Finca Hartmann was founded in 1940 by Ratibor Hartmann and is considered one of the pioneers of specialty coffee production in Panama. Today, the farm is run by the Hartmann family, with each member involved in a different part of the operation, from cultivation and processing to quality control, marketing, and tourism.

This lot comes from a plot known as Rocky Mountain (Rocosa Montaña), managed by Allan Hartmann, one of the younger Hartmann brothers and the family's head of processing.

The variety is a hybrid cross between Amaro Gayo (an Ethiopian landrace) and Geisha, originally named in honour of Hartmann Sr., known as "Don Chicho."

After picking, the cherries were dried on an African bed for 12-14 days until reaching 14% moisture, then moved to drying silos for another 6-8 days until reaching 11.5% humidity. The parchment then rested in the warehouse for three months before hulling.