Hartmann Wine Process Coffee Flavor & Aroma - Wine Process Coffee Varieties and Prices

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Hartmann Hand Brew: 15g of coffee, medium grind (Fuji ghost tooth blade #4 grinder), V60 dripper, water temperature 88-89°C. First pour with 30g water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour until reaching 225g total, discarding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

This family-owned enterprise has a state-level cupping laboratory and sample roasting room. They meticulously cup each batch of coffee cherries, ensuring consistent quality from Hartmann Estate while continuously seeking improvement. Their scientific approach to coffee, combined with nearly 100 years of family experience, guarantees their exceptional output.

A legendary estate with state-level cupping laboratories and sample roasting rooms. Their rigorous attitude and strict standards ensure the stable quality of Hartmann Estate's coffee.

This batch is red wine processed Caturra variety. From the moment it's ground, it releases an extremely intense fruit wine aroma, accompanied by fresh smoked wood spice notes. Combined with the special berry sweetness and fragrance from natural processing, its aroma alone is intoxicating. Upon tasting, it reveals rich tropical fruit flavors—like a cocktail meticulously blended from passion fruit, mango, orange, and various berry juices with peach wine! No, this is a cocktail from nature itself!

Among all coffee-growing 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 acid structure in coffee. Coffee fermented through red wine-like processing greatly enhances sweetness, cleanliness, and multi-layered complex yet elegant acidity. This fermentation method significantly 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 such as solar energy to cultivation and green bean processing.

Specialized hand-picking teams are trained and strictly follow specialty coffee bean picking requirements: unripe cherries <2%, defective beans <3%, floaters <5%.

Acetic Acid Fermentation Method — Aerobic Fermentation

Lactic Acid Fermentation Method — Anaerobic Fermentation

Flavor Expectations:

Acetic acid fermentation: Cleaner, vibrant acidity, brighter acid quality, citric acid

Lactic acid fermentation: Rounder mouthfeel, slightly less clean compared to acetic fermentation, higher body, malic/tartaric acid

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

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

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. Both its yield and disease resistance are superior to Bourbon, and the plant is shorter, making it easier to harvest. Unfortunately, like Bourbon, it suffers from biennial production cycles. However, it has strong adaptability, doesn't require shade trees, and can thrive in direct sunlight (called Sun Coffee). It can adapt to high-density planting but requires more fertilizer, increasing costs, so initial farmer acceptance was low.

However, when coffee prices surged in the 1970s, 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—a 60% increase in production. No wonder the high-yield, high-quality Caturra has become a relied-upon variety in producing countries.

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 with relatively reduced yield—this is the destiny of specialty beans. Some academics call Caturra the intensive, sun-exposed version of Bourbon—a truly insightful description. There are also yellow Caturra variants (Caturra Amarello) in Central and South America, but their reputation is not as good as Yellow Bourbon.

When lightly roasted, Caturra shows obvious acidic aroma, overall brightness, and with proper processing, sweetness can perform exceptionally well. However, coffee body is relatively low compared to Bourbon, and mouthfeel cleanliness is somewhat lacking.

Usually Caturra has red berries, but in extremely rare regions, there are yellow Caturras, such as the very few yellow Caturras grown in Hawaii.

Coffee Information

Country: Panama

Grade: SHG

Region: Volcán Region

Altitude: 1250-1700 Meters

Processing Method: Red Wine Processing

Variety: Caturra

Estate: Hartmann Estate

Flavor Notes: Smoked 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, Manufacturer Contact: 020-38364473, Ingredients: In-house roasted, Shelf life: 30 days, Net content: 227g, Packaging: Bulk, Taste: Neutral coffee beans, Raw/cooked degree: Roasted coffee beans, Contains sugar: No sugar, Origin: Panama, Coffee type: Other, Roasting degree: Medium roast

Hartmann Estate Introduction

Hartmann's story is as legendary as its coffee. Hartmann Estate is located in Santiago, Veraguas Province. 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, he was abandoned as a small boy. 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 joining the military. Luis Hartmann traveled through several countries with his friends 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 enterprise founded in 1940 by Ratibor Hartmann (son of Luis Hartmann). In 1966, Ratibor married Dinorza Sandi from Costa Rica. They had five children: Ratibor Jr., Allan, Alexander, Alicia, and Kelly. Each family member takes responsibility for coffee growing 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