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

Pour-over Brewing Method

15 g of grounds, medium grind on a Fuji ghost-tooth grinder at #4, V60 dripper, water temperature 88-89°C. First pour 30 g of water and let it bloom for 27 seconds. Continue pouring until you reach 105 g, then pause and wait until the water level drops to half before continuing. Slowly build to 225 g in total. Avoid the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

About Caturra

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It offers better productivity and disease resistance than Bourbon, with shorter trees that make harvesting easier. Unfortunately, like Bourbon, it suffers from biennial production cycles. It is highly adaptable, however, and needs no shade trees, thriving in direct sunlight, which earned it the name "Sun Coffee." It can handle high-density planting but needs more fertiliser, raising costs, which initially made farmers slow to accept it.

In the 1970s, when coffee prices soared, farmers turned to Caturra to increase yield. With strong promotion from Brazilian and Colombian authorities, the results were fruitful, and farmers' acceptance of Caturra signalled a major shift in cultivation technique. Brazil and Colombia adopted high-yield, high-density sun-growing methods, and by 1990 one million hectares could harvest 14 million bags of coffee beans, raising production capacity by 60%. No wonder this high-yielding, high-quality variety became one that coffee-producing countries the world over rely on.

Caturra suits cultivation from low altitudes of 700 meters up to 1,700 meters, showing wide altitude adaptability. The higher it grows, the better the flavour, though yield falls accordingly, which is the destiny of specialty coffee. Some academics describe Caturra as an intensive, sun-grown Bourbon, which is remarkably accurate. There is also a yellow Caturra (Caturra Amarello) in Central and South America, but its reputation does not match that of Yellow Bourbon.

Lightly roasted, Caturra shows a distinct aromatic acidity with overall brightness, and with proper processing its sweetness can be remarkably well expressed. Compared with Bourbon, however, it has relatively lower body and a slightly less clean cup.

Caturra usually produces red cherries, but in extremely rare regions a yellow Caturra can be found. Hawaii, for example, grows very small quantities of yellow Caturra.

Coffee Information

• Country: Panama
• Grade: SHG
• Region: Volcán Region
• Altitude: 1,250-1,700 Meters
• Processing Method: Red Wine Process
• Variety: Caturra
• Estate: Hartmann Estate
• Flavour Notes: Smoky wood spices, berries, fruit wine aroma

Panama Hartmann Estate Caturra Red Wine Process

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Ingredients: In-house roasted
Shelf Life: 30 days
Net Weight: 227 g
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 in the United States and survived; his two brothers both died in the war after enlisting. Luis Hartmann travelled through several countries with his friends until he reached Panama in 1911, settling in Chiriquí Province in 1912 and working mainly around Candelaria. He built the first small cabin in this primeval 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. Together they had five children: Ratibor Jr., Allan, Alexander, Alicia and Kelly. Each family member takes responsibility for a different part of the work, from managing cultivation to harvesting and processing to estate tours. A family estate that has grown coffee for more than 100 years is a legend in itself.

The business has a state-level cupping laboratory and a sample roasting room. The family cups each batch of cherries meticulously, ensuring consistent quality at Hartmann Estate and always seeking improvement. Their scientific approach 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 by the red wine method. From the moment it is ground it releases an extremely rich fruit wine aroma, accompanied by fresh smoky wood spice notes and the special berry sweetness and fragrance of the process. The aroma alone is intoxicating. On tasting, rich tropical fruit flavours emerge, like a cocktail carefully mixed from passion fruit, mango, orange and berry juices with peach wine. No, this is a cocktail straight from nature.

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

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

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

Specialised hand-picking teams are trained and strictly follow specialty coffee harvesting requirements: unripe fruit under 2%, defective beans under 3%, floaters under 5%.

Fermentation Methods

Acetic Acid Fermentation - Aerobic Fermentation

Lactic Acid Fermentation - Anaerobic Fermentation

Expected Flavour Profiles

Acetic Acid Fermentation: Cleaner, livelier 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 a bean to judge the degree of fermentation. That approach was uncontrollable and variable.

The controlled fermentation method uses pH monitoring to track the degree of fermentation, giving predictable results and consistent output for every batch.

FrontStreet Coffee Recommendation

Wine-like processing shows how much fermentation can reshape a coffee's acidity and sweetness, and Brazil offers a useful counterpoint, since its pulped natural method also builds sweetness while keeping the cup clean and easy to drink. FrontStreet Coffee Brazil Cerrado Red Bourbon is a classic single-origin example: a red Bourbon from the Cerrado region, medium roasted into a rich aroma of creamy peanut, toasted bread, caramel and hazelnut, round and smooth with little acidity and a faint bitterness. It works as pour-over, moka pot, espresso SOE, siphon and French press.

FrontStreet Coffee Brazil Queen Estate takes the sweetness further. Grown in Mogiana near South Minas, where fertile red volcanic soil feeds the fruit, it is an uncommon Yellow Bourbon, a mutation of Red Bourbon with a cleaner fruit character, and it shows a sugarcane sweetness other regions lack alongside fruit and chocolate notes, whether brewed as pour-over or with a moka pot or home espresso machine.

Because Brazilian coffee is low in acidity, balanced and affordable, it is also the backbone of many espresso recipes. FrontStreet Coffee Classic Blend, Premium Blend and Black Cocoa Blend all include Brazilian beans, which add chocolate and cream aroma and a gentle sweet-sour-bitter balance that helps extraction stay stable.