Hartmann Red Wine Process Flavor Description Which Brand of Red Wine Process Coffee is Best

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Panama Hartmann Estate Caturra Red Wine Processing

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, berry notes, fruit wine aroma

Manufacturer: 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 Profile: Neutral

Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Panama

Coffee Type: Other

Roast Level: Medium roast

Hartmann Estate Introduction

The story of Hartmann 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 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 young boy. Thanks to his mother, he managed to hide aboard 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 and settled in Chiriquí Province in 1912, mainly active in the Candela area. He built the first small cabin in this primeval forest.

Today, Hartmann Estate is a family business founded in 1940 by Ratibor Hartmann (son of Luis Hartmann). In 1966, Ratibor married Dinora Sandi from Costa Rica. They had five children: Ratibor Jr., Allan, Alexander, Alice, and Kelly. Each family member takes responsibility for 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.

The family business has a state-level cupping laboratory and sample roasting room. They rigorously cup each batch of coffee cherries. This ensures the stable quality of Hartmann Estate's 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's coffee.

Tasting Experience

This batch is red wine processed Caturra variety. From the moment of grinding, it emits an extremely rich fruit wine aroma, accompanied by fresh smoked wood spice notes, plus the special berry sweet aroma from natural processing. Just smelling its fragrance is intoxicating. Upon tasting, it reveals rich tropical fruit flavors, like a cocktail carefully mixed with fruit juices from passion fruit, mango, orange, and berries, along with peach wine! No, this is a cocktail from nature itself!

Among all coffee growing 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 coffee. This fermentation method significantly improves the quality and uniqueness of the coffee production.

Red wine processing 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 who apply technologies like solar energy to cultivation and green bean processing.

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

Acetic acid fermentation—Aerobic fermentation

Lactic acid fermentation—Anaerobic fermentation

Expected taste 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

Before this, 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 uses pH value control to monitor fermentation degree. This achieves predictable results and consistent batch production.

Caturra Variety

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. Both its 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, earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilization, increasing costs, so initial acceptance by coffee farmers was not high.

But in the 1970s, when coffee prices soared, farmers flocked to plant Caturra to increase yields. With vigorous promotion by Brazilian and Colombian authorities, the results were fruitful. Farmers accepting Caturra meant a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun-style planting. By 1990, one million hectares could harvest 14 million bags of coffee beans, a 60% increase in productivity. No wonder high-yield, high-quality Caturra has become a variety that various producing countries now rely on.

Caturra is suitable for planting 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 yield—this is the fate of specialty beans. Academics call Caturra the intensive and sun-dried version of Bourbon, which is quite insightful. There is also a variant yellow Caturra (Caturra Amarello) in Central and South America, but its reputation is not as good as Yellow Bourbon.

When lightly roasted, Caturra shows obvious acidity and overall brightness. With proper processing, the sweetness can perform very well, but the coffee body is relatively low compared to Bourbon, and the mouthfeel cleanliness is somewhat lacking.

Usually, Caturra has red cherries, but there are extremely rare regions with yellow Caturra, such as Hawaii, which grows very small amounts of yellow Caturra.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473