Hartmann Wine Process Flavor Profile Hartmann Wine Process Coffee Characteristics

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Flavor Expectations

Acetic Acid Fermentation: Cleaner, vibrant acidity, brighter acidity, citric acid

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

Traditional vs. Controlled Fermentation

Previously, processing plants all used traditional, manually passed-down methods, such as biting coffee beans to feel the fermentation degree. This fermentation method is uncontrollable and variable.

Controlled fermentation uses pH control to monitor fermentation degree. This achieves predictable results and consistent output for every batch.

Hartmann Pour Over Recipe

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

Caturra Variety

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. Both yield and disease resistance are better than Bourbon, and the plant is shorter, making harvesting convenient. Unfortunately, like Bourbon, it has the problem of biennial production cycles. However, it has strong adaptability, doesn't need shade trees, and can thrive under direct sunlight - called Sun Coffee. It can adapt to high-density planting but requires more fertilization, increasing costs, so farmers initially had low acceptance.

But in the 1970s, when coffee prices soared, farmers switched to Caturra to increase production. With strong promotion from Brazilian and Colombian authorities, results were fruitful. Farmers accepting Caturra meant a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun cultivation. By 1990, one million hectares could harvest 14 million bags of coffee beans, increasing production by 60%. No wonder high-yield, high-quality Caturra has become a variety relied upon by various producing countries.

Caturra is suitable for planting from low altitudes of 700 meters to high altitudes of 1700 meters. It has strong altitude adaptability - the higher the altitude, the better the flavor, but relatively lower yield. This is the destiny of specialty beans. Some academics call Caturra the intensive and sun version of Bourbon, which is quite insightful. There is also a yellow Caturra variant (Caturra Amarello) in Central and South America, but its reputation is not as good as Yellow Bourbon.

When lightly roasted, Caturra has obvious acidic aroma, overall brightness, and if properly processed, sweetness can be very well expressed. However, coffee body is relatively low compared to Bourbon, and mouthfeel cleanliness is somewhat lacking.

Usually Caturra has red cherries, but in extremely rare areas there are yellow Caturras, such as Hawaii where very few yellow Caturras are grown.

Coffee Information

Country: Panama

Grade: SHG

Region: Volcán Region

Altitude: 1250-1700 Meters

Processing: Wine Process

Variety: Caturra

Estate: Hartmann Estate

Flavor: Smoky wood spices, berries, fruit wine aroma

Panama Hartmann Estate Caturra Wine Process

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 Coffee bean degree: Roasted coffee beans Contains sugar: Sugar-free Origin: Panama Coffee type: Other Roast level: Medium roast

Hartmann Estate Introduction

Hartmann's story is as legendary as its coffee. Hartmann Estate is located in Santa Clara, Chiriquí Province. The founder is Mr. Alois St. Hartmann (Luis Hartmann). He was born on June 20, 1891, in the Moravia region of Austria-Hungary, now the Czech Republic; 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 on a ship bound for Pennsylvania, USA, and survived. His two brothers both died in the war after enlisting. Luis Hartmann traveled with his friends through several countries until he came to Panama in 1911 and settled in Chiriquí Province in 1912, mainly active in the Candel area. He built the first small cabin in this primeval forest.

Today's Hartmann Estate is a family business founded in 1940 by Ratibor Hartmann (son of Alois). In 1966, Ratibor married Dinora Zúñiga from Costa Rica. They had five children: Ratibor Jr., Allan, Alexander, Alice, and Kelly. Each family member takes responsibility for coffee growing management, harvesting, 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 rigorously cup every batch of coffee cherries. This ensures stable coffee quality from Hartmann Estate and they are always seeking improvement. Their scientific approach to coffee and nearly 100 years of family experience guarantee their excellent output.

A legendary estate with a state-level cupping laboratory and sample roasting room. Rigorous attitude and strict standards ensure stable coffee quality from Hartmann Estate.

This batch is wine-processed Caturra variety. From the moment of grinding, it emits an extremely rich fruit wine aroma, accompanied by fresh smoky wood spice notes, plus the special berry sweet aroma from natural processing. Smelling its fragrance is already intoxicating. After tasting, rich tropical fruit flavors emerge, like passion fruit, mango, orange, and berry juices carefully mixed with peach wine cocktails!! No, this is 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 acidity structure in coffee. Coffee fermented through wine-like processing greatly enhances the sweetness, cleanliness, and multi-layered complex yet elegant acidity in coffee. This fermentation method greatly improves the quality and uniqueness of coffee output.

Wine processing, also called controlled fermentation, or lactic/acetic acid fermentation.

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

The specialized hand-picking team has been trained and strictly follows specialty coffee bean picking requirements: unripe cherries < 2%, defective beans < 3%, floaters < 5%.

Fermentation Methods

Acetic Acid Fermentation — Aerobic fermentation

Lactic Acid Fermentation — Anaerobic fermentation

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473