Selections



  • Army Knife

    Finca Hartmann – Santa Clara
    Washed Caturra and Catuaí

    Balanced, sweet and bright.
    Full, smooth body and unique notes of plum and orange.

    The top quality washed coffee available from the most innovative and carefully-run coffee farm in Western Panama. This coffee has everything you want: fruit, chocolate, sweetness, acidity, a great balance and a smooth, full body with just enough refinement to keep it light on its feet. Some notes of plum and orange add a layer of intrigue… it’s a beautiful and amazing world we live in where a coffee this clean, sweet and bright can be offered for such a reasonable price. Deserves to be the flagship coffee of a dedicated roaster who will do justice to this gem.


  • Don Fito’s Blend

    Bambito Estate – Bambito
    Washed Bourbon, Typica, Caturra, and Catuaí

    Sweet. Balanced. Chocolate.

    A sweet, balanced, and fresh-tasting Panamanian washed coffee, in the classic highland style. All the brightness and delicacy one expects from high-grown washed Central American coffee, with a nice, chocolate base. This coffee has been steadily working its way up our list of favorites. We liked it immediately, but now every time I cup it I think, “Dang, it’s even better than I thought.”


  • Carmen Natural 1

    Carmen Estate – Paso Ancho
    Natural Caturra and Catuaí

    Wild. Tangy fruit juice. Herbal mint!

    An absolutely wild natural process coffee. It still stuns me that these coffees (natural processed, high-grown Panama coffees) were almost totally unavailable as recently as 5 years ago. This lot from Carmen is syrupy sweet, with honey, chocolate and a blast of tangy fruit juice. But what really blew me away — and forced my score over 90 points — was a refined, beautiful, and exotic hint of fresh mint in the coffee. Combine that with the luscious milk chocolate base, and you get a completely unique, delightful coffee experience.


  • Carmen Natural 2

    Carmen Estate – Paso Ancho
    Natural Caturra and Catuaí

    Extremely fruity. Classic, crowd-pleasing natural.

    Chocolatey and extremely fruity overall, this coffee is more understated and crowd-pleasing. Easy to drink, with sweetness and fruit flavors. A hint of cardamom and black spices gives this coffee a special profile, but the dominant tones are chocolate and fruit. Classic natural coffee profile!

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  • Bejuquero

    Finca Nuguo – Jurutungo
    Washed Geisha

    Grapefruit. Phosphoric. Jasmine & Coffee Blossom.

    A “bejuco” is a kind of vine-like plant that drapes over the branches of trees. “Bejuquero” is the name the indigenous workers have given to a tiny section of Finca Nuguo where these tangled vines dominate the canopy. We have fewer than a hundred pounds of this coffee. In the cup, it shows the outstanding Nuguo acidity, tangy grapefruit and beautiful, enchanting notes of jasmine and coffee blossom.

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  • Casa

    Finca Nuguo – Jurutungo
    Washed Geisha

    Extraordinarily complex. Very bright, sweet acidity.
    Floral and gorgeous.

    Astounding, stop-you-in-your-tracks coffee. One sip and the rest of the room seems to fade away. Extremely complex, bright, and sweet acidity, with Kenya style phosphoric notes, but much more sweetness and refinement than even the finest Kenyas. Super rich aroma with countless notes, both classic and exotic. Floral, sweet, bright… gorgeous. This coffee is the reason the Panama Geisha is so famous. There’s simply nothing else like this in the world.

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  • Colubre

    Finca Nuguo – Jurutungo
    Washed Geisha

    Super sweet: oranges, berries, candy. Jasmine nectar.
    Blueberry pie.

    Jose Gallardo’s favorite coffee… and mine. One of the 5 finest coffees I have ever tasted in my life, in any country or circumstance. Quite possibly the very best coffee I have tasted… ever. It must be experienced to be believed. Flavors of sweet orange candy, turbinado sugar, bright and sweet berries, incredible floral notes. The sweetest, most refined cup of coffee imaginable. From one angle it tastes like liquid nectar straight from a jasmine flower, and from another angle, it tastes like a piece of fresh blueberry pie dusted in brown sugar. Absolutely incredible. The early favorite to win Best of Panama this year and become the most famous coffee in the world in 2015.

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  • Escondida

    Finca Nuguo – Jurutungo
    Washed Geisha

    “Escondida” means “hidden” in Spanish. This little part of Finca Nuguo is tucked away from the rest of the farm. Production of pure geisha there is small and results in a unique profile, which was added to the Ju-Mix coffee that took first place at the Best of Panama competition. Very special, elite coffee for the most discerning coffee drinkers. Just 200 pounds were produced this year.

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  • Plano

    Finca Nuguo – Jurutungo
    Washed Geisha

    In the middle of Finca Nuguo there is a little clearing with level ground that looks like a forest nymph’s home out of a fairy tale, called simply “Plano”. The geisha from this tiny area (a mere 45 kilos!) has a distinct flavor profile that includes all the prize-winning qualities of this magical farm: complex acidity, a silky body, floral and citrus tones, and a dreamlike sweetness.

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  • Nativo 1

    Ojo de Agua – Santa Clara
    Washed Heirloom Ethiopian Varietal

    Completely off-the-wall. Original and undiscovered Ethiopian varietals. Dozens of different, complex fruit notes. Wild.

    The most nano of nano-lots. The Hartmanns only had 10 pounds total of this “nativo” coffee, and 10 pounds of the “Nativo 2”. It’s an experiment that resulted in a nearly unbelievably crazy (and delicious) flavor. Based on the reception it received on the cupping table, they plan to produce more in the future. For now, this is all there is in the entire world of this coffee: 20 pounds.

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  • Nativo 2

    Ojo de Agua – Santa Clara
    Washed Heirloom Ethiopian Varietal

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  • Experiment 36

    Finca Hartmann – Santa Clara
    Special Process Caturra and Catuaí

    Rich acidity. Lemons and plums.
    Balanced by deep dark chocolate notes.

    The result of obsessive experimentation in the pursuit of perfect flavor, this is a coffee treated to a unique process that gives it special qualities. Alann Hartmann tried many different variations on this basic idea: dry the coffee as a ‘natural,’ with the cherry still on, for a certain period, then remove the outer layers and finish the coffee as a ‘honey.’ We tried several versions, and the ‘36-hour’ version came out just right: Rich acidity, lemons, plums and stone fruits, with excellent balance and deep dark chocolate base notes. Perfectly lovely — we hope to create even more of this coffee next year.

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  • Songbird

    Ojo de Agua – Santa Clara
    Washed Geisha

    Classic tangy citrus, plus a sweet tropical fruit medley (papaya, mango, banana). Refined.

    Sweet and tangy, bright and refined. A wonderful, rare Geisha beauty. So much citrus, like sweet mandarins and Meyer lemon. And yet there is something more exotic here… a medley of tropical fruit flavors that you can only find in Geisha: guava, papaya, mango, even hints of banana. Gorgeous coffee that is a perfect expression of the picturesque high-mountain forest farm where it was produced.

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  • Starlight

    Ojo de Agua – Santa Clara
    Natural Geisha

    Delicate, sweet and complex. Syrupy fruit. Bright, and dripping with sweetness.

    Purely processed, lovingly curated high-grown Panama Geisha Natural. To connoisseurs, that might be enough to say right there. This kind of coffee is extremely rare, and yet once you have tasted it, you will never forget the flavor. All the delicacy and incredible sweet complexity of high-grown Geisha, combined with the richness and syrupy fruitiness of specialty-grade naturals. This coffee is just dripping with honey sweetness and dances on the tongue with vibrant delicacy. We called it “Starlight” because of the sparkling night sky that domes over the little cabin high up in Ojo de Agua.

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  • Honey 27

    Finca Hartmann – Santa Clara
    Honey Caturra and Catuaí

    Bright, vibrant, lively. Honey and chocolate flavors.

    Bright, vibrant, and refreshing. Great honey-process sweetness in a cup that is overall bright and lively. Flavors of honey and chocolate, perfect for lovers of the rare honey-process method of coffee production.

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  • The Sixteen

    Finca Hartmann – Santa Clara
    Natural Caturra and Catuaí

    Tangy, popping acidity. Great fruit flavor and sweet undertones of chocolate.

    Bright, tangy, and with popping acidity. This is clearly high-grown coffee, and the brightness and vibrancy are not covered up by the natural processing, though the process does bring out more fruit flavors. Good sweet undertones of chocolate and fresh-baked bread balance out the fruit acidity top notes.

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  • Fruit Bomb

    Finca Ziska – Santa Clara
    Natural Caturra and Catuaí

    Ultra rich. Fruity. Powerful explosion of flavor… a “natural bomb.”

    I was shocked and overjoyed to find this coffee while in Panama. I was not expecting it at all. This is the very first lot offered for export by William Hartmann, and I scored it well over 90 in a blind cupping. When they made the ‘reveal’ of this coffee, I was mightily impressed. Pungent, winey, super thick and creamy in the mouthfeel. This coffee is what I call a “natural bomb”… just an ultra-rich, fruity, powerful explosion of flavor. It might even be too much for some people! Great sweetness, great balance… fantastic new entrant into the super high-end coffee market.

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  • Bambito Typica

    Bambito Estate – Bambito
    Washed Typica

    Pure African Typica: Chocolate bomb.

    Full, deep chocolate notes dominate this cup. Some fruity, winey, and hazelnut undertones, but from top to bottom, this is mostly a chocolate-bomb of a coffee. Very interesting to see how pure Typica manifests itself on the hillsides of Bambito Estate.

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  • Carmen 3-33

    Carmen Estate – Paso Ancho
    Washed Caturra and Catuaí

    A lower-toned, nutty, and sweet coffee. Something of a “Brazil-profile” in this coffee, meaning smooth and sweet without a lot of brightness or acidity. A good coffee for blending, for dark-roasting, or for an espresso base.

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