Specialty coffee by Terres de Café - Ratibor & Tessie Hartmann - Mi Finquita - Geisha Dark Night - Légendes

Ratibor & Tessie Hartmann - Mi Finquita - Geisha Dark Night - Légendes

€49.90

The Hartmann family (Finca Hartmann) is one of the stars in the constellation of pioneers of geisha culture in the magical Volcan terroir. “It's good to work for the whole family, but it's also good to work for yourself,” Ratibor tells me when we first meet. With his daughter Tessie, they created Mi Finquita, cultivating small agroforestry plots in the Los Pozos microclimate according to organic farming principles. Fermentations are very much inspired by those of French viticulture, which both fascinates and inspires Ratibor. His work on cold pre-fermentation in particular gives us juices of inimitable freshness and purity.

Christophe Servell

Packaging

100g
20g

Roasting (au choix)

Grinding (au choix)

Quantity

Origin

Panama

Region / Farm

Producer

Ratibor & Tessie Hartmann

Sourcing note

Tessie and Ratibor have chosen a magical spot to plant their Geisha plots, accessed by walking up a stream fed by hot springs called Los Pozos. Here, all is calm and pleasure, as the small coffee trees are cradled by a gentle ocean breeze, which regulates the temperature and creates optimal conditions for growing Geisha. The fermentation, drying and laboratory facilities are at the cutting edge of today's specialty coffees, and it's clear that father and daughter's ambition is to go even further in what this Panamanian terroir can offer our senses.

Tasting note

On the nose: notes of jasmine and black tea.

On the palate: gourmet notes of cascara and an acidity reminiscent of tamarind. An extremely fine, silky coffee. An elegant finish with notes of apricot.

Profile

Floral

Attribute

Elégant

Variétés

Fermentation

Légendes

Read

Recipes :

Espresso preparation :

19-57 / 25 sec / Comandante 10 clicks / 92°.

Filter preparation:

Dripper recommended: Flat-bottomed filter (e.g. Loveramics) 12g-200ml / 28 clics Comandante / water 91° (mineralized 50/60 ppm) 3 steps (0:00 60g, 0:45 130g, 1:15 200g) End of extraction 3min

Preparation in Ibrik :

9g-80ml water at room temperature (mineralized water between 130/150 ppm) Grind as finely as possible on your grinder, using a WDT if possible to break up lumps and create a more homogeneous extraction Medium to low flame, aim for boiling and end extraction at 2min

A long ratio with this coffee offers a floral, elegant cup. Notes of dried jasmine and cooked apricot. The bright, juicy acidity is reminiscent of nectarine, and the body is velvety and buttery.