How Hartmann Red Wine Processing Coffee Originated and Hartmann Coffee Bean Grading System

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style)

Introduction to Caturra

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It boasts better yield and disease resistance than Bourbon, with shorter plants that facilitate harvesting. However, like Bourbon, it suffers from biennial production cycles. Despite this, its strong adaptability allows it to thrive without shade trees, flourishing under direct sunlight—earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilization, increasing costs, which initially led to low acceptance among coffee farmers.

However, during the 1970s coffee price boom, farmers widely switched to Caturra to increase yields. With vigorous promotion by authorities in Brazil and Colombia, results were abundant. Farmers' acceptance of Caturra signified a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun cultivation methods. By 1990, one million hectares could harvest 14 million bags of coffee beans, increasing productivity by 60%. No wonder high-yield, high-quality Caturra has become a variety relied upon by various producing countries.

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, demonstrating strong altitude adaptability. The higher the altitude, the better the flavor, though yields relatively decrease—this is the destiny of specialty coffee beans. Some scholars refer to Caturra as the intensive, sun-cultivated version of Bourbon, which is remarkably insightful. In Central and South America, there's also a yellow variant (Caturra Amarello), but its reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra exhibits distinct acidity and overall brightness. With proper processing, sweetness can be remarkably well-expressed. However, the body is relatively low compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

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

Coffee Details

Country: Panama
Grade: SHG
Region: Volcán Region
Altitude: 1250-1700 Meters
Processing Method: Wine Processing
Variety: Caturra
Estate: Hartmann Estate
Flavor Notes: Smoked wood spices, berries, fruit wine aroma

Panama Hartmann Estate Caturra Wine Process

Manufacturer: 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 Hartmann story is as legendary as its coffee. Hartmann Estate is located in Santa Clara, Chiriquí Province. The founder, Mr. Alois St. Hartmann (Luis Hartmann), 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 on a ship bound for Pennsylvania, USA, and survived. His two brothers both died in the war after enlisting. Luis Hartmann traveled with his friends through several countries until arriving in Panama in 1911, settling in Chiriquí Province in 1912, mainly active in the Candela area. He built the first small cabin in this primeval forest.

Today's Hartmann Estate is a family business founded in 1940 by Ratibor Hartmann (son of Elois). In 1966, Ratibor married Dinora Zandi from Costa Rica. They had five children together: Ratibor Jr., Alan, Alexander, Alice, and Kelly. Each family member takes responsibility for coffee growth management, harvesting and processing, and estate tours. A family estate growing coffee for over 100 years is itself a legendary story.

Brewing Recommendations

For pour-over Hartmann: Use 15g of coffee, medium grind (Fuji ghost tooth grinder setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly 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, ensuring stable quality at Hartmann Estate while continuously seeking improvement. Their scientific approach to coffee and nearly 100 years of family experience guarantee their excellent products.

A legendary estate with a state-level cupping laboratory and sample roasting room. Rigorous attitude and strict standards ensure stable coffee quality at Hartmann Estate.

Tasting Experience

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

Among all current coffee-producing regions on Earth, very few have successfully experimented with wine-like processing methods. After years of testing, this processing method can finally control the acidity structure in coffee. Coffee fermented through 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 production.

Wine Processing Method

Wine processing, 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. They apply technologies like 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—Aerobic fermentation

Lactic acid fermentation—Anaerobic fermentation

Expected flavor profiles:

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

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

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

Controlled fermentation uses pH value control to monitor fermentation degree, achieving predictable results and consistent quality across batches.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473