What Does Hartmann Red Wine Processing Taste Like? How to Brew Red Wine Processed Coffee

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Caturra Variety Introduction

Caturra is suitable for cultivation in low-altitude areas of 700 meters to high-altitude areas of 1700 meters. It has strong altitude adaptability - the higher the altitude, the better the flavor, but with relatively reduced yield, which is the destiny of fine coffee beans. Some academics describe Caturra as an intensive, sun-exposed version of Bourbon, which is remarkably accurate. There is also a yellow Caturra variant (Caturra Amarello) in Central and South America, but its reputation is not as good as that of Yellow Bourbon.

When lightly roasted, Caturra exhibits distinct acidic aromas and overall brightness. With proper processing, its sweetness can be remarkably well-expressed. However, compared to Bourbon, it has relatively lower coffee body and slightly lacks cleanliness in mouthfeel.

Typically, Caturra produces red cherries, but there are extremely rare regions where yellow Caturra exists, such as Hawaii, where very small quantities of yellow Caturra are cultivated.

Coffee Details

Country: Panama

Grade: SHG

Region: Volcán region

Altitude: 1250-1700 Meters

Processing Method: Wine processing

Variety: Caturra

Estate: Hartmann Estate

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

Panama Hartmann Estate Caturra Wine Processing

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: 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 Santiago, 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 survived by hiding on a ship bound for Pennsylvania, USA. 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 primitive forest.

Today, Hartmann Estate is a family business founded in 1940 by Ratibor Hartmann (son of Alois). In 1966, Ratibor married Dinora Sandi from Costa Rica. They had five children together: Ratibor Jr., Alan, 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.

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

This family business has a state-level cupping laboratory and sample roasting room. They rigorously cup each batch of coffee cherries. This ensures stable coffee quality from Hartmann Estate and their continuous pursuit of improvement. Their scientific approach to coffee and nearly 100 years of family experience guarantee their excellent output.

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.

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

Among all coffee growing regions on Earth, this is one of the very few successful experiments with wine-like processing methods. After years of testing, this processing method can finally control the acid structure in coffee. Coffee fermented through wine-like processing methods 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 output.

Wine processing method, 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 such as solar energy to cultivation and green bean processing.

The specialized hand-picking team is trained and strictly follows the picking requirements for fine coffee beans: 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, lively acidity, brighter acid quality, citric acid

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

Before this, processing plants all used traditionally manual methods passed down through generations, such as biting coffee beans to feel the fermentation degree. This fermentation method is uncontrollable and variable.

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

Caturra Variety Details

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 yield fluctuations. However, it has strong adaptability, doesn't need shade trees, and can thrive directly under intense sun exposure, making it a "Sun Coffee." It can adapt to high-density cultivation but requires more fertilizer, increasing costs, so initial farmer acceptance was not high.

But in the 1970s, when coffee prices rose sharply, farmers switched to Caturra to increase yields. With strong promotion from 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-exposed cultivation. By 1990, one million hectares could harvest 14 million bags of coffee beans, a 60% increase in productivity. No wonder the high-yield, high-quality Caturra has become a variety that all producing countries now rely on.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473