Putting on the Honey at the Hartmann Family Farm

Ratibor Hartmann Jr., the farm manager at Finca Hartmann, has helped to develop the farm's unique approach to coffee.

Photos provided by Ninety Plus and Finca Hartmann.

The lush volcanic hills of the Volcán region is where the Hartmann family has been growing coffee for three generations.

The terrain is ideal for growing plump, delicious coffee cherries. But the thing that makes Panama Hartmann Honey unique is what happens after the beans are picked.

Through experimentation and careful tracking of different drying methods, the Hartmanns found a way to make a sweeter, richer cup of coffee. They call it "honey processing."

The exact method is a bit of a family secret, but it involves leaving some of the mucilage — the stickiest, sweetest part of the cherry pulp — on the bean as it dries. They built a greenhouse with recycled materials and added special ventilation to speed the drying process, since they've found this gives the beans their best flavor.

But you don't have to take my word for it. This coffee's juicy body and syrupy sweetness speak for themselves. Long live innovation!