Panama - Gato Grande Cold Ferment Washed Lot 5

Gato Grande Coffee Forest is a 4th generation venture in the
esteemed Hartmann family’s lineage of coffee excellence. It was established by agricultural engineer and coffee grower, Yessie Hartmann and her partner Jean Paul Langenstein Wachter.


Situated in Tierras Altas, Chiriqui, Gato Grande’s foundations
took root in the early 1900s, with Yessie’s great grandfather Alois Hartmann acquiring farmlands that were later on developed by her grandfather Ratibor Sr. and brought to worldwide prominence by her parents Ratibor Jr. and Tessie Palacios through the Best of Panama Competition and Auction.


Instilled with a deep love for her family’s ancestral lands and thewondrous coffees it has famously yielded through the decades, Yessie, together with Jean Paul, draws from Ratibor Jr. and Tessie’s experience and mastery as consistently prolific Best of Panama auction lot producers while integrating their own expertise.


In this way, Gato Grande Coffee Forest contributes uniquely to theever evolving Panamanian coffee landscape, upholding its elevatedstature in the global coffee community.

Panama Geisha is a rare, delicate, and complex variety well-loved for its sweet florality and citrus highlights. Since its debut win at the Best of Panama auction in 2004, it has kept specialty coffee lovers everywhere captivated by its endless possibilities, delicacy, complexity, and clarity of flavors.

As such, it is often showcased on coffee competition stages by a great number of coffee champions, and it also continues to fetch the highest prices.

While a coffee’s truest intrinsic qualities are still largely believed to be showcased best by traditional washed processing due to the demucilaging, washing, and scrubbing steps removing all traces of fruit from the bean, the expertise of seasoned and passionate producers like Yessie Hartman & Jean Paul Langenstein allows them to direct the flavor character of the Panama Geisha towards a seemingly endless diversity of delightfully surprising trajectories.

They do this through the purposeful implementation of traditional methods like the natural and honey processes, as well as intentional and innovative processing styles.