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The History, Culture, and Stories of Panama Hartmann Estate's Premium Single-Origin Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). The history, culture, and stories of Panama Hartmann Estate's premium single-origin coffee beans. When it comes to Panama's coffee traditions, most people are familiar with specialty coffee regions primarily from Boquete, but in recent years, Volcán...

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History, Culture, and Stories of Panama Hartmann Estate's Premium Single-Origin Coffee Beans

Panama Hartmann Estate

When discussing Panama's coffee traditions, the specialty coffee production areas that the public is most familiar with are mostly from Boquete. However, in recent years, coffee from the Volcan region has gradually emerged in the specialty market. Quite a few estates have even entered the Best of Panama competition and won championships. Generally, the Volcan region receives less annual rainfall than Boquete, and its geographical location on the western side of Baru Volcano gives the coffee more intense dried fruit flavors, sweetness, and aroma compared to the Boquete region. In the early days, the Volcan area was mostly planted with economic crops such as fruits and vegetables, with very few farmers growing coffee. Among them, the pioneers of coffee cultivation in the Volcan region were the Hartmann family, who are quite well-known 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 the country, he decided to start a new life elsewhere. Alois first stayed in New York, USA, then traveled to Panama. However, 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, and shortly after quitting his job, he decided to follow the mountain lines to the Volcan region to start working 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. Later, starting from 1940, Hartmann Troetsch inherited his father's farmland and began land preparation work, thus creating the history of Hartmann Estate that continues to this day. During the initial land clearing, 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 in charge. 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, there are quite many native birds in the estate, 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 affairs. Among them, the eldest Ratibor and Kelly are mainly responsible for important work related to coffee quality, such as cultivation, breeding, and fertilization within the estate grounds. They are 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' estates in Panama have always maintained close cooperative relationships with the Hartmann family to manage various estate matters.

In Hartmann Estate, Ojo de Agua has always been a section we quite like. This area is located at a higher altitude position within the estate, with very limited annual production. This section currently only cultivates a few varieties including 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 different variety flavor expressions. Currently, more than ten varieties are being tested, and if potential varieties are identified, larger-scale cultivation is planned for the future.

Caturra Variety

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. Its production capacity and disease resistance are both better than Bourbon, and the plant is shorter, making it convenient for harvesting. Unfortunately, like Bourbon, it has the problem of biennial production fluctuations. However, it has strong adaptability, doesn't require shade trees, and can thrive when directly exposed to strong sunlight. It's called Sun Coffee and can adapt to high-density cultivation, but requires more fertilization, increasing costs, so initial farmer acceptance was not high.

However, in the 1970s when coffee prices soared, farmers flocked to planting Caturra to increase production. With vigorous 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 cultivation. By 1990, one million hectares could harvest 14 million bags of coffee beans, a 60% increase in production capacity. No wonder high-production, high-quality Caturra has become a variety that various producing countries now rely on.

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 production capacity decreases accordingly - this is the fate of specialty beans. Some academics call Caturra the intensive, 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 lightly roasted, Caturra has obvious fruity aroma and overall brightness. With proper processing, sweetness can be expressed 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 there are also some extremely rare regions with yellow Caturra, such as Hawaii, where very small amounts of yellow Caturra are cultivated.

Hand-pour Hartmann Brewing Method

15g powder, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First infusion with 30g water, 27 seconds bloom. Infuse to 105g water, then stop. Wait until the water level in the powder bed drops to half before continuing infusion. Slowly pour until reaching 225g water. Don't use the tail section. Water-to-powder ratio 1:15. Extraction time 2:00.

Coffee Details

Country: Panama
Grade: SHG
Region: Volcan
Altitude: 1250-1700 Meters
Processing Method: Wine Processing
Variety: Caturra
Estate: Hartmann Estate
Flavor: Smoked wood spices, berries, fruit wine aroma

Panama Hartmann Estate Caturra Wine Processing

Manufacturer: FrontStreet Coffee
Address: No. 10 Baoan Front Street, Yuexiu District, Guangzhou City
Manufacturer Contact: 020-38364473
Ingredients: Self-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Neutral
Coffee Bean Raw/Roasted Degree: Roasted coffee beans
Contains Sugar: Sugar-free
Origin: Panama
Coffee Type: Other
Roasting Degree: Medium roast

Hartmann Estate Introduction

Hartmann's story, like its coffee, is extremely legendary. Hartmann Estate is located in Santa Clara Province, 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, he, still a small boy, was abandoned. Thanks to his mother, he was able 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 Candel area. He built the first small cabin in this primeval forest.

Today's Hartmann Estate is a family business founded in 1940 by Ratibor Hartmann (son of Luis). In 1966, Ratibor married Dinora Sardi from Costa Rica. They had five children together: little Ratibor, Alan, Alexander, Alice, and Kelly. Each family member takes on responsibilities for coffee growth 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 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 attitude toward 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 wine-processed Caturra variety. 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 berry sweetness and aroma of natural processing. Smell its fragrance, and you're already intoxicated. Upon entry, it's accompanied by rich tropical fruit flavors, like a cocktail carefully blended with passion fruit, mango, orange, and berry juices with peach wine!! No, this is a cocktail from nature!!

Among all current coffee producing regions on Earth, very few have successfully tested wine-like processing methods. After years of testing, this processing method can finally control the acidity structure in coffee. Coffee fermented through similar wine processing methods greatly enhances the sweetness, cleanliness, and multi-layered complex yet elegant acidity in the coffee. This fermentation method greatly improves the quality and uniqueness of coffee products.

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

Specialized hand-picking teams have been trained and strictly follow the picking requirements for specialty coffee beans: unripe fruits < 2%, defective beans < 3%, floating beans < 5%.

Acetic Acid Fermentation Method — Aerobic Fermentation

Lactic Acid Fermentation Method — Anaerobic Fermentation

Taste Expectations:

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

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

Previously, processing plants used generationally inherited manual operation methods, such as biting a bean to feel its fermentation degree. This fermentation method is uncontrollable and variable.

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

Hartmann Estate Washed

Country: Panama
Region: Volcan
Altitude: 1250-1800 meters
Processing Method: Washed
Grade: SHB
Variety: Arabica
Flavor Description: Stone fruits, cream, vanilla with herbal plant tail notes

Hartmann Estate Natural

Country: Panama
Region: Volcan
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: Volcan
Altitude: 1250-1800 meters
Processing Method: Natural
Grade: SHB
Variety: Pacamara
Flavor Description: Dried fruits, smoky, cardamom-type spices, onion, melon-type aromas

Hartmann Estate Geisha Natural

Country: Panama
Region: Volcan
Altitude: 1250-1800 meters
Processing Method: Natural
Grade: SHB
Variety: Geisha
Flavor Description: Citrus, melon-type aromas, tropical fruits

Hartmann Estate Overview

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

The estate founder is Alois Strasil Hartmann.

He came to Panama's Boquete region 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 primeval forest.

It's also one of the buffer zones of the famous

La Amistad Forest Reserve, spanning Costa Rica and Panama.

The average altitude falls between 1220 to 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 know as Hartmann Estate.

The coffee grown here is also cultivated under rainforest shade trees.

Average altitude is 1250 meters, with annual temperatures between 12.7 to 26.6 degrees Celsius.

Annual rainfall is 4500 cm.

There are extensive dirt roads within the estate.

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

Panama

Population: 3,406,000

Coffee in Panama is defined by how it's produced rather than by geographical division. Previously, when coffee was more widely cultivated, when the regions listed below were smaller and more closely clustered, the produced coffee beans could be combined as one unit.

BOQUETE

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

Altitude: 400-1,900m
Harvest: December – March
Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

VOLCAN-CANDELA

The Candela volcano area 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 production area in Chiriqui province, bordering Costa Rica. The area itself is quite small, so it's not Panama's main specialty coffee producing region.