Region: Santa Clara Elevation: 1250 masl Variety: Maragogipe Process: Anaerobic Natural Notes: Confectionary, watermelon, & tropical fruits About: This has got to be one of Proud Mary’s favourite coffees from Finca Hartmann. The Maragogipe variety’s history in Panama is tied to the Hartmanns, with them being the first farm in Panama to grow and export this treasure. In 2018 we initiated the first honey processed Maragogipe. For 2019 the boundary was pushed again with an anaerobic process (fermenting without oxygen) to create a cup of candy, tropical fruits, and sparkling acidity. Region: Santa Clara Elevation: 1250 masl Variety: Maragogipe Process: Anaerobic Natural Notes: Confectionary, watermelon, & tropical fruits About: This has got to be one of Proud Mary’s favourite coffees from Finca Hartmann. The Maragogipe variety’s history in Panama is tied to the Hartmanns, with them being the first farm in Panama to grow and export this treasure. In 2018 we initiated the first honey processed Maragogipe. For 2019 the boundary was pushed again with an anaerobic process (fermenting without oxygen) to create a cup of candy, tropical fruits, and sparkling acidity.

Region: Santa Clara Elevation: 1250 masl Variety: Maragogipe Process: Anaerobic Natural Notes: Confectionary, watermelon, & tropical fruits About: This has got to be one of Proud Mary’s favourite coffees from Finca Hartmann. The Maragogipe variety’s history in Panama is tied to the Hartmanns, with them being the first farm in Panama to grow and export this treasure. In 2018 we initiated the first honey processed Maragogipe. For 2019 the boundary was pushed again with an anaerobic process (fermenting without oxygen) to create a cup of candy, tropical fruits, and sparkling acidity. Region: Santa Clara Elevation: 1250 masl Variety: Maragogipe Process: Anaerobic Natural Notes: Confectionary, watermelon, & tropical fruits About: This has got to be one of Proud Mary’s favourite coffees from Finca Hartmann. The Maragogipe variety’s history in Panama is tied to the Hartmanns, with them being the first farm in Panama to grow and export this treasure. In 2018 we initiated the first honey processed Maragogipe. For 2019 the boundary was pushed again with an anaerobic process (fermenting without oxygen) to create a cup of candy, tropical fruits, and sparkling acidity.