Hartmann Red Wine Process Coffee Region Introduction How to Brew Hartmann Coffee

Introduction

This batch is red wine processed Caturra variety, emitting an extremely rich fruit wine aroma from the first grind, accompanied by fresh smoked wood spice notes, plus the special berry sweetness and fragrance from sun-drying. Smelling its aroma is already intoxicating. Upon tasting, it reveals rich tropical fruit flavors, like a cocktail carefully blended with passion fruit, mango, orange, and berry juices along with peach wine! No, this is a cocktail from nature itself!

Red Wine Processing Method

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

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

The experimental team is led by American Felipe Sardi, composed of biological scientists and ecologists who apply technologies such as solar energy to cultivation and green bean processing.

The specialized manual harvesting team is trained and strictly follows specialty coffee bean harvesting requirements: unripe fruits <2%, defective beans <3%, floating beans <5%.

Fermentation Methods

Acetic Acid Fermentation—Aerobic Fermentation

Lactic Acid Fermentation—Anaerobic Fermentation

Flavor Expectations

Acetic Acid Fermentation

Cleaner, lively acidity, brighter acidity, citric acid

Lactic Acid Fermentation

More rounded mouthfeel, slightly lower cleanliness compared to acetic acid fermentation, higher body, malic acid/tartaric acid

Previously, 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.

The controlled fermentation method monitors fermentation degree by controlling pH values to achieve predictable results and consistent batch production.

Caturra Variety

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, with shorter plants that facilitate harvesting. Unfortunately, like Bourbon, it has the cyclical problem of production fluctuations every two years. However, it has strong adaptability, doesn't need shade trees, and can thrive directly under intense sunlight, known as Sun Coffee. It can adapt to high-density planting but requires more fertilization, increasing costs, so initial farmer acceptance was not high.

However, when coffee prices skyrocketed in the 1970s, farmers switched to Caturra to increase yields. With strong promotion from Brazilian and Colombian authorities, the results were fruitful. Farmers' acceptance of Caturra meant a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun planting methods. 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 the 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 reduced production capacity—this is the fate of specialty beans. Some in academia call Caturra the intensive and sun-exposed 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 lightly roasted, Caturra shows obvious acidic aroma and overall brightness. With proper processing, sweetness can perform very well, but coffee body is relatively low compared to Bourbon, and mouthfeel cleanliness is somewhat lacking.

Usually Caturra has red berries, but in extremely rare areas there are yellow Caturras, such as Hawaii, which cultivates very few yellow Caturras.

Coffee Details

Country: Panama

Grade: SHG

Region: Volcán Region

Altitude: 1250-1700 Meters

Processing Method: Red Wine Processing

Variety: Caturra

Estate: Hartmann Estate

Flavor: Smoked wood spices, berries, fruit wine aroma

Panama Hartmann Estate Caturra Red Wine Processing

Manufacturer: FrontStreet Coffee (FrontStreet Coffee) Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou Manufacturer Contact: 020-38364473 Ingredients: Self-roasted Shelf Life: 30 days Net Content: 227g Packaging: Bulk Mouthfeel: Neutral Coffee Bean Ripeness: Roasted Coffee Beans Contains Sugar: Sugar-free Origin: Panama Coffee Type: Other Roast Level: Medium Roast

Hartmann Estate Introduction

Hartmann's story is as legendary as its coffee. Hartmann Estate is located in Santa Clara Province, Chiriquí. 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 small boy. Thanks to his mother, he was able to hide on a ship bound for Pennsylvania, USA, and survived. His two brothers both died in the war after enlisting. 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 Candelaria area. He built the first small cabin in this pristine forest.

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

Brewing Recommendations

Hand-pour Hartmann: 15g coffee, medium grind (small Fuji ghost tooth grinder #4), V60 filter cup, 88-89°C water temperature. First pour 30g water, let bloom for 27 seconds. Pour to 105g and stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until 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 fruits. This ensures stable quality of Hartmann Estate coffee and 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 stable quality of Hartmann Estate coffee.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473