Hartmann Red Wine Process Coffee Beans Market Performance and Which Hartmann Coffee Brand is Best

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Flavor Expectations

Acetic Acid Fermentation Method: Cleaner, lively acidity, brighter acidity, citric acid

Lactic Acid Fermentation Method: More rounded mouthfeel, lower cleanliness compared to acetic acid fermentation, higher body, malic acid/tartaric acid

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

Controlled fermentation methods use pH value control to monitor fermentation degree. This achieves predictable results and consistent output for each batch.

About Caturra

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 harvesting convenient. Unfortunately, like Bourbon, it has the problem of biennial yield cycles. However, it has strong adaptability, doesn't need shade trees, and can thrive directly under intense sunlight, earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilizer, increasing costs, so initial farmer acceptance was not high.

But in the 1970s, when coffee prices soared, farmers switched to planting Caturra to increase yields. With vigorous promotion by Brazilian and Colombian authorities, results were fruitful. Farmers' acceptance of Caturra meant a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun-grown cultivation. By 1990, one million hectares could harvest 14 million bags of coffee beans, increasing production capacity 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, with strong altitude adaptability. The higher the altitude, the better the flavor, but relatively lower yield - this is the fate of specialty coffee beans. Some in academia call Caturra the intensive and sun-grown version of Bourbon, which is quite apt. 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 aroma is obvious, and the overall character is bright. With proper handling, sweetness can perform very well, but the coffee body is relatively low compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

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

Coffee Details

Country: Panama

Grade: SHG

Region: Volcán Region

Altitude: 1250-1700 Meters

Processing Method: Wine Process

Variety: Caturra

Estate: Hartmann Estate

Flavor: Smoked wood spices, berries, fruit wine aroma

Panama Hartmann Estate Caturra Wine Process

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: Neutral | Coffee bean raw/cooked degree: Roasted coffee beans | Contains sugar: No sugar | Origin: Panama | Coffee type: Other | Roast degree: Medium roast

Hartmann Estate Introduction

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 the Moravia region of Austria-Hungary, now the Czech Republic; he 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 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 with his friends through several countries 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 by Ratibor Hartmann (son of Elias) in 1940. In 1966, Ratibor married Dinorora Zúñiga from Costa Rica. They had five children: Ratibor Jr., Allan, Alexander, Alice, and Kelly. Each family member takes on different responsibilities for coffee growing management, harvesting processing, and estate tours. A family estate that has been growing coffee for over 100 years is itself a legendary story.

Hand-pour Hartmann. 15g powder, medium grind (Fuji ghost tooth blade 4 grind), V60 filter cup, 88-89°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g water then stop, wait until the water level drops to half before pouring again, slowly pour until reaching 225g water, avoid the tail section, water-to-coffee ratio 1:15, extraction time 2:00.

This family enterprise 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 constant 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, emitting an extremely rich fruit wine aroma from the moment you grind it, accompanied by fresh smoked wood spice notes, plus the special berry sweet aroma from natural processing. Smell its fragrance, and you'll already be intoxicated. After tasting, it's accompanied by rich tropical fruit flavors, like a cocktail carefully mixed with passion fruit, mango, orange, and berry juices with peach wine!! No, this is a cocktail from nature itself!!

Among all 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 the sweetness, cleanliness, and multi-layered complex yet elegant acidity in coffee. This fermentation method significantly improves the quality and uniqueness of coffee output.

The 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.

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

Acetic Acid Fermentation Method—Aerobic Fermentation

Lactic Acid Fermentation Method—Anaerobic Fermentation

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473