What is Hartmann Coffee Bean Wine Processing Method? Origin Information Estate Flavor Description

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Wine Processing Method

The wine processing method, also known as the controlled fermentation method or lactic/acetic acid fermentation method.

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.

A specialized hand-picking team undergoes training and strictly follows specialty coffee bean picking requirements: unripe fruits < 2%, defective beans < 3%, floating beans < 5%.

Acetic Acid Fermentation Method—Aerobic Fermentation

Lactic Acid Fermentation Method—Anaerobic Fermentation

Expected Flavor Profiles

Acetic Acid Fermentation Method:

Cleaner, lively acidity, brighter acidity, citric acid.

Lactic Acid Fermentation Method:

Rounder mouthfeel, slightly less clean than acetic acid fermentation, higher body, malic/tartaric acid.

Previously, processing plants all used traditional manual operation 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 control to monitor fermentation degree, achieving predictable results and consistent output for each batch.

Caturra Variety

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It has better yield and disease resistance than Bourbon, with shorter tree height for convenient harvesting. Unfortunately, like Bourbon, it has the problem of biennial yield cycles. However, it has strong adaptability, doesn't require shade trees, and can thrive directly under intense sunlight, making it known as 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 rose sharply, farmers switched to Caturra to increase production. With vigorous promotion by Brazilian and Colombian authorities, results were fruitful. Farmers accepting Caturra meant a major change in cultivation technology. Brazil and Colombia adopted high-yield, high-density sun 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 planting 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 destiny of specialty beans. Academics call Caturra the intensive and sun 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 has obvious acidic aroma, overall brightness, and with proper processing, sweetness can perform very well. However, the coffee body is relatively low compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

Usually, Caturra has red berries, but there are extremely rare areas with yellow Caturra, such as Hawaii, where very small amounts of yellow Caturra are cultivated.

Coffee Information

Country: Panama

Grade: SHG

Region: Volcán Region

Altitude: 1250-1700 Meters

Processing Method: Wine Processing Method

Variety: Caturra

Estate: Hartmann Estate

Flavor: Smoked 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: Self-roasted
Shelf Life: 30 days
Net Content: 227g
Packaging: Bulk
Mouthfeel: Neutral
Coffee Bean Raw/Cooked Degree: Roasted Coffee Beans
Contains Sugar: No
Origin: Panama
Coffee Type: Other
Roast Degree: Medium Roast

Hartmann Estate Introduction

The Hartmann story is as legendary as its coffee. Hartmann Estate is located in Santa Clara Province, Chiriquí City. The founder is 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 young 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 army. Luis Hartmann traveled through several countries with his friends until he came to 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 Luis). In 1966, Ratibor married Dinora Zúñiga from Costa Rica. They had five children: Ratibor Jr., Allan, Alexander, Alice, and Kelly. Each family member takes responsibility for coffee cultivation management, harvesting and processing, and estate tours. A family estate that has grown coffee for over 100 years is itself a legendary story.

Brewing Recommendations

Hand-poured Hartmann: 15g powder, medium grind (small Fuji ghost tooth blade 4 grind), V60 filter cup, 88-89°C water temperature. First pour 30g water, steam for 27 seconds. Pour to 105g water and stop. Wait until the powder bed water level drops to half before pouring again. Slowly pour until 225g water. Avoid the tail section. Water-to-powder ratio 1:15. Extraction time 2:00.

This family business has a state-level cupping laboratory and sample roasting room. They strictly cup each batch of coffee fruits. This ensures the stable quality of Hartmann Estate's coffee and their constant pursuit of improvement. Their scientific attitude toward 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.

Tasting Notes

This batch is Caturra processed with wine method. From the first grind, it emits an extremely rich fruit wine aroma, accompanied by fresh smoked wood spice notes, plus the special berry sweet fragrance of natural processing. Smell its aroma, and you're already intoxicated. Upon entry, it's accompanied by 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!!

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 methods greatly enhances the sweetness, cleanliness, and multi-layered complex yet elegant acidity in coffee. This fermentation method greatly improves the quality and uniqueness of coffee output.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473