Hartmann Red Wine Processing Method Price Hartmann Red Wine Process Coffee Cost

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This family-owned enterprise operates a state-level cupping laboratory and sample roasting room. They meticulously cup every batch of coffee cherries, ensuring consistent quality from Hartmann Estate while continuously pursuing improvement. Their scientific approach to coffee cultivation, combined with nearly a century of family experience, guarantees their exceptional output.

A legendary estate featuring a state-level cupping laboratory and sample roasting room. Their rigorous attitude and strict standards ensure the stable quality of Hartmann Estate's coffee.

This particular batch consists of red wine processed Caturra variety. From the moment of grinding, it emits an intensely rich fruit wine aroma, accompanied by fresh smoky wood spice notes, plus the special berry-like sweetness from natural processing. The fragrance alone is intoxicating. Upon tasting, it reveals rich tropical fruit flavors—like passion fruit, mango, oranges, and berries blended into a cocktail with peach wine! No, this is simply a cocktail from nature itself!

Among all coffee-producing regions on Earth, only a 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 red 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 output.

Processing Methods

The red wine processing method, also known as controlled fermentation or lactic/acetic acid fermentation.

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

The specialized hand-picking team receives training and strictly follows specialty coffee harvesting requirements: unripe cherries <2%, defective beans <3%, floaters <5%.

Acetic Acid Fermentation—Aerobic Fermentation

Lactic Acid Fermentation—Anaerobic Fermentation

Flavor Expectations

Acetic acid fermentation: Cleaner, more vibrant acidity, brighter 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 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 output for each batch.

Brewing Recommendations

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

About Caturra Variety

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. It offers better yield 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, doesn't require shade trees, and thrives in direct sunlight—earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilization, increasing costs, so farmers initially showed low acceptance.

However, during the 1970s coffee price surge, 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. By 1990, one million hectares could harvest 14 million bags of coffee—a 60% increase in productivity. No wonder the high-yield, high-quality Caturra has become a trusted variety in coffee-producing countries.

Caturra is suitable for cultivation from 700 meters low altitude to 1700 meters high altitude, with strong altitude adaptability. Higher altitudes produce better flavors but relatively lower yields—this is the destiny of specialty beans. Academics describe Caturra as the intensive, sun-exposed version of Bourbon—quite insightful. Central and South America also have yellow Caturra variants (Caturra Amarello), but their reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra exhibits distinct aromatic acidity with overall brightness. With proper processing, sweetness can be expressed exceptionally well, but coffee body is relatively lower compared to Bourbon, and mouthfeel cleanliness is somewhat lacking.

Typically, Caturra produces red cherries, but in extremely rare regions, yellow Caturra exists, such as the very limited yellow Caturra cultivated in Hawaii.

Coffee Details

Country: Panama

Grade: SHG

Region: Volcán region

Altitude: 1250-1700 Meters

Processing: Red Wine Processing

Variety: Caturra

Estate: Hartmann Estate

Flavor Notes: Smoky wood spices, berries, fruit wine aroma

Panama Hartmann Estate Caturra Red Wine Processing

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Flavor Profile: Neutral
Bean State: Roasted coffee beans
Sugar Content: 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 was Mr. Alois St. Hartmann (Luis Hartmann). Born June 20, 1891, in the Moravia region of Austria-Hungary (now Czech Republic), he died 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 1911, when he arrived in Panama and settled 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 enterprise founded in 1940 by Ratibor Hartmann (son of Luis). In 1966, Ratibor married Dinorza Zúñiga from Costa Rica. They had five children together: Ratibor Jr., Allan, Alexander, Alice, 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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473