Candy Cloud Espresso

About the Coffee

Mi Finquita, which translates to "My Little Farm," is a family operation run by Ratibor Hartmann, his wife Tessie, and their children Yessie and Ratibor Jr. in the Pozos region of Panama. Ratibor and Tessie purchased the land in 2015 and planted Caturra, Bourbon, Maragogype, Geisha, and Typica. The farm began producing coffee in 2020. Pozos has become one of Panama's fastest-growing coffee regions, alongside well-known farms like Ninety Plus Gesha Estates and Finca Deborah.

When Phil first started buying from the Hartmanns in 2011, their farms sat at lower elevations with more common varieties. Mi Finquita changed that. With higher-elevation land and new plantings, the farm's quality has climbed steadily each year. Their Geisha placed third at the 2021 Best of Panama competition in its very first year of production, then placed fourth again in 2022. Ratibor has also been experimenting with modified processing methods and controlled drying environments, including dark rooms, which influence how the coffee develops after harvest.

Phil visits Panama at least once a year and has maintained a close relationship with Ratibor since they first met in 2011. They talk coffee weekly. That ongoing connection means Phil sees each change at the farm as it happens, from new varietals and land acquisitions to shifts in how the coffee is processed and dried.

About Phil & Sebastian

Phil Robertson and Sebastian Sztabzyb co-founded Phil & Sebastian in 2007 in Calgary, Canada. Phil came in with an engineering background, which he put to use designing a custom roasting machine and building software that runs everything from order fulfillment to coffee menus. Sebastian's focus has been on the cafe side of the business and buying green coffee in Central and South America, including the Hartmann relationship that brought this coffee to the lineup.

Both founders travel directly to origin to buy green coffee, and they pay above the industry average for it. The goal is straightforward: if the people growing the coffee are supported and thriving, the quality of what ends up in your cup reflects that.

"Phil & Sebastian is a favourite of mine from my time in Calgary. My wife swore by their "Hartmann Honey" beans, and we stocked it (or, maybe "hoarded" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation."

- Dean, Director of Coffee