Hartmann Coffee Beans Introduction Flavor Description Variety Characteristics Location Estate

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Introduction to Hartmann Estate

Hartmann's story is as legendary as its coffee. Hartmann Estate is located in Santa Clara State, 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 the start of World War I, as a young boy, he was abandoned. 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 joining the military. Luis Hartmann traveled through several countries with his friends until 1911, when he arrived in Panama and settled in Chiriquí Province in 1912, mainly active in the Candel area. He built the first small cabin in this primeval 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 on different responsibilities 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.

Hand-Poured Hartmann

15g coffee grounds, medium grind (Fuji ghost tooth blade #4), V60 dripper, water temperature 88-89°C. First pour with 30g water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops halfway before pouring again. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Quality Assurance

This family business has a state-level cupping laboratory and sample roasting room. They rigorously cup each batch of coffee cherries. This ensures stable quality of Hartmann Estate coffee and continuous 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 the stable quality of Hartmann Estate coffee.

Flavor Profile

This batch is red wine processed Caturra variety. From the first grind, 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 it 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 a cocktail from nature itself!!

Wine Processing Method

Among all coffee growing regions on Earth, very few have successfully experimented 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 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 wine processing method, 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 like solar energy to cultivation and green bean processing.

A dedicated hand-picking team is trained and strictly follows specialty coffee bean picking requirements: unripe fruits <2%, defective beans <3%, floaters <5%.

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 less clean than acetic fermentation, higher body, malic/tartaric acid

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

The controlled fermentation method uses pH value control to monitor fermentation degree. This achieves predictable results and consistent batch quality.

Caturra Variety

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It has better yield and disease resistance than Bourbon, and the trees are shorter, making harvesting easier. Unfortunately, like Bourbon, it has the problem of biennial production cycles. However, it's highly adaptable and doesn't need shade trees—it can thrive in direct sunlight, earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilizer, increasing costs, so farmers were initially slow to accept it.

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

Caturra is suitable for planting from low altitudes of 700 meters to high altitudes of 1700 meters. It has strong altitude adaptability—the higher the altitude, the better the flavor, but relatively lower yield, which is the fate of specialty beans. Some in academia call Caturra the dense, sun-exposed version of Bourbon—quite apt. There is also a yellow Caturra (Caturra Amarello) variant in Central and South America, but its reputation is not as good as Yellow Bourbon.

When lightly roasted, Caturra has obvious acidity and brightness overall. With proper processing, sweetness can be expressed very well, but the coffee body is relatively low compared to Bourbon, and the mouthfeel cleanliness is somewhat lacking.

Usually, Caturra cherries are red, but in very few regions, 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 Processing Method

Variety: Caturra

Estate: Hartmann Estate

Flavor: Smoky wood spices, berries, fruit wine aroma

Panama Hartmann Estate Caturra Wine Processing Method

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Neutral
Coffee Bean Degree: Roasted beans
Contains Sugar: Sugar-free
Origin: Panama
Coffee Type: Other
Roast Level: Medium roast

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473