Panama Hartmann Estate Coffee Beans Single Origin Anaerobic Fermentation Processing Method Introduction Flavor Description Growing Region

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Wine Processing Method: Controlled Fermentation

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 consists of biological scientists and ecologists who apply technologies such as solar energy to cultivation and green bean processing.

The specialized manual harvesting team undergoes training and strictly follows specialty coffee bean harvesting requirements: unripe fruits <2%, defective beans <3%, floating beans <5%.

Acetic Acid Fermentation—Aerobic Fermentation

Lactic Acid Fermentation—Anaerobic Fermentation

Expected Flavor Profiles

Acetic Acid Fermentation Method

Cleaner, vibrant acidity, brighter acidity, citric acid

Lactic Acid Fermentation Method

More rounded mouthfeel, slightly less clean than acetic acid fermentation, higher body, malic/tartaric acid

Introduction to Hartmann Estate

The Hartmann story is as legendary as its coffee. Hartmann 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, 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 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 Estate is a family business founded in 1940 by Ratibor Hartmann (son of Eloís). In 1966, Ratibor married Dinorza Sandi from Costa Rica. They had five children: Ratibor Jr., Alan, Alexander, Alice, and Kelly. Each family member takes responsibility for coffee growing 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 coffee and 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 continental-level cupping laboratory and sample roasting room. Rigorous attitude and strict standards ensure the stable quality of Hartmann Estate coffee.

This batch is Caturra processed with the wine method. From the moment it's ground, it releases an extremely rich fruity wine aroma, accompanied by fresh smoked wood spice notes, plus the special berry sweet aroma of natural processing. Just smelling its fragrance is intoxicating. Upon tasting, it presents 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!!

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. This fermentation method significantly improves the quality and uniqueness of coffee production.

Previously, processing plants all used manually operated 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, achieving predictable results and consistent production for each batch.

Caturra Variety

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, with shorter tree height making harvesting convenient. Unfortunately, like Bourbon, it has the problem of biennial production cycles. However, it has strong adaptability, doesn't need shade trees, and can thrive directly under intense sunlight, earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilizer, increasing costs, so initial farmer acceptance was low.

However, in the 1970s when coffee prices rose sharply, farmers switched to planting Caturra to increase yields. With vigorous promotion by Brazilian and Colombian authorities, results were abundant. Farmers' acceptance of Caturra meant a major transformation in cultivation techniques. 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 production capacity by 60%. No wonder high-production, 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, with strong altitude adaptability. The higher the altitude, the better the flavor, but production capacity decreases relatively—this is the destiny of specialty beans. Some academics call Caturra the intensive, sun-exposed version of Bourbon, which is quite incisive. There are also yellow Caturra variants (Caturra Amarello) in Central and South America, but their reputation is not as good as Yellow Bourbon.

When lightly roasted, Caturra has obvious acidic aromas, overall brightness, and with proper processing, sweetness can perform very well, but the coffee body is relatively low compared to Bourbon, and mouthfeel cleanliness is somewhat lacking.

Usually, Caturra has red cherries, but in extremely rare areas, there are yellow Caturra varieties. For example, Hawaii grows very small quantities of yellow Caturra.

Brewing Method for Hartmann

Hand pour Hartmann: 15g of coffee, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, steam for 27 seconds, pour to 105g and stop. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Information

Country: Panama

Grade: SHG

Region: Volcán Region

Altitude: 1250-1700 Meters

Processing: Wine Processing Method

Variety: Caturra

Estate: Hartmann Estate

Flavor: Smoked wood spices, berries, fruity wine aroma

Panama Hartmann Estate Caturra Wine Processing Method

Manufacturer: FrontStreet Coffee (FrontStreet Coffee) Address: No. 10, Bao'an Qian Street, Yuexiu District, Guangzhou Contact: 020-38364473 Ingredients: In-house roasted Shelf life: 30 days Net weight: 227g Packaging: Bulk Taste: Neutral Coffee bean state: Roasted beans Contains sugar: No sugar 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