Posted by

18.50

To be fairly honest, I was really nervous when roasting this coffee. Every time I fill the hopper I have some of the most expensive coffees in the world in there. Some roasters do tend to roast the coffee light, too light so the flavours won’t come out. I hope I roasted it good, it should have notes of tropical fruits, fizzy floral mango and strawberry with a super sweet aftertaste.

 

Category:

Description

The name of the coffee comes from the mountain called Cerro Punta, located in the district of Tierras Alta’s in the province of Chiriquí, Panamá. This area was founded by European migrant families from the Boquete District during the 1950s-1960s, when coffee was eliminated due to its low yield and the land was used for vegetable cultivation.

This special lot was grown and processed by Allan Hartmann, one of the owners of Finca Hartmann, who decided to create, along with his wife Elke and daughters Alexa, Sofia and Diana, this new concept called Rocky Mountain Coffee. With his great experience in the management of the entire process and classification of specialty coffees, and betting on innovative processes mixed with the microclimate that the region offers, he has achieved unique processing methods with state-of-the-art know-how in drying, which gives the indistinguishable flavor that Allan can achieve in his coffees.

Panama Geisha is legendary among coffee afficionados. I was always a fan of Geisha coffees and I was wondering if I could roast them myself one day, so last year I decided that we would roast a Geisha coffee.
This year we bought another one, since the Geisha was a big success.

We asked our friends from Latorre&Dutch which one we should take, we decided on this Natural lot from Rocky Mountain which is lead by Allan Hartmann. He is the son of Ratimor Hartmann from Finca Hartmann. Finca Hartmann was founded in the early 1900 ́s and is still a family enterprise, working together as a family on the farm and are still very passionately involved with the farm. For the family, coffee is a way of life, a lot of work but also love for what they do. Workers return every year and so do the buyers because they like the vision; work together with nature and work the land without destroying it.

This Geisha was dried on African raised beds for 25 days before further processing. To be fairly honest, I was really nervous when roasting this coffee. Every time I fill the hopper I have some of the most expensive coffees in the world in there. Some roasters do tend to roast the coffee light, too light so the flavours won’t come out. I hope I roasted it good, it should have notes of tropical fruits, fizzy floral mango and strawberry with a super sweet aftertaste.