Panama Hartmann Estate Single-Origin Bean Classification, Pricing, Green Beans, and Roasting Curve

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Panama Hartmann Estate Single Origin Bean Grading, Pricing, Green Beans and Roasting Curve

Hand-poured Hartmann. 15g powder, medium grind (small Fuji ghost tooth blade #4 grinding), V60 filter cup, 88-89°C water temperature, first pour 30g water, 27 seconds pre-infusion, pour to 105g water and stop, wait until the powder bed water level drops to half before pouring again, slowly pour until 225g water, discard the tail section, 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: Red Wine Processing

Variety: Caturra

Estate: Hartmann Estate

Flavor: Smoked wood spices, berries, fruit wine aroma

Panama Hartmann Estate Caturra Red Wine Processing

Manufacturer: FrontStreet Coffee

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

Manufacturer Contact: 020-38364473

Ingredients: Home-roasted

Shelf Life: 30 days

Net Content: 227g

Packaging: Bulk

Taste: Neutral

Coffee Bean Degree: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Panama

Coffee Type: Other

Roast Level: Medium roast

Hartmann Estate Introduction

The Hartmann story is as legendary as its coffee. Hartmann Estate is located in Santa Clara Province, Chiriquí. 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 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 pristine forest.

Today, Hartmann Estate is a family business founded in 1940 by Ratibor Hartmann (son of Eulogio). In 1966, Ratibor married Dinora Zandi from Costa Rica. They had five children: Ratibor Jr., Allan, Alexander, Alicia, and Kelly. Each family member takes responsibility for 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 constant 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 Estate's coffee.

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, plus the special berry sweet aroma from natural processing. Smell its fragrance, and you'll be intoxicated. After 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!!

Among all coffee producing regions on Earth today, very few have successfully tested the red wine-like processing method. 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.

Red wine processing, also called controlled fermentation method, or lactic acid/acetic acid fermentation method

The experimental team is led by American Felipe Sardi, composed of biological scientists and ecologists who apply technologies like solar energy to cultivation and green bean processing.

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

Acetic Acid Fermentation Method — Aerobic Fermentation

Lactic Acid Fermentation Method — Anaerobic Fermentation

Expected Taste Profile:

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 traditional manual operation methods passed down through generations, such as biting the 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. This achieves predictable results and consistent quality for each batch.

Hartmann Estate Washed

■ Country: Panama

■ Region: Volcán

■ Altitude: 1250-1800 meters

■ Processing Method: Washed

■ Grade: SHB

■ Variety: Arabica

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

Hartmann Estate Natural

■ Country: Panama

■ Region: Volcán

■ Altitude: 1250-1800 meters

■ Processing Method: Natural

■ Grade: SHB

■ Variety: Arabica

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

Hartmann Estate Pacamara Natural

■ Country: Panama

■ Region: Volcán

■ Altitude: 1250-1800 meters

■ Processing Method: Natural

■ Grade: SHB

■ Variety: Pacamara

■ Flavor Description: Dried fruits, smoky, cardamom-like spices, onion, melon-like aromas

Hartmann Estate Geisha Natural

■ Country: Panama

■ Region: Volcán

■ Altitude: 1250-1800 meters

■ Processing Method: Natural

■ Grade: SHB

■ Variety: Geisha

■ Flavor Description: Citrus, melon-like aromas, tropical fruits

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

The estate founder was Alois Strasil Hartmann,

who came to the Boquete region of Panama around 1918 to start his cultivation business.

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

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

and many areas within the estate are pristine forest.

It is also one of the buffer zones of the famous

La Amistad Forest Reserve, which spans Costa Rica and Panama,

with an average altitude between 1220 and 1828 meters.

The 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,

with an average altitude of 1250 meters and an average annual temperature between 12.7 and 26.6 degrees Celsius.

Annual rainfall is 4500 cm.

The estate has crisscrossing dirt roads

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

Panama

Population: 3,406,000

Coffee in the Panama region is defined by how coffee is produced, not by geographical division. Previously, when coffee was more widely cultivated and 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. The relatively cool weather and frequent fog help slow the ripening of coffee cherries, which some believe is similar to high-altitude climate.

Altitude: 400-1,900m

Harvest: December – March

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

VOLCAN-CANDELA

The Volcán-Candela region produces most of Panama's food and some amazing coffee. The region is named after Barú 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 Chiriquí 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 discussing Panama's coffee tradition, people are generally more familiar with specialty coffee producing areas from Boquete, but in recent years, coffee from the Volcán region has gradually emerged in the specialty market. Many estates have entered the Best of Panama competition and even won championships. The Volcán region generally has less annual rainfall than Boquete, and its geographical location on the west side of Barú Volcano gives the coffee more intense dried fruit flavors, sweetness, and aroma compared to Boquete. In the early days, the Volcán area mostly grew fruits, vegetables, and other cash crops, with very few farmers growing coffee. Among the pioneers of coffee cultivation in the Volcán 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 unstable political conditions in his country, he decided to start a new life elsewhere. Initially, Alois stayed in New York, USA, before moving to Panama. However, after a few months, Alois found he couldn't adapt to urban life in Panama City. Adventure DNA was always hidden in his blood, and shortly after quitting his job, he decided to move to the Volcán region along the mountain range to work and settle down. He also married his first wife Susana Troetsch and had Hartmann Troetsch, the founder of Hartmann Estate. Starting from 1940, Hartmann Troetsch inherited his father's farmland and began land preparation work, thus starting the history of Hartmann Estate that continues today. During the initial land clearing, the elder 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 many 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 in the estate areas. They are the soul figures of Hartmann Estate. Besides their own estate, the Hartmann family also provides management services for estates near Volcán. 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 area 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 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 different varieties' flavor performance. Currently, more than ten varieties are being tested, and if any show potential, larger-scale cultivation is planned for the future.

Caturra Variety

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. Its yield and disease resistance are better than Bourbon, and the tree is shorter, making harvesting easier. 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, earning it the name "Sun Coffee." It can adapt to high-density cultivation but requires more fertilizer, increasing costs, so initial farmer acceptance 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 fruitful. Farmers' acceptance of Caturra meant a major change in cultivation technology. Brazil and Colombia adopted high-yield, high-density sun cultivation. By 1990, one million hectares could harvest 14 million bags of coffee beans, increasing productivity 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 yields decrease accordingly - this is the fate of specialty beans. Some academics call Caturra the intensive and sun-exposed version of Bourbon, which is quite insightful. 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 and an 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 taste is somewhat lacking.

Usually, Caturra has red cherries, but there are very few regions with yellow Caturra, such as Hawaii, where very few yellow Caturra are cultivated.

Important Notice :

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Tel:020 38364473