Differences, Distinctions, and Awards of Panama Hartmann Estate Single-Origin Coffee Beans

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Panama Hartmann Estate Single Origin Bean Differences, Distinctions, and Award Status

This batch is red wine processed Caturra variety, emitting an extremely rich fruit wine aroma from the moment of grinding, accompanied by fresh smoked wood spice notes, combined with the special berry sweetness and fragrance of natural processing. Just smelling its aroma is intoxicating. Upon tasting, it reveals rich tropical fruit flavors, like a cocktail carefully blended with passion fruit, mango, orange, and berry juices along with peach wine!! No, this is a cocktail from nature itself!!

Among all coffee producing regions on Earth currently, 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 coffee. This fermentation method significantly improves the quality and uniqueness of coffee production.

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 who apply technologies like solar energy to cultivation and green bean processing.

A specialized manual harvesting team has been trained and strictly follows specialty coffee bean harvesting requirements: unripe fruits <2%, defective beans <3%, floaters <5%.

Acetic Acid Fermentation Method—Aerobic Fermentation

Lactic Acid Fermentation Method—Anaerobic Fermentation

Flavor Expectations:

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

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

Previously, processing plants all used traditional manual operation methods passed down through generations, such as biting to feel the fermentation degree of coffee beans. This fermentation method is uncontrollable and variable.

The controlled fermentation method monitors fermentation degree by controlling pH values to achieve predictable results and consistent production for each batch.

Hartmann Estate Washed

■ Country: Panama

■ Region: Volcan

■ Altitude: 1250-1800 meters

■ Processing Method: Washed

■ Grade: SHB

■ Variety: Arabica

■ Flavor Description: Drupaceous fruits, cream, vanilla, and herbal plant aftertaste

Hartmann Estate Natural

■ Country: Panama

■ Region: Volcan

■ Altitude: 1250-1800 meters

■ Processing Method: Natural

■ Grade: SHB

■ Variety: Arabica

■ Flavor Description: Wine aroma, fruit juice, grape, longan

Hartmann Estate Pacamara Natural

■ Country: Panama

■ Region: Volcan

■ Altitude: 1250-1800 meters

■ Processing Method: Natural

■ Grade: SHB

■ Variety: Pacamara

■ Flavor Description: Dried fruit, smoky, cardamom-like spices, onion, melon fragrance

Hartmann Estate Geisha Natural

■ Country: Panama

■ Region: Volcan

■ Altitude: 1250-1800 meters

■ Processing Method: Natural

■ Grade: SHB

■ Variety: Geisha

■ Flavor Description: Citrus, melon fragrance, tropical fruits

Hartmann Estate is a coffee estate jointly operated by the Hartmann family.

The founder of the estate is Alois Strasil Hartmann.

He came to the Boquete area of Panama around 1918 to start his cultivation business.

Currently, Hartmann Estate has two coffee farms: Ojo de Agua and Palo Verde.

They are about two miles apart from each other. Coffee at Ojo de Agua is grown under shade trees.

Many areas within the estate are primary forest.

It is also one of the buffer zones of the famous La Amistad Forest Reserve that spans Costa Rica and Panama.

The average altitude falls between 1220 to 1828 meters.

Dirt roads within the estate lead to various native wildlife habitats.

Perfect for bird watching, hiking, and exploration.

The Palo Verde farm is what we commonly know as Hartmann Estate.

Coffee grown here is also cultivated under rainforest shade trees.

The average altitude is 1250 meters with an annual average temperature between 12.7 to 26.6 degrees Celsius.

Annual rainfall is 4500 centimeters.

There are extensive dirt roads within the estate.

There is also a small museum collecting insect specimens and local handicrafts.

Panama

Population: 3,406,000

Coffee definitions in the Panama region are based on how coffee is produced, not on geographical divisions. Previously, when coffee was more widely cultivated, and when the regions listed below were smaller and more closely clustered, the produced coffee beans could be combined as one unit.

BOQUETE

The Boquete region is the most famous Panama producing area. Its mountainous terrain creates many microclimates. Relatively cool weather and frequent fog help slow the maturation of coffee cherries, which some believe is similar to high-altitude climate conditions.

Altitude: 400-1,900m

Harvest: December—March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

VOLCAN-CANDELA

This region of Candela Volcano produces most of Panama's food and some amazing coffee. The region is named after Baru Volcano and Piedra Candela city, and borders Costa Rica.

Altitude: 1,200-1,600m

Harvest: December—March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

RENACIMIENTO

Renacimiento is a producing region in Chiriqui province, bordering Costa Rica. The area itself is relatively small, so it's not a major specialty coffee producing region in Panama.

Altitude: 1,100-1,500m

Harvest: December—March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

Panama Hartmann Estate

When mentioning Panama's coffee traditions, most people are familiar with specialty coffee producing regions from Boquete, but in recent years, coffee from the Volcan region has gradually emerged in the specialty market, with quite a few estates entering the Best of Panama competition and even winning championships. The Volcan region generally has less annual rainfall than Boquete, and its geographical location on the west side of Baru Volcano gives coffee more intense dried fruit flavors, sweetness, and aroma compared to the Boquete region. In the early days, the Volcan area mostly grew economic crops like fruits and vegetables, with very few farmers growing coffee. Among the pioneers of coffee cultivation in the Volcan region was the well-known Hartmann family in Panama.

The Hartmann family's story in Panama is quite a long history of European immigration. Alois Strasil Hartmann was born in what was then the Austro-Hungarian Empire, now the Czech Republic region. Due to political instability in his country, he decided to start a new life abroad. Initially, Alois stayed in New York, USA, then traveled to Panama. After staying for a few months, Alois found he couldn't adapt to urban life in Panama City. Adventure DNA was always hidden in his blood. Shortly after quitting his job, he decided to follow the mountain lines to the Volcan region to work and settle down. At this time, he also married his first wife Susana Troetsch and gave birth to Hartmann Troetsch, the founder of Hartmann Estate. Starting from 1940, Hartmann Troetsch inherited his father's farmland and began land preparation work, thus establishing the history of Hartmann Estate that continues to this day. During the initial land clearing, the old Hartmann decided to preserve most of the original forest land within the estate, and this concept of native forest protection has continued to influence the current third-generation estate managers. Today, Hartmann Estate still maintains this tradition, with coffee cultivation land accounting for only about 20% of the entire estate. Due to the results of forest protection, the estate has quite a lot of native birds, and the locally famous toucan has naturally become the estate's standard logo.

Hartmann Estate is currently managed by Hartmann Troetsch's five children, who handle various estate matters. The eldest, Ratibor and Kelly, are mainly responsible for important work related to coffee quality such as cultivation, breeding, and fertilization within the estate areas, making them the soul figures of Hartmann Estate. Besides their own estate, the Hartmann family also provides management services for estates near Volcan. For example, Ninety Plus' estate in Panama has maintained close cooperative relationships with the Hartmann family to manage various estate matters.

In Hartmann Estate, Ojo de Agua has always been one of our favorite sections. This area is located at a higher altitude within the estate, with very limited annual production. This section currently only grows a few varieties such as Geisha, Caturra, and Catuai. The total estate area is 120 hectares, with only 20 hectares used for cultivation. Another estate is named Santa Clara, which serves as both a coffee estate and nursery garden, as well as the location of Hartmann Estate's washed processing plant. This area is also where the estate owner experiments with the flavor performance of different varieties. Currently, more than ten varieties are being tested, and promising varieties may be planted in larger quantities in the future.

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. Both 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 full sun exposure, earning it the name "Sun Coffee." It can adapt to high-density cultivation but requires more fertilization, increasing costs, so initial acceptance by coffee farmers was not high.

However, when coffee prices soared in the 1970s, farmers switched to Caturra to increase yields. With strong promotion from Brazilian and Colombian authorities, results were abundant. Farmers' acceptance of Caturra meant a major change 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, a 60% increase in production. No wonder high-yield, high-quality Caturra has become the 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 relatively lower yield—this is the fate of specialty beans. Some academics call Caturra the intensive and sun-exposed version of Bourbon, which hits the nail on the head. 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 if properly processed, sweetness can be expressed very well. However, coffee body is relatively low compared to Bourbon, and mouthfeel cleanliness is somewhat lacking.

Usually Caturra has red berries, but very few regions have yellow Caturra, such as Hawaii, where very little yellow Caturra is cultivated.

Pour-over Hartmann. 15g powder, medium grind (Fujiyama serrated blade 4 grinding), V60 dripper, 88-89°C water temperature. First pour 30g water for 27-second bloom, pour to 105g and stop, wait until powder bed water drops to half before pouring again, slowly pour until 225g water, discard the tail end. Water-to-powder ratio 1:15, extraction time 2:00.

Country: Panama

Grade: SHG

Region: Volcan 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 Qian Street, Yuexiu District, Guangzhou

Manufacturer Contact: 020-38364473

Ingredients List: Self-roasted

Shelf Life: 30 days

Net Content: 227g

Packaging Method: Bulk

Taste: Neutral

Coffee Bean Raw/Roasted Degree: Roasted Coffee Beans

Sugar Content: Sugar-free

Origin: Panama

Coffee Type: Other

Roast Degree: Medium Roast

Hartmann Estate Introduction

Hartmann's story, like its coffee, is extremely legendary. Hartmann Estate is located in Santa Clara State, Chiriqui 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, 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 came to Panama in 1911 and settled in Chiriqui Province in 1912, mainly active in the Candela region. He built the first small cabin in this primeval forest.

Today's Hartmann Estate is a family enterprise founded in 1940 by Ratibor Hartmann (son of Alois). In 1966, Ratibor married Dinora Zúñiga from Costa Rica. They had five children together: Ratibor Jr., Allan, Alexander, Alicia, and Kelly. Each family member takes on various responsibilities including 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.

This family enterprise has a state-level cupping laboratory and sample roasting room. They rigorously cup each batch of coffee cherries. This ensures 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 state-level cupping laboratory and sample roasting room. Rigorous attitude and strict standards ensure the stable quality of Hartmann Estate 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