 1900s and developed by his son, Ratibor Sr. since the 1970s, by continuing to cultivate exceptional coffee with a philosophy rooted in biodiversity, ecological stewardship, and a profound respect for nature. Beyond their own prospering ventures, Ratibor Jr. and Tessie are generous mentors to a new generation of producers, sharing their expertise with emerging estates, to bolster the endurance and evolution of Panama’s premier stature in the global coffee landscape. The Coffee and The Process The Coffee and The Process A polished interpretation of Tessie & Ratibor Hartmann’s purposeful combination of traditional coffee processing and innovative styles, the Wineglobe Geishas are an artistic expression of terroir. The rare, delicate, and complex flavor profile of Panama Geisha is enhanced by sealed glass wineglobes. These glass spheres, traditionally used in anaerobic winemaking, create an environment where constants convection currents carry flavor impurities away. Within this carefully monitored enclosure, coffee’s natural characteristucd are clarified — producing a delicate mouthfeel akin to fine wine. POINTERS BREWING GUIDE See allSee all - Ready your brewing tools ahead. - Keep your coffee gear and containers clean. - Decide and adjust your grind size based on: — Your coffee’s roast date — Your brewing method - Be consistent with water quality and measuring weight, ratios, and time. - Remember! — Let your palate help you personalize the best recipe for you. — Brew often and have fun! More about Brewing here . FOR FILTER HOW TO BREW: Beforethe first pour• Prepare a dose of 15 grams of coffee. • Heat water to around 91 - 93 degrees Celsius. • Pre-wet the paper filter on the dripper & dispose of the water in the server. • Grind the coffee to about 650 to 750 microns. • Place the coffee grinds onto the pre-wetted paper filter on the dripper. For the first pour and bloom.• Pour 40 ml in a circular manner. • Let the coffee bloom until 30-40 seconds. For the second pour.• Continuing in a circular manner, pour 70ml more, until110 ml, by 1 minute and 10 seconds. At the third pour and onto the last & fourth pour. • Still in circles, pour the next 70 ml to make 180 ml within 2 minutes. • For the last pour, focus at the center until 225 ml. • Dripping should complete within 2 minutes to 3 minutes and 20 seconds. After the last pour.• If the water drains either slower than 2 minutes 40 seconds to 3 minutes and 20 seconds, consider adjusting your grind size. • Dispose of the coffee grounds & the paper filter responsibly. • Pour the brew into your favorite cup — and enjoy your coffee! FOR ESPRESSO: - **DOSE**: 18 to 20 grams - **YIELD**: 32 to 36 grams - **TIME**: 22 to 26 seconds - **RATIO**: 1:1.8 - 1:2 - **TEMPERATURE**: 90°C - 92°C MILK RATIO SWEET SPOT: DOSE - _90ml cup:_ 18-20 grams - _120ml cup:_ 18-20 grams - _150-180ml cup:_ 18-20 grams - _210-240ml cup:_ 18-20 grams YIELD - _90ml cup:_ 40 mL (split shot) - _120ml cup:_ 20-24mL - _150-180ml cup:_ 22-28mL - _210-240ml cup:_ 30-32mL TEMPERATURE: 90°C - 93°C

Producer: Tessie & Ratibor Hartmann Farm: Mi Finquita Location: Los Pozos, Tierras Altas Variety: Geisha Process: Wineglobe Washed Altitude: 1750-2000 masl | | | | --- | --- | | Fermentation | ▪▫▫▫▫ | | Sweetness | ▪▪▪▪▪ | | Acidity | ▪▪▪▪▫ | | Roast | ▪▪▫▫▫ | The Farm and Producer The Farm and Producer Affectionately named My Little Farm by Ratibor Jr. and Tessie Hartmann, the consistently prolific Best of Panama auction lot producers in the famed Finca Hartmann lineage, Mi Finquita belongs to an historic portfolio of acclaimed estates, alongside Guarumo Farm, Ojo de Agua, and Santa Clara as well as the family’s latest projects, Hartmann Great Reserve and their daughter, Yessie Hartmann’s Gato Grande. Ratibor Jr. and Tessie’s washed Geisha, Euphoria, placed 14th in the 2024 Best of Panama under the Hartmann Great Reserve banner, while Mi Finquita clinched 4th Place Geisha Natural and 11th Place Geisha Washed at the 2023 Best of Panama, as well as 4th Place Geisha Washed in 2022. Instilled with a deep love for the lands of Tierras Altas and the wondrous coffees they yield, Ratibor Jr. and Tessie sustain and strengthen the agricultural legacy begun by patriarch Alois Hartmann in the earlier 1900s and developed by his son, Ratibor Sr. since the 1970s, by continuing to cultivate exceptional coffee with a philosophy rooted in biodiversity, ecological stewardship, and a profound respect for nature. Beyond their own prospering ventures, Ratibor Jr. and Tessie are generous mentors to a new generation of producers, sharing their expertise with emerging estates, to bolster the endurance and evolution of Panama’s premier stature in the global coffee landscape. The Coffee and The Process The Coffee and The Process A polished interpretation of Tessie & Ratibor Hartmann’s purposeful combination of traditional coffee processing and innovative styles, the Wineglobe Geishas are an artistic expression of terroir. The rare, delicate, and complex flavor profile of Panama Geisha is enhanced by sealed glass wineglobes. These glass spheres, traditionally used in anaerobic winemaking, create an environment where constants convection currents carry flavor impurities away. Within this carefully monitored enclosure, coffee’s natural characteristucd are clarified — producing a delicate mouthfeel akin to fine wine. POINTERS BREWING GUIDE See allSee all - Ready your brewing tools ahead. - Keep your coffee gear and containers clean. - Decide and adjust your grind size based on: — Your coffee’s roast date — Your brewing method - Be consistent with water quality and measuring weight, ratios, and time. - Remember! — Let your palate help you personalize the best recipe for you. — Brew often and have fun! More about Brewing here . FOR FILTER HOW TO BREW: Beforethe first pour• Prepare a dose of 15 grams of coffee. • Heat water to around 91 - 93 degrees Celsius. • Pre-wet the paper filter on the dripper & dispose of the water in the server. • Grind the coffee to about 650 to 750 microns. • Place the coffee grinds onto the pre-wetted paper filter on the dripper. For the first pour and bloom.• Pour 40 ml in a circular manner. • Let the coffee bloom until 30-40 seconds. For the second pour.• Continuing in a circular manner, pour 70ml more, until110 ml, by 1 minute and 10 seconds. At the third pour and onto the last & fourth pour. • Still in circles, pour the next 70 ml to make 180 ml within 2 minutes. • For the last pour, focus at the center until 225 ml. • Dripping should complete within 2 minutes to 3 minutes and 20 seconds. After the last pour.• If the water drains either slower than 2 minutes 40 seconds to 3 minutes and 20 seconds, consider adjusting your grind size. • Dispose of the coffee grounds & the paper filter responsibly. • Pour the brew into your favorite cup — and enjoy your coffee! FOR ESPRESSO: - **DOSE**: 18 to 20 grams - **YIELD**: 32 to 36 grams - **TIME**: 22 to 26 seconds - **RATIO**: 1:1.8 - 1:2 - **TEMPERATURE**: 90°C - 92°C MILK RATIO SWEET SPOT: DOSE - _90ml cup:_ 18-20 grams - _120ml cup:_ 18-20 grams - _150-180ml cup:_ 18-20 grams - _210-240ml cup:_ 18-20 grams YIELD - _90ml cup:_ 40 mL (split shot) - _120ml cup:_ 20-24mL - _150-180ml cup:_ 22-28mL - _210-240ml cup:_ 30-32mL TEMPERATURE: 90°C - 93°C