Panama - Mi Finquita Pink Bourbon, Natural Lot 27

Affectionately named My Little Farm by Ratibor Jr. and Tessie Hartmann, the consistently prolific Best of Panama auction lot producers in the famed Finca Hartmann lineage, Mi Finquita belongs to an historic portfolio of acclaimed estates, alongside Guarumo Farm, Ojo de Agua, and Santa Clara as well as the family’s latest projects, Hartmann Great Reserve and their daughter, Yessie Hartmann’s Gato Grande.

Ratibor Jr. and Tessie’s washed Geisha, Euphoria, placed 14th in the 2024 Best of Panama under the Hartmann Great Reserve banner, while Mi Finquita clinched 4th Place Geisha Natural and 11th Place Geisha Washed at the 2023 Best of Panama, as well as 4th Place Geisha Washed in 2022.

Instilled with a deep love for the lands of Tierras Altas and the wondrous coffees they yield, Ratibor Jr. and Tessie sustain and strengthen the agricultural legacy begun by patriarch Alois Hartmann in the earlier 1900s and developed by his son, Ratibor Sr. since the 1970s, by continuing to cultivate exceptional coffee with a philosophy rooted in biodiversity, ecological stewardship, and a profound respect for nature.

Beyond their own prospering ventures, Ratibor Jr. and Tessie are generous mentors to a new generation of producers, sharing their expertise with emerging estates, to bolster the endurance and evolution of Panama’s premier stature in the global coffee landscape.

Pink Bourbon, a unique hybrid variety often mistaken for a Bourbon mutation, is gaining acclaim among Panama’s most forward-thinking coffee producers. While its roots trace back to Colombia, genetic research reveals its closer ties to Ethiopian landraces—explaining its delicate florals, refined acidity, and tropical complexity.

Grown in Panama’s renowned highlands—where cool nights and volcanic soils create ideal growing conditions—Pink Bourbon expresses a whole new layer of character. Here, the variety reaches new heights of clarity, sweetness, and aromatic depth.

To elevate these qualities even further, many producers use honey co-fermentation, a modern and experimental post-harvest method. In this process, ripe Pink Bourbon cherries are pulped, leaving a layer of mucilage (the “honey”) on the beans. The coffee is then fermented with added fruit pulps or dried fruits like mango, passionfruit, or pineapple, often in sealed tanks or bags. This allows native microbes from both the coffee and the fruits to work together—deepening sweetness, enhancing fruit complexity, and creating a truly vibrant cup.

This innovative approach reflects the spirit of specialty coffee in Panama: where tradition, terroir, and bold experimentation come together to craft unforgettable experiences in every cup.