Santa Clara, Panama

Altitude: 1700-1900 masl

Varietal: Gesha

Processing Method: Naturally processed, 20 days anaerobic fermentation

We proudly present the Brewers Cup South Regional winning coffee, The Hartmann Panama Gesha. As many of you may know the Hartmann family are exceptional Panamanian coffee producers, year after year, we were so happy to get our hands on a small lot of theirs. With this particular Gesha coffee, they did an exceptional job in producing and processing it. First it was anaerobically fermented for 20 days followed by a natural process. The combination of these methods resulted in a heightened sugar content and an additional layer of acidity, in turn, a very complex cup. The aromatics of this coffee are so intense, making one pour over will perfume the whole room with its tropical, boozy aroma.

Roasters notes

Roasting this Hartmann Gesha is very tricky as it has extremely low moisture content and a very high density. We used an Ikawa profile of 11 minutes, 60% of which was at the beginning in its drying phase with merely 20 seconds of development time towards the end of the roast. This profile helped to balance this coffees acidity whilst retaining the sugars and its unique flavour.

Custom water

Our custom water for this particular coffee contains 70ppm of general hardness and 10ppm bicarbonate, we will include a bottle with every purchase.

Brewers notes

Here’s the winning Brewers Cup recipe, thanks to Dave Train: Using a Kono filter, grind 16g medium-coarse (slightly coarser than a typical v60 grind setting). Use 250g of 92 degree water poured in 4 parts as follows: 30g pour, 30s wait, 30g pour, 30s wait, vigorous 130g pour, 45s wait and finish with 60g pour for a brew time between 2:00 to 2:15. You can expect to taste notes of rockmelon, strawberry jam, candied passionfruit and Turkish delight.