Hartmann Manor Wine Processing Method: Flavor Profile, Growing Information, and Characteristics

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This batch is red wine processed Caturra variety. From the moment it's ground, it emits an extremely rich fruit wine aroma, accompanied by fresh smoked wood spice notes. Combined with the special berry sweetness and fragrance of natural processing, its aroma alone is intoxicating. Upon tasting, it reveals rich tropical fruit flavors—like a cocktail meticulously blended with passion fruit, mango, orange, and berry juices alongside peach wine! No, this is simply a cocktail from nature itself!

Among all coffee-producing regions on Earth, this is one of the very few successful experiments 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 methods significantly enhances the sweetness, cleanliness, and multi-layered complex yet elegant acidity in the coffee. This fermentation method greatly improves the quality and uniqueness of the coffee produced.

The wine processing method is also called controlled fermentation method, or lactic/acetic acid fermentation method.

The experimental team is led by American Felipe Sardi and consists of biological scientists and ecologists. They apply solar energy and other technologies 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 Method—Aerobic Fermentation

Lactic Acid Fermentation Method—Anaerobic Fermentation

Expected Flavor Profiles:

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

Lactic Acid Fermentation: More rounded mouthfeel, slightly less clean compared to 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 is uncontrollable and variable.

The controlled fermentation method uses pH value control to monitor fermentation degree, achieving predictable results and consistent quality for each batch.

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. Both its yield and disease resistance are better than Bourbon, and the plant is shorter, making harvesting convenient. Unfortunately, like Bourbon, it has the problem of biennial production cycles. However, it has strong adaptability, doesn't require shade trees, and can thrive directly under intense sun—hence 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.

However, in the 1970s when coffee prices soared, farmers switched to Caturra to increase yields. With strong promotion by 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-style cultivation. By 1990, one million hectares could harvest 14 million bags of coffee beans, increasing production by 60%. No wonder high-yield, 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, with strong altitude adaptability. The higher the altitude, the better the flavor, but the relatively lower yield is the fate of specialty beans. Some in academia call Caturra the intensive and sun-exposed version of Bourbon—truly incisive. In Central and South America, there's also a yellow Caturra variant (Caturra Amarello), but its reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra shows obvious acidic aroma and overall brightness. With proper handling, sweetness can perform very well, but the coffee body is relatively low compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

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

Pour-over Hartmann: 15g powder, medium grind (Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g and stop pouring. Wait until the water level drops to halfway, then continue pouring slowly until 225g. Discard the tail end. Water-to-powder ratio 1:15, extraction time 2:00.

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: In-house roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Mouthfeel: Neutral
Coffee Bean Degree: Roasted beans
Contains Sugar: Sugar-free
Origin: Panama
Coffee Type: Other
Roast Degree: Medium roast

Hartmann Estate Introduction

Hartmann's story is as legendary as its coffee. Hartmann Estate is located in Santa Clara, Chiriquí Province. 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 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 enlisting. 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 Candela 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 Alois). In 1966, Ratibor married Dinorora Sandi from Costa Rica. They had five children: Ratibor Jr., Alan, Alexander, Alicia, and Kelly. Each family member takes responsibility for different aspects: coffee growth management, harvesting and processing, and estate tours. A family estate that has been growing coffee for over 100 years is itself a legendary story.

This family business has a state-level cupping laboratory and sample roasting room. They rigorously cup each batch of coffee cherries. This ensures the stable quality of Hartmann Estate's coffee and their continuous pursuit of improvement. Their scientific approach to coffee and nearly 100 years of family experience guarantee their excellent production.

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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473