Hartmann Coffee Variety Introduction Characteristics Flavor Description Origin Information Estate Information

Panama Hartmann Manor Caturra Red Wine Process

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style).

Typically, Caturra coffee cherries are red, but in extremely rare regions, there are yellow Caturra varieties. For example, Hawaii cultivates a very small amount of yellow Caturra.

Coffee Origin Information

Country: Panama

Grade: SHG

Region: Volcán Region

Altitude: 1250-1700 Meters

Processing Method: Red Wine Process

Variety: Caturra

Estate: Hartmann Manor

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

Product Information

Manufacturer: FrontStreet Coffee

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

Contact: 020-38364473

Ingredients: House-roasted

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste Profile: Neutral

Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Panama

Coffee Type: Other

Roast Level: Medium roast

Hartmann Manor Introduction

The story of Hartmann Manor is as legendary as its coffee. Hartmann Manor is located in Santa Clara, 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 World War I began, he was abandoned as a young boy. 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 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 Candela area. He built the first small cabin in this primeval forest.

Today, Hartmann Manor is a family business 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 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.

Brewing Method

Hand-pour Hartmann: 15g of coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half before continuing to pour. Slowly pour until reaching 225g, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

This family business has a state-level cupping laboratory and sample roasting room. They conduct rigorous cupping of every batch of coffee cherries. This ensures the stable quality of Hartmann Manor's coffee and their continuous pursuit of 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 Manor's coffee.

This batch is red wine processed Caturra. From the moment you open the bag, it emits an extremely rich fruit wine aroma, accompanied by fresh smoked wood spice notes, plus the special sweet berry aroma of natural processing. Smelling its fragrance is intoxicating. Upon tasting, it's accompanied by 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!!

Red Wine Processing Method

Among all coffee producing regions on Earth, very few have successfully experimented with red wine-like processing methods. After years of testing, this processing method can finally control the acid structure in coffee. Coffee fermented through red 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 red 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 composed of biological scientists and ecologists. They apply technologies such as solar energy to cultivation and green bean processing.

Specialized hand-picking teams are trained and strictly follow specialty coffee bean picking requirements: unripe berries <2%, defective beans <3%, floaters <5%.

Fermentation Methods

Acetic Acid Fermentation—Aerobic Fermentation

Lactic Acid Fermentation—Anaerobic Fermentation

Expected Flavor Profiles

Acetic Acid Fermentation: Cleaner, lively acidity, brighter acidity, citric acid

Lactic Acid Fermentation: More rounded taste, lower cleanliness compared to acetic acid fermentation, higher body, malic acid/tartaric acid

Previously, processing plants all used generational manual operation methods, such as biting beans to feel the fermentation degree. This fermentation method is uncontrollable and variable.

The controlled fermentation method controls the pH value to monitor the fermentation degree. This achieves predictable results and consistent production for every batch.

About Caturra Variety

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. Its yield and disease resistance are both better than Bourbon, and the plant is shorter, making harvesting convenient. Unfortunately, like Bourbon, it has the problem of biennial yield cycles. However, it has strong adaptability, doesn't need shade trees, and can thrive directly under intense sunlight, called 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 coffee prices soared, farmers switched to Caturra to increase yields. With vigorous promotion by Brazilian and Colombian authorities, the results were fruitful. Farmers accepting Caturra meant a major change in cultivation technology. Brazil and Colombia adopted high-yield, high-density sun-exposed planting. By 1990, one million hectares could harvest 14 million bags of coffee beans, increasing yield by 60%. No wonder high-yield, high-quality Caturra has become a variety that various producing countries now 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. This is the fate of specialty beans. Some academics 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 Caturra is lightly roasted, its acidic aroma is obvious and overall bright. If properly processed, the sweetness can perform very well, but the coffee body is relatively low compared to Bourbon, and the cleanliness of the taste is somewhat lacking.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473