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Is Hartmann Wine Process Coffee Delicious? Hartmann Coffee Brewing Methods

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). This family-owned enterprise has a state-level cupping laboratory and sample roasting room. They rigorously cup every batch of coffee beans. This ensures the consistent quality of Hartmann Estate coffee and their continuous pursuit of improvement. Their scientific approach to coffee and nearly 100 years of family experience guarantee their excellence

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Hartmann Manor: A Legacy of Excellence

This family-owned enterprise features a state-level cupping laboratory and sample roasting room. They rigorously cup every batch of coffee cherries, ensuring the stable quality of Hartmann Manor's coffee while continuously pursuing improvement. Their scientific approach to coffee, combined with nearly 100 years of family experience, guarantees their exceptional products.

A legendary estate with a state-level cupping laboratory and sample roasting room. Their meticulous attitude and strict standards ensure the stable quality of Hartmann Manor's coffee.

Red Wine Process Caturra: An Extraordinary Experience

This batch is red wine processed Caturra variety. From the first grind, it releases an extremely rich fruity wine aroma, accompanied by fresh smoked wood spice notes. Combined with the special berry sweetness from natural processing, its fragrance is intoxicating. Upon tasting, rich tropical fruit flavors emerge—like a cocktail carefully mixed with passion fruit, mango, orange, and berry juices alongside peach wine! No, this is a cocktail from nature itself!

Revolutionary Red Wine Processing Method

Among all coffee-producing regions on Earth, very few have successfully developed the red wine-like processing method. After years of testing, this processing method can finally control the acid structure in coffee. Coffee fermented through red wine-like processing significantly enhances sweetness, cleanliness, and multi-layered complex yet elegant acidity. This fermentation method greatly improves the quality and uniqueness of coffee production.

The red wine processing method is also known as controlled fermentation or lactic/acetic acid fermentation.

Scientific Innovation Team

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

Meticulous Harvesting Standards

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

Fermentation Methods

Acetic Acid Fermentation—Aerobic Fermentation

Lactic Acid Fermentation—Anaerobic Fermentation

Flavor Expectations

Acetic Acid Fermentation: Cleaner, vibrant acidity, brighter acid quality, citric acid

Lactic Acid Fermentation: More rounded mouthfeel, slightly lower cleanliness than acetic acid fermentation, higher body, malic/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 was uncontrollable and variable.

Controlled fermentation uses pH value control to monitor fermentation degree, achieving predictable results and consistent production for each batch.

The 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 suffers from biennial production cycles. However, it adapts strongly, doesn't require shade trees, and thrives in direct sunlight—earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilization, increasing costs, so initial farmer acceptance was low.

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

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 production—this is the fate of specialty beans. Academics describe Caturra as an intensive, sun-exposed version of Bourbon—a truly insightful description. Central and South America also have yellow Caturra variants (Caturra Amarello), but their reputation is not as good as Yellow Bourbon.

When lightly roasted, Caturra shows distinct acidity, overall brightness, and with proper processing, sweetness can be remarkably good. However, coffee body is relatively lower compared to Bourbon, and mouthfeel cleanliness is somewhat lacking.

Usually, Caturra has red berries, but in very rare regions, there are yellow Caturras, such as the very few yellow Caturras grown in Hawaii.

Coffee Details

Country: Panama

Grade: SHG

Region: Volcán Region

Altitude: 1250-1700 Meters

Processing Method: Red Wine Processing

Variety: Caturra

Estate: Hartmann Manor

Flavor Notes: Smoked wood spices, berries, fruity wine aroma

Panama Hartmann Manor Caturra Red Wine Processing

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)

Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City

Contact: 020-38364473

Ingredients: 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 Manor Introduction

Hartmann's story is as legendary as its coffee. Hartmann Manor is located in Santa Clara Province, Chiriquí City. 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 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, 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 Manor is a family enterprise founded in 1940 by Ratibor Hartmann (son of Luis Hartmann). In 1966, Ratibor married Dinora Zandi from Costa Rica. They had five children: Ratibor Jr., Allan, Alexander, Alice, and Kelly. Each family member takes responsibility for different aspects of coffee growing management, harvesting processing, and estate tours. A family estate growing coffee for over 100 years is itself a legendary story.

Brewing Instructions

Hand-poured Hartmann: 15g coffee, medium grind (small Fuji ghost tooth blade 4 grinding), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds, pour to 105g then stop. Wait until the water level drops to half before pouring again. Slowly pour until reaching 225g water, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.