The Hartmanns first planted their Geisha trees in 2004 at their Ojo de Agua farm, which is located on the upper slopes in Santa Clara, Panama. Ojo de Agua, named for the various water springs that are born within the farm, ranges in altitude from 1450m to 1550m. The conditions are beautiful for growing coffee. The soil drains slowly, the topsoil is covered by friendly foliage from the surrounding trees, the coffee trees are properly spaced out to provide ample nutrients and create sustainable demands on the soil. The coffee plots are spaced out between various protected forest areas that the Hartmanns cherish and protect.
Since the Geisha is a coffee that generates a high price, any problems with the trees could affect the farm severely. So the Hartmann’s tend to their Geisha trees in a very special way. They are always nicely pruned, and the soil surrounding the trees is very well maintained to ensure a proper balance between healthy surrounding vegetation and protection of soil nutrients. The picking of the Geisha trees is tedious and impeccable. The Hartmann’s have a demanding picking schedule – whereas most farmers pick a tree 2-4 times per harvest, the Hartmanns are picking the Geisha trees as much as 10 times per harvest. This of course has a serious impact on the production cost of their Geisha.
The Hartmann’s are continually looking for ways to better their quality. In this spirit, the family takes a unique approach to their washed geisha. This season, the Hartmann’s employed an anaerobic method. After the cherry was pulped, the coffee was placed in a bin with a lid equipped with a one-way valve. This allowed the CO2 to escape as the coffee began to ferment, which in-tern displaced O2 present in the bin, while the one-way valve prevented new O2 from entering. The absence of O2 reduced the fermentation temperature, allowing the time to be greatly extended to a 5 full days!
The result is remarkable. Vibrant Geisha character with accentuated body but still clean and transparent.
This green coffee was frozen immediately on arrival in Calgary, to preserve freshness.