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Hartmann Estate Introduction: Processing Methods, Cultivation, and Varieties of Hartmann Coffee Beans

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista discussion - follow Cafe_Style (WeChat official account cafe_style). Hartmann Estate Introduction: The story of Hartmann is as legendary as its coffee. Hartmann Estate is located in Zaragoza, Chiriquí Province. The founder was Mr. Alois St. Hartmann (Luis Hartmann). He was born on June 20, 1891, in Austria-Hungary

Introduction to Hartman Estate

The story of Hartman is as legendary as its coffee. Hartman Estate 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, 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 army. 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 Candela area. He built the first small cabin in this primitive forest.

Today, Hartman 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 in 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.

Pour-over Hartman

15g of coffee, medium grind (Fuji ghost tooth burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops to half, then slowly pour until reaching 225g. Avoid the tail section. 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 Hartman Estate coffee and continuous 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 Hartman Estate coffee.

Wine Process Caturra

This batch is Caturra processed using the wine method. From the moment you open the grinder, it emits an extremely rich fruit wine aroma, accompanied by fresh smoked woody spice notes, plus the special berry sweetness and fragrance of natural processing. Just smelling it is intoxicating.

Upon tasting, you'll experience 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!

Wine Processing Method

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 acid structure in coffee. Coffee fermented through wine-like processing greatly enhances the sweetness, cleanliness, and multi-layered complex yet elegant acidity in the 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 acid/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.

Harvesting Standards

A specialized hand-picking team is trained and strictly follows the harvesting requirements for specialty coffee beans: unripe fruits < 2%, defective beans < 3%, floaters < 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: Rounder mouthfeel, 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 levels. This achieves predictable results and consistent output for each batch.

About Caturra Variety

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, and the plants are shorter, making harvesting easier. Unfortunately, like Bourbon, it has the problem of biennial production cycles. However, it has strong adaptability, doesn't need shade trees, and 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 initial acceptance by coffee farmers was not high.

But in the 1970s, when bean 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, increasing production capacity by 60%. No wonder high-production, 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. It has strong altitude adaptability—the higher the altitude, the better the flavor, but relatively lower production. This is the fate of specialty beans. Some in academia call Caturra the intensive, sun-exposed version of Bourbon, which is quite accurate. 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 and overall brightness. With proper processing, sweetness can be expressed very well, but the body is relatively low compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

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