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How to Properly Drink Hartmann Red Wine Process Coffee & Red Wine Process Coffee Bean Prices

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange Follow Coffee Workshop (WeChat official account: cafe_style) Hartmann Estate Introduction The story of Hartmann is as legendary as its coffee. Hartmann Estate is located in Santa Clara, Chiriquí. The founder is Mr. Alois St. Hartmann (Luis Hartmann). He was born on June 20, 1891, in Austria-Hungary

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Introduction to Hartmann Estate

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). He was born on June 20, 1891, in Moravia, Austria-Hungary (now the Czech Republic) and died on May 25, 1970, at the age of 78.

After the First World War 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 joining the military. 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 Candela area. He built the first small wooden 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 Dinora Sardi from Costa Rica. They had five children: Ratibor Jr., Alan, Alexander, Alice, and Kelly. Each family member takes on responsibilities for coffee cultivation management, harvesting and processing, and estate tours. A family estate that has grown coffee for over 100 years is itself a legendary story.

Pour-over Hartmann

15g of coffee, medium grind (small Fuji ghost tooth grinder 4), V60 filter cup, water temperature 88-89°C. First pour 30g of water, bloom for 27 seconds, pour to 105g and stop, wait until the water level drops to half before pouring again, slowly pour until reaching 225g, discard the tail end, water-to-coffee ratio 1:15, extraction time 2:00.

This family business has a state-level cupping laboratory and sample roasting room. They strictly cup each batch of coffee cherries. This ensures the stable quality of Hartmann Estate's coffee and continuous pursuit of improvement. Their scientific approach to coffee combined with nearly 100 years of family experience guarantees 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's coffee.

Red Wine Processing Method

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

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

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

The experimental team is led by American Felipe Sardi and consists of biological scientists and ecologists. They apply technologies like solar energy to cultivation and green bean processing.

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

Acetic Acid Fermentation—Aerobic Fermentation

Lactic Acid Fermentation—Anaerobic Fermentation

Expected Flavor Profiles

Acetic acid fermentation: cleaner, lively acidity, brighter acid quality, citric acid.

Lactic acid fermentation: rounder mouthfeel, lower cleanliness compared to acetic acid fermentation, higher body, malic acid/tartaric acid.

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

Controlled fermentation method uses pH value control to monitor fermentation degree. This achieves predictable results and consistent quality for each batch.

About Caturra Variety

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, and the plant is shorter, making harvesting easier. Unfortunately, like Bourbon, it has the problem of biennial production cycles. However, it has strong adaptability, doesn't need shade trees, and can thrive in direct sunlight, earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilizer, increasing costs, so initial acceptance by coffee farmers was not high.

However, in the 1970s when coffee prices soared, farmers switched to Caturra to increase production. With vigorous promotion by Brazilian and Colombian authorities, results were fruitful. Farmers' acceptance of Caturra signaled a major change in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun-exposed planting. By 1990, one million hectares could harvest 14 million bags of coffee beans, increasing production capacity by 60%. No wonder high-production, high-quality Caturra has become a variety that producing countries rely on.

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 production capacity decreases accordingly—this is the fate of specialty beans. Some academics describe Caturra as the intensive and sun-exposed version of Bourbon, which is quite accurate. 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 Caturra is lightly roasted, its acidity is pronounced and overall brightness is prominent. With proper processing, sweetness can be expressed very well, but the coffee body is relatively low compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

Usually, Caturra produces red berries, but in extremely rare regions there are yellow Caturras. For example, Hawaii grows very few yellow Caturras.