Hartmann. Sidra. Café de Panamá

About This Coffee

This coffee is produced by the Hartmann family at Finca Hartmann in the Santa Clara region of Panama at 1,660 meters altitude. The Sidra varietal is grown under shade of native rainforest trees. The natural process begins on African raised beds, where cherries are dried for 12-17 days to 14% humidity, then finished in mechanical dryers to 11-11.5%. Great care is taken to keep cherries completely dry from harvest to drying beds to preserve mucilage and transfer sugars to the beans. Flavor profile features apple, grapes, pear, and wine notes with malic acidity, clean and juicy character.

Origin

Santa Clara (Panama)

Flavor Notes

Grape, Apple, Pear, Wine

Roast Level

—

Processing

Natural

Typology

Arabica

Borbon Sidra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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