Hartmann Red Wine Process Coffee Characteristics and Brewing Methods

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The Rare Wine-Like Processing Method

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

Wine Processing Methods

The wine processing method, also known as controlled fermentation or lactic/acetic acid fermentation, was developed by an experimental team led by American Felipe Sardi, composed of biological scientists and ecologists who applied technologies such as solar energy to cultivation and green bean processing.

Precision Harvesting

A specialized manual harvesting team has been trained and strictly follows specialty coffee bean picking requirements: unripe fruits <2%, defective beans <3%, floating beans <5%.

Fermentation Methods

Acetic Acid Fermentation—Aerobic Fermentation

Lactic Acid Fermentation—Anaerobic Fermentation

Expected Flavor Profiles

Acetic Acid Fermentation:

Cleaner, lively acidity, brighter acidity, citric acid

Lactic Acid Fermentation:

More rounded mouthfeel, slightly less clean compared to acetic acid fermentation, higher body, malic/tartaric acid

Controlled vs Traditional Fermentation

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

Controlled fermentation uses pH control to monitor fermentation degree, achieving predictable results and consistent production for each batch.

Brewing Parameters

Hand-pour Hartmann: 15g powder, medium grind (small Fuji ghost tooth blade setting 4), V60 dripper, 88-89°C water temperature. First pour 30g water, 27 seconds bloom, pour to 105g then pause, wait until the bed level drops to half before continuing the pour. Slowly pour until reaching 225g total, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

The Caturra Variety

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It has better yield and disease resistance than Bourbon, with shorter trees that facilitate harvesting. Unfortunately, like Bourbon, it suffers from biennial production cycle problems. However, it has strong adaptability, doesn't require shade trees, and thrives under direct sunlight—earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilizer, increasing costs, so initial farmer acceptance was low.

But in the 1970s, when bean prices rose sharply, farmers switched to Caturra to increase yields. With strong promotion from Brazilian and Colombian authorities, the results were fruitful. Farmers' acceptance of 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 the high-yield, high-quality Caturra has become a variety relied upon by various producing countries today.

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, with strong altitude adaptability. The higher the altitude, the better the flavor, but relatively lower yields—this is the destiny of specialty beans. Some scholars call Caturra the intensive and sun-exposed 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 distinct acidity and overall brightness. With proper processing, sweetness can be expressed very well, but the body is relatively lower compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

Usually Caturra has red berries, but in very rare areas there are yellow Caturras, such as Hawaii, which cultivates very few yellow Caturras.

Coffee Specifications

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

Panama Hartmann Estate Caturra Wine Processing

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou City
Manufacturer Contact: 020-38364473
Ingredients: Self-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Neutral
Coffee Bean State: Roasted beans
Contains Sugar: No sugar
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 Province, Chiriquí City. 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 was able 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 arrived 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 Hartmann Estate is a family business founded in 1940 by Ratibor Hartmann (son of Luis). In 1966, Ratibor married Dinorita Zandi from Costa Rica. They had five children together: Ratibor Jr., Allan, Alexander, Elisabeth, and Kelly. Each family member takes responsibility for different aspects of coffee cultivation 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 rigorously cup each batch of coffee fruits. This ensures the stable quality of Hartmann Estate coffee and their continuous pursuit of improvement. Their scientific approach to coffee and nearly 100 years of family experience guarantee their excellent production.

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

Tasting Notes

This batch is Caturra processed with the wine method. From the first grind, it emits an extremely rich fruit wine aroma, accompanied by fresh smoked wood spice notes, plus the special berry sweet aroma of natural processing. Smell its fragrance, and you're already intoxicated. Upon entry, it's accompanied by rich tropical fruit flavors, like a cocktail carefully mixed with passion fruit, mango, orange, and berry juices with peach wine!! No—this is a cocktail from nature itself!!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473