Hartmann Wine Process Pour-Over Data How to Drink Hartmann Wine Process Coffee

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Pour-over Brewing Method

15g of coffee grounds, medium grind (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring until reaching 105g, then pause and wait until the water level drops to half before continuing. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

About Caturra

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It offers better production capacity and disease resistance than Bourbon, with shorter trees that facilitate harvesting. Unfortunately, like Bourbon, it suffers from biennial production cycles. However, it's highly adaptable and doesn't require shade trees - it thrives under direct sunlight, earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilization, increasing costs, which initially led to low acceptance among coffee farmers.

However, in the 1970s, when coffee prices soared, farmers switched to Caturra to increase yields. With strong promotion from Brazilian and Colombian authorities, the results were fruitful. Farmers' acceptance of Caturra signaled 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, increasing production capacity by 60%. No wonder the high-yield, high-quality Caturra has become a variety relied upon by coffee-producing countries worldwide.

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, showing strong altitude adaptability. The higher the altitude, the better the flavor, though with relatively reduced yield - this is the destiny of specialty coffee. Some academics describe Caturra as an intensive, sun-grown version of Bourbon, which is remarkably accurate. There is also a yellow variety of Caturra (Caturra Amarello) in Central and South America, but its reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra exhibits distinct aromatic acidity with overall brightness. With proper processing, its sweetness can be remarkably well-expressed. However, compared to Bourbon, it has relatively lower body and slightly less clean cup profile.

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

Coffee Information

• Country: Panama
• Grade: SHG
• Region: Volcán Region
• Altitude: 1250-1700 Meters
• Processing Method: Red Wine Process
• Variety: Caturra
• Estate: Hartmann Estate
• Flavor Notes: Smoky wood spices, berries, fruit wine aroma

Panama Hartmann Estate Caturra Red Wine Process

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

Hartmann Estate Introduction

The Hartmann story is as legendary as its coffee. Hartmann Estate is located in Santa Clara, Chiriquí. The founder was Mr. Alois St. Hartmann (Luis Hartmann). He was born on June 20, 1891, in the Moravia region of Austria-Hungary (now the Czech Republic) and died on May 25, 1970, at the age of 78.

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

Today, Hartmann 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 together: Ratibor Jr., Allan, Alexander, Alicia, and Kelly. Each family member takes responsibility for different aspects of coffee growth management, harvesting and processing, and estate tours. A family estate that has been 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 at Hartmann Estate and continuously seeking improvement. Their scientific approach to coffee and nearly 100 years of family experience guarantee their exceptional output.

A legendary estate with a state-level cupping laboratory and sample roasting room. Their rigorous attitude and strict standards ensure consistent quality in Hartmann Estate coffee.

Tasting Notes

This particular batch is Caturra processed using the red wine method. From the moment it's ground, it releases an extremely rich fruit wine aroma, accompanied by fresh smoky wood spice notes, plus the special berry sweetness and fragrance from natural processing. The aroma alone is intoxicating. Upon tasting, rich tropical fruit flavors emerge - like a cocktail carefully crafted with passion fruit, mango, orange, and berry juices mixed with peach wine! No, this is a cocktail straight from nature!

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

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

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: unripe fruits < 2%, defective beans < 3%, floaters < 5%.

Fermentation Methods

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 fermentation, higher body, malic/tartaric acid

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

The controlled fermentation method uses pH value control to monitor fermentation degree, achieving predictable results and consistent output for each 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