Working at origin with dedicated and innovative coffee farmers is like taking a master class in specialty coffee every single day.
When we were in Santa Clara, Panama, in February of 2015, we investigated a huge variety of local coffee — visiting farms, and cupping relentlessly in an effort to get a firm grasp on this year’s crop, and find the very best coffees to offer.
I have been visiting the Hartmann Family there off and on for seven years, and each year they have more interesting projects, discoveries, and triumphs to share. Below is a video that Silvester Dan Samonte took in the cupping lab at Finca Hartmann in February. Ratibor Hartmann provides an impromptu lecture on the chemical changes that continue on inside of natural processed coffees, even after they are hulled and bagged for export.