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In 2014, Gilberto Cardoze acquired Finca Ponderosa - originally as a cattle farm, but being so close to the mountains and on the slopes of the volcano, he soon realized he was sitting on a golden coffee growing ticket. So, Gilberto partnered with Ratibor Hartmann and began the process of converting Ponderosa into a coffee farm.
Finca Ponderosa is located in a relatively unknown growing region in Panama: Cordillera. This region is gets more rainwater than the rest of Panama’s coffee regions and it’s one of the reasons the coffees that come out of this region are turning heads.
Set in the middle of the mountains and a native rain forest, that covers about 40% of the property, the farm has a great variety of flora and fauna. The ever-changing climate where the rain, sun and changing temperature create great growing conditions.
Gilberto and Ratibor have planted many varieties on the farm, including Geisha, Bourbon, Pacamara and Moka. This is their third year of production and the coffees really impressed me. Gilberto’s entrepreneurial spirit and Ratibor’s innovation have allowed Ponderosa to quickly establish itself as a farm to be reckoned with. In addition to the great growing conditions and varieties planted, Gilberto has invested in stainless tanks for the temperature controlled fermentations. This lot was fermented in anaerobic conditions for three days before being dried on raised beds. The profile is wild and exotic, yet elegant and very clean. It quickly stood out on the cupping table as a coffee filled with tropical fruits, but with a velvety mouthfeel that made me want to make an espresso with it on the spot - if only I could. Three months later, I have my wish.
-Sebastian
Our coffee is custom roasted for you - freshness is guaranteed. We ship all orders within 1-2 business days, or via our SAME DAY service for local customers.
The Hartmann siblings work as a close-knit team. Ratibor is in charge of R&D, quality assurance, roasting, and sales. He is also a certified Q Grader. Allan is in charge of processing, manages the beneficio (wet and dry mills), and is also a carpenter. Alexander is in charge of the farm management, picking schedules, and ensuring coffee tree and vegetation health. Kelly is the mechanic, and works on the many numerous machines that run the mill. Lastly, Alice, the lone sister, is in charge of administration, accounting, and running the various bird watching and nature tours that go through their farm. Naturally, the families of each sibling also contribute and together they form the Hartmann “clan”, as they are affectionately known.
Over the past seven years, I have made many visits to the Hartmann family farm. During these visits, I have worked with the family on improving many aspects of their business and production. The dedication the Hartmanns exhibit to the quality of their product is admirable, and makes for a wonderful partnership.
In 2013, the family improved drying procedures by increasing their quantity of drying beds, which allowed the coffee to dry slowly, and to the correct endpoint. In 2014, the Hartmanns worked to better their selection of ripe cherry. In 2015 they raised the bar with the storage of some of their parchment in climate control and in 2016 they improved their dry-milling techniques, resulting in coffee that is cleaner and has even better shelf life.
Ratibor and I have had several great visits this year and last, during which we discussed some improvements that will be happening at the Hartmann farms in the coming years. We also visited Ratibor’s new farm, which will begin to produce next year. This is exciting because it will be the highest elevation farm for the family and will produce a number of exotic and exciting coffee varieties.
This green coffee was frozen immediately on arrival in Calgary, to preserve freshness.
-Sebastian
