Panama Hartman Estate Caturra Red Wine Process Coffee Beans: Differences, Distinctions, and Award Achievements

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What is Caturra?

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It offers better yield and disease resistance than Bourbon, with shorter plants that facilitate harvesting. However, like Bourbon, it suffers from biennial production cycles. Its strong adaptability allows it to thrive without shade trees, earning it the name "Sun Coffee." While it can adapt to high-density planting, it requires more fertilizer, increasing costs, so initial farmer acceptance was low.

However, when coffee prices soared in the 1970s, farmers switched to Caturra to increase yields. With strong promotion from Brazilian and Colombian authorities, results were abundant. Farmers' acceptance of Caturra signified a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun cultivation methods. By 1990, one million hectares could harvest 14 million bags of coffee beans—a 60% increase in productivity. No wonder high-yield, high-quality Caturra has become a key variety relied upon by coffee-producing countries.

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters. It has strong altitude adaptability—higher altitudes produce better flavors but relatively lower yields, which is the destiny of specialty coffee. Academics describe Caturra as the intensive, sun-grown version of Bourbon—a truly insightful characterization. Central and South America also have a yellow Caturra variant (Caturra Amarello), but its reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra exhibits distinct acidic aromas and overall brightness. With proper processing, its sweetness can be exceptionally well-expressed. However, compared to Bourbon, its body is relatively lighter and lacks some cleanliness in mouthfeel.

Typically, Caturra produces red cherries, but in rare regions, yellow Caturra can be found. For instance, Hawaii cultivates very small quantities of yellow Caturra.

Hand-pour Hartman Brewing Parameters

15g coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Details

• Country: Panama
• Grade: SHG
• Region: Volcán region
• Altitude: 1250-1700 meters
• Processing: Wine processing method
• Variety: Caturra
• Estate: Hartman Estate
• Flavor Notes: Smoked wood spices, berries, fruit wine aroma

Panama Hartman Estate Caturra - Wine Processing Method

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Neutral
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Panama
Coffee Type: Other
Roast Level: Medium roast

Hartman Estate Introduction

The story of Hartman Estate is as legendary as its coffee. Located in Santa Clara, Chiriquí Province, it was founded by Mr. Alois St. Hartmann (Luis Hartmann). Born on June 20, 1891, in the Moravia region of Austria-Hungary (now Czech Republic), he passed away on May 25, 1970, at the age of 78.

After World War I began, he was abandoned as a young boy. Thanks to his mother, he survived by hiding on a ship bound for Pennsylvania, USA. His two brothers both died in the war after enlisting. Luis Hartmann traveled through several countries with friends until arriving in Panama in 1911, settling in Chiriquí Province in 1912, mainly active in the Candelaria area. He built the first small cabin in this primeval forest.

Today's Hartman Estate is a family business founded in 1940 by Ratibor Hartmann (son of Alois). In 1966, Ratibor married Dinorah Sandi from Costa Rica. They had five children: Ratibor Jr., Allan, Alexander, Alicia, and Kelly. Each family member takes responsibility for different aspects: coffee cultivation management, harvesting and processing, and estate tours. A family estate growing coffee for over 100 years is itself a legendary story.

This family business has a state-level cupping laboratory and sample roasting room. They meticulously cup each batch of coffee cherries, ensuring consistent quality from Hartman Estate while continuously seeking improvement. Their scientific approach to coffee, combined with nearly 100 years of family experience, guarantees their exceptional products.

A legendary estate with a state-level cupping laboratory and sample roasting room. Rigorous attitudes and strict standards ensure consistent coffee quality from Hartman Estate.

This batch is wine-processed Caturra. From the moment you grind it, it releases an intense fruit wine aroma accompanied by fresh smoked wood spice notes. Adding the special berry sweetness from natural processing creates an intoxicating fragrance. Upon tasting, rich tropical fruit flavors emerge—like a cocktail carefully blended with passion fruit, mango, orange, and berry juices with peach wine! No, this is simply a cocktail from nature!

Among all coffee-producing regions on Earth, very few have successfully experimented with wine-like processing methods. After years of testing, this processing method can finally control the acid structure in coffee. Coffee fermented through wine-like processing significantly enhances sweetness, cleanliness, and multi-layered complex yet elegant acidity. This fermentation method greatly improves the quality and uniqueness of coffee production.

The wine processing method is also called controlled fermentation or lactic/acetic acid fermentation.

The experimental team is led by American Felipe Sardi and consists of biological scientists and ecologists who apply technologies like solar energy to cultivation and green bean processing.

Specialized hand-picking teams are trained and strictly follow specialty coffee harvesting requirements: under-ripe cherries <2%, defective beans <3%, floaters <5%.

Acetic Acid Fermentation—Aerobic Fermentation

Lactic Acid Fermentation—Anaerobic Fermentation

Expected Flavor Profiles:

Acetic Acid Fermentation: Cleaner, lively acidity, brighter acid quality, citric acid

Lactic Acid Fermentation: More rounded mouthfeel, slightly less clean than acetic acid fermentation, higher body, malic/tartaric acid

Previously, processing mills used traditional manual methods passed down through generations, such as biting beans to assess fermentation degree. This fermentation method was uncontrollable and variable.

Controlled fermentation uses pH value control to monitor fermentation degree, achieving predictable results and consistent quality in every batch.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473